prosciutto, arugula; black truffle pasta, black pepper butter

When I stopped inside Eataly’s Flatiron store on Friday, on my way home from the Union Square Greenmarket, I saw that Luca Donofrio‘s fresh pasta shop had some black truffle-filled pasta. I couldn’t use it that night, but I mad a note for myself (that is, a cellphone camera pic) to go back the next day or so.

I went back 2 days later, and we made a meal of it, with the help of an antipasto.

  • the first course was a 2.5-ounce package shared by the 2 of us, of some delicious Principe Prosciutto di Parma from Whole Foods Market, served on a medium size plate arranged across from a spray of Betsey Ryder’s terrific arugula (although this makes no sense at all, the inside of the bag in which I’ve been keeping it smells like a mix of middle eastern spices!), from her family’s 18th-century heritage ‘Ryder Farm’, the arugula was sprinkled with Maldon salt, freshly ground black pepper, drizzled with juice from a fresh organic Whole Foods Market lemon and some good Campania olive oil (Lamparelli O.R.O.); the prosciutto was drizzled with the same oil, and the plate was accompanied by slices of an Eataly sesame baguette