Semolina is coarsely ground durum wheat. Widely used in Italian and Middle Eastern cookery, it is now widely available in the United States. Couscous, a North African semolina product, can be substituted in recipes calling for semolina, although the texture of the dish will not be as fine because of the more granular consistency of couscous.
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SEMOLINA GNOCCHI
4 cups milk
½ teaspoon salt
8 tablespoons (1 stick) butter
1 cup semolina
¾ cup Parmesan cheese, grated
1. Put milk in saucepan with salt and 2 teaspoons butter; bring to scalding point. Sprinkle in semolina very slowly, stirring with a wire whisk to prevent lumping. Cover and cook over very low heat for 30 minutes. Stir in 1 tablespoon Parmesan cheese.
2. Dampen a wooden board or cookie sheet and spread out the semolina in a ½ - inch-thick rectangle. Square the edges and smooth the top with a spatula and cool for 15 minutes. Cut into squares about 1 ½ by 1 ½ inches.
3. Preheat oven to 375 degrees.
4. Melt remaining butter and pour one-third of it into a pan large enough to hold gnocchi spaced out so that they don’t quite touch each other; individual oval ovenproof serving dishes work well for this also. Place gnocchi in pan. Sprinkle them with the Parmesan cheese and pour over the remainder of the melted butter. Bake for 30 minutes until browned well and bubbling.
5. Serves four.
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SEMOLINA GNOCCHI
4 cups milk
½ teaspoon salt
8 tablespoons (1 stick) butter
1 cup semolina
¾ cup Parmesan cheese, grated
1. Put milk in saucepan with salt and 2 teaspoons butter; bring to scalding point. Sprinkle in semolina very slowly, stirring with a wire whisk to prevent lumping. Cover and cook over very low heat for 30 minutes. Stir in 1 tablespoon Parmesan cheese.
2. Dampen a wooden board or cookie sheet and spread out the semolina in a ½ - inch-thick rectangle. Square the edges and smooth the top with a spatula and cool for 15 minutes. Cut into squares about 1 ½ by 1 ½ inches.
3. Preheat oven to 375 degrees.
4. Melt remaining butter and pour one-third of it into a pan large enough to hold gnocchi spaced out so that they don’t quite touch each other; individual oval ovenproof serving dishes work well for this also. Place gnocchi in pan. Sprinkle them with the Parmesan cheese and pour over the remainder of the melted butter. Bake for 30 minutes until browned well and bubbling.
5. Serves four.
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