2nd part of recipe
To the marinating mixture also add a glass of wine, and some chopped up onions, like 3-4 of those little bulbs that are the size of garlic bulbs, and several carrots
Now that the meat has sat overnight….take it out of the fridge, sauté a few onions that are chopped into quarters and add them to the mix, about a cup of tomato sauce, and then put it on the stove, and let it simmer, on a light fire, for a couple of hours. At this time, take out the chunk of meat, and cut it into long cuts (making sure that you cut with the meat ex. Do not cut against it, meaning go with the lines on the meat) that are about an inch thick. Then get your blender out, and slowly pour the veggies and sauce into it (several times if needs be) and blend thoroughly, return everything to the pot. And let it cook for another 30-45 minutes.
In a separate pot, bring to boil a lot of water, and toss some gnocchi in it. Make sure it’s enough gnocchi, and that they are at least 80% potato, or else they are not as good. Now with gnocchi you do not need to drain, as soon as one of the buggers floats up, he or she is done, and take him out, use one of those spoons with holes in it so that you do not take water too. It is crucial to take gnocchi out one by one, and not drain them like pasta, because some are done faster and some slower.
Place the gnocchi in a bowl, go to the pasticada, take out a few pieces of the meat, and place over the gnocchi, and cover in the sauce.
Enjoy….
p.s.
Make sure you have leftovers, because it tastes way better the 2nd day, and way way way better on the 3rd day, so I was not kidding when I said to make a lot. Also do not re heat in a microwave, put it on the stove. This only applies to the pasticada; the gnocchi should be made fresh each day!
p.p.s.
sorry no post sooner....was too busy eating pasticada....my favorite part is the sauce....i could eat just the sauce with some fresh bread....mmmmmmm
7 months ago
