NEW YEARS DAY 2011

We dined in grand style this New Years Day. After reading an article in the New York Times Food Section listing the best dishes in the city for 2010, I set out to duplicate a rather decadent dish of Tagliatelle tossed in truffled cream sauce and finished with proscuitto. It most definitely lived up to the mention in the NYT. The sauce was made with chopped black truffles, shallots, garlic, white wine, cream and butter. No, not for the faint of heart. The finishing touches really made the sauce pop. After sweating and reducing the ingredients, tossing the al dente pasta in the sauce and finishing with strips of prosciutto, slices of black truffle, truffle oil, salt, white pepper, nutmeg and a grating of fresh Parmigiano Reggiano; you have an over the top dish. We enjoyed it as a first course and then proceeded to Noisettes of pork tenderloin and Tuscan cabbage served with a classic gastric sauce.

Paired with a 2008, Regis Bouvier, En Montre Cul, Burgundy France.

Perfect.

Happy New Year To All.