Pork leg on paprika and fine semolina gnocchi
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Flats of ham fried in oil, then sautéed in onion, served with thick cream sauce from the fat and gnocchi cooked from battered dough.
1. Heat the lard, season the meat with salt and pepper, drizzle with oil and leave in the fridge overnight
2. Fry the diced onion in the fat until golden brown, add the paprika, return the meat, pour in the broth or water and simmer until tender
4. Pour the cream and milk into a suitable container, add the flour and cook well
5. Set the soft meat aside, add the cream, milk and flour to the stock and simmer over low heat, stirring occasionally, for about 20 minutes
6. Add milk, then use an immersion blender to blend (who wants to, can still strain through a sieve)
Preparation of gnocchi:
1. Pour the milk into a sandwich bottom saucepan, add the butter, mace and salt, when the butter has melted and the milk is almost boiling, add the semolina in a thin trickle while stirring (turn the heat down to minimum), stir until the batter is so called “melted”, t.
from., that it separates from the sides of the pot and forms a thick, elastic and non-sticky ball
2. Let the dough cool, add the parsley and incorporate the boiled eggs one at a time, mix thoroughly
3. Put the semolina on a cylinder or tray and form gnocchi with two spoons, place them on the tray with the semolina, then roll the gnocchi lightly
4. Put them in a large enough pot with salted water, from the time they float to the surface, cook for about 5 minutes
Recipe from Cooking with Tom, photo and text by Naďa Indruchová