I am pre-empting coverage of harvest 2010 with this inspired dinner that I recently hosted with several of my good friends. Some of you might recall my first post on la sagra dei funghi that transpired just about 1 year ago. Well this year the festivities moved over to my place. The star of the evening was this gorgeous truffle from Piemonte, that would find it’s way into our first 2 courses.
Last year’s funghi feast was hosted by my friend Elisabeth (a.k.a. Bip). This year, the foodies convened at my place. I have often proclaimed that Bip is truly awesome in the kitchen. Not only are her culinary creations delicious, she seems to execute each dish with perfect timing and ease.
This time around, Bip arrived at my house with a few bags of choice ingredients, a bottle of nebbiolo, and her own home made pasta.
After ramping up our appetites with a beautifully arranged platter of salumni, artisanal cheeses and various antipasti, (thank you Sunhee!) It was time to get down to truffi business.
Toasted brioche with scrambled eggs, topped with shaved truffle!
What to pair with this rich and earthy first course? How about a high acid, dry and somewhat earthy-nutty champagne like the Collard Picard pictured above? This food wine pairing combination was really perfect.
This particular cuvee is composed of 80% Meunier and 20% Chardonnay. It is fermented in stainless steel with no malolactic fermentation. The reserve wine, which is primarily from the 2004 vintage is aged in giant foudres (1000 liter or larger barrels) to encourage some contact with oxygen but to avoid flavoring the wine with overt barrel characteristics.
Next, Elisabeth whipped up an assorted funghi medley to accompany her house made pasta. A bit more shaved truffle finished off the dish. Bip paired this earthy pasta course with a lovely nebbiolo from Piedmonte (see Les Photos)
After a brief repose, it was time to prepare the main course. We decided to slowly taper, and progress to a lighter main course and side. Two very fresh snappers were stuffed with lemons, fennel and doused in pastis. The fish was then oven roasted for about 40 minutes. Along side, a tian of roasted tomatos provided a zip and acidity to the mild white fish.
Keelyn also contributed a hearty fennel gratin to the mix. I need to get this recipe!
To finish things off, I made pumpkin pot de creme, topped with shaved milk chocolate and whipped cream.
Thanks to my fellow sagra dei funghi friends and foodies.
Let’s do this again next year!