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Tuesday, January 26, 2010

Roasted Peppered Brisket With Gnocchi Alla Romana

Some of the photos are out of focus because I used two cameras and I am still getting used to one of them.
The gnocchi is a great side dish for fish or meat and very easy to do. If you follow this recipe exactly you will get good gnocchi. I added some chopped garlic to the milk as it was heating and I also added some spinach leaves and tomato sauce underneath the gnocchi. You can put the piece of gnocchi that are left over after cutting under the nicely cut pieces.. It was really good.
The Brisket was seared and allowed to cool. Then it was smothered in Dijon mustard. Then crushed black pepper was put onto the mustard (lots) and then it was roasted to a medium rare in the oven.
Gnocchi alla Romana
2 cups milk
2 ounces butter
Salt to taste
4 ounces semolina flour (about 3/4 cup)
1/4 cup parmesan, Romano cheese
2 egg yolks (omit the yolks for a lighter gnocchi)
Cheese of your choice for gratineeing
Bring the milk, butter and salt to a simmer. Slowly whisk in the semolina flour, ensuring there are no lumps. With a spoon or rubber spatula, stir the paste, over medium-low heat until the mixture is thickened, about 3 to 4 minutes. Turn off the heat and whisk in the parmesan cheese. Taste the mixture for salt, and season to taste with pepper, nutmeg, or any other herbs or spices you want to use. Whisk in the egg yolks. Spread the mixture in an even layer into a serran wrap lined pan. Let the mixture cool and then put it, covered, into the refrigerator.

When you are ready to bake the gnocchi, take the pan out and lift the cooled sheet of gnocchi paste out of the pan. Use a cookie cutter or knife to cut the paste into pieces. Layer them or lay them in a baking dish and sprinkle them with cheese. Put the pan in a 375 oven until the gnocchi are warmed through. After the gnocchi are hot, run them under the broiler for about 5 minutes until

1 comment:

Terry Walsh said...

Jim, this looks sensational!