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Gnocchi Sardi with sauteed pork and Pecorino di Fossa cheese

Fried pork (or strong soup) is a typical dish of traditional Neapolitan cuisine, made with the so-called fifth-quarter of the pig, the coratella, i.e. liver, heart, lung, spleen and trachea. The offal, previously cleaned and washed in plenty of cold running water, is then cooked together with extra virgin olive oil, lard or suet and tomato paste, enriched with chilli pepper and aromatic herbs, bay leaf and rosemary. Dish of the poor Neapolitan tradition with a very rich and strong taste (as the name also suggests), which can be used as a condiment for both appetizers and first courses.

In this recipe we propose fried pork for a very tasty first course.

Ingredients for 4 people
  • 320 g PGI Gragnano Gnocchi Sardi
  • 300 g Sauteed pork
  • 300 g Pecorino di Fossa cheese
  • 800 g Peeled tomatoes
  • 1 Onion
  • 2 leaf Bay
  • to taste EVO oil
  • to taste Salt and pepper


Preparation

  1. Start by taking the sautéed vegetables and blanching them for a few minutes in salted water. Drain the fried and cut it into cubes. Heat the oil in a pan together with the onion, let it brown so as to obtain a browning on all sides, at this point add the sautéed mixture that you had previously cut into cubes. Then add the puréed peeled tomatoes and cook over low heat as if it were a ragout.
  2. Continue by bringing plenty of salted water to the boil. Add the Gnocchi Sardi di Gragnano PGI to the pan and cook for about 3-4 minutes. Drain them al dente and add the gnocchi to the sautéed ingredients in the pan. Season with salt and pepper and add a generous sprinkling of Pecorino di Fossa.
  3. Let it mix for a few minutes before serving and enjoy this dish full of flavor and tradition.

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