Di Fonduta Al Tartufo (Potato Gnocco
Filled With Cheese Fondue, Butter and Sage Emulsion, Truffle Shavings) was rich, flavorful and served with a generous touch-something the Cerea brothers are known for.
We eat many other things too, but the event is known among us as the gnocco dinner.
The fried gnocco is served right away, together with the hors d'oeuvres and the tigelle; the sliced meats served with them are prosciutto, mortadella, spalla cotta, and cicciolata.
Cordell Doemling Zeljko Ivanek Evelda Drumgo Hazelle Goodman FBI Agent Pearsall David Andrews FBI Director Noonan Francis Guinan DEA Agent Eldridge James Opher Gnocco
Enrico Lo Verso Carlo Ivano Marescotti Matteo Fabrizio Gifuni Ricci Ennio Coltorti Ten years and a week after Hannibal Lecter was last seen sauntering off for a meal, he's back, his enthusiastic eating habits quite intact.
An Italian-inspired dish showcased homegrown ingredients-Iloilo blue crab meat and mud crab roe kinilaw stacked in between water spinach gnocco
. Its accompaniments-bottarga sabayon, caburao gel, and seaweed seasoned with colatura or Italian fish sauce-helped highlight the fresh seafood flavors.
(picture provided) GNOCCO
- Potato gnocchi, cherry tomatoes, smoked mozzarella, Parmesan.
Prosciutto San Daniele and gnocco
fritto (fried dough sticks) satisfied primordial brain impulses and was perked up with a smear of the spicy Calabrian dip we pinched from the fish dish.
To help demonstrate the depth of the menu there were six different breads ranging from the more obvious Grissini (bread sticks) and focaccias to Gnocco
Romagnolo, a type of gnocchi bread dough rolled thinly and deep fried.
To cap her presentation, Fores played a step-by-step video on her modern takes on three quintessential Pinoy dishes: a pan-seared Bohol marlin draped with a muscovado teriyaki glaze and miso sauce for her updated version of sinigang; local blue crab meat and fat sandwiched in a water spinach gnocco
stack for kinilaw; and a savory salted egg and balut panna cotta with chicken skin, pickled century egg and soft-boiled quail egg for her nouveau take on adobo.
The pastas include little ear-shaped orecchiette Pugliesi and gnocco
Sardo, ideal for a big, robust sauce.
Then there were the carbs- flatbreads or piada and piadina, loved by Arcangelo Corelli, a Baroque composer and violinist; and Pavarottis gnocco
fritto, crispy fried dough puffs.