Tag: Romanstyle

Clam stew with Roman-style artichokes – Italian Cuisine

Ingredients for 6 people

Preparation of the Roman-style clam and artichoke stew

1) Clean i artichokes, dig them to remove the small thorns and turn them with a small knife keeping a piece of stem. Immerse them in water acidulated with lemon juice.

2) Stir mint, parsley is garlic. Drain the artichokes from the water and massage them with a little salt and distributed within the aromatic mix. Place them upside down in a high-walled pan that contains them and pour water is oil in the same quantity, reaching up to half the height of the artichokes. Cover the pan with plastic wrap making it adhere well.

3) Cook i artichokes for about 20 minutes from boiling, until they are tender but still crunchy; try cooking with the tip of a small knife.

4) Fry them in a large pan shallots chopped with the chili pepper (if you use it) and 3-4 tablespoons of oil. Join the clams when fried, stir and cover. As soon as the shells have opened wet with the wine, let it evaporate and add half of the parsley.

5) Arrange on each plate a toasted bread, place a artichoke and around the clams, wet with theirs sauce cooking mixed with a little of the artichoke sauce, sprinkle with the rest parsley and serve.

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Roman-style gnocchi, let's try a different dressing! – Italian Cuisine

These are semolina gnocchi traditionally served with butter and parmesan. But nothing prevents you from trying them with tomato, perhaps enriched with sausage or mozzarella

The gnocchi alla Romana, based on semolina, with their round shape and baking, they are a specialty that is part of the tradition of first courses from Lazio, easy to prepare and always very popular. The original recipe provides that they are served only with butter and plenty of Parmesan, but if we want we can also use others seasonings to enrich them with taste. Here are some ideas.

Roman-style gnocchi, a poor dish

As mentioned, semolina dumplings derive from popular tradition of Lazio, and in particular the city of Rome. The curious fact is that, even if they belong to the traction of central Italy, for their preparation the Parmesan Cheese, a typical cheese of the northern regions, and not the pecorino cheese, classic of the central and southern regions. They are very different from classic dumplings, that are prepared with flour and not with semolina, and which are cooked in water and not in the oven. The peculiarity of this dish is his delicate flavor, easily adaptable even to the most difficult palates.

The recipe for Roman-style gnocchi with tomato

This version of semolina gnocchi with tomato it is even more attractive, even for the little ones. It takes very few ingredients: semolina, milk, eggs, butter and Parmesan, as well as a generous sprinkling of nutmeg. First of all, heat a liter of milk in a saucepan. When it is hot but not boiling, pour in 250 g of semolina and mix well. Add a pinch of salt, 100 g Parmesan, 70 g of butter, a sprinkling of nutmeg and two egg yolks. Stir and pour the mixture onto a marble cutting board. Roll out the dough with the help of a spatula and make circles with a diameter of 4 cm with a pastry cutter. Grease a pan and arrange the gnocchi discs next to each other. Once the pan is filled, sprinkle again with Parmesan cheese and distribute flakes of butter here and there. Now take care of the tomato sauce. In a pan, fry a clove of garlic in a little extra virgin olive oil. Add 400 g of cherry tomatoes and cook for 30 minutes. Pour the sauce over the gnocchi. Bake at 180 degrees for about 30 minutes. Serve lukewarm.

Roman-style gnocchi with sausage sauce

Do you want a stronger flavor for your gnocchi? Then you just have to experience this sausage sauce, full and tasty, perfect for these autumn days. Take some pork sausage, remove the skin with a sharp knife and then cut it into chunks. In a saucepan in a little extra virgin olive oil fry half a red onion thinly sliced. Once it is ready, add the sausage and blend with a drop of White wine. Chop it up with a wooden spoon and, when it is browned, add some tomato sauce it's a dry bay leaf. Stir, cover and cook for about 20 minutes. Once ready, remove the bay leaf and pour the sauce over the gnocchi. Bake as indicated in the recipe above.

Alla Romana Gnocchi With Tomato And Mozzarella

If you are a fan of tomato and mozzarella why not try the semolina gnocchi with this sauce? Once the gnocchi are ready, before putting them in the oven, pour the tomato sauce and cover everything with thinly cut slices of fiordilatte mozzarella. To prevent the mozzarella from losing too much water, slice it and let it drain for about 15 minutes before adding it to the tomato.

In the tutorial, some more tips for preparing this dish

Roman-style gnocchi: the original recipe – Italian Cuisine

Few genuine ingredients for a dish rich in taste: here is the traditional recipe for gnocchi alla romana and the tips to cook them perfectly!

The gnocchi alla Romana they are a typical dish of the peasant cuisine of Lazio, prepared with a poor traditional ingredient: the semolina. Despite the name of this dish, gnocchi alla romana have nothing to do with the classic potato gnocchi that we all know: in addition to not including flour in their recipe, gnocchi alla romana have a form completely different and provide one cooking unusual, performed in milk. The result is a truly delicious dish, thanks to ingredients such as butter and the cheese, from the crispy crust obtained with the gratinatura.

Roman-style gnocchi: traditional recipe!

Let's see then the recipe for gnocchi alla romana, starting from the necessary ingredients up to our useful tips.

Ingredients for 4 people

1 l milk
250 g semolina
120 g butter
80 g grated parmesan or parmesan
2 yolks
nutmeg
salt

Method

To prepare the gnocchi alla romana, bring the milk to a boil and add 20 g of butter and a pinch of salt. Once the boil is reached, pour the semolina in the rain, stirring first with a whisk to avoid the formation of lumps and then, as soon as it begins to thicken, helping yourself with a spoon. Cook the dough obtained for about 15 minutes. Turn off the heat and season with a grated nutmeg, a spoonful of grated Parmesan and the yolks.

Pour the mixture on a tray moistened with water and level it using a spatula or a rolling pin, until a thickness of 1.5-2 cm is obtained. Let cool completely, even in the fridge for about 20 minutes.

At this point you can cut the gnocchi alla romana: with a round pastry cutter or with a small glass, you obtain discs of about 4-5 cm each.

In a saucepan, melt 80 g of butter; in the meantime grease a baking sheet with a piece of butter and arrange the gnocchi in layers. Sprinkle them with abundant parmesan or grated Parmesan and drizzle them with melted butter. Finally, bake them at 200 ° C until they are well au gratin on the surface.

Let it cool slightly and serve. If you like, perfume with some sage leaves.

Roman dumplings: useful tips

After cutting the gnocchi alla romana, you will have leftovers: these “refuse”Can be broken up and placed on the bottom of the dish to create a more uniform bottom layer.

Alternatively, you can try one alternative technique: once the dough is ready, pour it a little at a time on the baking paper and use it to help you create uniform cylinders (you will burn your hands a little, but it will be even easier to make the discs!). After resting the cylinders in the refrigerator for about 20 minutes, they will be more compact and you can cut perfect discs with the knife.

An idea for the little ones? You can use this recipe and cut out some creative forms and fun together with children!

Roman-style gnocchi in the microwave

Roman-style gnocchi can also be cooked with the help of microwave. The procedure is the same as the classic recipe: once the pan with gnocchi is ready, well sprinkled with melted butter or sprinkled with soft butter flakes, put it in the microwave and cook for about 10 minutes in operation grill, until they are golden brown.