The Roman dumplings are a typical Lazio dish, it is a dough made with corn meal, milk, butter, eggs and parmesan cheese which is then chilled, cut in disks and put in the oven.
250 gr corn meal
100 gr butter
salt to taste
Grana Padano cheese to taste
1 liter milk
Boil the milk with 60 g of butter. Add the corn meal slowly, mixing continuously to prevent clumps from forming. Add a pinch of nutmeg and salt. Cook for about 15 minutes while mixing energetically to prevent the paste from sticking to the pot.
Remove the pot from the stove and add the egg yolks and 60 g of parmesan cheese, do not stop mixing. Extend the dough in an oiled marble surface, leveling it to about 1 cm high. Let it cool and form the gnocchi with a cookie cutter or with a cup in order to get a disk shape.
Butter an oven pan and place the dumplings in it, overlapping them slightly. Cover them with parmesan cheese and butter pieces, and let it roast in the over at 150° for 15 minutes. If you don’t have a marble surface, you can add the polenta to the big plates wet with water and slightly oiled.
Ideas and variations
Roasted corn meal dumplings are a very practical dish, they can actually be prepared in advance and placed in the oven at the last minute. You can also serve them to you vegetarian friends. You can prepare them in big quantities and freeze them to have a tasty dish always handy.
FOOD , Recipes