It’s was a gorgeous bowl of pasta, and as tasty as it looked. The original recipe is from Sara Jenkins.
- two tablespoons of homemade bread crumbs heated in a small amount of olive oil inside a small vintage seasoned cast iron pan over medium heat until golden brown, set aside, the ﬂorets of a medium head of a Romanesco broccoli from Norwich Meadows Farm sautéed over high heat in a tablespoon of butter and half a tablespoon of olive oil inside a large, high-sided vintage copper pot until slightly crisp and lightly browned, then 3 tablespoons of pitted Gaeta olives (originated in Lazio) from Buon Italia, half a tablespoon of rinsed Sicilian salted capers, a smashed half clove of Keith’s Farm heirloom Rocambole Calabrian garlic, and a rinsed and filleted salted Sicilian anchovy were stirred into the pot until the acciuga had broken up, before 8 ounces of a Neapolitan maccheroncini, here, Setaro Torre Annunziata penne rigatoni, cooked al dente, were mixed in, followed by about half a cup of reserved pasta cooking water, the pasta stirred until the liquid had emulsified, seasoned to taste with sea salt and freshly-ground black pepper, arranged in shallow bowls, a bit of olive oil drizzled around the edges, and sprinkled with some of the bread crumbs
- the wine was a California (Monterey/Santa Lucia Highlands) rosé, 99 Barrels Derek Rohlffs Santa Lucia Highlands Rose 2017, from Naked Wines
- the music was the album, ‘Roberto Gerhard 7′: Harpsichord Concerto; Nonet; Concerto for Piano and Strings’