These are made of semolina cooked with milk, mixed with eggs and cheese, spread out to cool, stamped into rounds and baked. They sound stodgy, but, again, can be light.
The eggs make them puff up and their surface crisp. At their simplest, you can serve them with just a side salad (though I doubt a Roman would).
This sauce is delicious with pasta and potato gnocchi, too. Prep time: 20 minutes, plus cooling time | Cooking time: 2 hoursSix For the lambFor the gnocchi*Diana’s conversion may differ slightly from the standard We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your.
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