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Monday, October 4, 2010

Slow Roasted Chicken Breast, Gnocchi A La Romana And Spinach Tomatoes.

Gnocchi A La Romana
6 tablespoons butter, plus 2 tablespoons for sheet pan and baking dish

3 cups milk
1 teaspoon salt
1 cup semolina flour
1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
Salt and Pepper

Preheat the oven to 425 degrees F.

Butter 1 sheetpan or a pyrex dish  with 3/4-inch sides and a baking dish.
 a 3 to 4-quart saucepan, heat to scald the milk, salt. Pour in the semolina in a thin stream, whisking vigorously, and cook for about 1 minute, switching to a wooden spoon as it thickens. Remove from the heat and stir in 1/2 cup grated cheese. Mix well to combine. Pour the semolina onto the buttered  sheetpan  and, using a spatula, spread to a thickness of 1/2-inch. Allow to cool.

Using a pastry cutter or water glass, cut 3-inch quarter moons or square out of semolina. Arrange the cut pieces so that they are leaning up against one another (overlapping) in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is deep golden brown. Remove and serve immediately.
You can add butter and egg yolks to this but I find that it is rich enough as it is. A great accompaniement for almost anything and so easy to make. This can also be used as an appetizer in smaller portions and can be made a couple of days in advence.

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