nettle tagliolini, ramp fruit, oyster mushroom, basil


I was originally not going to write about this meal.  Even though it would seem to have been a good candidate for publication, if for no other reason than its modest exoticism on these shores, I wasn’t feeling well while I was putting it together, and I didn’t think much better of it once I was done.  I think I was too out of it to judge its merits, but Barry said at the time that he liked it, and when I had a taste of some leftovers today, two days later, I decided that, even still cold from the refrigerator, it was actually very good; In fact I’d say it was delicious.

I’ve decided the pasta that remains will be the primi in our dinner this evening, a meal featuring grey sole and grilled ‘pink’ plum tomatoes.

I had a good photograph of the dish, and I remembered how I had assembled it, so I decided to include ‘nettle tagliolini with oyster mushrooms’ in a post after all. Unfortunately neither of us can remember the music we listened to while eating, so feel free to hum whatever tune you wish while reading this.

  • an antipasto of thinly-sliced prosciutto from Eataly, simply-dressed organic arugula from Norwich Meadows Farm, and slices of ‘Rustic Classic’ bread, from Eataly
  • Morelli Tuscan artisanal nettle tagliolini, or tagliolini all’ortica, from Eataly, served tossed with a sauce composed of roughly-chopped oyster mushrooms from Blue Oyster Cultivation which were sautéed until lightly-browned in a pan (in which ramp fruit had first been heated a little), two tablespoons of white wine added and briefly stirred with the mushrooms over heat, finished with torn leaves from the usual home basil plant sitting in a south window, finished with a drizzle of olive oil
  • the wine was an Italian white, Villa Antinori Toscana 2012