Pan-fried Semolina Gnocchi With Portobello Mushrooms, Tom

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats		Cooks, Home, Ideal	4	Servings

INGREDIENTS

1		Milk
50	g	Butter
250	g	Fine semolina
30	g	Grated parmesan
2		Eggs
		Salt
		Ground nutmeg
50	g	Onions, chopped
50		Extra virgin olive oil
100		Chicken stock
1	T	White wine vinegar
10	g	Salt
30	g	Sugar
5	g	Freshly ground black pepper
1		Sprig Rosemary and thyme
1		Bayleaf
400	g	Portobello mushrooms, flat
		mushrooms up
		to 500
		Salt and pepper
		Oil for grilling
100		Extra virgin olive oil
10	g	Fresh basil

INSTRUCTIONS

For the semolina Gnocchi, heat the milk with the butter and add a
pinch of salt and nutmeg. When at boiling point, add the semolina and
stir continuously with a wooden spoon while on medium heat, until the
mixture comes loose off the sides and bottom of the saucepan. Take  off
the heat and add the parmesan cheese and the eggs and mix well.  Check
seasoning. Immediately turn the Gnocchi mix into a well oiled  baking
tray of 12x6 inches and spread with a spatula until completely  even
and flat. This has to be done at great speed as the semolina mix  sets
very quickly. Set aside and cool.  For the tomato sauce, sweat off the
onions in the oil, add the  tomatoes, chicken stock and the rest of the
ingredients, cook on a  low heat for half an hour remove the Rosemary,
thyme and bayleaf and  blend with a hand blender until the sauce is
smooth and fine. Set  aside.  Check the mushrooms for dirt, if
necessary clean and remove the  stalks. Do not wash. Season with salt
and pepper and grill on a  griddle with a sprig of Rosemary and thyme
and set aside.  For the basil oil, gently heat up the olive oil with
the basil leaves  to blood temperature, chop the basil with the hand
blender and pass  the oil through a piece of muslin or fine sieve to
collect the oil.  Part of the basil puree can be used for the tomato
sauce, if  preferred, otherwise it can be used for a pasta dish the
following  day.  Take the cold semolina mix, cut into triangles of
21/2-3 inches. Fry  on both sides in a non-stick pan with oil and a
little butter until  golden brown and sprinkle with additional parmesan
cheese. To dress  the dish, put a small ladle of hot tomato sauce into
a large soup  plate, place six pieces of semolina Gnocchi in a circle,
arrange four  or five pieces of grilled mushrooms in the centre on the
top of the  semolina Gnocchi and drizzle some basil oil over the top.
Serve  immediately. Additional parmesan cheese can be served on the
side.  DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 562 Calories From Fat: 183 Total Fat: 20.7g Cholesterol: 147.1mg Sodium: 1319.1mg Potassium: 717.3mg Carbohydrates: 70.2g Fiber: 4.2g Sugar: 21.8g Protein: 24.3g