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
It is quite feasible to prove the history of transcribed cooking instructions way back into history, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these old records were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and desserts, a very modern way of dining. He also describes how the ancient Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Later on, there are two interesting cookery books dating from the 1300s : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that we all know today, but instead descriptions of the types of food cooked for the rich people of that time. Later on in the 1400s, the Crusaders brought back many new spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in books on cookery, the majority of which are now in academic collections. For the centuries that followed, the wealthy families of the West tried to lay on the most exotic banquets, and consequentially chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking books were increasing in popularity mostly due to better eduction, leisure time and disposable income. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this A Most Excellent Gnocchi recipe.
