Needed:
1 shank
4 tablespoons of salt
A couple of tablespoons of fat
Gnocchi
1 liter of milk
250g wheat or cornmeal
2 egg yolks
2 tablespoons of butter
150 grams of Parmesans
For sprinkling over the gnocchi:
a little butter
Cayenne pepper
nutmeg
2 tablespoons of Parmesan
Preparation:
Salt the shank and let it sit for at least 24 hours.
Grease a clay pot with a lid and bake the shank for 2 hours at 150°C.
After 2 hours, bake uncovered for an additional 1 hour to crisp up the skin.
For gnocchi, heat milk, add semolina, and stir until it boils. Remove from heat and, while stirring, add butter, Parmesan, and egg yolks. Mix well. Pour into a prepared medium-sized dish and let it cool for about 1 hour. Use a round mold to cut shapes and place them in a clay dish for baking. Brush the gnocchi with butter and sprinkle with pepper, nutmeg, and Parmesan.
Bake at 180°C for about 25 minutes.
Author: Barbara Didović
