1 vegetable oil
3 cup milk
1 1/2 tsp salt
1 pinch nutmeg
1 pinch pepper
2 each egg yolks -- lightly beaten
1 cup parmesan cheese -- grated
6 tbsp butter
1 cup semolina flour
Directions
Line bottom of 15 x 10 x 1 inch pan with aluminum foil. Generously
oil the foil. Heat milk, salt, nutmeg and pepper in heavy 3 quart
saucepan over medium high heat just to simmering. Do not boil.
Reduce heat to medium low begin whisking or stirring mi
Add egg yolks, 3/4 cup of the cheese and 2 tablespoons of the butter
to semolina mixture; stir until butter is melted and mixture is
smooth.
Transfer mixture to prepared pan. Pat out with spatula to 3/8 inch
thick. Refrigerate uncovered until cold, at least 1 hour. Heat oven
to 425 degrees.
Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi
out of mixture with 2 inch round cutter. Arrange gnocchi overlapping
in 10 inch shallow flameproof baking dish. Melt remaining 4
tablespoon butter in small saucepan. Drizzle melted
Recipe By :
Servings: 4 servings
A Most Excellent Gnocchi Recipe brought to you by Recipe Ideas
Categories: Beverage; Cheese; Vegetable
The History of Recipes
Experts have found proof that recipes existed way back into distant history, at least as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, these, ancient cook books were just basic pictorial recipes for preparing food.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. During Roman times 25BC a roman called Apicius assembled a few documents describing recipes prepared by the Romans. In his works, he describes how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs made use of many different aromatic flavours, including a few you will know such as bay, fennel and parsley. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an eruption in cookery books, the majority of which are kept safe in academic collections. During the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a result the best cooks and their recipes increased in prestige. However, it was during the 19th century the formal cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the 1900s, cookery publications were in great demand, mostly due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this A Most Excellent Gnocchi recipe.
