I've got a very old recipe from the Italian side of my family for a Sergitti (or Sirgitti) pasta. It appears to be close to a Gnocchi, but it has only potato (riced), no wheat flour and only egg yolk (no white). Has anyone heard of this before?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.