Special equipment: a pastry bag with a large, smooth tip; cheesecloth
; a smoking gun
For the pickled peperonata: Combine the apple cider, sugar
and water in a saucepot and bring to a boil to dissolve the sugar. Slice the peppers thinly with a knife, making sure to remove the seeds. When the liquid is cooled, pour over the peppers and cover. Allow to pickle
For the braised short ribs: Preheat the oven to 325 degrees F. Season the ribs with salt and pepper, and then add along with the chopped vegetables to a hotel pan or large pot. Just cover the vegetables and ribs with stock, and then add the tomato products. Cover with foil or a lid and place in the oven for 4 hours or until meat easily pulls apart. Allow the meat to cool, and then separate the meat from the bones. Set aside. Reserve the drippings.
For the gnocchi: In a saucepan
the butter with the water over medium heat to a soft simmer. Add all the flour at once and start stirring quickly with a wooden spoon until fully combined. Cook the dough for 5 minutes on low heat, and then remove from the heat.
Transfer the dough to a stand mixer
with a paddle attachment. Begin mixing, adding one egg at a time to fully incorporate. At the end, add the Dijon, salt, and parsley
. Allow to rest 30 minutes before removing from the bowl. When cooled slightly, move the dough
to a pastry bag
with a large, smooth tip.
Bring a pot of water to a gentle simmer
, just enough to create steam not boiling. Using the pastry bag, shoot the gnocchi into the water one at a time, cutting them at about 2 inches long using an offset spatula
or flat knife. Cook in batches and remove when they begin to float
; allow to cool.
For the smoked ricotta: Add a pinch of salt to the milk
and bring to boil in a saucepot. Shut off the heat, and then add the lemon juice and stir. Bring back to a soft simmer until the milk curdles and small curds begin to form. Allow to cool, and then using cheese-cloth, strain
the solidified ricotta
from the whey
. Using a smoking gun, apply generous smoke to the covered ricotta 3 times, stirring between applications.
For the short rib jus: In a medium saucepot, melt the butter, and then add the flour and stir until it is a wet sand consistency. Add the reserved liquid from the short ribs
and bring to boil. Simmer for 20 minutes then season to taste.
For the San Marzano tomatoes: Strain the tomatoes, reserving the liquid. Cut them into medium dice
and toss with the garlic, parsley and shallot
. Set aside.
To assemble the dish, saute the tomatoes over high heat, and then add the short rib and gnocchi
until warmed through. Plate and add a few spoons of ricotta, then garnish
with the peperonata.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.