It had been a tough day, with both of us at home again, trying to not stress out while a handful of guys were busy both inside the apartment and on the roof garden just outside, installing a split-system AC system [yes!]. Although they were finished and gone by the end of the afternoon, it was late in the evening before I had returned to its place each item that had been moved to accommodate their labors and the size of the boxes they had brought in the day before. There was also a lot of vacuuming and spraying of roof pavers.
At this point the suggestion that we order pizza was made, but I decided I’d prefer to cook, and would actually be up to doing so, something easy, especially something that would incorporate a green we had prized the day before, since there was still some remaining in the crisper, already washed but not dressed.
I was shocked by my ambition, under the circumstances, and Barry even more so, but it really was easy, and it really was delicious.
- two maturing Rocambole garlic cloves from Keith’s Farm and one small whole dried pepperoncino Calabresi secchi, from Buon Italia, heated together inside an antique, high-sided copper pot until the garlic had softened and become pungent, then several handfuls of thinly-sliced puntarelle leaves from Tamarack Hill Farm that had been washed (and ice-water chilled, the day before) were gradually added, while stirring over a low-to-moderate flame, after which 8 ounces of some of Brooklyn’s own pasta, in this case an emmer reginetti, aka, mafaldine (‘little queens’) from Sfoglini Pasta Shop in the Union Square Greenmarket, that had been cooked al dente, were introduced, along with almost 2 tablespoons of Sicilian salted capers from Buon Italia that had first been rinsed thoroughly and dried on a piece of paper towel, and some organic Whole Foods Market lemon juice, before gradually pouring into the pot at least half of a cup of reserved pasta water while stirring, until the sauce was emulsified, the pasta seasoned with sea salt, freshly-ground black pepper, arranged in 2 shallow bowls, a good olive oil drizzled around the circumference, and shavings of some Parmigiano Reggiano Hombre from Whole Foods Market scattered on top
- the wine was an Italian (Marche) white, Le Salse, Verdicchio di Matelica, 2016, from Flatiron Wines
There was a dessert.
- segments of an Asian/Korean melon from Norwich Meadows Farm, served with segments of lime from Whole Foods Market and a bit of Maldon Salt
- the music was at least the second time we had heard Vivaldi’s 1738 opera/pastiche, ‘L’oracolo In Messenia’, Fabio Biondi conducting Europa Galante