A warm hug of flavors that anticipates the Christmas magic
Por
Equipe Receita Solta
"This hearty gratin combines soft potato gnocchi with a dense ragù of shredded pork short ribs, slowly pressure-cooked with red wine and peeled tomatoes. Topped with velvety béchamel sauce and gruyère cheese gratinated until bubbling, it makes a dish for special occasions."
- Pressure cooking for 45 minutes softens the rib fibers until they detach completely from the bones. - Deglazing with dry red wine recovers the toasted bottom of the pork sauté, concentrating aromas and elegant acidity in the ragù. - The top layer of bechamel with nutmeg and cheeses seals the moisture of the dough, creating a crispy gratin crust.
In a pressure cooker (or a deep regular pot), brown the pork ribs in olive oil until well seared on all sides. Remove the meat and set aside. Add the onion, carrot, and celery to the pot, sautéing until soft. Add the garlic and cook for another minute.
Add the tomato paste and sauté for 2 minutes to release the flavors. Incorporate the red wine and let it boil, scraping the bottom of the pot to release the residues. Let the alcohol evaporate for about 5 minutes.
Return the ribs to the pan. Add the crushed canned tomatoes, beef broth, bay leaves, and thyme sprigs. Tempere com sal e pimenta-do-reino. Cook in the pressure cooker for 45 minutes after reaching pressure, or in a regular pot for 2 to 3 hours, until the meat is tender and falling apart.
Remove the ribs from the pan and shred them using two forks. Discard the bones and excess fat. Sieve the sauce, pressing the vegetables to extract all the flavor, or if you prefer, blend the vegetables into the sauce itself. Mix the shredded meat into the sauce. Adjust the seasoning and reserve.
In a medium pan, melt the butter over low heat. Add the wheat flour and cook, stirring constantly, for 2 minutes to form a light roux. Slowly add the warm milk, whisking constantly to prevent lumps.
Cook the bechamel over low heat, stirring constantly, until it thickens and has the consistency of a cream. Season with salt, white pepper, and freshly grated nutmeg. Turn off the heat and set aside, covering with plastic wrap in contact to prevent a skin from forming.
Cook the gnocchi in boiling salted water, following the package instructions. Fresh gnocchi usually float quickly. As soon as they float, remove them with a slotted spoon. Do not overcook.
Preheat the oven to 190°C. In a large bowl, mix the cooked gnocchi with the short rib ragù. Add half of the grated Gruyère and Parmesan cheese.
Espalhe metade do molho bechamel no fundo de uma travessa refratária grande. Coloque a mistura de nhoque e ragú por cima, distribuindo uniformemente. Cubra com o restante do molho bechamel.
Finish by sprinkling the remaining Gruyère and Parmesan cheeses on top. Drizzle with the fresh heavy cream.
Take to the preheated oven for 25 to 30 minutes, or until the gratin bubbles and the surface becomes golden and crispy.
Remove from the oven, let rest for 5 minutes before serving. Sprinkle chopped fresh parsley to decorate.
Encontramos os melhores utensílios e ingredientes para você preparar Rustic Gnocchi Gratin with Pork Ribs and Creamy Cheeses com perfeição.
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- Add rehydrated and chopped dried mushrooms to the ribs cooking to introduce earthy umami notes. - Sprinkle fresh chopped sage leaves between the layers of ragù and gnocchi to perfume the pork. - Finish the top with panko breadcrumbs mixed with parmesan to create an extra crispy crust in the oven.
- Pork ribs can be substituted with cubed pork shoulder, shredded beef chuck, or braised beef shank. - Gruyère cheese can be replaced by grated Emmental cheese, aged Gouda cheese, or firm buffalo mozzarella. - The dry red wine can be substituted with beef broth enriched with 1 tablespoon of balsamic vinegar.
Keep in a platter covered with plastic wrap in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C covered with aluminum foil.
Freeze the assembled dish before baking or already baked and cooled for up to 2 months. Bake directly from the freezer at 180°C for 45 minutes.
Serve with a green leaf salad with classic mustard vinaigrette and a glass of full-bodied red wine like Syrah.
Gradually add the heated whole milk to the flour and butter roux, whisking energetically with a wire whisk.
Yes, the commercial semolina and potato gnocchi works well; remove from the water as soon as it floats so it doesn't soften in the oven.
The ribs release a lot of fat under pressure; discarding the excess oil on the surface ensures a rich ragù without being heavy.
Bake at 200°C on the middle rack and turn on the top broiler for the last 5 minutes until the surface bubbles in golden spots.
Descubra o Risoto Cremoso de Quinoa, uma alternativa saudável e deliciosa ao tradicional risoto de arroz. Combina quinoa cozida com molho filetto di pomodoro, Pecorino Romano e um toque de caldo. Perfeito para uma refeição nutritiva e rápida.
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