Roast Pork Lung with Caper Sauce and Nut Gnocchi

For the pork lung roast with caper sauce, coarsely chop or crush the capers and cut the spring onions into rings. Clean the pork lung roast well and cut into slices. Salt, pepper and roll in flour. Fry briefly in hot butter and a little oil and lift out again. Cover with aluminum foil and set aside. Sauté onions in the drippings until light brown, adding more fresh oil if needed. As soon as the onions are light brown, stir in the anchovy paste and mustard, add the capers and a little brine and deglaze with a good dash of brandy. Let it boil down completely, then add crème fraîche or whipped cream and soup and boil down the sauce again for a few minutes. Towards the end, add the meat again with the juices that have settled and allow to simmer briefly. Season the sauce to taste.

Meanwhile, cook the gnocchi in salted water and strain. Melt butter in a pan, sprinkle in nuts and toss the gnocchi in it. Mix well. Season with salt, pepper and a pinch of nutmeg. Serve the pork lung roast with caper sauce with the nut gnocchi.

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