mes macchi

Truffle Oil Chef's Take

September 2, 2010

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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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Truffle Carpaccio: Chef's Take

August 13, 2010

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

Pizzeria Arlequino Pizza

Ingredients:

  • Mozzarella fior di latte
  • Egg
  • Truffle Carpaccio

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