Coopers Hawk Cooking Demo - Recipes

Gnocchi Bolognese: Serves 4

2 Tbsp Butter
20 oz Gnocchi, Cooked and Cooled
Cup Chicken Stock
2 Cup Bolognese Sauce
6 oz Braised Short Ribs, Pulled in Large Pieces
2 Tbsp Garlic Butter
2 tsp Grated Parmesan
2 tsp Basil, Chopped
3oz Stracciatella or Burrata
2 tsp Extra Virgin Olive Oil

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Place butter in a non-stick saut pan and melt.

On medium heat, add gnocchi, and allow gnocchi to toast to an even golden
brown, tossing every minute or so.
Add chicken stock to deglaze, and immediately add Bolognese. Bring to a boil.
Once boiling, reduce heat to a simmer and add pulled short ribs. Toss well and
gently mix with a spatula to evenly combine. Allow to simmer for an additional 30
seconds to heat through.
Remove from the heat and add garlic butter pieces throughout the pan. Toss and
swirl to emulsify and mix evenly.
Begin plating by placing the gnocchi and sauce neatly in the center of the pasta
bowl. Spread the short rib meat evenly throughout the top, as it should be a
noticeable key ingredient in the dish.
Sprinkle grated parmesan across the top of the gnocchi, and sprinkle chopped
basil throughout the top of the gnocchi.
Gently spoon Burrata or Stracciatella in the center of the gnocchi, allowing it to
spread nicely throughout the center of the dish. Drizzle the top of the dish with
Extra Virgin Olive Oil.
a Note: Short ribs are seasoned, seared and braised with red wine, chicken
stock and vegetables. Once fork tender, about 2 hours, they should be
removed from braising liquid, and when cool to touch, fat removed and
pulled into large 1 -2 pieces.

Bolognese Yield:
2 Tbsp

Makes about 7-8 cups

Olive Oil

2 lbs. Bulk Italian Sausage

lb. Ground Chuck, Large Grind from your Butcher (1/2 if possible)
3 oz

Pancetta, Sliced Paper Thin

2 Cups

Vidalia onion or other Sweet Onion, Medium Dice

4 EachGarlic Cloves, Large, Minced

2 tsp Fennel Seed, Fresh Toasted and Ground
2 tsp Oregano, Dried
tsp Allspice
1 tsp

Black Pepper, Freshly Ground

tsp Crushed Chili Flakes

Cup Coopers Hawk Barbera
65 oz San Marzano Canned Tomatoes, (Peeled and crushed by hand)
2 tsp Fresh Thyme
2 tsp Sugar
2 tsp Kosher Salt, (Start with 1 tsp depending on salt level of sausage) Add more if
needed

1. Heat a heavy stainless steel pot, add olive oil and sear Italian sausage and
ground chuck until brown. Break into quarter sized pieces and remove, leaving
excess oil in pot.
2. Add pancetta and cook on medium heat until it begins to brown and releases
some oil. Add onion and cook on low heat until it begins to caramelize. About 10
minutes. Add garlic and saut another 2 minutes.
3. Add fennel seed, oregano, allspice, pepper and chili flakes. Saut for about one
minute to open the flavors of all of the spices. Add the wine and reduce until
almost dry.
4. Add tomatoes, fresh thyme and sugar and reduce by about half. Add sausage
and ground chuck back in and bring to a simmer. Add salt if necessary. Can be
made one day in advance.
5. Cool and reserve for later. Keep in refrigerator for 1 week or freeze.