Truffle Oil Chef's Take

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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Truffle Carpaccio: Chef's Take

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.

Ingredients:

• Mozzarella fior di latte
• Egg
• Truffle Carpaccio

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A SAFFRON CREATION MADE BY RESTAURANT CAVALLI

We are so fortunate to get to deal with the most prominent chefs and restaurants in our beautiful city of Montreal!
Here is a creation made by the terrific team at Restaurant Cavalli.

FREGOLA SARDA SEAFOOD RISOTTO

1. Fregola sarda, tomato, onions, garlic, chili, Dry white vermouth, clam juice, terragon, saffron
2. Cuttle fish, clams, rock shrimp, lobster
3. Seared tuna, lobster bisque sauce, saffron
4. Roasted banana pepper, sicilian green olive, brown butter

This is art and it can be admired but in difference to a picture you can actually taste it and receive double the pleasure!

I love my job =).

 

Restaurant Bice's Creation with Macchi's Truffled Dwarf Peaches

CARPACCIO MANZO
Thank you Bice Restaurant and Chef John Zoumis for this beautiful light meal: the Carpaccio Manzo garnished with Truffled Dwarf Peaches.

Ingredients:

• Pepper crusted tenderloin
• Truffled lemon emulsion
• Baby arugula
• Shaved radishes
• Shaved truffled peaches
• Parmesan shavings
• French shallot rings

What could be better than a fresh carpaccio for this hot season, I might go try it there this week!

 

Restaurant Brontë's Creation with Macchi's Italian Summer Truffles

Even though Restaurant Brontë now is closed, I would still like to re-post this beautiful and most probably very tasty truffle creation.

When summer truffles meet Brontë, here is the baby ( by Hakim Rahal, Chef de Cuisine ):

• Seared kurobuta guanciale ( berkshire pork jowls )
• Quail eggs
• Yukon gold potatoes
• Toasted ricotte bread
• Quebec blueberry compote
• Shaved summer truffles

An adventurous combination of flavors that I definitely would like to try.

 

A Chefs Take on: Bottarga

Derek Dammann from Restaurant DNA created this mouth watering plate with Bottarga. I can just imagine the different flavors mixing altogether in my mouth.

The delicate presentation, makes it look like a painting. A very summery dish, to try at DNA, or at home!

Here are the ingredients:

• Scallops Crudo (raw)
• Micro basil
• Chili
• Lemon juice
• Bottarga

 

A Chefs take on: Prosciutto

When I mentionned we were covering Prosciutto di Parma this week, Stefano Leone so kindly sent me these pictures of one of his culinary creations with Prosciutto di Parma:

Ossobuco, sweetbread terrine wrapped in Prosciutto di Parma with orange sauce verrina, mostarda.

Stefano loves pairing this dish with a Gabriel Meffre, Cotes du Rhône AOC – Expression Pierres Brisées, 2006 France which is a blend of Grenache, Syrah, Mourvedre and Cinsault, a crimson robe with purple nuances, an enticing nose of fresh fruits and spices notes. Savory and elegant, finishing by a charming spicy sensation.

Comfort food – Soul satisfying
Cooking and music are alike, in that a finished dish and a performance depend on an element of improvisation which is never part of the recipe or score. When this goes right, the results are magical.

It is the magic that matter!

This is for you!”

Stefano Leone

 

A chef's take on Parmigiano at Restaurant Primo and Secondo

Primo and Secondo has been a milestone for Italian cooking  in little Italy for a while now, we have enjoyed many dishes made by part owner and executive Chef Roberto Stabile. Roberto, his wife Natalina and family have over the years been faithful and valued clients of ours here at Macchi Inc. and Paolo and I have personally experienced many  exciting dining experiences over there. I’m sure you have read some of the write ups that have been made by food and restaurant critics in the past and he keeps on evolving with all the upcoming food trends.

Here is an expample of how Chef Roberto Stabile will present a plate with parmigiano reggiano:

Prosciutto Appetizer w. figs and Parmigiano reggiano

• Prosciutto friulano riserva
• fresh figs
• arugula salad
• Parmigiano reggiano shavings

Trust me, it tastes just as good as it looks!

Off course the plates change depending on the season and what fruits and vegetables are available on the market. Since the Jean Talon market is practically in the ‘backyard’ of the restaurant, it makes it extremely easy for him to ‘work-as-he-goes’ during the summer season.

As usual, I would be extremely appreciative to hear your thoughts on this and if you get a chance to go and have this there let me know what you think.

Until tomorrow, have a good  one!