Lemon pasta, what a concept. But then so is something called, ‘porchetta’, which preceded the pasta. four ounces of Principe Italian uncured roasted porchetta rolled in pancetta from Chelsea Whole Foods Market, drizzled with a little olive oil baby arugula from Alewife Farm, drizzled with a little olive oil slices of Pain d’Avignon seven grain bread (whole …
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Speck; lemon marjoram ravioli, pink pepper, micro fennel
(it looks like I have a new photographer) There was a salume and a pasta. Their inspiration was shared. They were both very good. four ounces of thinly-sliced Recla Speck Alto Adige IGP, from Bolzano, via Eataly, drizzled with Frankies 457 Sicilian olive oil, the gift of a friend the last leaves/stems remaining from an arugula …
to explain again, I didn’t cook this meal; I just assembled it
Because it was on what some folks call ‘Holy Saturday’ (as a child, a choir boy, and an altar boy, I was one of them), and it was the second day of the ‘Paschal fast’, the meal we enjoyed last night would have been much in line with Catholic tradition. But that’s not why we had it. Also, …