Gnocchetti di Testa

SAVORY

Nov 13

Pig's Head Bolognese, San Marzano Tomatoes, Pecorino Romano, Basil

Chef Colin Marceli of Renzo | Charleston, SC

INGREDIENTS

Bolognese di Testa:
One 20-pound pig head
Kosher salt
Neutral oil
2 cups diced yellow onion
1 cup diced carrot
1 cup diced celery
2 cups thinly sliced garlic
400 grams tomato paste
2 cups white wine
7½ kilograms San Marzano tomatoes
⅛ pound thyme sprigs
8 bay leaves
2 tablespoons red chile flakes
3 cups whole milk
2½ pounds prosciutto, skin removed and halved
2½ pounds speck, skin removed and halved
4 pieces Parmesan rind, tied in cheesecloth

Gnocchetti:
Yield: 7 servings
1½ kilograms semola rimacinata flour

To Assemble and Serve:
Kosher salt
2 tablespoons butter
Grated Pecorino Romano
Basil leaves

METHOD

For the Bolognese:
On a work surface, generously season the pig head with salt. Let sit overnight. The next day, heat oven to 500°F. Transfer pig head to a sheet tray and cook until evenly charred. Transfer to a clean work surface. Using a torch, burn excess hair on the pig’s head. Set aside. In a pot over medium heat, heat oil. Add onions, carrots, celery, and garlic. Cook until alliums are soft and translucent. Stir in tomato paste and cook until mixture begins to caramelize. Deglaze pot with wine. Cook until au sec. Add tomatoes, thyme, bay leaves, and chile flakes. Bring mixture to a boil. Add milk, then return mixture to a boil. Remove from heat and set aside. Heat oven to 300°F. Place prosciutto, speck, parmesan rinds, and the charred pig head in a deep hotel pan. Submerge in the tomato sauce. Cover pan tightly with parchment paper and aluminum foil, making sure aluminum foil does not touch the tomato. Braise 7 hours. Let cool. Once cooled, using a slotted spoon, discard bay leaves, thyme springs, and parmesan rinds. Transfer pig’s head to a clean work surface. Break down the head, reserving meat and fat separately. Set aside. Prepare, chill, and assemble a meat grinder fitted with a medium die. Process cooked prosciutto and speck. Transfer to a large mixing bowl with reserved pig head fat and meat and reserved tomato sauce. Cover and refrigerate.

For the Gnocchetti:
Place flour on a work surface and form a well in the center. Add 774 grams water to the well. Using gloved hands, knead 10 minutes, or dough comes together. Wet hands and continue to knead 3 minutes, or until exterior dough is dry. Flatten dough into a risk and wrap tightly in plastic wrap. Let sit 45 minutes at room temperature. Once proofed, weigh dough and evenly divide into 7 portions. Roll 1 portion dough into a ½-inch wide rope. Cut into ¾-inch pieces. Using the tip of your thumb, gently roll each piece top to bottom. Set aside. Reserve remaining dough for future use.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add Gnocchetti and cook until just al dente. Strain, reserving pasta water. Set aside. In a saucepan over medium-low heat, warm desired amount Bolognese di Testa. Add butter and cook until fully combined, stirring occasionally. Add cooked Gnocchetti and a splash reserved pasta water. Mix until Gnocchetti is evenly coated. Transfer to a serving bowl. Top with grated Pecorino Romano. Garnish with basil.

Similar Recipes