15 Oct Beef Tenderloin, Poached Egg Yolk, White Truffles, Potato Soufflé

Weekend Special: October 16-18, 2015

Inspiration

Inspiration

It is a god, I think, who gave you this gift.

—Homer, The Iliad 

As the patricians of ancient Rome once served delicacies at social gatherings in their villas to demonstrate their influence, such comestibles being utterly unattainable for the plebeian majority, so Chef Luisa Silvia, the empress of Merlo, will be offering her distinguished guests seven specials this weekend designed to showcase the sumptuous white truffles of Alba.

Here’s a taste…

Recipe

Recipe

Filetto, uovo in camicia nel suffle’di patate, crema di zucca e tartufo bianco consists of a grass-fed beef tenderloin roasted in Marsala and topped with a potato-and-Parmigiano soufflé that encloses a white-truffle-spattered, organic egg yolk. It’s served over pumpkin cream