speck, mizuna, sarrasin; malloreddus, butter, sage, shiitake


It was the eve of Christmas, or just plain December 24th. We’d had our fish the night before (well, it was a Friday in Christendom), so I opted for a vegetarian pasta dish, but I introduced it with a few ounces of meat.

  • La Quercia Speck Americano, described as ‘applewood-smoked prosciuto’ (3 ounces), from Whole Foods, drizzled with olive oil, Campania D.O.P. Penisola Sorrentina ‘Syrenum’, from Buon Italia, maldon salt, freshly-ground black pepper, and a squeeze of sweet local lemon from Fantastic Gardens of Long Island
  • served with a wonderful ‘baguette sarasin’ (buckwheat flour bread) from Eric Kayser