- Betty Rosbottom - http://bettyrosbottom.com -

What’s a Cook to Serve in Unpredictable Weather

Posted By brosbottom On April 5, 2016 @ 12:53 pm In Food News | 2 Comments

Gnocchi alla romana with Roasted Asparagus

2 cups whole milk
1/2 cup regular (not instant or quick-cooking) farina (See note.)
1/2 cup grated Parmesan cheese, preferably Parmigiano-Reggiano
3 1/2 tbsp unsalted butter plus extra for the baking sheet
Kosher salt
1 large egg yolk

1 1/2 lb medium asparagus spears with 2 to 3 inches of tough bases trimmed
2 tbsp olive oil
Freshly ground black pepper
1 tbsp lemon juice
4 tsp chopped flat leaf parsley

1. Heat milk in a heavy, medium saucepan over medium heat until hot but not boiling. Reduce heat and whisk in farina, pouring it in a thin, slow stream and whisking steadily. Continue whisking until the mixture forms a thick mass, about 4 to 5 minutes.

2. Remove saucepan from heat, and using a wooden spoon stir in 1/3 cup of the Parmesan cheese, 2 tablespoons of the butter, 1/2 teaspoon salt, and the egg yolk. Continue to stir until all ingredients are well blended. The mixture will be quite thick.

3. Lightly moisten a large baking sheet or chopping board with cold water. Using a metal spatula or a knife, spread farina mixture, in an even layer about 1/2 inch thick on sheet. Refrigerate until completely cooled, about 30 minutes.

4. Generously butter a rimmed baking sheet. With a 2-inch cookie cutter, cut out rounds of farina and place them in a single layer on baking sheet. Gather the scraps, knead them gently, and pat or roll into a 1/2 inch thick layer and continue to cut out rounds until all the mixture is used. You should get 24 gnocchi. Dot the gnocchi with small pieces of the remaining butter. (Gnocchi can be assembled 6 hours ahead; cover with plastic wrap and refrigerate.)

5. To bake gnocchi, arrange a rack at center position, and preheat oven to 350 degrees F. Bake until gnocchi are golden brown on the bottom, 25 to 30 minutes. Check by lifting them up with a metal spatula.

7. While gnocchi are baking, spread asparagus on another baking sheet, drizzle them with olive oil, and toss to coat well. Season with salt and pepper.

8. When gnocchi are done, remove and cover loosely with foil. Raise oven temperature to 400 degrees F, and roast the asparagus until tender when pierced with a knife, 8 to 10 minutes. Turn them after 5 minutes. Remove and sprinkle with lemon juice and more salt if needed.

9. To serve arrange several asparagus spears on 6 salad plates. Place 4 gnocchi, slightly overlapping over the spears. Dust each serving with some of the remaining Parmesan cheese and with parsley. Serves 6.

Note: Farina, also called cream of wheat, is usually located in the warm cereals section of the supermarket.

Note: If you don’t have a cookie cutter, shape a heaping tablespoon of the mixture into a ball; then flatten it into a round shape.

Copyright Betty Rosbottom 2016

Article printed from Betty Rosbottom: http://bettyrosbottom.com

URL to article: http://bettyrosbottom.com/2016/04/05/whats-a-cook-to-serve-in-unpredictable-weather/

Copyright © 2014 Betty Rosbottom. All rights reserved.