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.
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.