Suckling Pig with Artichokes, Chanterelle Mushrooms, and Colonnata Lardo
- 1 rack of suckling pig, 4 1/2 pounds (2 kg)
- 4 sprigs marjoram
- 1 cup pork jus (20 cl)
- coarsely ground black pepper
- fleur de sel
- 1 ounce butter (30 g)
- 1 pound cured pork belly, sous vide (500 g)
Gnocchi
- 1 1/2 pounds mountain potatoes (700 g)
- 2 1/2 teaspoons potato starch (10 g)
- 3 ounces soft wheat or pasta flour (90 g)
- 1 egg yolk
- 1 pound coarse salt (500 g)
- fleur de sel
- olive oil
- 3/4 ounce parmesan, grated (20 g)
Instructions
Step 1: Suckling Pig
Remove the skin and any fatty parts or nerves. Break up the cartilage on either side of each backbone.
Cut the rack into double chops, and expose the bone. Coat with coarsely ground black pepper.
Step 2: Gnocchi
Add some coarse salt to a stock pot, and place the washed and dried potatoes on top of the salt. Cover with aluminum foil. Bake at 430°F (220°C) until the potatoes become perfectly tender.
Peel the potatoes and press through a fine-meshed sieve. Fold in the flour, potato starch, and egg yolk, and season as needed. Shape the gnocchi by rolling small pieces of dough along the tines of a fork.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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