Pork Lobster Cooked in Salt Dough with Ligurian Vegetables and Parmesan Gnocchi

A bean recipe for every taste:

Prepare all the ingredients for the salt dough in a food processor and roll out the finished dough into a rectangle between cling film. Cut the pork lobster lengthwise in the middle once. Season with white pepper from the mill. Cut the zucchini lengthwise into narrow (approx. 2 mm) slices. Place them on the rolled out salt dough.

For the Ligurian vegetables, cut the beans into narrow strips and blanch in salted water. Dice the potatoes and cut the tomatoes into cubes. Mix everything and season with salt, olive oil, herbs and freshly ground pepper.

Put the first half of the pork lobster on the zucchini. Spread the Ligurian vegetables evenly on top and place the second half of the meat on top of the vegetables. Wrap with the zucchini slices and cover with the dough. Bake in the oven at 180 °C for about 35 minutes.

When the roast comes out of the oven, remove the salt dough and discard the zucchini strips as well. They only serve to absorb some of the salt from the salt dough so that not too much of it gets into the meat.

For the gnocchi, make the potatoes in water, peel them while hot and mash them. Mix the mashed potatoes with flour, egg yolks, Parmesan cheese, salt, nutmeg and thyme, roll into oblong sausages. Cut the sausages into 2 cm gnocchi and place over a gnocchi board or with a

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