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Article: Goat Neck Ragu with goat cheese gnocchi (Serves 4).(Recipe)
- Article from:
- Art Culinaire
- Article date:
- June 22, 2009
CopyrightCOPYRIGHT 2009 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Langhe Nebbiolo
Germano Ettore
Piedmont, Italy 2006
For the ragu:
3 8-ounce goat necks, each neck sliced into thirds
1/8 cup olive oil
1/2 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
1 rib celery peeled and coarsely chopped
8 ounces San Marzano tomatoes, coarsely chopped
1 pint red wine
1 cup chicken stock
4 ounces dried porcini mushrooms
Salt and freshly ground black pepper to taste
For the gnocchi:
1 pound goat cheese
1/2 egg
3 ounces Tipo 00 flour *
1/2 teaspoon salt, plus additional, as needed
4 ounces all-purpose flour
Freshly ground black pepper to taste
For the garnish:
Finely chopped ...
Related newspaper, magazine, and journal articles:
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Article: Award-winning goat cheese worth trip
Post-Tribune (IN);
October 3, 2001 ;
700+ words
... ... PHOTO) If you like good-quality goat cheese and don't mind driving to get it ... in the goat-raising, rather than goat-cheese, business, because her herd of more ... is the Wabash Cannonball, a small, goat-cheese globe coated with vegetable ash and ...
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