You can use pork if you cant get wild boar at your local shop ! 40 yogurt gnocchi (see recipe below) 750 gr. (24 ounces braised) boar (see recipe below) 26 ounces braising juices 3 tsp. fine short julienne of preserved orange (preserved lemon may be substituted) 180 gr. (6 ounces) blanched snap peas cut in half on bias 2 Tbsp. chopped parsley for garnish 2 Tbsp. Greek extra virgin olive oil 1. In sauté pan warm all ingredients except gnocchi until braising juices are reduced by 25 percent. 2. Heat gnocchi in a separate pot of simmering salted water, add to pan and gently toss to coat. 3. Check seasoning, spoon mixture into individual bowls or onto large platter to serve family style, and garnish with parsley. For Boar: 1.2 kilos (2.5 pounds) wild boar To Cure: 1/2 cup salt 1/4 cup dried thyme 1 Tbsp. ground fennel 1 tsp. cinnamon 1/2 tsp. cumin 2 Tbsp. ground black pepper To Braise: 2 cups diced onions 1 cup diced leeks 1 cup diced carrot 1 cup diced celery 8 cracked garlic cloves 2 bay leaves 1 Tbsp. peppercorns 1/2 bunch thyme 1 Tbsp. smoked paprika 1 cup dry red wine 1/4 cup red wine vinegar 8 cups beef stock Sea salt 1. Mix the cure ingredients well and keep in an air tight container. 2. Season boar liberally on all sides with cure mix four hours before beginning recipe. 3. In a large pan sear boar on all sides and place in a deep braising pan. 4. Wipe out pan and sweat all vegetables and bay leaf in 3-tablespoons. olive oil until soft. Add wine, reduce by half, and add remaining ingredients. Bring to a simmer, skim any scum, season and pour over boar. 5. Cover with foil and braise oven 3000F / 1490c until tender. Remove boar strain juices twice and proceed with recipe or pour juices over boar and can be kept for 1-2 days. For Yogurt Gnocchi: 2 cups whole milk yogurt 2 eggs lightly beaten 1 Tbsp. melted butter or Greek extra virgin olive oil 1/4 cup finely grated graviera cheese 1/4 tsp. fresh grated nutmeg ½ cup flour plus additional for shaping gnocchi Sea salt to taste 1. Place yogurt in bowl and beat in eggs. Season, and mix butter, cheese and nutmeg in very well. Fold in flour, check seasoning, and let rest 1 hour before proceeding so flour has time to be absorbed. 2. Test by dropping a small spoonful of mix into simmering salted water.When gnocchi floats cook an additional 2-3 minutes then transfer to plate and drizzle with olive oil. If gnocchi doesnt hold, mix in a little more flour, let rest and place in pastry bag. Spread flour on a cookie sheet to come up about 1 ½ cm (1/2 inch) and pipe 12 inch ropes about 2-cm (1/4-inch) thick on flour and sprinkle with additional flour. Cut gnocchis into one inch lengths and transfer very carefully with a fork to a lightly floured cooking sheet. Cook in batches of 12 in simmering water in the same way as the test gnocchi. This can be done a day before if wrapped well and stored in the refrigerator.
Posted on: Thu, 20 Mar 2014 07:03:09 +0000
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