Chef Fabio Trabocchi prepared a gnocchi recipe, exceptional in it’s preparation of the potatoes, which are placed in a dutch oven with hay, and left to smoke and smolder on a stove top. The result is a potato that is infused with the smokey flavor of a dish cooked over an open fire. The recipe also calls for the addition of a pinch of nutmeg, a flavour very common to 19th century cooking.
When I took a bite of the tender potato dumplings, the combination of the nutmeg and the smokiness instantly transported me back to my time at a living history museum, and the hearth-cooked meals we would prepare. This is a dish I would dub “Temporal Fusion Cuisine,” a phrase I coined to describe food which relies heavily on flavors or techniques from culinary history, and combines it with contemporary culinary culture. Although Trabocchi did infuse the hearth-cooked flavor intentionally, I don’t think he intended the strong references to 19th century American cookery that this dish contains. Additionally, it was incredibly delicious, and I encourage the home chef to give this one a whirl.
You can get the full recipe here, and watch Trabocchi prepare the dish in the video below.