Huitlacoche Sacchettoni
At Etta Bucktown in Chicago executive chef Danny Luckey stuffs a traditional beggar’s purse dumpling, or sacchettoni, with truffle ricotta cheese, boils it and tops it with a ragù of chanterelle mushrooms, Parmesan cheese and grilled huitlacoche — a Mexican delicacy of corn kernels with fungus growing on them.
“This gives the plate an umami, sweet and smokey flavor,” Luckey said. “And when paired with hints of fall truffle and earthy chanterelles, the components all combine to make a really awesome and unexpected bowl of pasta.”
There are also locations of Etta in River North in Chicago as well as Scottsdale, Ariz., and Culver City, Calif.
Price: $24