Barry: “I’d be quite happy to have this in a restaurant.”
When I was starting out, I didn’t have much of an emotional investment in the success of this pretty simple meal, even though I was thinking of how much I loved cooking with both radishes and radish greens (not always as part of the same entrée), but, in the end, it was actually pretty terrific. The basic structure of the entrée was described in this ‘bon appétit’ recipe, although I took some liberties here, some out of personal preference, some prescribed by necessity, because of what I had available on hand.
- I used the second half pound of the package of Benedetto Cavalieri ‘Single Orecchiette’ I had incorporated in this more traditional recipe last week; coarse fresh breadcrumbs from the heal of a Balthazar’s Multi-Grain boule; parti-colored radishes, and their greens, from Norwich Meadows Farm; and Parmesan cheese from Buon Italia
- the wine was an Italian white, Saladini Pilastri Falerio 2013
- the music was Janos Starker playing Bach’s Cello Suite No. 6, Part I and Part II