penne tossed with chicories, tender greens; parmesan


This meal incorporated the last of the chicories and tender greens from Campo Rosso Farm which we had enjoyed as a ‘take home’ from a recent farm dinner at Untitled. As simple as it was, both the tastes and colors just happened to work out as something of an overture to the Thanksgiving meal which succeeded it the next day.

  • eight ounces of Afeltra Penne Rigata, from Eataly, cooked al dente, tossed into a large enameled cast iron pot in which 2 sliced Japanese scallions from Norwich Meadows Farm, half of a very small hot chili from Eckerton Hill Farm, and one chopped heatless orange Habanada pepper from Norwich Meadows Farm had all been allowed to warm in a little olive oil until softened, a mix of chicories and tender greens from Campo Rosso Farm, torn to fork size, added to the pot and briefly stirred with the pasta, the mix served in shallow bowls, grated Parmigiano Reggiano Vacche Rosse from Buon Italia sprinkled on top
  • the wine was an Italian (Toscana) white, Prelius Vermentino Toscana 2015, from Chelsea Wine Vault
  • the music was that of Harrison Birtwistle, from the album with pianist Joanna MacGregor, ‘Harrison Birtwistle: Antiphonies & Harrison’s Clocks