Pasta-based Main Courses

SERVES 4

600 ml/1 pt/1/2 cups mixed milk and water
1 powdered saffron sachet 75 g/3 oz/1/4 cup cornmeal
2 egg yolks
1 egg, beaten
Salt and freshly ground black pepper
50 g/2 oz/1/2 cup butter
Oil and butter, for shallow-frying
2 apples, cored and sliced 50 g/2 oz/1/2 cup walnuts
30 ml/1/2 tbsp seedless (pitted) raisins 75 ml/5 tbsp Madeira

Bring the milk and water to the boil, add the saffron and sprinkle over the cornmeal, stirring. Boil for 6-8 minutes until thickened. Remove from the heat and add the egg yolks, beaten egg, salt, pepper and butter. Pour the hot mixture into a buttered shallow baking tin (pan) and spread it evenly. When cold, turn the mixture on to a clean board. Cut into 4 cm/1/2 in oblongs. In a saucepan, heat 15 ml/1 tbsp oil and toss the apple slices, walnuts and raisins for 2 minutes. Add the Madeira and boil for 1 minute. Fry (saute) the gnocchi in hot oil and butter until golden. Allow four per portion and serve on a plate with the apple, walnuts and raisins in Madeira.

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