Red Wine Gravy
serves 10
Serve with over Pumpkin Walnut Gnocchi or Grilled Rack of Pork.
6 oz. pork roast cap trimmings or bacon, minced
Pork roast drippings
1 cup light, dry red wine
2 tsp. all-purpose flour
Salt and pepper to taste
Heat a skillet over medium; add minced pork or bacon and cook until it’s brown and fat has rendered. Remove pork from pan; leave the fat. Sprinkle flour over the fat in the pan and stir with a wooden spoon until smooth; cook 2–3 minutes. Pour in wine and roast drippings, scraping the fond (brown bits) off the bottom of the pan. Cook for 5–10 minutes, stirring often. Return pork crumbles to pan.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
