Abruzzo Style Dumplings - {Gnocchi Di Semolina All'Abruzzo}

Recipe Ingredients

32 fl ozs	909ml	Milk
1 3/4 cups	414ml	Semolina
1 cup	198g / 7oz	Unsalted butter - room temperature
1/4 cup	59ml	Freshly-grated caciocavallo or Parmigiano-Reggiano
1		Egg - beaten
1/4 lb	113g / 4oz	Prosciutto - finely chopped
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Finely-chopped Italian parsley

Recipe Instructions

Pour the milk into a large saucepan and bring to a boil. Slowly whisk in the semolina, stirring constantly. Reduce the heat to medium and cook until the mixture starts to pull away from the sides of the pan, about 10 to 15 minutes. Remove from heat and 1/2 cup of the butter, 3 tablespoons cheese, the egg, and the prosciutto. Season with nutmeg, salt, and pepper. Mix well.

Pour the semolina mixture out onto a moist work surface, either Formica or marble. Let cool.

Preheat the oven to 375 degrees. Using butter, grease a 10-inch round baking dish.

Using wet hands, pat the semolina mixture down to 1/2-inch thickness. Cut the semolina into 1 1/2-inch rounds and arrange one layer of rounds across the bottom of the dish. Sprinkle some of the cheese over the rounds and dot with a little butter. Make a second layer, leaving a 3/4-inch border all the way around. Sprinkle this layer with cheese and dot with butter as before, then make a third and fourth layer, leaving a successively larger border all the way around on each layer, and topping each layer with butter and cheese.

Bake until the top is browned, about 30 minutes. Serve hot, sprinkled with parsley.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2E35) - from the TV FOOD NETWORK"

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