Zucchini Alla Romana Recipes

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ROMAN-STYLE GNOCCHI



Roman-Style Gnocchi image

Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.

Provided by Chef John

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

3 cups milk
1 teaspoon kosher salt, or to taste
1 ¼ cups semolina flour
1 ¾ ounces freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
3 tablespoons cold unsalted butter, cut into small cubes
3 tablespoons melted butter
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to cover

Steps:

  • Line a rimmed sheet pan with plastic wrap.
  • Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
  • Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
  • Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
  • With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
  • Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
  • Bake in preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 9.5 g, Cholesterol 176 mg, Fat 27.4 g, Protein 13.3 g, SaturatedFat 16.6 g, Sodium 789.2 mg, Sugar 8.8 g

ZUCCHINI ALLA ROMANA



Zucchini Alla Romana image

Make and share this Zucchini Alla Romana recipe from Food.com.

Provided by pEa_NuT

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 garlic cloves
2 teaspoons olive oil
4 small zucchini, sliced (4 cups)
1 tablespoon of fresh mint, snipped or 1 tablespoon fresh basil
1/4 teaspoon salt
1 dash black pepper
2 tablespoons romano cheese or 2 tablespoons parmesan cheese, finely shredded

Steps:

  • In a large skillet heat the oil.
  • Cook whole garlic cloves in hot oil until lightly brown, then discard the garlic.
  • Add zucchini, dried mint (if using), salt and pepper to oil in skillet.
  • Stirring occasionally, cook, uncovered, over medium heat for about 5 minutes or until the zucchini is crisp-tender.
  • To serve, sprinkle with cheese and fresh mint (if using).

Nutrition Facts : Calories 36.4, Fat 2.3, SaturatedFat 0.6, Cholesterol 1.9, Sodium 125.1, Carbohydrate 3.2, Fiber 0.9, Sugar 2, Protein 1.6

STUFATINO ALLA ROMANA (ROMAN BEEF STEW)



Stufatino Alla Romana (Roman Beef Stew) image

This is a rich beef stew full of flavor. Serve it with potatoes and courgettes (zucchini) for a delightful dinner.

Provided by Trudy Hobbs

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs rump steak, top rump,cut into cubes
1/2 cup flour, with salt and pepper to taste
1 tablespoon olive oil
6 ounces bacon
1 whole onion, thinly sliced rings
2 cloves garlic, crushed
2 stalks celery
1 teaspoon marjoram
1 cup red wine
1/2 cup beef stock
2 tablespoons tomato paste

Steps:

  • Coat the beef cubes in the seasoned flour.
  • Heat the oil in a large casserole dish.
  • The dish must be flame proof.
  • Add the bacon pieces and fry until they are crisp.
  • Transfer them to kitchen towels to drain.
  • Add the onion, garlic and celery to the casserole and fry until the onion is soft.
  • Add the beef cubes and fry until evenly browned.
  • Stir in the marjoram and bacon, and pour over the wine and stock.
  • Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes.
  • Moisten the meat with a little more stock if it becomes too dry.
  • The stew is done when the beef is tender and the sauce very thick and dark.
  • Serve at once.

Nutrition Facts : Calories 806.2, Fat 50.4, SaturatedFat 17.8, Cholesterol 167.3, Sodium 655.6, Carbohydrate 19.2, Fiber 1.6, Sugar 3, Protein 54.8

GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)



Gnocchi Alla Romana (Baked Semolina Gnocchi) image

Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.

Provided by clara

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 9

1 quart milk
5 tablespoons butter, divided
salt to taste
1 ½ cups fine semolina flour
2 egg yolks
1 ¼ cups grated Grana Padano cheese, divided
⅓ cup grated Gruyere cheese
1 (3 ounce) package pancetta bacon, diced
1 pinch ground nutmeg, or to taste

Steps:

  • Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
  • Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
  • Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
  • Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
  • Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 13 g, Cholesterol 189.8 mg, Fat 31.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 18.3 g, Sodium 789 mg, Sugar 11.8 g

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