S1E4 Pork Neck, Gnocchi & Rhubarb Custard

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S1E4 recipes

Ricotta Gnocchi with Pork Sausage and Herbs

Light, quick ricotta gnocchi tossed in a garlicky sausage pan sauce.
At a glance
Yield: Serves 4
Prep / Cook / Total: 20 min / 10–12 min / 30–32 min
Skill level: Easy
Equipment: mixing bowl, bench scraper, large pot, wide skillet
Ingredients

Gnocchi

  • 1 cup (250 g) whole-milk ricotta, well drained
  • 1 large egg (50 g)
  • 1/2 cup (50 g) finely grated Parmesan 
  • 3/4–1 cup (90–120 g) all-purpose flour, plus for dusting
  • 1/2 tsp (3 g) fine salt 

Sausage pan sauce

  • 12 oz (340 g) pork sausage, casings removed
  • 1 tbsp (15 ml) olive oil
  • 1 small shallot (30 g), minced
  • 1 garlic clove, minced
  • 1/3 cup (80 ml) dry white wine or stock
  • 1/2 cup (120 ml) pasta water, as needed
  •  2 tbsp (30 ml) olive oil
  • 1/4 cup (10 g) chopped parsley
  • Lemon wedges, black pepper
Method
  1. Mix ricotta, egg, Parmesan, and salt. Fold in flour until you have a soft, slightly tacky dough.
  2. Dust the bench. Roll into ropes and cut ¾-inch (2 cm) pillows. Transfer to a floured tray.
  3. Brown sausage in oil; add shallot and garlic and cook 1–2 minutes. Deglaze with wine/stock; reduce slightly.
  4. Boil gnocchi in salted water until they float plus 30–60 seconds. Transfer to the sausage pan with a splash of pasta water and butter/oil.
  5. Toss until glossy. Finish with parsley, black pepper, and a squeeze of lemon.
Tips & substitutions
For pillowy gnocchi, keep flour minimal. Add peas or wilted spinach for color.
Dietary tags: contains pork
Allergens: gluten, egg, dairy
Make-ahead / storage / reheat: Shape gnocchi and freeze on a tray; cook from frozen.
Chef’s note: Drain ricotta well; excess moisture makes dense dumplings.
Optional pairing: Chianti or sparkling water with lemon.
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Slow-Roasted Pork Neck with Mushrooms, White Beans, and Pangrattato

Tender, sliceable pork neck over garlicky mushrooms and creamy white beans with a crunchy breadcrumb finish.This is also great made with left over cooked pork.
At a glance
Yield: Serves 6
Prep / Cook / Total: 20 min / 2–2½ hr / 2 hr 20–50 min
Skill level: Intermediate
Equipment: Dutch oven or roasting pan, small skillet, sieve, instant-read thermometer
Ingredients

Pork

  • 3 lb (1.35 kg) pork neck/neck fillet (a.k.a. collar)
  • 2 tsp (10 g) kosher salt
  • 1 tsp (3 g) black pepper
  • 1 tsp (2 g) fennel seed, lightly crushed 
  • 1 tbsp (15 ml) olive oil
  • 1 cup (240 ml)  light chicken stock  

Mushrooms & beans

  • 2 tbsp (30 ml) olive oil
  • 1 lb (450 g) mixed mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 cups (330 g) cooked white beans (cannellini), drained and rinsed
  • 1/2 cup (120 ml) light stock
  • 1 tbsp (15 ml) lemon juice
  • Fine salt and black pepper 

Pangrattato

  • 1 tbsp (15 ml) olive oil
  • 1 cup (50 g) coarse breadcrumbs
  • 1 tsp (5 g) lemon zest
  • Pinch chili flakes, pinch salt
Method
  1. Heat oven to 325°F (165°C). Season pork with salt, pepper, and fennel. Sear in oil until browned on all sides, 6–8 minutes.
  2. Add cider/stock, cover, and roast 1½ hours. Uncover and roast 30–45 minutes more, basting, until 190–195°F (88–90°C) and very tender. Rest 15 minutes.
  3. Pangrattato: toast breadcrumbs in oil with a pinch of salt until golden; off heat add lemon zest and chili.
  4. Mushrooms & beans: sauté mushrooms in oil with a pinch of salt until browned. Add garlic 30 seconds, then beans and stock; simmer 3–4 minutes to glossy. Finish with lemon, salt, and pepper.
  5. Slice pork. Spoon mushrooms and beans onto a warm platter, top with pork and juices, and shower with pangrattato.
Tips & substitutions
Use pork shoulder if neck isn’t available. A splash of cream in the beans makes them restaurant-silky.
Dietary tags: gluten-free without pangrattato or with GF crumbs
Allergens: gluten if using standard breadcrumbs
Make-ahead / storage / reheat: Pork can be roasted a day ahead; slice and rewarm gently with a little stock.
Chef’s note: Salt the pork at least 30 minutes ahead for better seasoning.
Optional pairing: Dry cider or medium-bodied red.
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Cured-Meats Board with Figs, Honey, and Chef’s Treat

A simple, luxe spread of artisanal charcuterie, ripe figs, and good honey.
At a glance
Yield: Serves 6–8 as a starter
Prep / Cook / Total: 15 min / no cook / 15 min
Skill level: Easy
Equipment: large board or platter, small bowls
Ingredients
  • 10–12 oz (285–340 g) assorted cured meats (prosciutto, bresaola, salami)
  • 8–10 ripe figs, halved
  • 1/4 cup (60 ml) runny honey
  • 1/2 cup (60 g) mixed olives or cornichons 
  • 6–8 oz (170–225 g) young cheese (fresh mozzarella, soft goat’s) 
  • Crackers or sliced baguette
  • Fresh herbs (thyme) or arugula, to garnish
Method
  1. Fan cured meats loosely so air can circulate and fat softens.
  2. Arrange figs and cheese; drizzle some figs with honey and leave extra in a bowl.
  3. Add pickles/olives and bread or crackers.
  4. Finish with a few herb sprigs. Serve at cool room temperature.
Tips & substitutions
Add toasted nuts for crunch. If figs are out of season, use dried figs briefly warmed with honey and a splash of water.
Dietary tags: gluten-free without bread
Allergens: dairy if cheese included; gluten if serving with bread
Make-ahead / storage / reheat: Meat can be sliced ahead; cover lightly and keep chilled. Bring to room temp 20 minutes before serving.
Chefs note : Keep the board simple; buy better meat and let it speak.
Optional pairing: Dry sparkling wine or chilled mineral water.
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Baked Rhubarb Custard Pots

Silky baked custards layered with softly stewed rhubarb and a whisper of vanilla.
At a glance
Yield: 6 pots (4 oz/120 ml each)
Prep / Cook / Total: 20 min active + 2 hr chill / 30–35 min / about 2 hr 55 min
Skill level: Easy
Equipment: saucepan, fine sieve, 6 ramekins, baking dish, kettle, espuma gun
Ingredients

Rhubarb

  • 12 oz (340 g) rhubarb, cut into ½-inch (1.2 cm) pieces
  • 1/4 cup (50 g) sugar
  • 1 tbsp (15 ml) orange juice or water 

Custard

  • 1 1/2 cups (360 ml) whole milk 
  • 1/2 cup (120 ml) heavy cream
  • 1/3 cup (65 g) sugar
  • 4 large egg yolks (72 g)
  • 1 tsp (5 ml) vanilla extract or 1/2 vanilla bean, scraped
  • Pinch fine salt
  • 1/2 sup clear honey
Method
  1. Rhubarb: simmer rhubarb, sugar, and juice 5–7 minutes until just tender but not falling apart. Cool.
  2. Warm milk/cream with half the sugar and vanilla to just steaming.
  3. Whisk yolks with remaining sugar and a pinch of salt until combined, not frothy. Slowly whisk in the hot dairy, then strain.
  4. Place back onto a low heat and cook until it has thickened to the consistency of double cream 
  5. In a separate sauce pot cook the honey over medium heat for about 3 minutes then slowly add this to the cooked custard 
  6. Chill this in the fridge and then place in the espuma gun and charge with 2 charges.
Tips & substitutions
Add a strip of lemon zest to the warm dairy for perfume.
Dietary tags: vegetarian
Allergens: dairy, egg
Make-ahead / storage / reheat: Keeps 2 days chilled.
Chef’s note: Whisk sugar and yolks promptly prolonged contact can create grainy patches.
Optional pairing: Earl Grey tea or Moscato d’Asti.
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