An antipasto doesn’t get much more simple than this, and the primi was only a little more elaborate.

Both pretty Italian, they seemed made for each other on a cool evening.

The salume was actually American (although not local), and, as always with this product, really good! The recipe (which was local) that I used for the pasta was also, technically, American: Mark Bittman’s ‘Linguine With Walnuts And Anchovies’. My only alterations were these:  using a pasta that I already had; introducing a bit of a heatless dark dried pepper to the sauce; and garnishing it with the last of a wonderful ‘micro ‘green’ that still remained in the refrigerator yesterday.

• three ounces of La Quercia Prosciutto Americano from Whole Foods, drizzled with a  little good Campania olive oil (Lamparelli O.R.O.)
• served with slices of a Bien Cuit baguette from Foragers Market

 

• the pasta was Afeltra spaghetto, from Eataly; the shelled walnuts from Whole Foods; the garlic was from John D. Madura Farms; the red pepper was less than half of one dried Itria-Sirissi chili, peperoncino di Sardegna intero from Buon Italia; the heatless pepper was a home-dried, dark mahogany in color Habanada (which had been purchased fresh from Norwich Meadows Farm last fall); the 4 large Agostino Recca salted Sicilian anchovies, which were rinsed well and filleted, were from Buon Italia, in the Chelsea Market; and the garnish was micro red amaranth from Windfall Farms

 

• the wine throughout was a southern Italian (Campania) white, Feudi Di San Gregorio Falanghina 2014
• the music was also Italian, or perhaps more precisely, Sicilian, composed by Palermo-born Salvatore Sciarrino; there were 2 works: ‘Un’ immagine d’Arpocrate‘, with pianist Tamara Stefanovich, Susanna Mälkki conducting the Bavarian Radio Symphony Orchestra, and Florian Helgath directing Chorwerk Ruhr; and ‘Giono velato presso il lago nero‘, with violinist Carolin Widmann, Jonathan Nott conducting the Bavarian Radio Symphony Orchestra

 

I had some problem transferring the fillets onto the plates intact this time (although the image may suggest it was more serious than it actually was), but the sauce and the garnish disguised a multitude of irregularities, and the tastiness of the flounder made me forget there had been any difficulty.

I had four purchased flounder fillets at the Greenmarket, and I prepared them along the lines of a David Tanis recipe I had cut out of the New York Times in 2012. I hadn’t used it in some time, but the wild spring garlic I had in the refrigerator suggested a revisit.

Two excellent ‘spring vegetables’ shared the bill Monday night.

• four 4-ounce flounder fillets from P.E. & D.D. Seafood, seasoned with salt and pepper on both sides, coated lightly with flour (I used North Country Farms Stone Ground Whole Wheat Flour), submerged in a shallow bowl containing a whipped mixture of 1/3 cup of milk, one large egg from Millport Dairy, and a pinch of salt, placed inside a large enameled cast iron pan once a generous amount of olive oil began to look wavy, fried until golden, about two minutes for each side, removed, transferred onto two warm plates;  the heat below the pan now lower, 3 tablespoons of butter were added and melted, followed by about a quarter cup of mild wild spring garlic from Lani’s Farm, chopped quite small, salt, and freshly-ground Tellicherry pepper, these elements allowed to cook together without browning, for about one minute, then more than one tablespoon of sweet local lemon juice from Fantastic Gardens of Long Island were added and the sauce stirred before it was spooned over the fillets, which were garnished with micro red amaranth from Windfall Farms
• six small Yukon Gold potatoes from Norwich Meadows Farm, boiled in generously-salted water, drained, dried in the pan, cut in half, rolled in olive oil, seasoned with sea salt and freshly-chopped pepper, and scattered with chopped lovage from Two Guys from Woodbridge
• a mix of young overwintered kale and collards from Norwich Meadows Farm, some having to be torn in half (and the stems were tender enough to include in the cooking), washed several times and drained, transferred to a smaller bowl very quickly, in order to retain as much of the water clinging to them as possible, wilted inside a heavy oval enameled cast iron pot in which 2 halved garlic cloves from John D. Madura Farm had first been allowed to sweat in a bit of olive oil, a little crushed dried Sicilian pepperoncino from Buon Italia along with them, the greens finished with a little salt, freshly-ground pepper, a bit of sweet local lemon juice from Fantastic Gardens of Long Island, and a drizzle of olive oil
• the wine was a New Zealand (South Island) white, Frenzy Sauvignon Blanc 2016, from Phillippe Wines
• the music was the 1770 version of Lully’s 1682 opera, ‘Persée’ (3 composers, Antoine Dauvergne, François Rebel and Bernard de Bury, were commissioned to revise the popular, almost 100-year-old work and adapt it to new circumstances, the wedding of Louis XVI and Marie Antoinette), performed here in a brand-new recording, Hervé Niquet conducting Le Concert Spirituel

The little steaks were tri-tips, already one of the most flavorful of beef cuts. These 2 were 100% grass-fed, apparently a very important distinction for many people, but one which I have not yet been able to fully grasp. I do know that they were delicious, possibly more ‘meaty’ than most we’ve had in the past, may have been more lean than we would normally have expected, and they seemed to take a bit less time to cook (ending up very slightly less rare than we would normally prefer, but definitely not a disappointment).

The diminutive size of the potatoes didn’t suggest to me they’d have much sophistication, but they turned out to be really tasty. Some of their personality may have been stimulated by the 2 forms of dried habanada pepper with the seasoned olive oil and rosemary leaves in which they were tossed before they went into the oven.

The chard was amazingly sweet and absolutely delicious. I had tasted it raw at the farmer’s stand, so I know it would have been terrific even if I hadn’t added other elements to the dish.

• two juicy tri-tip steaks (each barely 7 ounces) from Maple Avenue Farms, via Mike at the Sun Fed Beef Meats stall in the Union Square Greenmarket, brought to room temperature, dried and sprinkled generously with some freshly-ground Tellicherry pepper on both sides, pan-grilled for a few minutes, turning twice (sprinkled with sea salt the first and second time), removed to 2 plates, a little sweet local lemon juice from Fantastic Gardens of Long Island squeezed on top, sprinkled with some chopped rosemary leaves from Eataly, then drizzled with a little olive oil
• some tiny nutty fingerling potatoes from Phillips Farm, washed, scrubbed, tossed with sea salt, freshly-ground Tellicherry pepper, and a little of both forms of dried habanera pepper (mostly the orange-golden), arranged on a medium Pampered Chef unglazed ceramic oven pan, roasted at 375º for about 20 minutes, tossed with some chopped lovage from Two Guys from Woodbridge, stirred a bit on the pan, then arranged on the plates with a garnish of a little more lovage
• chard from Norwich Meadows Farm, wilted in a little olive oil in which one large halved garlic clove from John D. Madeira Farm and a pinch of some crushed dried dried Itria-Sirissi chili, peperoncino di Sardegna intero, from Buon Italia had been heated, finished with a squeeze of juice from the same local lemon used on the steak and a drizzle of olive oil
• the wine was a California (Sierra Foothills) red, F. Stephen Millier Black Label Cabernet Sauvignon California 2015

Maybe because the weather seemed to have finally turned (as I type this the next day, the birds are chattering like crazy outside my open window), we had a frozen dessert, probably for the first time since last summer.

• a simple scoop of Talenti Vanilla Bean Gelato (“hand-scraped [Madagascar] vanilla beans” ) from Whole Foods

• the music throughout was Jean-Baptiste Lully’s gorgeous 1686 tragédie en musique, ‘Armide’, Christophe Rousset conducting  Les Talens Lyriques and Le Chœur de chambre de Namur

The antipasto came after the pasta; well, the selection came after, but we kept the classic order. The smoky-paprika-rubbed lomo seemed a pretty appropriate introduction for what I expected would be a somewhat earthy primi, and it was (earthy, and appropriate).

• two ounces of thin slices of La Quercia Lomo, lonza di maiale stagionata) from Whole Foods, served with a bit of upland cress from Two Guys from Woodbridge, both pork and cress drizzled with a very small amount of a very good Campania olive oil (Lamparelli O.R.O.)
• slices of a small loaf of ciabatta from Hot Bread Kitchen

 

We love our local Sfoglini pasta, and when I’m at the Union Square Greenmarket I regularly check out their current line at the Greenmarket Regional Grains Project stall (I also watch for a small display at the stalls of farmers whose produce may have gone into one of them). When I spotted the package of their Bronx brewery BxB radiators in their market home ‘store’ I had to pick up a package.  The description on the label read, “spent grain from Bronx Rye Pale Ale, which is comprised of five different barley malts, resulting in a roasted barley finish”.  That sounded awesome to me.

It fulfilled both of our expectations.

I wanted to keep the pasta relatively unembellished, at least in order to check out the new flavor, so I kept the additions to a minimum. One of the most important, aside from the obligatory dried habanada, was a portion of a small stash of wild garlic.

• 8 ounces of Sfoglini Pasta Shop‘s Bronx brewery BxB radiators (“spent grain from Bronx Rye Pale Ale, which is comprised of five different barley malts, resulting in a roasted barley finish”, according to the maker), carefully boiled to ‘safe territory’, that is, something between ‘too hard’ and ‘too mushy’ (Barry, master pasta cook, tells me that it may not be possible to get the Sfoglini varieties which include exceptional ingredients precisely to an al dente moment), drained and tossed inside a large enameled cast iron pot in which a simple sauce had been created by warming some of tiny wild garlic bulbs, with their even tinier stems, all chopped, from Lani’s Farm, and a bit of crushed orange-golden dried Habanada pepper, the mix stirred over a low to medium flame, along with some reserved pasta water to emulsify it, seasoned with a little salt and freshly-ground Tellicherry pepper, divided into 2 shallow bowls, a little olive oil drizzled around the edges of the pasta, then only a small amount of Parmigiano-Reggiano Vache Rosse from Eataly grated over the top, garnished with a little micro red amaranth from Windfall Farms

 

• the wine was an Italian (Umbria) white, Arnaldo Caprai Grecante Grechetto dei Colli Martani 2015, from Chelsea Wine Vault
• the music was the album ‘Guerre & Paix’ [War & Peace/Guerra & Paz], Jordi Savall directing Le Concert des Nations and La Capella Reial de Catalunya

 

 

 

I vary the ingredients each week, but very dramatically (it’s effectively morning for us, so there’s not a lot of ready imagination before I start cooking). This time, except for some refrigerator-dried cut chive, I left the alliums out entirely, and, except for a tiny bit of cooked tomato juices I had been keeping since the previous Sunday breakfast, there were no tomatoes.

There seemed to be even more rich flavor than usual however, the eggs in particular, while their yolks may look a bit less spectacular than they might (the farmer’s free-range hens must have been very happy last week).

• what there was this morning were eggs and bacon from Millport Dairy Farm, the eggs dusted with a little dried dark habanada pepper, Maldon salt, freshly-ground Tellicherry pepper, chopped thyme from Eataly, chopped lovage from Two Guys from Woodbridge, and, at the end, a bit of some juices left from a breakfast the week before (made by heating Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods in a little olive oil, adding a little thyme from Eataly, salt, and freshly-ground pepper), served on 2 plates with a sprinkling of dried chives from Phillips Farm
• there was light toast, of slices from a small ciabatta and a small ‘El Bario whole wheat’, both from Hot Bread Kitchen
• the music was Haydn’s ‘Die Schöpfung‘ [The Creation], René Jacobs
  conducting the Freiburg Baroque Orchestra and the Berlin RIAS Chamber Chorus