Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [17]
5. Add 4 cups of the milk, 4 tablespoons (½ stick) of the butter, 1½ teaspoons of the salt, and the pepper to a 3-quart or larger heavy-bottomed saucepan and heat over medium-high heat until the liquid begins to bubble. Using a whisk, gradually add the semolina while stirring vigorously. Reduce the heat to medium-low and continue to cook, stirring with a rubber spatula or wooden spoon, for 10 minutes. The mixture will become very thick. Stir in the blue cheese and half the grated cheese mixture and remove from the heat.
6. Add ½ cup of the semolina mixture to the eggs and whisk to combine. Add another ½ cup and whisk in, then whisk in ½ cup more. Return the semolina mixture to the pot and stir until thoroughly combined. Transfer the mixture to the prepared baking sheet and, using a rubber spatula (an offset metal icing spatula works very well too), spread it evenly in the pan. (Since the gnocchi won’t be pourable, this will take a little effort.) Lay the buttered side of the reserved parchment on top of the gnocchi. Set another jelly-roll pan on top and weight it with a few cans. Refrigerate until completely cool, at least 30 minutes (this can be done up to 1 day ahead).
7. Preheat the oven to 450°F.
8. While the semolina is cooling, melt the remaining 4 tablespoons (½ stick) butter in a small pot over medium-high heat. Add the onion, celery, garlic, and remaining ½ teaspoon salt and cook, stirring as needed, until the vegetables are soft, about 5 minutes. Add the ham and cook for 2 minutes. Sprinkle in the all-purpose flour, stir to combine, and cook for 1 minute longer. Whisk in the stock and the remaining ½ cup milk and cook, stirring, until no floury taste remains, about 5 minutes. Remove from the heat.
9. Pour the ham mixture over the green beans and spread in an even layer.
10. Remove the semolina from the refrigerator. Remove the top jelly-roll pan and the top piece of parchment. Invert the gnocchi onto a cutting surface and peel off the last piece of parchment. Using a 1½-to 2-inch round cutter, cut the semolina into circles. Lay the circles in rows on top of the ham mixture, overlapping them like shingles to cover the ham mixture completely. Dot the top with the remaining 2 tablespoons of softened butter and sprinkle the remaining grated cheeses over the top. Bake for 20 minutes, until bubbly and nicely browned. Serve immediately.
6 to 8 servings
Note: At the point when it’s ready to bake, the casserole can be covered and refrigerated for up to 2 days. The baking time may increase slightly.
ITALIAN SAUSAGE, ZUCCHINI, AND BELL PEPPER BREAD PUDDING
This is my kinda dish, baby. It’s perfect for brunch or dinner and can be made in advance, which is a real plus in my book!
1 tablespoon vegetable or olive oil, plus more for greasing the pan
1 pound fresh Italian sausage, removed from casings and crumbled
1½ cups small-diced onion
¾ cup small-diced red bell pepper
1 pound zucchini, sliced into
¼-inch half-moons
1½ teaspoons salt
1 tablespoon chopped fresh marjoram leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh parsley leaves
1 pound seeded Italian bread, cut into ½-inch cubes (about 8 cups)
12 ounces fontina cheese, grated
2 ounces Parmigiano-Reggiano cheese (about ¾ cup), finely grated
10 eggs
2 cups half-and-half
1 cup chicken stock or canned low-sodium chicken broth
½ teaspoon freshly ground black pepper
1. Preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish with oil and set aside.
2. Heat a 12-inch sauté pan over medium heat. Add the sausage and cook, stirring and breaking the meat into small pieces, until lightly browned, 8 to 9 minutes. Transfer to a paper towel–lined plate to drain.
3. Add 1 tablespoon oil to the same pan and increase the heat to medium-high. Add the onion, bell pepper, zucchini, and ¼ teaspoon of the salt and cook, stirring occasionally, until the vegetables are just tender, about 4 minutes. Add the herbs and stir to combine. Transfer to a plate