Thinking about what might be the best way to use the extra, cardoons I had prepared but not used in this meal on Monday, the answer seemed simple: Pasta!
I was concerned about the bitterness of the [thistle stems], as I mentioned in the post describing that meal; I suspected the pasta would dilute most, if not all of it, and it did. And it was good.
- eight slices (4 ounces) of duck bacon from Hudson Valley Duck Company in the Union Square Greenmarket, cut into 1/4 inch segments, sautéed in a little olive oil inside a large, heavy, high-sided, tin-lined copper pot until the fat began to render, removed, set aside, and replaced in the pot by 2 thick scallions from Alex’s Tomato Farm, in the 23rd Street Saturday farmers market, and a section of a dried orange/gold habanada pepper, heated until the onion had softened, followed by a couple handfuls of cardoons that had been boiled and drained on Monday and placed in the refrigerator, the cardoons sautéed until beginning to caramelize, at which time 9 ounces of Sfoglini red fife blend zucca, cooked al dente, was tossed into the pot, with some of the reserved pasta cooking water, stirred over medium heat until the sauce had been emulsified, chopped peppermint from from Phillips Farms added and mixed into the pasta, which was then arranged inside low bowls, sprinkled with a little more chopped mint, drizzled with olive oil, and finished with a generous amount of freshly-grated Parmigiano-Reggiano Vache Rosse from Eataly
- the wine was a California (grapes from 3 regions, North Coast, Lodi and Clarksburg) rosé, Evangelos Bagias California Rosé 2016, from Naked Wines
There was also a cheese course.
- three cheeses from Consider Bardwell Farm: a blue goat; ‘Manchester’, also goat; and ‘Pawlet’, a cow cheese
- thin toasts from 2 different several-days-old breads, a small Pugliese roll and a classic French baguette, both from Whole Foods Market
- the wine with the cheese was a California (Lodi) white, F. Stephen Millier Angels Reserve Pinot Grigio Lodi 2016, also from Naked Wines
- the music throughout the meal was from the Deutsche Grammophon/DGG album, ‘haydn, “sturm” und “drang”, paris & london symphonies’, the pieces performed by the Orchestra Of The Age Of the Enlightenment, and the Orchestra of the Eighteenth Century, Frans Brüggen conducting both; the symphonies we listened to were Nos. 47, 46, and 26