It was the third time I had prepared this pasta dish, but the first time that I had introduced it with an antipasto.
- thinly-sliced Speck from the Südtirol/Alto Adige, via Eataly, drizzled with a fine Puglian olive oil (Alce Nero biologico DOP ‘Terra di Bari Bitonto) from Eataly, served with red dandelion leaves from Norwich Meadows Farm dressed lightly with some of the same oil, plus Maldon salt, freshly-ground Tellicherry pepper, and a little juice from an organic lemon from Whole Foods, then sprinkled with petals of nasturtium flowers from Windfall Farms
- slices of a multigrain baguette made with unbleached wheat flour, whole wheat dark rye, white starter, honey, sugar, and a grain mix (millet, sunflower, coarse rye, oats, flax seed, sesame), from She Wolf Bakery
I used Mark Bittman’s recipe for the pasta, following it pretty much to the letter, although I reduced its proportions by 50%. I used a very different pasta from the one he indicates, and I finished it with lovage rather than parsley, mostly because my supply of the former was fresher than that of the latter.
- the ingredients for the pasta dish were 8 ounces of emmer reginetti from Sfoglini Pasta Shop in the Union Square Greenmarket; 2 organic garlic cloves from Norwich Meadows Farm; 2 canned salted anchovies, rinsed, from Buon Italia; one and a half small dried peperoncino Calabresi secchi from Buon Italia; 2 Italian bay leaves from Buon Italia; a 12 ounce Savoy cabbage from Norwich Meadows Farm; and a couple tablespoons of lovage from Keith’s Farm