prosciutto, mizuna; mushroom ravioli, 3 alliums, 2 olives

The meal was Italian, with some tweaks.

The antipasto was domestic, and much of it local.

  • three ounces of La Quercia Ridgetop Prosciutto, from Whole Foods Market, served with baby mizuna from Norwich Meadows Farm, the prosciutto and greens drizzled with a very good Sicilian olive oil, Agricento, Azienda Agricola Mandranova (exclusively Nocellara olives), the greens also dressed with organic lemon from Whole Foods Market, Maldon salt and freshly-ground black pepper
  • slices from a loaf of ‘rustic classic’ from Eataly

The pasta course was almost entirely local, the obvious exceptions being the olives and the olive oil, the salt and the pepper, but it was pretty Italian, at least before I tossed in the micro greens.

  • one 10-ounce package of frozen Rana portobello-mushroom-and-ricotta-filled ravioli rounds from Eataly, boiled inside a large pot of well-salted water for 2 minutes and drained, slipped into a large vintage tin-lined copper pan in which sliced baby Rocambole garlic from Keith’s farm, a sliced section of scallion from Phillips Farms, one small sliced red shallot from Norwich Meadows Farm, some crushed dried orange/gold habanada, and a mix of both Gaeta and dry-cured olives, all pitted, from Buon Italia, had been briefly sautéed in olive oil, then a bit of reserved pasta water added and the liquids emulsified, the mix placed in shallow bowls, with roughly-grated Parmesan cheese dusted on top, garnished with micro scallions
  • the wine throughout the meal was an Italian (Piedmont) red, Alessandro Rivetto Barbera d’Alba 2014, from Astor Wines
  • the music was an album of music by Lorenzo Palomo, his ‘Sinfonía Córdoba’ and ‘Fulgores’