Gnocchi alla Romana

3 Cups Whole Milk
3/4 Cup Semolina
1 tsp Salt
1/4 Cup & 2 Tbsp. Unsalted Butter (melted)
3 oz Parmigiano Reggiano Cheese (finely grated)
1 Egg (large)

Whisk together milk, semolina and 1 teaspoon of salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking consistently. Simmer, stirring constantly with a whisk, until it becomes very stiff (5 to 8 minutes). Remove from heat and stir in 2 tablespoons of butter and 1/2 cup of Parmigiano Reggiano cheese. Beat in the egg. Spread gnocchi mixture 1/2 inch thick on an oiled baking sheet and chill, uncovered, until very firm (approximately 1 hour). Preheat oven to 425°F. Cut out rounds from gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13- by 9-inch baking dish. Make a small second layer in center of dish with any remaining rounds. Brush gnocchi with remaining 1/4 cup melted butter and sprinkle with remaining 3/4 cup Parmigiano Reggiano cheese. Bake in middle of oven until Gnocchi’s’ begin to brown (15 to 20 minutes). Let stand 5 minutes before serving.

Hot Sausage Ragu

2 tsp Olive Oil
1/2 lb Italian Sausage
1/2 Cup Yellow Onions (chopped)
3/4 tsp Garlic (minced)          
1/4 tsp Red Pepper (crushed)         
1/4 tsp Salt
1/8 tsp Black Pepper (ground)
1 Bay Leaf
15 oz Can Whole Peeled Tomato Purée
1 Tbsp Tomato Paste
1/4 Cup Dry Red Wine
1/4 Cup Heavy Cream

In a medium pot, heat the olive oil over medium heat. Add sausage and cook, stirring, until brown in color and the fat is rendered (about 4 minutes). Add the onions, garlic, crushed red pepper, salt, black pepper and bay leaf, and cook, stirring, until soft (4 minutes). Add the wine and reduce completely then add the tomato purée, tomato paste, cream and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors are blended (about 30 minutes), adding water as necessary to keep from getting too thick.

Orecchiette Bottarga E Salmone

14 oz Orecchiette Pasta
3 oz Smoked Salmon
1 Cup Heavy Cream
2 oz Butter
1/2 tsp Saffron
1 Piece Bottarga

Pasta Dough

1 lb Flour (for pasta)
4 oz Flour (for dusting)
3 ½ oz Warm Water
1 tsp Salt

Cook the pasta in salted water and five minutes before it is finished cooking, start the sauce.Melt the butter in a sauce pan and sautée the diced salmon, add the cream and saffron. Cook for 2 minutes and then add the cooked pasta and sprinkle with grated Bottarga.

Pasta Dough

Mix flour, warm water and salt together. Kneed for 10 minutes. Cover with a wet towel for 10 minutes. Take a piece of the dough and create a roll the width of your pinky finger. Using a knife, slice dough in 1/8” thick pieces. With the tip of your thumb, push down to create a thimble like head on your thumb. Peel off the little thimble like dough piece from your thumb and place in a flour dusted towel. Continue making the entire batch of dough and allow it to dry overnight. Cook in boiling salt water.