Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Stretch out the slab of
Pork Rind (1)
.
Step 2
Sprinkle the slab with the
Garlic (1 clove)
,
Italian Flat-Leaf Parsley (7)
,
Pecorino Romano Cheese (to taste)
,
Parmesan Cheese (to taste)
,
Salt (to taste)
, and
Freshly Ground Black Pepper (to taste)
.
Step 3
Roll up and tie with twine.
Step 4
In a large saucepan heat the
Extra-Virgin Olive Oil (3.5 oz)
and
Lard (1 Tbsp)
. Add the
Pork Cheek (1.1 lb)
and brown.
Step 5
Deglaze with the
Dry White Wine (1 cup)
over high heat, scraping any bits from the bottom of the pan.
Step 6
Lower the heat to medium and add the
Tomato Paste (1 Tbsp)
and
Bay Leaves (3)
.
Step 7
Cook for a few minutes to lightly toast the tomato paste.
Step 8
Add the
White Onions (18 3/4 cups)
and
Whole Milk (4 oz)
. Add the pork rind roll if using. Stir until everything is mixed together.
Step 9
Cover with foil and cook on low heat until the onions no longer release any liquid.
Step 10
Lower to a simmer and cook until the mixture becomes a thick sauce and the colour becomes amber (4-5 hours).
Step 11
Remove the meat and slice/shred.
Step 12
Add meat back to the sauce.
Step 13
Cook
Gnocchi (1.1 lb)
according to instructions and then add to the sauce.
Step 14
Garnish with a mix of
Parmesan Cheese (to taste)
and
Pecorino Romano Cheese (to taste)
.
Rate & Review
{{id}}