There was no fresh fish, and I hadn’t thought far enough ahead to arrange for a meat. I had assumed I would put together a meal using a dried pasta and something from the pretty broad ready choice of possible ingredients, but when it came close to dinner, I hadn’t come up with anything.
One of the prepared filled pastas I had recently brought home from Buon Italia was looking it would be delegated, and it was, becoming a very simple entrée.
So it was an accidental meal of sorts, but a very good one, especially with the delicious artisanal sausage and beautiful local lettuce that became an antipasto.
- thin slices of half of a delicious, 4-ounce Jacöterie ‘Italian Style Salami’ soppressata crafted with pasture raised pork from Walnut Hill Farm in Ancramdale, NY
- arranged with leaves of red leaf buttercrunch lettuce from Fledging Crow Vegetables, the greens dressed with a small amount of good Greek olive oil, Demi, from the Peloponnese, Laconia, Velles, a purchase from John, a member of the family that makes it, at the 23rd Street Greenmarket, some local P.E. & D.D. Seafood sea salt, freshly ground black pepper, and a squeeze of organic California lemon from the Chelsea Whole Foods Market
- thin slices from a loaf of Homadama bread (wheat, corn, water, maple syrup, salt, slaked lime) from Lost Bread Co.
- nine ounces from a frozen package of a gorgonzola and walnut panzerotto, from Buon Italia, made by Tradizioni Padane Srl of Gottolengo Brescia, briefly boiled in a large amount of well-salted water, introduced into a large antique copper pot in which sliced cloves of Keith’s Farm rocambole garlic had been heated until fragrant in a little olive oil, tossed, along with a very small amount of reserved pasta cooking water, the remains, broken up, of a small head of Radicchio Variegato di Castelfranco from Campo Rosso Farm, seasoned with salt and pepper, served garnished with micro nasturtium from Two Guys from Woodbridge
- the wine was an Italian (Pedmont/Alba) red, Barbera d’Alba, Produttori di Govone 2016, from Astor Wines