Provençal-Style Lamb "Pieds et Paquets" with Gnocchi

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

Braise

2 carrots

6 cloves garlic

2 yellow onions

2 ribs celery

4 1/2 pounds very ripe tomatoes (2 kg)

black peppercorns

cloves

5 leeks

2 sprigs thyme

2 bay leaves

1 1/4 cups dry white wine (30 cl)

1 1/2 quarts light chicken stock (1.5 l)

1 1/2 cups lamb jus (40 cl)

parsley stems

fleur de sel

coarse gray sea salt

1 lemon

1 orange

extra-virgin olive oil

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)

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.