The night was again far too muggy for cooking, and we still don’t have air conditioning in the kitchen area, but I didn’t think I would be hanging out near the range for long.
I was wrong. It was far too long.
The pasta however was quite right, and afterward we were able to treat ourselves to the first cold dessert of the summer.
- ten ounces of Afeltra spaghetti chitarra, cooked al dente, mixed with a sauce of several cloves of garlic from Whole Foods, sliced and heated in a pan along with one large dried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, where the garlic was followed by half a pound of pieces of boned smoked swordfish steak from P.E.&D.D. Seafood and some savory pangrattato (here, some homemade days-old breadcrumbs toasted with olive oil in which more garlic and some salted and rinsed anchovies from Buon Italia had first been heated for a short while), the mix then tossed together over a low flame while some of the pasta water was added, served in bowls, where it was finished with a sprinkling of mixed fresh herbs from the Greenmarket and some chopped stems of spring onions from John D. Madura Farm.
There was also a genuine dessert last night.
- a dollop of Ciao Bella ‘Madagascar Vanilla’ gelato on top of some ripe purple fig segments from Whole Foods (no, the fruit was not at all local, just Italian-ish, which almost counts, at least for me); the figs had first been sprinkled with turbinado sugar and drizzled with a little Toschi Orzata Orgeat syrup
- the wine was an Italian (Tuscany) white, Villa Antinori Toscana 2014
- the music was Jan Dismas Zelenka’s Sonates Pour 2 Hautbois Et Basson, performed by the Ensemble Zefiro; and, later in the meal, Beethoven’s Piano Sonata No. 7 in D major Op. 10 No. 3, in a wonderful early recording by Martha Argerich