bresaola; rye pasta, red onion, habanada, sage, poppyseed

I had looked at the Union Square Greenmarket phone app while still abed on Monday, and saw I that there would be no fisher presence there that day, probably because the weather over the weekend had kept the boats from going out, so I didn’t head down. I could have used some vegetables, but I knew I’d find something to use with what I had on hand.

I went with an interesting salume and an interesting pasta, and I almost cleaned out my very small supply of greenery in the process.

  • four ounces of bresaola ‘Bernina’, from the Valtellina, a valley in Lombardy, via Eataly, drizzled with a bit of Frankies 457 Sicilian olive oil, the gift of  a friend
  • a small handful of arugula from Norwich Meadows Farm, dressed with a small drizzle of the same oil, a bit of Maldon salt, and some freshly-ground black pepper
  • slices of a whole wheat sourdough miche from Bread Alone

The pasta was a total improvisation.

  • three tablespoons of Organic Valley ‘Cultured Pasture Butter’ melted inside an antique tin-lined high-sided copper pot, thin slices of one medium red onion from Eataly and three small sliced cloves of Keith’s Farm Rocambole added and stirred over a low to moderate flame until translucent, several leaves of fresh sage added, along with a piece of a dried darker gold habanada pepper, stirred for a minute or so, and a good part of one sliced Japanese scallion from Norwich Meadows Farm tossed in, followed by the addition of a quarter to a half of a teaspoon of poppyseed and a generous amount of freshly-ground black pepper, and finally half a pound of Sfoglini ‘Rye Trumpets’ (organic rye flour, organic durum semolina flour, water), cooked seriously al dente, were slipped into the pot and stirred over medium heat while some reserved pasta water was added to emulsify the liquid, the pasta divided between 2 shallow bowls, a bit of Portuguese olive oil from Whole Foods Market drizzled around the edges, and topped with shaved Parmigiano Reggiano Hombre from Whole Foods Market
  • the wine was an Oregon (Willamette Valley) white, Scott Kelley Pinot Gris Willamette 2017, from Naked Wines
  • the music was the album, ‘Bloodroot’ by Kelly Moran