Grate the lemon peel. Boil the milk with sugar and pour the semolina in the rain by adding the lemon peel. Mix and cook with a low flame for about fifteen minutes. Lay the mixture on a flat base or a pan and cool it, then cut it to pieces. Beat the eggs into a bowl, place a little'La Croccante'flour in a separate dish, pass the eggs first into the egg and then into the said flour. Heat the seed oil in a pan and fry the semolina chips until they are well coloured on both sides. Drain on absorbent paper and serve.

KNOCKS TO ROMANA

Doses for four people

Pour the milk in a casserole with the salt and bring it to boiling; when boiling, pour the semolina and turn continuously with a wooden spoon to prevent lumps forming. Removes the casserole from the fire incorporated in the 40-g butter compound, 30-g grated cheese and the nutmeg. Mix well and then pour everything on a floor or on a large tray soaked with water. The thickness must be about one centimeter. Let it rest and cool, then cut the gnocchi in the shape you prefer: the most classic is the round one, which you will get by carving the dough with the moist edge of a glass, but you can also make square gnocchi or romboidal gnocchi. Mix with some butter at the bottom of a pan and place the gnocchi in rows slightly overlapping. Sprinkle butter into pieces and cover with the rest of the Parmesan, keeping some to bring to the table. Switch to the 200-degree oven until the gnocchi are well thanked. Serve them hot, with a splash of grated Parmesan.