By Hillary Dixler

This weekend top Italian chefs descended upon New York City for the annual Identità New York event at Eataly. As in years past, the Italian chefs were paired with prominent New York City chefs for demonstrations and multi-course dinners. On Saturday, Massimo Bottura of Modena's Osteria Francescana (currently ranked #3 in the world) teamed up with fellow three Michelin-starred chef Daniel Boulud to do a demonstration based on the theme of eggs.

For his part, Boulud prepared Ouef en Gelée with foie gras and black truffle. Bottura prepared two dishes collectively titled: Potato Waiting to Become a Truffle... It Couldn't and Tried to Become a Spaghetto: Image and Likeness. Both dishes (a baked potato with creme anglais and a potato pasta carbonara) were topped with generous portions of shaved white truffles. Of course, Eataly impressario Mario Batali was cheering the cooking on and adding color from the sidelines.

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Source: www.eater.com