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
Description
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 Landscape Pa
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