· 12 pork cheeks
· 2 onions, 2 carrots, 1 bu celery (mirepoix)
· 1 head of whole garlic
· sprigs of fresh rosemary or thyme
· 2 tbsp tomato paste
· 6 cups red wine
1. Season the cheeks with salt and pepper, then sear on both sides in a deep large pot.
2. Remove the cheeks once seared, then add the mirepoix, then smash the head of garlic and throw them into the pan and cook until the vegetables are lightly browned.
3. Add the tomato paste and cook for another five minutes.
4. Add the cheeks back to the pot, add the wine, and bring to a simmer.
5. Add the rosemary/thyme, then cover with foil and braise in the oven at 350 for 2.5 hours.
6. Remove the cheeks from the pan, strain the liquid, then reduce it by half, then store the cheeks in the sauce.
· 1 onion, chopped
· 1 head of garlic bulb, peeled and then smashed
· 1 cup chopped olives
· 1/2 cup capers
· 8 oz. chopped linguica sausage
· 8 tomatoes, chopped
· 2 cups red wine
· 1/4 cup sugar
· 3 tbsp dried oregano
1. Sweat the onions and garlic in a pot until translucent.
2. Add the olives, capers, and sausage and cook for another five minutes.
3. Add the tomatoes and cook for another 5 minutes.
4. Add the wine, oregano, sugar, s&p, and simmer on medium heat for 30 minutes.
5. Puree the mixture in a food processor until nice and smooth.
Truffled Potato Gnocchi:
· 6 potatoes, peeled
· 2 sticks of cold butter, cubed
· 3 eggs
· 1 tbsp white truffle oil
· 2 tbsp granulated garlic
· 1 cup grated parmesan cheese
1. Boil the potatoes until they are fork tender. \
2. Run the potatoes through a ricer, then let cool for 10 minutes.
3. Transfer the potatoes to a mixing bowl and add the remaining ingredients minus the flour.
4. Add enough flour until a nice dough comes together. (you don't want the dough to be too sticky)
5. Break of chunks of the dough and roll them out into thin logs, then cut little "pillows" out of them.
6. Bring a pot of water to a boil with a tbsp of salt.
7. Add the gnocchi to the water, when they float to the top, they are done, take them and shock them in ice water.
8. Once cooled, drain the water out. To plate the dish, add some gnocchi to a saute pan with some butter over medium heat and saute them so they have a crispy brown look to them. Add some of the Putanesca sauce to the pan, then dump into a bowl. Top with the pork cheeks and drizzle with the braising liquid you reduced earlier.