Lunchbreak: Ricotta gnocchi with tomato garlic neck bone gravy, prepared by Purple Pig chef Jimmy Bannos, Jr. and details on the James Beard Foundation Taste America event

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Jimmy Bannos, Jr.

The Purple Pig
500 N. Michigan Avenue

James Beard Foundation Taste America Chicago
October 14
6:00 p.m.
LondonHouse Chicago
85 East Wacker Dr.

For tickets:

Ricotta Gnocchi

1 oz salt
1 15-ounce container ricotta cheese, preferably whole milk, drained and strained over night
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup “00” flour

Mix ingredients lightly. Be careful to not over knead dough.  Break pieces off to roll in 12” long and 3/4” long Piece. Slice into smaller pieces and place in boiling water till they float to the top.

Tomato Garlic Neck Bone Gravy

2 28 oz. cans San Marzano Dinapoli Tomatoes, diced
10 cloves garlic, minced
1 cup blended oil
1 pint tomato puree
10 cloves roasted garlic puree
5 lbs pork neck bones (can be purchased from butcher)
4 lbs pork shoulder


Brown/sear pork neck bones and shoulder in a pan on the stove top, take out and reserve, juice and strain dinapoli tomatoes – and put those through a food mill or dice them, add garlic, roasted garlic, tomato puree, and dinapoli tomatoes in large stock pot. Toss in pork and cook on a low simmer till meat falls off the neck bone and cooked evenly. Approx. 6 hours. Cool Overnight. Once cooled pick meat and discard bones. Be careful to not leave any bones left in gravy.