Note to self: The rewards of this combination of pasta and green things exceeded its very modest parts.
I had been distracted by the need to work with other ingredients ever since I picked up a bag of sorrel at the Greenmarket, but I eventually found myself stressing out over what I would do with this fabulous herb/green before it self-destructed. Tonight, faced with the need to put together something between a significant seafood meal and a more festive one involving a small rack of lamb, I decided to take the easy way out and use it to sauce a good pasta. Sorrel, the new basil!
- one pound of Setaro spaghettini from Buon Italia cooked al dente, then tossed with a sauce made up of the blending (chopping and then transferring to my vintage Osterizer, since I don’t own a food processor and using my huge iron mortar would have taken too long) of two cups of de-stemmed sorrel from John D. Madura Farm, one third of a cup of parsley from Rogowski Farm, two garlic cloves from S. & S.O. Produce Farms, with the addition of one fourth of a cup of pine nuts and one third of a cup of grated Parmesan, both from Buon Italia, salt, and one fourth of a cup of olive oil
- the wine was an Italian white, Paolo Scavino Langhe 2013 from Chelsea Wine Vault
- the music was the first two hours of a broadcast of Rafael Kubelik’s ‘Parsifal’ on WKCR -FM