A Voce is a New York restaurant that celebrates the simple pleasures of Italian cooking in a welcoming, sophisticated and modern venue. Located in the Time Warner Center overlooking Columbus Circle and Central Park, they offer authentic, ingredient-driven, and regionally inspired creations that are both refined and approachable. From beautifully prepared fish and meats to pastas made in-house each day, A Voce offers a contemporary take on many of Italy’s most beloved dishes.Additionally, A Voce was the recipient of Wine Spectator’s Grand Award for the last 3 years. Their wine list showcases over 2500 selections of wines highlighting only the best from Italy, as well as France and the United States. They list several vintages of our Brunello as well as the Rosso del Palazzone. We had the honor to host a wine dinner there in December of last year where we served 7 vintages of Brunello and Riserva going back to 99’. Executive Chef Riccardo Billota created an incredible 4 course menu for the occasion and Richard Parsons, our proprietor lead the evening. We thought who better to ask then Chef Riccardo to honor us with a recipe to be paired with the much anticipated 2010 Brunello Riserva.  See Below.

Braised Mangalitsa pork cheeks, sunchokes mousse, Perigourd black truffle

• 4 tbsp olive oil

• 12 pork cheeks, trimmed

• 2 large shallots, finely chopped

• 1 large carrot, finely chopped

• 2 celery sticks, finely diced

• 2 garlic cloves, finely diced

• 1 bouquet garni ( sage, rosemary, thyme)

• 200ml/7fl oz red wine

• 400ml/14fl oz veal jus or beef stock

Procedures: Sear the pork cheeks until brown.In the same pan add the mirepoix (celery carrots ecc.) until caramelized. Deglaze with the red wine and reduce until evaporated. Add the veal stock, the aromatic herbs and braised around 3 hours at 340 F. (The cheeks need to be juicy and soft).

• 1kg large sunchokes peeled

• 250 gr/8.82oz heavy cream

• 250 gr/8.82oz chicken stock

• 1 large shallot

• Tbsp salt

• 300 gr/10.58oz egg white

Procedures: Sweat the sunchokes and shallot until translucent. Add the cream and chicken stock and cook until soft.Blend the component until smooth and let it cool down.Mix 500 gr/17.63oz of the sunchokes purée with the egg white. (If you don’t have a siphon you can use just the puree leaving out the egg white)Fill up the siphon with the puree and charge it with 2 CO2 gas capsule and cook in water bath for 2 min.To serve, put a spoonful of the sunchokes mousse in a serving bowl, place the pork cheeks on top and spoon over the sauce. Serve with fresh shaved black truffle and finish with Il Palazzone olive oil.

Buon Appetito!