20 Oct Artichoke Gnocchi, Pouches of Veal Tenderloin with Foie Gras and Truffles
Weekend Special: October 21-23, 2016
Ever-clever Piedmont has been inspired, by the concurrent emergence of artichokes and truffles along its sublime vales, to generate exciting new recipes this season. With a nod to its neighboring France, for example, the city’s illustrious chefs have been composing fresh gnocchi with artichoke hearts and then coupling it with delicacies like seared foie gras and truffles…
Chef Luisa Silvia cordially invites you to partake of the traditional modernity this weekend with Gnocchi di carciofi, involtini di filetto di vitello con foie gras e tartufo.
Gnocchi di carciofi, involtini di filetto di vitello con foie gras e tartufo consists of potato-artichoke gnocchi tossed with pouches made of veal tenderloin stuffed with seared foie gras that has been stewed in clarified butter and Marsala. It’s finished with black truffles and artichoke chips.