The dinner I hosted Wednesday at Eno Terra in Kingston, NJ was a huge success. More than thirty diners came for a 4-course meal paired with wine and peppered with historical anecdotes. Three highlights for me were the cheese course (a creamy and tangy robiola, a peppery and tang Blu del Moncenisio, and an herbaceous Testun al Barolo encrusted with pomace from the production of Barolo), San Marco’s 2001 Barolo, and the semifreddo al torroncino.

The menu drew on classic recipes from Piedmont and was made with local NJ ingredients:

Antipasti
Bruschetta with anchovies and marinated roasted peppers
Bruschetta with gorgonzola and toasted hazelnuts
Bagna cauda with cardoon, fennel, red pepper and carrot
Beef carpaccio and pickled winter vegetables
Prosecco

First Course
Ravioli del Plin (Roero Arneis) (triangle shape)
Sauce of Butter and sage w/ Ravioli of cow’s ricotta cheese, parm and spinach
Roero Arneis

Second course
Brasato di vitello al vino rosso
Red wine Braised veal (Barbera or Nebbiolo or dolcetto)
With fingerling potatoes, carrots, salsify and red wine candied cippolini onions
Marinade: carrot, onion, celery, garlic, bay leaf, rosemary, clove and cinnamon
Barbaresco

Cheese
Sheeps and cows milk predominately
Blu del Moncenisio
Robiola Rocchetta
Testun Al Borolo
Barolo

Dessert
Semifreddo al torroncino
Honey Parfait with chopped nougat
Chocolate sauce and candied hazelnuts
Moscato d’Asti

Categories: Gastronomic Traditions, Restaurants, Wine