prosciutto, erba, pane; spinach pansotti, tomato, wild garlic

Because we were to be in Connecticut all day for the opening reception of William Powhida’s first museum show, ‘After the Contemporary‘. I had made no plans for Sunday dinner. One of the advantages of living where we do is the availability of stores with excellent makings for a last-minute meal, and that’s how I was able to pull this one off.

The salumi, the hearty bread, and the house-made filled pasta were all purchased 2 blocks away from our home after we had been dropped off, steps away, by the party bus that had taken us to Ridgewood and back.

  • slices of Tanara prosciutto 24 months, from Eataly, wrapped around the tines of a large fork, arranged on 2 plates, drizzled with a good Campania olive oil (Lamparelli O.R.O.), garnished with a bit of chopped parsley from Eataly and chopped scallion from Norwich Meadows Farm, served with slices of a fantastic, very sturdy ‘Mediterraneo pane‘, again from Eataly (whole wheat and whole rye flours; pumpkin, sesame, poppy, sunflower, and flax seeds; millet and faro)