RFC Recipes- Sue

Sue's Recipes

  • Gnocchi alla Romana
  • Spinach and Potato Gnocchi
  • Sweet Potato Gnocchi
  • Stewed Cucuzza Squash
  • Cold Roast Loin of Veal with Rosemary and Balsamic Glaze
  • Roasted Garlic Aioli

    GNOCCHI ALLA ROMANA (semolina gnocchi)
    (from: Italian Cooking Class Cookbook, Editors of Consumer Guide, Beekman House, NY, 1982, Publications International)

    Vegetable oil
    3 cups (750 mL) milk
    1-1/2 teaspoons (7 mL) salt
    Large pinch ground nutmeg
    Large pinch pepper
    1 cup (250 mL) plus 2 tablespoons (30 mL) semolina
    2 large egg yolks, lightly beaten
    1 cup (250 mL) freshly grated Parmesan cheese (about 3 ounces or 85 g)
    6 tablespoons (90 mL) butter
    1. Line bottom of 15-1/2 x 10-1/2 x 1-inch (39 x 26.5 x 2.5 cm) baking pan with aluminum foil. Generously oil the foil.

    2. Heat milk, salt, nutmeg and pepper in heavy 3 quart (3 L) saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semolina in thin steady stream, taking care not to let lumps form. Cook, stirring frequently, until thick enough for spoon to stand upright and unsupported in center of mixture, 5 to 10 minutes. Reduce heat to low; continue cooking, stirring constantly, until very thick, about 5 minutes longer. Remove from heat.

    3. Add egg yolks, 3/4 cup (180 mL) of the cheese and 2 table-spoons (30 mL) of the butter to semolina mixture; stir until butter is melted and mixture is smooth.

    4. Transfer mixture to prepared pan. Pat out with spatula to 3/8-inch 1 cm) thickness. Refrigerate uncovered until cold, at least 1 hour.

    5. Heat oven to 425 deg F (220 C). Turn mixture out of pan onto flat surface; peel off foil. Cut gnocchi out of mixture with a 2" round cutter. Arrange gnocchi overlapping in a 10" (25 cm) shallow flameproof baking dish. Melt the remaining 4 T (60 ml) butter in a small saucepan. Drizzle melted butter over gnocchi; sprinkle with remaining 1/4 c (60 ml) cheese. Bake until tops of gnocchi are crisp and golden, 20-25 min. Place under broiler about 4" (10 cm) from heat until lightly brown, 1-2 min. Serve at once.
    Makes 4-6 servings.

    Notes: I had run out of coarse semolina so I used the finely milled stuff.. I didn't have a pan of the correct size so I had to improvise with a baking sheet and only covered part of the bottom with foil. I used a well-cleaned 35 mm film case for a cutter so they were a little small. Also the recipe was too big for a single 10" pan, so I piled them on top of each other with a bit of butter and cheese between the layers. In Florence I had them as an appetizer and there was quite a bit of space between each gnoccho. I sprayed the baking dish with Pam before putting in the gnocchi. I assembled the gnocchi casserole the night before but didn't bake them. The next day I took them out of the refrigerator, brought them to room temp, and baked them. I omitted the broiler part- they were brown enough. I cooled them and they reheated well later in the evening in the microwave. I saved the trimmings from cutting the gnocchi and made a little casserole for myself for lunch :> You can also "hide" the trimmings under the layers of cut gnocchi. I used parmigianno regianno.
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    (From: The Ultimate Italian Cookbook, Carla Capalbo, Anness Publishing, Ltd, 1994)

    1-1/2 lb fresh spinach, or 14 oz frozen leaf spinach
    2 lb waxy potatoes, scrubbed salt, to taste
    2 to 2-1/2 cups flour
    1 egg
    pinch of grated nutmeg
    1/4 cup butter
    freshly grated Parmesan cheese, to serve

    1. Wash fresh spinach in several changes of cold water. Pull off any tough stalks. Place in a large saucepan with only the water that is clinging to the leaves. Cover the pan, and cook over moderate heat, stirring occasionally,until the spinach is tender, about 5-8 minutes. Cook uncovered for the last 2-3 minutes to boil off some of the water. Remove from the heat. Drain.

    2. Cook frozen spinach according to the instructions on the package. Spread the spinach over a clean dish towel, roll it up and wring out all excess moisture. Chop the spinach finely with a sharp knife.

    3. Place the unpeeled potatoes in a large pan of salted water. Bring to a boil, and cook until the potatoes are tender but not falling apart. Drain. Peel as soon as possible, while the potatoes are still hot.

    4. On a work surface spread out a layer of flour. Mash the hot potatoes with a food mill, dropping them directly onto the flour. Add the spinach, and mix lightly into the potatoes. Sprinkle with about half of the remaining flour and mix in lightly.

    5. Break the egg into the mixture, add the nutmeg, and knead lightly, drawing in more flour as necessary. When the dough is light to the touch and no longer moist or sticky it is ready to be rolled. Do not overwork or the gnocchi will be heavy.

    6. Divide the dough into 4 parts. On a lightly floured board form each into a roll about 3/4 inch in diameter. Cut the rolls crosswise into pieces about 3/4 inch long.

    7. Hold an ordinary table fork with long tines sideways, leaning on the board. One by one press and roll the gnocchi lightly along the tines of the fork towards the points, making ridges on one side, and a depression from your thumb on the other. (I didn't do this step.)

    8. Bring a large pan of water to a fast boil. Add salt and drop about half the gnocchi in. They will sink to the bottom of the pan. When they rise to the surface, after 3-4 minutes, the gnocchi are done. Scoop them out with a large slotted spoon, and place in a warmed serving bowl. Keep warm while the remaining gnocchi are boiling. As soon as they are cooked, toss the gnocchi with the butter or a heated sauce, sprinkle with grated Parmesan, and serve. Serves 6.
    Notes: I used a single 10 oz block of frozen spinach. I added an extra egg. I used a potato ricer for the potatoes.
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    (J. Taylor, Better Homes and Gardens, December 1996)

    4 sweet potatoes, peeled and quartered (1-1/3 lb.)
    1 cup ricotta cheese
    1/2 tsp. salt
    1/2 tsp. ground nutmeg (optional)
    2 cups all-purpose flour

    1. In a large saucepan cook sweet potatoes, covered, in enough boiling salted water to cover for 25 to 35 minutes or till tender. Drain well; return to the same pan. Over low heat, mash potatoes with a potato masher until smooth, allowing any extra moisture to evaporate.

    2. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1-1/2 cups of the flour. On a well-floured surface, knead in the remaining 1/2 cup flour; kneading for 2 to 3 minutes or till dough forms a soft ball. Divide into 8 pieces. With well-floured hands, roll each piece of dough into a 12-inch-long log (about 1 inch in diameter). Cut logs crosswise into 1-inch pieces. With a floured finger, make a dimple in the center of each piece.

    3. Cook gnocchi, several at a time, in a large pot of boiling salted water for 3 to 4 minutes or till gnocchi rise to the surface of the water. (Do not overcook.) Remove with a slotted spoon; drain on paper towels. Cover to keep warm while cooking remaining gnocchi. If desired, top gnocchi with melted butter; grated Parmesan cheese, and pepper. Makes 16 side-dish servings (about 96 gnocchi).

    Nutrition facts per serving: 116 cal., 1 g total fat (1 g sat. fat), 5 mg chol., 90 mg sodium, 22 g carbo., 2 g fiber, 4 g pro. Daily Values: 92% vit. A, 16% vit. C, 6% iron.

    Notes: I used a potato ricer, which helped squeeze out more of the liquid, plus it retained a lot of the fibers from the potatoes. This dough was difficult to work with (very sticky, I just couldn't add enough flour). Next time I'd leave out the ricotta since it didn't add much, and substitute an egg. The shape ended up as little pillows with a dimple in the middle- I used the blunt end of a chopstick for the dimple.

    Should you not want to serve all of this recipe at once, cool the cooked gnocchi. Place them in a single layer on a baking sheet, and freeze till firm. Store the gnocchi in a freezer bag for up to 2 months.

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    (recipe on a label attached to the squash; I served it cold)

    Peel approx 2 lb squash (the one I had was about 1.7 lb, dice into 1/2" cubes). Sautee 1 clove minced garlic and a small chopped onion about 2 min. Add 15 oz can stewed tomatoes (I used dice tomatoes) and simmer 4 min. Add squash and cook until tender, approx 30 min. Season to taste (I added 1-1/2 T sweet basil, 1-1/2 T parsely, salt, and pepper when I added the squash). Serve plain or over thin spaghetti. Tastes great with meat too!

    Notes: I came across Italian cucuzza squash in the grocery store. It is very long (18") and about 2" in the middle, tapering to about 1" at the ends. The peel is a distinct light green and unspeckled, and the flesh is white and much firmer than zucchini, and stays firm when cooked. There is a spongy pulp which is more prominent in the middle. The squash has a distint fragrance.
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    (from: New York Magazine, 5/26/97, recipes by Charlie Palmer)

    3/4 cup balsamic vinegar
    1/2 cup olive oil
    1/4 cup ketchup
    3 tablespoons Worcestershire sauce
    1 tablespoon chopped fresh rosemary
    1 tablespoon coarsely ground black pepper
    Salt to taste
    2.5 -pound well-trimmed boneless veal loin (I used a turkey breast)

    1. Combine vinegar, oil, ketchup, Worcestershire, rosemary; pepper, and salt in a small bowl. Whisk together until well blended. Place the veal in a deep baking dish and pour the marinade over the top. Turn to coat well. Cover and allow to marinate for 2 hours, turning occasionally.

    2. Preheat the oven to 375 degrees.

    3. Place the veal loin with the marinade in the oven and roast, turning occasionally, for 45 minutes or until instant-read thermometer inserted into center reads 145 degrees (for medium). Remove from oven and allow to come to room temperature. Cover and refrigerate until ready to use.

    4. When ready to serve, cut crosswise, into 1/4-inch-thick slices. Place down the center of a platter, garnish with preserved tomatoes, and serve with roasted-garlic aioli (recipes below).

    5. See notes below.
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    2 small heads garlic
    1/4 cup defatted, unsalted chicken stock
    1 tablespoon canola oil
    Salt to taste
    1-1/2 cup mayonnaise
    Pinch cayenne pepper

    Preheat the oven to 375 degrees.
    Place the garlic, root side down, into a baking dish small enough to hold it snugly. Add stock to a depth of 1/2 inch. Drizzle with oil and sprinkle with salt to taste. Cover tightly with foil and bake for about 1 hour or until garlic is soft, adding additional liquid if needed. Remove from oven and allow to rest for 10 minutes. Cut off the top of each head. Squeeze out cooked garlic and place in a blender with mayonnaise, salt, and cayenne. Blend at medium speed till mixed, Refrigerate in a covered container until needed.

    Notes: I used a turkey breast instead of veal. Cooking time needs to be adjusted accordingly. I used a ziplock bag for the marination. I cut the recipe for the aioli in half and it was plenty; I used Hellman's mayonnaise and thinned the aioli with milk.
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    Updated: August 5, 1997
    Comments or questions? Write to me at suemaster@interport.net. ( NOTE: remove "master" from the address)

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