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.
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.
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
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 =).
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 ):
An adventurous combination of flavors that I definitely would like to try.
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:
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!”