/Piedmont Dinner at Eno Terra

Piedmont Dinner at Eno Terra

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:

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

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

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

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

2016-01-09T13:32:26+00:00 January 31st, 2009|Categories: Gastronomic Traditions, Restaurants, Wine & Spirits|0 Comments

No Comments

  1. Mama Parla January 31, 2009 at 3:01 pm - Reply

    Food and wine selections were tasty and presentation fantastic! Well done! Looking forward to “wild boar ravioli” at Clydz tonight.

  2. Katie January 31, 2009 at 5:27 pm - Reply

    Thank you for your unbiased comments! The ravioli are going to be great, im sure. Im excited about the filet mignon!

Leave A Comment

You are currently not connected to the internet