Massimo Mele's Gnocchi with Slow Cooked Pork Cheeks, Onions and Pecorino
A delicious gnocchi with slow cooked tender pork cheeks! Your taste buds are in a for a treat.
Total Time
6hr
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
3.5
oz
Extra-Virgin Olive Oil
•
1
Tbsp
Lard
(optional)
•
1.1
lb
Pork Cheek
•
1
cup
Dry White Wine
•
1
Tbsp
Tomato Paste
•
3
Bay Leaves
•
18 3/4
cups
White Onions
, thinly sliced
•
4
oz
Whole Milk
•
1.1
lb
Gnocchi
•
1
Pork Rind
•
1
clove
Garlic
, sliced
•
7
Italian Flat-Leaf Parsley
•
to taste
Grated
Parmesan Cheese
•
to taste
Grated
Pecorino Romano Cheese
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Stretch out the slab of Pork Rind (1).
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).
3.
Roll up and tie with twine.
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.
5.
Deglaze with the Dry White Wine (1 cup) over high heat, scraping any bits from the bottom of the pan.
6.
Lower the heat to medium and add the Tomato Paste (1 Tbsp) and Bay Leaves (3).
7.
Cook for a few minutes to lightly toast the tomato paste.
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.
9.
Cover with foil and cook on low heat until the onions no longer release any liquid.
10.
Lower to a simmer and cook until the mixture becomes a thick sauce and the colour becomes amber (4-5 hours).
11.
Remove the meat and slice/shred.
12.
Add meat back to the sauce.
13.
Cook Gnocchi (1.1 lb) according to instructions and then add to the sauce.
14.
Garnish with a mix of Parmesan Cheese (to taste) and Pecorino Romano Cheese (to taste).
Nutrition Per Serving
CALORIES
2126
FAT
146.4 g
PROTEIN
77.0 g
CARBS
120.9 g
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