Recipe

Milk-braised Pork Shoulder With Semolina Gnocchi Recipe

Add Step-by-Step Photos	Dond / All my dishes 3 months, 1 week ago This recipe comes from a recent issue of Bon Appetit (with apologies to Luvsthecity, who, apparently, thinks we all create our dishes entirely from scratch -- my own view is that recipes are to real cooking as paint-by-numbers canvases are to landsca... More Prep:60m Cook:120m Servings:12	Dond
	porkbraising

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a1patti

Ingredients

2½ pounds 1-inch cubes trimmed pork shoulder (such as boneless pork butt)

1 Tbsp coarse kosher salt

½ tsp ground cinnamon

½ cup (1 stick) butter

½ cup all purpose flour

1 medium white onion, chopped

1 large carrot, chopped

1 large celery stalk, chopped

¼ pound pancetta (Italian bacon), chopped

2 cups dry white wine

4 cups whole milk

2 28-ounce cans plum tomatoes in juice, pureed with juice in blender in batches until smooth

Semolina Gnocchi:

6 cups whole milk

1 Tbsp coarse kosher salt

Pinch of ground nutmeg

2½ cups semolina flour

6 large egg yolks

½ cup freshly grated Parmesan cheese

3 Tbsp unsalted butter, divided

Directions

Place pork in large bowl. Mix 1 Tbsp coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight. (If you like, you can add a dash of Allspice to the mix for a little extra flavor)

Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown). Remove from heat; cover and let stand until ready to use.

Finely dice the onion, carrot, and celery. You can use a food processor, as the original recipe calls for, but I didn't think that was necessary.

Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes.

Add vegetables to pot and sauté until beginning to brown, about 6 minutes.

Add pork and sauté until brown, about 7 minutes.

Add wine and bring to boil, stirring up browned bits.

Add milk and bring to simmer.

Add tomato purée, then whisk in roux.

Simmer 5 minutes, whisking occasionally.

Cover pot. Place in oven and braise pork until very tender, about 2 hours.

Uncover; let pork cool briefly.

Chill pork, uncovered, until cold, then cover and chill overnight.

When you are ready to serve, rewarm the pork over low heat, stirring often, or place it in the oven at about 220 degrees). Season to taste with salt and pepper.

Place 1 gnocchi square in center of each plate. Top with pork and sauce.

Semolina Gnocchi (For a pretty presentation, cut the gnocchi with a three-inch-square scalloped cookie cutter) ---

Bring milk, coarse salt, and nutmeg to simmer in heavy large saucepan over medium heat.

Turn heat to very low; gradually whisk in semolina. Cook until mixture is very thick, whisking constantly, 1 to 2 minutes.

Remove from heat. Whisk in egg yolks, then Parmesan cheese and 2 tablespoons butter.

Pour semolina into 13x9x2-inch baking pan; spread evenly. Cover pan tightly with plastic wrap and refrigerate at least 4 hours. (You can make the semolina 2 days ahead and chill until you are ready to brown the semolina squares in the oven.

Preheat oven to 400°F. Coat large rimmed baking sheet with remaining 1 tablespoon butter. Cut chilled semolina into twelve 3-inch squares. Carefully arrange semolina squares on prepared baking sheet, spacing apart. Bake gnocchi until bottoms brown, about 15 minutes.

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Comments

a1patti 3 months, 1 week ago said:
This would be great for a special occasiom. ^5!!

dond 3 months, 1 week ago said:
What I like about this recipe is that you can fully prepare it a day ahead and spend the rest of your preparation time looking at the other dishes and desserts you will be serving. Anything that eliminates last-minute concerns is a plus.

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