Recipe

Pork Di Fra Sebastiano - Pork Braised In Cider With Acorn Squash Gnocchi Saute Recipe

Add Step-by-Step Photos	Alisdhair / All my dishes 1 month, 1 week ago Cambiano i suonatori ma la musica è sempre quella. - A variation on a classic. Prep:120m Cook:60m Servings:4	Alisdhair
	pork gnocchi squash apple cider

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Ingredients

36 oz of boneless pork loin

---MARINADE -- this will take a day to marinate

¾ cup of olive oil

3 tbls. of honey

2 tbls. of aged soy sauce (yes, no joke!)

¾ oz. of fresh rosemary

6 cloves of garlic

---GNOCCHI----

2 ½ lbs. of acorn quash

1 large potato

2 ½ - 3 cups of flour

2 large eggs

1/4 tsp. of nutmeg

Salt, white pepper

---PREPARATION---

2 cups of hard apple cider

1 med. sized white onion

1 cup of chopped Swiss chard

Half a cup of sundried tomatoes (re-hydrated in white wine)

2 tbls. of chopped fresh garlic

1 ½ cups of pork or veal stock

¾ a cup of aged parmesan cheese

Salt and pepper

Directions

FOR THE PORK: Cut the pork loin into four 9 oz. pieces and with a knife make several shallow cross-cuts all over each piece rub them with this marinade and let them lay around for a day.

FOR THE MARINADE: Simply mince the garlic and chop the rosemary finely and mix with the other ingredients.

FOR THE GNOCCHI: Cut the squash in half. Remove the seeds and rub the insides with olive oil. Roast them at 350 for 45 minutes to an an hour until very tender and I would even say mushy. Let them cool and scrape the flesh into a bowl. While this is going on, peel the potato and chop it roughly. Boil it in salted water until this too is very well done. Drain and add it to the squash.

Begin to work in the flour and the eggs and season it with the nutmeg, salt and white pepper. when the mixture is doughy turn it out and kneed it for a minute or so. Form the dough into gnocchi-like shapes about an inch long and ¾ of an inch thick. (use extra flour when kneeding and shaping the gnocchi) Boil them in salted water for 5-6 minutes. Remove them and drain them well.

TO PREPARE: Sear the pork on all sides in a large ovenproof skillet. When it has nicely browned add the cider. Cover and finish in the oven. During the final 10 minutes of roasting, uncover the pan.

FOR THE GNOCCI SAUTE:

Cut the onion into quarters and then slice thinly. The chard should be cut into a short thick shred and the tomatoes cut into small ribbons.

Heat 4 tbls. of butter in a sauté pan and start to cook the onions only until they just begin to brown. Add the chard and cook for a few minutes longer. Add the garlic and cook yet another minute and then add the stock, tomatoes and the gnocchi. Cook moderately until the stock is absorbed completely.

Sprinkle with a little olive oil and continue to cook until the gnocchi brown up slightly and then finish with the cheese and season with salt and pepper

TO SERVE: Make a bed of the gnocchi onto a plate and set a piece of the pork in the centre. Decorate with slices of poached or fresh apple and some more fresh rosemary

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