28 Jan Piedmontese Gnocchi and Périgord Truffles

Weekend Special: January 29-31, 2016

Inspiration

Inspiration

Now that Périgord truffles are in season, Chef Luisa Silvia (lifelong truffle devotee) leapt at the opportunity to utilize them for this weekend’s special.

Périgord truffles? What are those?

A primer from Giampaolo Sassi, ardent proprietor of Merlo on Maple: Generally speaking, white truffles are cherished by Italians and black by the French, yet the flavors are not too different. Both make for exquisite culinary experiences. These little comestible gems are difficult to find and yield only small quantities upon discovery, which makes them expensive and exclusive. They’ve been incorporated into fare since antiquity but didn’t become regular visitors to dining rooms until somewhere around the eighteenth century, with noble families who could afford them.

Interessante, Giampaolo. Grazie!

Recipe

Recipe

Our weekend special, Gnocchi all Piemontese e tartufo nero fresco Périgord, begins with fresh potatoes, organic egg yolks, and Parmigiano, all of which provide the base for this unique gnocchi. The gnocchi is prepared au gratin with a thin layer of Mornay, then coated with Fontina Val d’Aosta and Parmigiano. It’s finished with a flurry of imported Périgord truffles.

Recipe

Recipe

Our weekend special, Gnocchi all Piemontese e tartufo nero fresco Périgord, begins with fresh potatoes, organic egg yolks, and Parmigiano, all of which provide the base for this unique gnocchi. The gnocchi is prepared au gratin with a thin layer of Mornay, then coated with Fontina Val d’Aosta and Parmigiano. It’s finished with a flurry of imported Périgord truffles.