GLUTEN FREE OF RICE AND GNOCCHI AT ROMAN

Posted by Rosa Rizzo on

GLUTEN FREE OF RICE AND GNOCCHI AT ROMAN
Doses for 4 people
Ingredients
125 g ofGLUTEN FREE SEMOLINA OF RICE  Mill Marello
GLUTEN FREE OF RICE FOR FRIED RICEMulino Marello q.b. to fry
500 ml of milk
2 eggs
50 g of sugar
1 shortcut of lemon
Seed oil for frying
Proceedings

Grate the lemon's scoreboard. Make your milk boil with the sugar and pour the semolina in rainfall by uniting the lemon spleen. Mix and make a low flame cook for about 15. Stall the compound on a flat base or a teel and let it cool, after which it cut it to break. You then slash the eggs in a bowl, in a dish aside, put a little fried rice flour, pass the roofs first in the egg and then into the aforementioned flour. Make the seed oil warm in a frying pan and fry the semolina robes until they are well colored on both sides. Carved on paper absorbent and served.

GNOCCHI "ALLA ROMANA" WITH RICE SEMOLINA
Doses for 4 people
Ingredients
250 g ofGLUTEN FREE SEMOLINA OF RICE Mill Marello
1 liter of milk-100 g of grated cheese
100 g of butter Sale q.b.
A pinch of nutmeg
Proceedings

Pour the milk into a casserole together with the salt and bring to a boil ; when bubbles pour the semolina and turn around with a wooden spoon to not make lumps form. Remove the casserole from the fire embedded in the compound 40 g of butter, 30 g grated cheese and the nutmeg. Mix well and then pour it all on a plane or on a wide tray moisturized with water. The thickness must be about one centimetre. Leave to rest and cool, so cut off the gnocchi in the form you prefer : the most classic is round one, which you will get by incising the dough with the wrenched hem of a glass, but you can also do even square or romboidal gnocchi. Buttered with part of the butter the bottom of a teglia and have the gnocchi to file overlapping them slightly. Cosprinkle butter to bits and cover with the rest of the parmigiano, keeping it a bit to bear at the table. Go in the oven at 200 degrees until the gnocchi is well-gratinised. Serve them well-warm, with a sprinkle of grated parmigiano.