For me that taste morsel was enough of an incentive to purchasing it, and later it would be a sufficient tipoff for deciding on the vegetable I’d combine this artisanal pasta with.
- eight ounces of Sfoglini ‘organic red fife blend zucca’, purchased through the Greenmarket Regional Grains Project stall at the Union Square Greenmarket, cooked al dente, mixed with a sauce in which 2 small-ish pan-grilled Japanese eggplant (sliced 1/2″ thick) from Berried Treasures, then cut into one-inch segments, was combined with one sliced large clove of ‘German Hardneck‘ garlic from Race Farm, which had just been heated in a small separate pan with a small finely-chopped red Calabrian pepper from Campo Rosso Farm, the pasta and sauce emulsified in the emptied pasta pot by stirring with some reserved pasta water, a little lemon juice and zest added just before a generous amount of chopped peppermint from Lani’s Farm was added in, served in the bowls with a garnish of micro purple radish from Windfall Farms
There was a serving of prosciutto and arugula before the pasta, but the dish and the image is now so familiar on this blog that I didn’t want to lead with it, or go into detail once again.
Okay, omitting it altogether also seems wrong, so here it is.
- Applegate prosciutto from Whole Foods, drizzled with a very good olive oil from Campania (Syrenum D.O.P. Peninsula Sorrentina), served with arugula from Alewife Farm, the greens also drizzled with the olive oil, but also with a little lemon juice, and seasoned with salt and pepper, served with slices of ‘Commune’ from Sullivan Street Bakery
- the wine through both courses was an Italian (Piedmont) white, The Piedmont Guy Ercole Monferratu DOC Bianco 2015
- the music was the album, ‘Hard Line’, by h2 quartet