Sémola to La Romana gnocchi, a dish with history

Welcome and welcome! Do not miss this recipe from semolina to La Romana or Gnocchi Roman , who will love them. It is a very rich and easy way to use semolina, for most of us it will also be a new and different recipe to try. We are still surprised by their little popularity, they are almost as unknown as exquisite and still is part of the most representative dishes of Roman cuisine.

Today we discover the gnocchi of semolina and we want to share with all of you the best way to do them. It is nothing from another world, we need a few ingredients such as milk, butter, eggs and semolina that together are going to give us some beautiful ñoquis with a very soft texture, different but equally rich as the traditional gnocchy recipe .

At the same time they are as versatile as perfect to be combined with any other preparation, these being an ideal garnish. I listened to this is the new favorite winter recipe.

Now and before knowing how to do it, let's solve a couple of mysteries and doubts that will then turn around the table, like this ...

About semolina's gnocchi to La Romana

If they are round and large, why are they called ñoquis?

Yes, these gnocchi are clearly different from any other known so far, the first difference is found in its form, similar to a round disc. So the pasta with which they are made is novel in its entirety and has as its main ingredient the semolina . Without potatoes, without flour, a very different appearance and a different serve of serving.

The name of this dish is a mystery to analyze, perhaps we could draw some conclusions about these semolina albums but we could never reach an accurate response. 

Another mystery that can go hand in hand is that it is not well known what exactly the city of origin of this dish was. Many theories are around as always. A mysterious dish.

They are Thursday or 29

At the time when these types of meals arise, it was used to thoroughly organizing everything that was going to be consumed during the week, not only because it was very common to spend famines at times, but also had religious concepts and cooked according to them. From here is where the whole story of Thursday's gnocchi comes from.

There is an old saying "Giovedì Gnocchi, Vertedì Pesce, Sabato Trippa" that says "Thursday eats Gnocchi, on Fridays are fish and on Saturday gut." Because he got used to taking Friday as a day of fasting where he only ate dinner and was based on fish. That is why the day before there was a powerful meal, with energy like the Gnocchi.

And what about the 29

Cooking ñoquis The 29 of each month is a great custom that is born from a very nice legend and also of the idea that being one of the last days of the month, people choose to make cheaper dishes with basic ingredients. In some places the ritual used to be accompanied by putting some wallets under the dish symbolizing an offering, thus sought to attract luck and prosperity for the entire table.

Then, next Thursday 29 we gathered all traditions and honor him with this beautiful dish.

How do we accompany our Sémola ñoquis to La Romana

Semolina's gnocchi to the Roman are like that no more as for portions, because they are already very tasty. We can also accompany them from any classic such as a classic tomato sauce, pesto , meatballs and others, many more.

• What do I do if I need to replace dairy products? , the butter changed it for oil, the milk by water, and above some caramelized onions, or bacon and sprinkle breadcrumbs.

Although today is not Thursday or day 29 we are going to cook these semolina gnocchi to La Romana! ❤

Roman semoline grocer's recipe

Ingredients for 2 or 3 dishes

• 1 liter of milk.
• 300 gr. of semolina (1 and ¼ cup).
• 100 gr. of butter.
• 3 egg yolks.
• 1 cup grated cheese.
• Salt.

How to make the Roman to the Roman step by step

1. Place the milk in a pot over medium heat with a pinch of salt. Stir for a few minutes until bubbles appear on the surface. At that time add the semolina in the form of rain and remove so as not to form lumps.
2. Lower the heat and stir constantly. The semolina hardens quickly but still continues to stir vigorously for at least 5 more minutes (or 10 minutes if possible).
3. After the time, remove the pot from the heat and add the butter cut into cubes, the grated cheese and two egg yolks. Remove to integrate everything into a dough.
4. Take the dough ready to a wide oil container or with film paper at the base so that it does not stick. Distribute the preparation evenly and stretch it leaving it 1 cm thick (approx). Reserve until it cool.

Meanwhile, preheat the oven to 200 ° and prepare a oven tray with butter at the base. 

5. Pass at least half an hour, turn the dough on a clean surface and look for some round mold to cut or a knife to give the desired shape.
6. Accommodate each album at the base of the oven source. Above painting with a little melted butter. Optional, spread cheese on the surface. 
7. Bake for 20 minutes or to notice the golden surface.