At first I thought I wouldn’t do a post of this meal, since the main course was simply a matter of re-heating a pasta we’d had a few days earlier (even if these leftovers always present their own pleasures), but the antipasta was new, and so delicious, I decided that I should ‘memorialize’ it, at least for the sake of my own files (that is, this blog).
The total amount of salumi used in both servings was less than 4 ounces (2 ounces on each plate), even though the image makes it look like quite a large portion. The copa was sliced very thin.
- the ‘copa spicy giorgio’ was from Eataly, and it may have ultimately come from Salumi Artisan Cured Meats, the company and meat shop/restaurant co-founded by Mario Batali’s father, Armandino
- it was accompanied by a little upland cress from Alewife Farm, dressed with some good Umbrian olive oil, a squeeze of lemon juice, salt, and pepper
- the bread was ‘Commune’, from Sullivan Street Bakery
- the pasta was what had been left from a dinner of a few day before, spaghetti alle vongole in bianco (spaghetti with clams), although we had finished the clams themselves on the first night; it was divided into two ceramic oven dishes and heated at 350º for less than 15 minutes (I usually try to get it to the point where the more exposed pieces of pasta have become a little brown and crunchy), sprinkled with chopped parsley from Eataly
- the wine through both courses was an Italian (Marche) white, Le Salse Verdicchio di Matelica 2014