Speck; lemon marjoram ravioli, pink pepper, micro fennel

(it looks like I have a new photographer)


There was a salume and a pasta. Their inspiration was shared. They were both very good.

  • four ounces of thinly-sliced Recla Speck Alto Adige IGP, from Bolzano, via Eataly, drizzled with Frankies 457 Sicilian olive oil, the gift of  a friend
  • the last leaves/stems remaining from an arugula plant from Stokes Farm, plus a little micro red mustard from Two Guys from Woodbridge, both drizzled with the same olive oil, and also a bit of juice from an organic Whole Foods Market lemon, sprinkled with sea salt and freshly-ground black pepper
  • slices of a crusty semolina baguette from Eataly

The main course was just about as minimal as the appetizer.

  • twelve ounces of fresh ravioli rounds from Luca Donofrio‘s fresh pasta shop inside Eataly’s Flatiron store, filled with ricotta, lemon zest, marjoram, nutmeg, and mascarpone, boiled carefully until barely cooked through in a large amount of well-salted water, drained, some of the pasta water retained, then slipped into a large antique high-sided tin-lined copper pot in which 2 or 3 tablespoons of Organic Valley ‘Cultured Pasture Butter’ had been melted, stirred over medium heat after some of the pasta water had been added, in order to emulsify the liquid, almost a tablespoon of pink peppercorns (Fr. baie rose) from Dean & DeLuca added before the pasta was arranged inside 2 low bowls where it was topped with the zest from half of an organic Whole Foods Market lemon, and garnished with some chopped bronze fennel from Norwich Meadows Farm
  • the wine was an Italian (Campania) white, Feudi di San Gregorio Falanghina 2016, from Phillippe Wines
  • the music was Philip Corner’s 2014 album, ‘Satie Slowly’