2 tbsp olive oil
25g flour, to dust
4 pieces of veal shin, about 4cm thick
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 head of garlic, cut horizontally
2 strips of lemon zest
4 sage leaves
200ml white wine
200ml good chicken stock
For the gremolata
1 unwaxed lemon, zest finely grated
1 garlic clove, very finely chopped
3 tbsp flat-leaf parsley, finely chopped
Pinch of sea salt
Set a casserole dish wide enough to hold the meat in one layer over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or wet polenta.
1Kg Rooster potato
300 grams plain flour
50 grams semolino flour
Put the potatoes in a pot with cold water
add a spoon of salt
bring the water to boil temperature and live boil for 15/20 minutes
check the potatoes with toothpick if it go in easy they are ready !!
Drain the potatoes and peel it when are hot,
Smash the potatoes with the masher on a wood board, leave until the mash is cold.
At this point we begin to make the dough
Add a generous pinch of salt all over the mash, make an hole in the middle and open in it the egg,
pour half of the plain flour all over the mash and start mix it with the hands,
when all the flour is absorbed keep add the rest of the plain flour gradually until the dough is no stick any more.
Live the dough to rest 5 minutes on a cotton cloth previously sprinkled with semolino flour.
Clean the board and sprinkle it with plain flour.
Now we start making Gnocchi,
cut a slice of dough and roll it with the hands on the board until you make a long sausage dough with the diameter around 1 centimeter,
now get a sharp knife and start cut the sausage in a piece long around 2 centimeters and sprinkle all over the semolino flour.
At this point we only need the shape for the gnocchi, to do that get a fork put one of the cylinder of dough and with a thumb press gently on it and let it slide on the fork, sprinkle all over with semolino flour.
Your gnocchi are done!!
How to cook :
Bring to boil a pot of water,
add a drop of seed oil to avoid the gnocchi stick together.
Put the gnocchi in the boiling water and when they come on float are ready!!!
drain and toss in your favorite sauce.
*Note “it is advisable to cook the gnocchi not all together but roughly two full hands of them per time”
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