Warre's Warrior

[tandkvd]

I love this Port. And I haven't said that about a port. Although I have only tried a few.

The sauce and meatballs were a hit. I made them Friday then put into the fridge overnite. Yesterday I put them into a crock pot for about 4 hours.

Our two oldest daughters boyfriends were here. While we were wonderfully miserable after one helping, one of the boys (tall and thin [img]http://wines.com/ubb2/mad.gif[/img] ) went back for more. And you were also right about the Cecchi Cianti Clasico, wounderfull.

I found this recipie for an apitizer. We had Karen's favorite, Martini & Rossi Astie Spuminte with it. It was very good as well.

Gnocchi Alla Romana

Recipe Summary
Prep Time: 15 minutesCook Time: 25 minutes
Yield: 4 servings

6 tablespoons butter, plus 2 tablespoons for sheet pan and baking dish
3 cups milk
1 teaspoon salt
1 cup semolina flour
1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
4 egg yolks


Preheat the oven to 425 degrees F.
Butter 1 cookie sheet with 3/4-inch sides and a baking dish.
In a 3 to 4-quart saucepan, heat to scald the milk, salt, and 6 tablespoons butter. Pour in the semolina in a thin stream, whisking vigorously, and cook for about 1 minute, switching to a wooden spoon as it
thickens. Remove from the heat and stir in 1/2 cup grated cheese and 4 egg yolks. Mix well to combine. Pour the semolina onto the buttered cookie sheet and, using a spatula, spread to a thickness of 1/2-inch. Allow to
cool.

Using a pastry cutter or water glass, cut 3-inch quarter moons out of semolina. Arrange the moons so that they are leaning up against one another (overlapping) in a buttered baking dish and sprinkle with remaining grated cheese. Place in oven and cook 15 to 20 minutes, or until top is deep golden brown. Remove and serve immediately.

We couldn't have had a better meal at Carraba's.


[This message has been edited by tandkvd (edited 04-18-2004).]