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Knuckles with chocolate sauce, Nashi pears and bell peppers

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Ingredients for 2 servings:

  • 2 knuckles, cured, e.g. B. from Aldi
  • 2 Nashi pears
  • 2 bell peppers
  • 1 pack of croquettes (almond balls from Aldi), 500 g
  • 250 ml cream
  • 25 g chocolate with 95% cocoa content
  • e.g. salt and pepper
  • e.g. paprika powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Cut the bell peppers and nashi pears into approximately 1 x 1 cm pieces. Sauté in a saucepan, season, and deglaze with the cream, then simmer over low heat. Place the shanks in a pan and score the rind in a diamond shape. Bake at 180 degrees Celsius for about 1.5 hours. After about 10 minutes, remove the resulting liquid from the shanks, pour it into a saucepan, and mix it with the chocolate. Prepare the deep fryer or heat oil in a pan and prepare the almond balls according to the package instructions. Serve everything and enjoy. A sweet white wine goes well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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