Croatia

Croatia

We made Pašticada with gnocchi.

We started last night, pricking holes in a cut of rump roast and stuffing them with garlic and bacon.

Then we marinated the meat in red wine vinegar overnight.  This morning, we removed from the marinate, patted dry, and browned in bacon grease.

Next I chopped the parsnip, carrot, onion, and celery root and sauteed in olive oil.

I added prunes, pureed tomato and red wine, then cooked in my slow cooker for 5 hours.

I removed the meat, wrapped in foil, and reduced the remaining stock and vegetables for about an hour, then pureed it in a blender.

I sliced the meat then put it back on the heat in the sauce.

Gnocchi

 

I boiled the potatoes, peeled, ran through the ricer, added egg yolk and flour, gently worked and rolled the dumplings then cooked at a gentle simmer.

 

Plated:

This meal was super flavorful.  I also successfully made gnocchi, a first for me.