spinach-ricotta agnolotti with alliums, tomato, micro radish

This dish was a snap to put together, but it tasted as luscious as it looks.


  • fresh spinach and ricotta-filled Agnolotti, or demi-lunes from Luca Donofrio‘s fresh pasta shop inside Eataly’s Flatiron location, served with a sauce that began with heating, until it became fragrant, one halved Rocambole garlic clove from Keith’s Farm with a tablespoon or so of olive oil inside a heavy, high-sided tin-lined copper pot, adding 3 tiny scallions from Willow Wisp Farm, chopped, heating them until softened, then stirring in 5 ripe Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market, halved, the mix seasoned with sea salt and Freshly-ground black pepper, sprinkled with homemade breadcrumbs, which had first been browned in a little olive oil with a pinch of sea salt, ending up arranged in shallow bowls, garnished with a little purple radish from Two Guys from Woodbridge, and drizzled around the edges with a bit more olive oil

There was a first course, and it was even simpler to put together than the ‘primi‘.

  • a few pounces of La Quercia Ridgetop Speck, drizzled with a small amount olive oil
  • a bit of ‘wild cress’ from Lani’s Farm, seasoned with sea salt and freshly-ground black pepper, drizzled with a very small amount of olive oil and an and even smaller portion of juice from a Whole Foods Market organic lemon
  • slices from a loaf of Eataly’s wonderful, crusty ‘Mediterraneo’ (whole rye flour, stone-milled wheat flour, 5 seeds, some millet and farro)