From: Chef Tony Incontro. Yield: 12 servings. as needed, pork belly confit as needed, potato gnocchi 12 poached eggs as needed, chives, minced Pork Belly: ½ pork belly as needed, lardo Potato Gnocchi: 1 lb. flour 8 whole eggs 5 lb. potatoes ¼ cup Parmesan cheese 1 pinch nutmeg For pork belly: Melt down lardo. Confit the pork belly in melted lardo for 4 hours until tender. Remove belly and rough chop. For potato gnocchi: Cook potatoes in 350°F oven, ...
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