1 lb Semolina flour
1/4 cup Olive oil, extra virgin
1 Onion, chopped
1/4 cup Parsley, chopped
1/2 tsp Saffron
3 oz Pork fat, chopped
7 oz Ground pork
7 oz Lamb, lean, ground
1 1/2 lb Tomatoes, chopped fine in food processor
2 Bay leaves
6 Sage leaves, fresh or 1/2 tsp dried
Salt and pepper
3/4 cup Aged pecorino cheese optional
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Fat grams per serving: Approx. Cook Time: 1:30 To make gnocchi, pour flour onto work surface and make a well in the centre. Pour the olive oil. Dissolve saffron in a bit of warm water and add to well. liquid with flour, adding enough water to form a firm, not sticky, dough. You'll have to add the water 1/4 cup at a time, until the dough is the ri consistency. Cut dough into pieces and roll into long cylinders, about 1 inch diameter. Cut into 1-inch chunks and press your finger into each gnocchi to make a deep dent. Set gnocchi aside on a floured surface to dr while you make the sauce. Heat pork fat in saute pan and cook the onion a parsley until tender. Stir in the ground meat and cook until no longer pi Add the chopped tomatoes, bay leaves, salt and pepper. Cook, uncovered, f an hour or until the sauce is thickened. Cook gnocchi in boiling salted water until cooked al dente. Drain and arrange in pasta ! dishes Pour sauce over top and garnish with a handful of grated cheese. Serves 4-6. B Peter Duri of the Italian Pavilion Calgary Sun, Monday, October 8, 1990
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