Cafe Via Dante's Truffled Gnocchi Recipe
Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us.
It has been argued and still is by many, that when traditionally prepared in a restaurant kitchen it can not reach the highest ranking of four stars. And then when it is made non-traditional it is by some not considered as Italian cooking. I would have to disagree!
Personally I would leave it up to the creator of the dish to choose what to introduce its creations. I believe that doing so, it will continue the story, that was begun by the actual “author” or “artist”, to the happy ending that we all are looking forward to, which is how we perceive the dish in the end.
That’s why it is so important to listen to the waitor/waitress that is introducing the dish, most of the time they are passing the message of what the Chef’s intentions are with its creation.
Now as we all know, not every book is for every one, nor every painting and that also goes for food.
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Summer is by far my favorite time of the year!
I love the heat and when I say that I really mean it, it can never get to hot and if it does you will never hear me complaining.
Even though I am born and raised in Sweden, Stockholm to be more precise, and have lived in Montreal for the past 13 years, I am not a person that has enjoyed the cold weather. The winter activities are fun though but as we all know with work and our daily working and household schedules we don’t get to enjoy them as often as we all would wish we could.
Having that said; I do enjoy the cooking more in summer, we are able to use more of our local products and produce and I also love shopping at the Jean Talon market.
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Black Truffle Oil, imported to Montreal by Macchi Inc. - Photos by Montreal Photographer Vadim Daniel
The product I picked to present to you this week has caused a lot of controversy over the years. Mainly because it has been portrayed as something different than it is, but it has always been very appreciated when consumed in all of its different ways of preparation.
I will, this week, make sure that there is no more confusion with regards to this very useful product and also let you know why I love to use it in my cooking and savor it in cooking prepared by professionals.
Introducing the Black Truffle Oil: ‘A bath of gold’!
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Truffle oil, imported by Macchi Inc. - Photos by Montreal Photographer Vadim Daniel
I have to say that the reason why I like using truffle oil so much is because it complements my type of cooking very well.
I use it very often in my bechamel when I make lasagna. I also use it in my Alfredo & Bolognese sauce. I like using it when making risotto and I love using it as “topping” on vegetables or a nice piece of BBQed steak.
Depending on my mood I switch between the black truffle oil, that has more of an earthy taste, and the white truffle oil that has a stronger aroma and is sweeter in its flavor.
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This week on my hunt for “A Chefs take” on the featured product: Truffle Carpaccio, I got two contributions of the same recipe!
Truffled Pizza! Sounds delicious doesn’t it, well it is absolutely marvelous.
Pizzeria Arlequino and Restaurant Bottega, both very dear clients of ours, generously shared pictures and recipe of the same creation but off course both with their own twist.
Pizzeria Arlequino Pizza
Ingredients:
- Mozzarella fior di latte
- Egg
- Truffle Carpaccio
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