We happily found a home for our Boursin Gnudi. In the kitchen, it’s called Pork & Pasta. What it actually is, is Roasted Berkshire Pork Shoulder (from Autumn Olive Farms), Boursin Cheese Gnudi, Wine Broth, Asparagus Tips, Arugula Salad, Lemon Vinaigrette & Citrus Zest.
The shoulder was seasoned and slow roasted. Then the bones were used to make a red wine/pork broth. We also used the rendered pork fat to brown the poached Gnudi.
We took what seemed like a fall dish, and added some components to make it more of a spring dish.
