RECIPES: GNOCCO AL FORNO

Ingredients:

600 g of pasta for pizza, 3 red onions "Tropea", a branch of rosemary, 8 tbsp of extra-virgin oliv oil, 1tsp of big salt, salt

Method:

Place the pasta for pizza on working table, pushing with your hands for reducing its volume. Add 4 tbsp of extra-virgin olive oil and work with energy to incorporate oil in pasta.

Divide pasta in three portions. With your well oiled hands, lay pasta to completely cover a baking tray, 20 cm diameter each.

The baking trays small be previously oiled. Cover the baking trays with a dishcloth and let the pasta to yeast again for some 20 minutes, in lightly warm ambient.

Prepare the onions finely chopped and gently fry in 2 tbsp of olive oil over low heat.

After few minutes add 2 tbsp of water. Onions become trasparent but remain always lightly brown. Season with salt and let cooking for some 10 minutes , oftenly remixing.

Spread few olive oil on the pasta surface, together with some "grosso" salt. Press pasta with your fingers to obtain small halls in the pasta. Garnish with rosemary leaves and onions (together with their cooking souce).

Roast in pre-heated oven at 200°C for 30 minutes till the pasta increases its volume and till golden on top.

Slice the pasta in sectors and serve with assorted salami (salame di felino, ham, mortadella, speck, etc)

Maria di Argegno (CO)