Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Anolini Alpini
Bailey: "The second course will be anolini alpini ... porcini filled pasta with brown butter pecan. This is a dish that draws inspiration from the mountains of Canada. It's like we were in the Alps of Canada and now we're in the Italian Alps. Having never made it before. It has to be pretty special."
Bailey, tasting: "I think I'm just adding a little porcini powder to it."
Presenting to Judges
"So this is anolini alpini. The filling is roasted porcini, a little bit of shallot, robiola, parmigiano, and a little ricotta. We were in the mountains of Calgary, and I think that was one of the most important challenges. It built a lot of confidence for me. Now we are in North Italy near the Alps, and porcinis are in season. So I felt like absolutely have to use porcinis."
Judges
"Bailey's dish is really wholesome."
"I love the fact that she's using a porcini that are in season here, and it's really lovely that she's embraced that."
"The pecans gave it something different. It's the quirky part of Bailey that we've grow into love."
"If I close my eyes, I remember the broth my grandma made, so it's beautiful."
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