prosciutto, cress; pasta, grenada chili, cabbage, nasturtium

It would be a simple pasta, so it seemed that an even simpler antipasto, but with the assertive nose and flavor of a good salume, might be appropriate.

  • three ounces of Principe Prosciutto di San Daniele from Whole Foods Market, drizzled with a little Frankies 47 olive oil, also from Whole Foods
  • stems of a wild cress plant from Lani’s Farm, drizzled with the same oil, plus a bit of organic Whole Foods Market lemon juice, Maldon salt, and freshly-ground black pepper
  • slices of a flax seed armadillo (whole wheat and rye flour, flax seeds) from Bobolink Dairy & Bakehouse

The main, pasta course was filled out with ‘ends’, things remaining in one of our kitchen larders or inside the refrigerator, inspired by an excellent fresh pasta I had picked up earlier in the day.