speck, rucola; lumacone, cauliflower, tomato, chiles


There were four people around the table tonight in the gallery two steps above the living room.  The light available was a little dimmer even than that of the already somewhat underlit breakfast room where we normally sit.  These two pictures are therefore even less crisp than most of those that appear here, but I think that they still give some indication of how delicious these rather minimal courses actually were, even if I did forget to include the 1 1/2 cups of heavy cream in the pasta mix (moral: never rush even the simplest of recipes).

  • thinly-sliced Alto Adige/Südtirol Speck from Eataly, drizzled with Lamparelli olive oil from Buon Italia
  • arugula from from Migliorelli Farm, dressed with the same oil, drops of lemon juice, salt, and pepper
  • slices of ‘Rustico Classico” from Eataly
  • the wine was an Italian white from the Marche, Falerio dei Colli Ascolan 2013, from Saladini Pilastri


  • pasta shells, Grano Armando Lumache from Compania, via Eataly, boiled for a few minutes with chunks of cauliflower from Sycamore Farms, drained, then tossed in a large bowl with San Marzano canned tomatoes, roughly-grated pecorino and fontina, a bit of ricotta, a little more than half of a chopped jalapeño pepper from Paffenroth Gardens, a teaspoon of dried red pepper flakes, the mix arranged in an enameled cast iron pan with the top dotted with butter, and finally put into a hot oven for 25 minutes or so (the recipe is from “Cucina Simpatica“, here minus the 1 1/2 cups of heavy cream I forgot to add to the bowl)
  • the wine was a Sicilian white, Tenuta Rapitalà Terre Siciliane Piano Maltese 2012


The desert was Ciao Bello Dark Chocolate Gelato, topped with shavings of candied ginger (sorry, I forgot to take a picture).