As I wrote in my first outing with this original, we love our local Sfoglini pasta. On Tuesday I prepared a meal using the second half of a package of their Bronx brewery BxB radiators.

• 8 ounces of Sfoglini Pasta Shop‘s Bronx brewery BxB radiators (“spent grain from Bronx Rye Pale Ale, which is comprised of five different barley malts, resulting in a roasted barley finish”, according to the maker), carefully boiled to ‘safe territory’, that is, something between ‘too hard’ and ‘too mushy’, drained, tossed inside a large tin-lined heavy tall-sided copper pan in which a simple sauce had been created by warming two ramp bulbs from Max Creek Hatchery, chopped, with a bit of crushed dried Sicilian pepperoncino from Buon Italia until the alliums had mostly softened and given off a gentle aroma, before some upland cress from Paffenroth Gardens and the roughly-chopped green leaves of most of a bunch of ramps (Max Creek Hatchery) were added and stirred over a low to medium flame until barely wilted, with some reserved pasta water to emulsify the sauce, seasoned with a little salt and freshly-ground Tellicherry pepper, divided into 2 shallow bowls, a little olive oil drizzled around the edges of the pasta, some Parmigiano-Reggiano Vache Rosse from Eataly slivered over the top
• the wine was an Austrian (Kremstal) white, Steinig Grüner Veltliner Austria 2015, from Chelsea Wine Vault
• the music was from the album, ‘C. P. E. Bach: Symphonies & Concertos‘