salumi, lettuce; gorgonzola/walnut panzerotto, radicchio

There was no fresh fish, and I hadn’t thought far enough ahead to arrange for a meat. I had assumed I would put together a meal using a dried pasta and something from the pretty broad ready choice of possible ingredients, but when it came close to dinner, I hadn’t come up with anything.

One of the prepared filled pastas I had recently brought home from Buon Italia was looking it would be delegated, and it was, becoming a very simple entrée.

So it was an accidental meal of sorts, but a very good one, especially with the delicious  artisanal sausage and beautiful local lettuce that became an antipasto.

  • thin slices of half of a delicious, 4-ounce Jacöterie ‘Italian Style Salami’ soppressata crafted with pasture raised pork from Walnut Hill Farm in Ancramdale, NY
  • arranged with leaves of red leaf buttercrunch lettuce from Fledging Crow Vegetables, the greens dressed with a small amount of good Greek olive oil, Demi, from the Peloponnese, Laconia, Velles, a purchase from John, a member of the family that makes it, at the 23rd Street Greenmarket, some local P.E. & D.D. Seafood sea salt, freshly ground black pepper, and a squeeze of organic California lemon from the Chelsea Whole Foods Market
  • thin slices from a loaf of Homadama bread (wheat, corn, water, maple syrup, salt, slaked lime) from Lost Bread Co.

the wine was an Italian (Friuli-Venezia Giulia) white, Pinot Bianco, Pierpaolo Pecorari 2016, from Astor Wines