Gnocchi alla romana

Yield: 4 servings

Measure Ingredient
3 cups Milk
1 teaspoon Salt
8 tablespoons Butter; divided
1 cup Polenta; quick cooking
(or 1 cup finely-ground cornmeal)
1 cup Freshly grated Parmigiano-Reggiano; divided
4 Egg yolks

Preheat oven to 425 degrees. Butter one cookie sheet with ¾-inch sides.

In a 3- to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in ½ cup grated cheese and 4 egg yolks and mix well.

Pour polenta in buttered cookie sheet and smear to a thickness of ½-inch.

Allow to cool. Using a pastry cutter or water glass, cut 3-inch quarter-moons out of the polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is light golden-brown. Remove and serve immediately. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5717 broadcast 02-04-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-14-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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