Food Network Magazine - (12)December 2020

SLOW-COOKER ROAST PORK

SANDWICHES

ACTIVE: 25 min l TOTAL: 7 hr 25 min l SERVES: 4

2 pounds boneless pork shoulder, cut into 4 chunks

Kosher salt and freshly ground pepper

1 tablespoon fennel seeds, coarsely ground

1 small sprig rosemary

1 bay leaf (preferably fresh)

4 cloves garlic, smashed

5 tablespoons extra-virgin olive oil

1 large loaf soft Italian or French bread

8 thin slices provolone cheese (about 4 ounces)

1 cup chopped giardiniera, plus brine for drizzling

8 jarred pepperoncini, thinly sliced

2 cups baby arugula

1. Season the pork generously with salt and pepper and rub all over
   with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and
   add the rosemary, bay leaf, garlic and olive oil. Cover and cook on
   low until the meat is browned in spots and tender, 7 hours.


2. Pull the pork apart with tongs or 2 large forks. Discard any
   large chunks of fat and discard the rosemary and bay leaf.
   Toss the meat in the juices; season with salt and pepper.


3. Cut the bread crosswise into 4 pieces and split each piece
   open. Toast the bread, if desired. Divide the cheese among the
   bottom halves of the bread, then top with the meat, leaving
   the juices in the slow cooker. Top the sandwiches with the
   giardiniera plus a drizzle of giardiniera brine, the pepperoncini
   and arugula.


4. Strain the juices from the slow cooker into a liquid measuring
   cup, then pour into small ramekins or cups. Serve with the
   sandwiches for dipping.
   Per serving: Calories 750; Fat 43 g (Saturated 13 g); Cholesterol 134 mg;
   Sodium 1,289 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 4 g; Protein 45 g

weeknight

cooking

GNOCCHI WITH SAUSAGE AND CABBAGE
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

⅓ cup walnuts
Kosher salt
3 tablespoons unsalted butter
8 ounces mild Italian sausage, casings removed
1 small onion, chopped
½ small head green cabbage, cut into bite-size pieces (6 cups)
Freshly ground pepper
1 17.5-ounce package potato gnocchi
⅓ cup grated parmesan cheese
¼ cup fresh parsley, roughly chopped

1. Preheat the oven to 350 ̊. Spread the walnuts on a baking sheet
   and bake until toasted, about 10 minutes. Finely chop.


2. Bring a large pot of salted water to a boil. Meanwhile, heat
   1 tablespoon butter in a large skillet over medium-high heat.
   Add the sausage and cook, breaking up the meat with a
   wooden spoon, until well browned, 4 to 5 minutes. Remove
   the sausage to a bowl.


3. Add 1 more tablespoon butter to the skillet. Add the onion
   and cabbage and cook, stirring, until the cabbage is wilted, about
   5 minutes; season with salt and pepper. Add 1 cup hot water
   (from the pot) and cover the skillet. Reduce the heat to medium
   and simmer until the cabbage is tender, about 5 minutes. Uncover,
   increase the heat to medium high and cook until the skillet is dry,
   2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep
   warm on low heat.


4. Meanwhile, add the gnocchi to the boiling water and cook
   as the label directs. Using a slotted spoon, transfer the gnocchi
   directly to the skillet; add 1 cup cooking water and the remaining
   1 tablespoon butter. Increase the heat to medium high and
   simmer until the sauce is thickened, 2 to 3 minutes, adding
   more cooking water as needed to loosen.


5. Divide the gnocchi among bowls. Top with the chopped
   walnuts, parmesan and parsley.

Per serving: Calories 630; Fat 36 g (Saturated 14 g); Cholesterol 148 mg;
Sodium 1,492 mg; Carbohydrate 58 g; Fiber 7 g; Sugars 2 g; Protein 19 g

146 FOOD NETWORK MAGAZINE ●DECEMBER 2020