Pork Di Fra Sebastiano - Pork Braised In Cider With Acorn Squash Gnocchi Saute
From alisdhair 15 years ago
- 60 minutes to make
- Serves 4
Cambiano i suonatori ma la musica è sempre quella. - A variation on a classic.
Ingredients
- 36 oz of boneless pork loin shopping list
- ---marinade -- this will take a day to marinate shopping list
- ¾ cup of olive oil shopping list
- 3 tbls. of honey shopping list
- 2 tbls. of aged soy sauce (yes, no joke!) shopping list
- ¾ oz. of fresh rosemary shopping list
- 6 cloves of garlic shopping list
- ---GNOCCHI---- shopping list
- 2 ½ lbs. of acorn quash shopping list
- 1 large potato shopping list
- 2 ½ - 3 cups of flour shopping list
- 2 large eggs shopping list
- 1/4 tsp. of nutmeg shopping list
- salt, white pepper shopping list
- ---PREPARATION--- shopping list
- 2 cups of hard apple cider shopping list
- 1 med. sized white onion shopping list
- 1 cup of chopped swiss chard shopping list
- Half a cup of sundried tomatoes (re-hydrated in white wine) shopping list
- 2 tbls. of chopped fresh garlic shopping list
- 1 ½ cups of pork or veal stock shopping list
- ¾ a cup of aged parmesan cheese shopping list
- salt and pepper shopping list
How to make it
- 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
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- elgourmand Apia, WS
- karlyn255 Ypsilanti, MI
- mrgresch Milwaukee, WI
- quaziefly ALL POINTS
- greekgirrrl Long Island, NY
- alisdhair Falcarragh, IE
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The Rating
Reviewed by 7 people-
now that is SERIOUSLY good!
greekgirrrl
in Long Island loved it
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No need for me to try this before rating it... Awesome...
mrgresch
in Milwaukee loved it
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Great recipe will try.
karlyn255
in Ypsilanti loved it
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