| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Pasta, Pineapple, Breakfast/c |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Semolina flour |
| 1/4 |
c |
Olive oil, extra virgin |
| 1 |
|
Onion, chopped |
| 1/4 |
c |
Parsley, chopped |
| 1/2 |
ts |
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 |
c |
Aged pecorino cheese optional |
INSTRUCTIONS
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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