prosciutto, arugula; trumpets with cucumber, chili, ramps

I would normally go to the Union Square Greenmarket on a Friday, but yesterday I decided not to go (heavy rain; I waited for it to clear, until it was probably already too late; I didn’t really have to go; etc., and, anyway, I could go the next day, even though it would be crowded – I think of Saturday as largely for amateurs, and people holding hands – so that night I broke out a box of local pasta and looked around the kitchen for something that would make an interesting sauce.


There was a first course, to add even more interest to the meal.

  • two ounces of La Quercia Prosciutto Americano from Whole Foods, drizzled with a bit of good olive oil, Badia a
    Coltibuono, Monti del Chianti from Chelsea Whole Foods Market
  • a little wild arugula from Lani’s Farm, dressed with the same oil, sea salt, freshly ground black pepper, and a dash of Aceto Cesare Bianco white wine vinegar from Buon Italia (using a mix of Langhe white wines)
  • slices of a She Wolf Bakery miche (this bread goes on forever, never losing its flavor, and almost none of its texture or crustiness)

To avoid much of an interval, the water for the pasta was already being heated when we sat down with the prosciutto, and the simple, quickly made sauce, the ingredients already assembled, was begun when we had finished.