Because we were to be in Connecticut all day for the opening reception of William Powhida’s first museum show, ‘After the Contemporary‘. I had made no plans for Sunday dinner. One of the advantages of living where we do is the availability of stores with excellent makings for a last-minute meal, and that’s how I was able to pull this one off.
The salumi, the hearty bread, and the house-made filled pasta were all purchased 2 blocks away from our home after we had been dropped off, steps away, by the party bus that had taken us to Ridgewood and back.
- slices of Tanara prosciutto 24 months, from Eataly, wrapped around the tines of a large fork, arranged on 2 plates, drizzled with a good Campania olive oil (Lamparelli O.R.O.), garnished with a bit of chopped parsley from Eataly and chopped scallion from Norwich Meadows Farm, served with slices of a fantastic, very sturdy ‘Mediterraneo pane‘, again from Eataly (whole wheat and whole rye flours; pumpkin, sesame, poppy, sunflower, and flax seeds; millet and faro)
- spinach Pansotti Liguri from Luca Donofrio‘s fresh pasta shop inside Eataly (it’s a Ligurian thing, also very likely a seasonal, specifically Lenten thing), served with a simple sauce composed of 4 slices from each of 4 Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods gently heated in olive oil inside a large enameled cast iron pan, plus salt, freshly-ground Tellicherry pepper, chopped red thyme from Phillips Farm, transferred to shallow bowls, a bit of chopped wild garlic from Lani’s Farm scattered on top, then garnished with a very small amount of freshly-grated Parmigiano & Reggiano Bonat 5 anni from Buon Italia