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 Tuesday
06th December 2005
Gnocci a la Napoletana
by Peter Dacoutros
Ingredjenti:
2 imgharef zejt taz-zebbuga
200 g pancetta mqatta’ dadi zghar
Litru halib frisk
100 g butir
Nofs kuccarina nucimuskata mahkuka
450 g smid
4 bajdiet mhabbta hafif
75 g gobon parmeggan mahkuk
Melh u bzar mithun frisk
Zalza tat-tadam biex isservi
75 g gobon parmeggan mahkuk biex isservi
Ghaz zalza tat-tadam:
3 imgharef zejt taz-zebbuga
5 sinniet tewm mqattghin rqaq
Bzaru ahmar (Chilli) mqatta’ rqiq hafna
Bott ta 400 g polpa tat-tadam
Bott ta 200 g kunserva tat-tadam
Imgharfa zokkor
Weraq tar rand
400 Ml. ilma.
Melh
Metodu:
Idlek dixx tal-forn ta’ madwar 35X25 cm bil-butir.
F'borma biz-zejt aqli l-pancetta sakemm tibda tihmar sew.
Nehhi il-borma minn fuq in-nar u zid il-halib, il-butir,
n-nucimuskata u l-melh. Poggi fuq in-nar u meta t-tahlita
tiftah tghali, nehhi minn fuq in-nar u zid is-smid bil-mod
fil-waqt li thawwad il-hin kollu.Hawwad tajjeb u zid il-bajd
imhabbat, 75 gramma gobon mahkuk u melh. Hawwad tajjeb.
Poggi t-tahlita fid-dixx u illixxa sew. Ahmi go forn moderat
ghal madwar 45 minuta, ohrog mill-forn, xerred ftit gobon
fill-wicc u erga’ kompli ahmi ghal madwar 10 minuti
ohra.
Sadanittant lesti iz-zalza, billi fiz-zejt taz-zebbuga taqli
it-tewm, u l-bzaru ahmar ghal madwar 3 minuti. Zid il-polpa
tat-tadam, il-kunserva, iz-zokkor, il-melh, ir-rand u l-ilma.
Hawwad tajjeb u tektek fuq nar baxx ghal madwar 30 minuta.
hawwad kultant.
Meta tohrog l-gnocchi mill-forn, hallihom joqghodu ghal
madwar 5 minuti, aqta’ porzjonijiet kwadri u servi
biz-zalza u gobon mahkuk fill-wicc
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
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 ©
2005. ALL RIGHTS RESERVED. RAY CALLEJA.
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