This is a lunchtime dish, served as a first course and followed by a light dish such as poached fish with salad. Also known as Gnocchi alla Romana, this is a very old and traditional recipe from Rome and the Lazio. Sometimes two egg yolks are blended into the semolina when you have removed it from the heat - this makes for a much richer dish. Although it is now considered very much a part of the Roman food scene, many gastronomical experts claim that it originally came from Piedmont.
Bring the milk to the boil, then stir in the salt and
Pour the hot semolina out onto 2 flat platters or trays, or straight on to a work-surface. Smooth it all out with a knife to a thickness of
Butter an ovenproof dish thoroughly and lay across the bottom the rough bits left over from cutting out the circles. Melt the remaining
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