Provençal-Style Lamb "Pieds et Paquets" with Gnocchi

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Credit: Didier Loire
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Ingredients (4 people)

Stuffing

  • 1 white onion
  • 3 1/2 ounces salt pork (100 g)
  • 1/4 bunch flat-leaf parsley
  • 3 cloves garlic
  • 3 1/2 ounces light bread crumbs, from the crumb (100 g)
  • olive oil
  • fleur de sel
  • 8 squares lamb tripe or paunch
  • 1/2 cup white vinegar (10 cl)
  • 4 lamb's feet
  • 2 lemons
  • flour

Braise

Gnocchi

  • 1 pound waxy potatoes (i.e. Bintje) (500 g)
  • 5 1/4 ounces flour (150 g)
  • 1 egg
  • fleur de sel
  • nutmeg
  • 1 cup light chicken stock (20 cl)
  • 2 sage leaves
  • 1/2 ounce butter (15 g)
  • olive oil
  • 1 1/2 ounces grated parmesan (40 g)

Instructions

Step 1: Stuffing

Chop the white onion and sweat without browning.

Cut the salt pork into 1/10 inch (2 mm) slices, and cube the slices. Sauté in a frying pan with some olive oil, and drain in a colander.

Stalk, wash, dry, and coarsely chop the parsley.

Peel and chop the cloves of garlic.

Combine the onion, pork, parsley, garlic, and the breadcrumbs in a bowl.

Season with fleur de sel, ground pepper, and olive oil. The mixture must have the consistency of a rather thick paste.

Ask your butcher for lamb paunch squares or very fresh tripe to make the paquets.

Soak the tripe or paunch for a long time in cold vinegar water, then dry with a dishtowel.

Place 1 spoonful of stuffing in the center of each square. Make a small incision in one of the four corners. Fold two of the unincised corners that are opposite one another one over the other. Then fold over the two other corners, inserting the tip of one into the incision on the other, so that they hold. If needed, they can also be trussed with twine.

Singe, dry and blanch the lamb’s feet. Cook in a mixture of lemon, water, and flour.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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