spaghetti, sautéed scapes, grilled fennel, tomato, oregano


I didn’t know what I was going to put into this dish until it was almost finished. That made it a little stressful, but probably good practice, although I don’t know for what.

It ended up a sweet combination, thanks to the fresh vegetables and the herb. I’m keeping the recipe, so there will be less improvisation next time.

  • garlic scapes from from Willow Wisp Farm, cut into roughly 1-inch lengths, sautéed until beginning to get soft in a large enameled pot, before a little dried Itria-Sirissi chili (peperoncino di Sardegna intero) and a small bulb of fennel from Tamarack Hollow Farm,pan-grilled, was added, followed by 8 ounces of Afeltra spaghetti chitarra, cooked al dente, and large cut pieces of several heirloom tomatoes from Norwich Meadows Farm, the mix stirred over a low flame with some of the reserved cooking liquid until the latter had emulsified, then tossed with a handful of stemmed budding oregano from Stokes Farm, served in shallow bowls and sprinkled with more of the oregano
  • the wine was an Italian (Sicily) red, Zanovello Grillo 2014 Zollasolare (the link goes ot the producer’s site, but describes an earlier vintage)
  • the music was the album, ‘Granada 1013-1502’, with Jordi Savall and Hespèrion XXI