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罗马风格的意大利土豆团子,配上沙油松茸蘑菇 Roman-style gnocchi with sautéed mushrooms
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Ingredients for Roman-style gnocchi: 1 cup semolina flour (250 g) 4 ¼ cups whole milk (1 L) 2 egg yolks 7 tablespoons butter (100 g) 1 cup grated Parmigiano Reggiano (100 g) Salt and nutmeg to taste Ingredients for sautéed mushrooms: 3.5 oz champignon mushrooms (100 g) 3.5 oz honey mushrooms (100 g) 1 onion 1 garlic clove Extra virgin olive oil Rosemary 1 teaspoon potato starch Chives Salt and pepper to taste Instructions: For the Roman-style gnocchi: Heat the milk with 3.5 tablespoons (50 g) of butter, a pinch of salt, and nutmeg. When it starts to boil, gradually add the semolina, stirring constantly. Cook for 10 minutes until thick. Remove from heat and stir in the egg yolks and ¾ cup (80 g) of Parmigiano. Spread the mixture on a baking sheet lined with parchment paper, leveling it to about ½ inch (1 cm) thickness. Let it cool. Once cool, cut the semolina into discs using a round cookie cutter. Arrange the discs in a buttered baking dish, slightly overlapping them. Brush with melted butter and sprinkle with the remaining Parmigiano. Bake at 400°F (200°C) for 15-20 minutes, until golden. For the sautéed mushrooms:Slice the mushrooms into thin strips. Sauté the chopped onion and whole garlic clove in olive oil with rosemary. Add the mushrooms and cook until they release their liquid. Dissolve the potato starch in a bit of water and stir it into the mushrooms to thicken the sauce. Season with salt, pepper, and chives. Serve the baked gnocchi with the sautéed mushrooms layered below and on top.
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