Goat Cheese Gnocchi and Zasugo (Pork & Short Rib Braise)

Goat Cheese Gnocchi and Zasugo (Pork & Short Rib Braise)
Photo by Scott Phillips

Ingredients

  • 1 cup dry red wine
  • 1 tsp. chopped fresh oregano
  • 2 large eggs, lightly beaten
  • ¼ cup olive oil
  • 2 tsp. chile oil, preferably Calabrian (optional)
  • 2 Tbs. extra-virgin olive oil
  • 12 oz. unsalted butter, cut into pieces
  • + 18 more ingredients
    • 2 bay leaves
    • 1-½ cups all-purpose flour, more for the work surface and baking sheet
    • 3 lb. bone-in pork shoulder
    • 2 medium carrots, chopped (about 1 cup)
    • 5 lb. meaty bone-in beef short ribs
    • 2 medium onions, chopped (about 2 cups)
    • 2 (28 oz.) cans diced tomatoes
    • Extra-virgin olive oil, for the cooked gnocchi
    • 7 oz. (7 packed cups) baby arugula
    • 3 medium stalks celery, chopped (about 1 cup)
    • 1 lb. fresh goat cheese, crumbled
    • 1 oz. Parmigiano-Reggiano, finely grated (½ cup on a rasp grater)
    • 1-½ cups lower-sodium chicken broth
    • ½ tsp. crushed red pepper flakes
    • Kosher salt and freshly ground black pepper
    • Kosher salt and freshly ground black pepper
    • Kosher salt and freshly ground pepper
    • 6 medium cloves garlic, coarsely chopped (about 2 Tbs.)

Position a rack in the center of the oven, and preheat the oven to 350°F. Season the meat generously with salt and pepper. Heat the olive oil in a 7-quart Dutch oven or heavy-duty pot over medium-high heat until it's shimmering hot. Sear the pork shoulder on all sides until browned and carameliz...

View full recipe at Fine Cooking

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