On 29th June 2015, This was Dinner…
This is a Nigella recipe from her ‘Kitchen’ book. I picked it as I really wanted to give the gnocchi roasting a go. There were two issues – Should I par boil mine ?(Nigella doesn’t but then I reckon she buys the finest quality and mine’s from Morrisons) and I’d ran out of olive oil!
I decided to par boil my gnocchi and sparingly use vegetable oil.
I used some pork chops I had in the freezer for this. According to Wikipedia:
Scaloppine is an Italian dish consisting of thinly sliced meat (most often veal, although chicken may also be used) that is dredged in wheat flour,sautéed, then heated and served with a tomato-, or wine-sauce; or piccata, which denotes a caper and lemon sauce.
Well I used pork and there was no sauce whatsoever so not definitively a scaloppine. I suppose that’s why Nigella calls hers ‘Speedy’.
- Remove the bones from some pork chops.
- Par boil some gnocchi
- Get a mixture of spices ready*
- Preheat the oven to 190ºc (fan)
- Get gnocchi, plain flour, oil and seasoning ready
Cover the pork in cling film and bash until thin.
Pop the flour in a bag and add a pinch of your chosen spices. Get creative, I can’t remember what I used but there was definitely cayenne and paprika in there. Add a little salt and shake well.
Pop the pork inside the bag and shake to coat.
Pop the gnocchi in a baking tray and coat with oil and seasoning. Bake in the oven for about 25 minutes.
Heat some oil in a pan and cook the pork on each side. I did mine for about three minutes each side.
When I do the roastini again I will definitely use olive oil and heat then baking tray first. I lost a few to the bottom of the pan.
* Nigella uses mixed spices in her recipe.