Chef Claudio‘s contagious passion and joy for Italian cuisine traveled from Tuscany to San Francisco, with “G’nudi” as Primi Piatti at ChezHelvetica this evening. Instead of spinach or kale, raw arugula laced the ricotta, egg yolks and flour in this gnocchi. No longer nude, a luscious butter and sage sauce dressed the delicate dumplings. A Gourmet magazine recipe for roasted chicken breasts stuffed with garlic, herbs and extra virgin oil sizzled as Secondi Piatti. Italian bread, olives and a DeLoach Zinfandel completed the main course, fueling the preparation for Dolci. Zabaione, a mixture of sweet marsala, egg yolks and sugar. La Dolce Vita!
[youtube=http://www.youtube.com/watch?v=tIKhM6RctiI]
