Veal Tenderloin, Foie Gras, and Black Truffles

28 Apr Veal Tenderloin, Foie Gras, and Black Truffles

Weekend Special: April 29-May 1, 2016

Inspiration

Inspiration

Piedmont, Northwestern Italy, arguably the country’s bastion of elegance.

The spirit of France’s golden age permeates this latter-day Arcadia, making itself known in its culinary ballet with the local produce. In the Monferrato region cattle are reared with a devotion that could rival Joan of Arc in its intensity. And here it’s not uncommon to find those succulent, fresh fruits of this orthodoxy, like veal, wedded to such classic French beauties as foie gras in the hallowed halls the kitchen (and then perhaps accompanied by local vina like Barbera or Gavi di Gavi). These transnational unions, poolings of resources, that seek to elevate various gastronomic experiences into a single realm of divinity.

This weekend Chef Luisa Silvia would like to impart a touch of the Piedmontese apotheosis to you with Filetto di vitello, foie gras e tartufo nero.

Recipe

Recipe

Filetto di vitello, foie gras e tartufo nero begins with free-range veal tenderloin. This tender meat is glutted with a melange of foie gras and black truffles. Then breaded with Parmigiano and grissini (breadsticks) and roasted with clarified butter and Marsala. It’s finally served on a bed of sliced artichokes (trifolati) and capped with a grilled porcini.