prezzamolata di gamberi, garlic, tomato, pepper, tarragon

prezzamolata di gamberi

I don’t really know what was inside the pasta other than shrimp, since Buon Italia didn’t include a list of the ingredients on the package, only on the shelf, and I didn’t realize that until I arrived home.  I’m going to try to remember to look the next time I’m there.

  • prezzamolata di gamberi from Buon Italia, with a sauce of thinly-sliced garlic from Norwich Meadows Farm heated in olive oil, one tiny fresh red pepper from Roots to River Farm, finely-chopped, ‘Mountain Magic’ cherry tomatoes from Norwich Meadows Farm, salt, pepper, and chopped Tarragon from Stokes Farm



The dessert was a small plate of fruit and cheese.

  • two Bartlett pears from Locust Grove Fruit Farm, and thin slices of  ‘Barden Blue’ and ‘Rupert, from Consider Bardwell, both cow cheeses
  • the wine was a California (Central Valley) white, JC van Staden Pinot Grigio 2014
  • the music, streamed on Spotify, included a good part of violinist/composer Todd Reynolds’ 2CD composite album, ‘Outerborough‘, which features a number of genre-crossing composers