coppa di testa, uovo in salamoia; ravioli di zucca; arancia

I had asked Barry to pick up some Sülze from the German market on Second Avenue while he was uptown in Yorkville, but last night that German head cheese became ‘coppa di testa‘, virtually indistinguishable from the  northern European versions, by the time I served it as the course precedding a fiore di zucca ravioli as a major element of what was very much a nothern Italian meal.

  • a section of a German Sülze, on this night passing for a northern Italian coppa di testa, from Schaller & Weber, served with a few leaves of salanova lettuce from Neversink Organic Farm, dressed with Maldon salt, freshly-ground black pepper, juice from a Whole Foods Market organic lemon, a very good olive oil (Alce Nero DOP ‘Terra di Bari Bitonto’ from Eataly), and torn leaves of lovage from Two Guys from Woodbridge; one pickled red egg from Millport Dairy Farm; some Sir Kensington’s Mustard; and a few slices of an organic multigrain baguette from Bread Alone

  • twelve ounces of boiled fresh Fiore di Zucca crescent ravioli (with a filling of butternut squash, ricotta, grana padano, and breadcrumbs) from Luca Donofrio‘s fresh pasta shop inside Eataly’s Flatiron location, slipped into a large high-sided tin-lined copper pan in which a sauce had been made with 6 or 8 fresh sage leaves from Phillips Farm warmed in several tablespoons of Organic Valley ‘Cultured Pasture Butter’ (with 12 grams of fat), topped once inside shallow bowls with some grated ‘Organic Parmigiana Reggiani Hombre’ from Whole Foods Market
  • the wine was an Italian (Tuscany/Maremma) white, Tenuta Sassoregale Vermentino Maremma Toscana 2015

We ended the meal, each with a Satsuma orange-mandarin from Whole Foods Market.