speck, kale micro greens; saffron risotto with parmesan


The cold kept the fish out of the Greenmarket on Monday, so I had to come up with an alternative for dinner.  I didn’t want it to be meat or a pasta, both of which we had enjoyed very recently, so I turned to a couple old favorites, salumi and risotto, to be served in succeeding courses.

So, yes, this was a northern Italian meal, including the a contribution from the most northern, formerly Austrian province.

Risotto means standing over a pot almost continuously for nearly half an hour, and it shouldn’t really sit around afterward, so there was a significant interval between courses (good conversation, music, and wine continued)

  • La Quercia Speck Americano, described as ‘applewood-smoked prosciuto’ (3 ounces), from Foragers Market, drizzled with a little a good Umbrian olive oil (Luciana Cerbini Casa Gola) from Buon Italia, served with some kale micro greens from Lucky Dog Organic Farm and slices of a Bien Cuit sourdough ‘Campagne’, also from Foragers
  • the wine was the last of the sparkling rosé we enjoyed the day before (the simple magic clutch cap from the Argyle vineyard we’ve had for decades maintains the fizz very well), a super Spanish (Penedès) sparkling rosé, Castellroig Cava Brut Rosat