Semolina Gnocchi (Sardinia)

Pasta

Ingredients

Milk - 5 cups

Semolina - 1 1/2 cups

Salt

Egg yolks - 2

Butter

Grated parmesan or pecorino cheese - 1 cup

Ground lean beef or pork - 6 oz

Dry white wine - 1/2 cup

Pepper

Freshly cooked tomato sauce- 1 - 1 1/2 cups

Parma ham, thinly sliced - 1/4 pound

Bring the milk to a boil in a heavy pan and sprinkle in the semolina, stirring all the time to prevent lumps from forming. Season to taste with salt, and continue cooking, stirring constantly, for about 20 minutes, or until the mixture is very thick. Take the pan from the heat; beat in the egg yolks, 4 tbsps butter and half the cheese. Mix well until blended, then turn the mixture out into a wet plate and smooth out with a wet knife to a thickness of about 1/2 inch. Leave to cool completely. The longer it is left, the better.

Put the meat into a small heavy pan with 4 tbsps butter and fry it slowly over a low heat, crumbling it with a fork. When well browned, add the wine and continue cooking until reduced. Season to taste with salt and pepper, moisten with a little water, cover the pan and continue cooking slowly for about 30 minutes.

Cut the cold semolina into rounds about 2 inches in diameter. Grease a round ovenproof dish with butter and cover the bottom with a layer of semolina rounds, Spread with a layer of warm meat  sauce, then cover with 2 or 3 slices of ham, and sprinkle with tomato sauce and grated cheese. Continue in this manner until all ingredients are used up, leaving aside 2 or 3 tbsps of grated cheese, and finishing with a layer of semolina rounds. Dot with butter and sprinkle with the remaining cheese. Bake in a slow oven (325F) for 30 minutes, or until the top is a golden brown and serve with plenty of additional grated parmesan or pecorino.

Serves 6