I hardly lifted a finger in putting this dinner onto the table.

The appetizer was familiar, except for the handful of greens, and the pasta was very familiar, since we had enjoyed the first of it only last week.

• three ounces of thinly-sliced La Quercia Speck Americano, described by the makers as ‘applewood-smoked prosciuto’, from Whole Foods, drizzled with a little a good Umbrian olive oil (Luciana Cerbini Casa Gola) from Buon Italia, served with a few leaves of yu choy sum (flowering bok choy) from Lani’s Farm, drizzled with the same olive oil and a little white balsamic vinegar, and slices of a wonderful rustic loaf of bread, ‘Trucio’ from Sullivan Street Bakery
• some leftover emmer reginetti with cabbage, garlic, anchovies, and chiles, divided into two cazuelas and heated at 350º for about thirteen minutes, removed and sprinkled with chopped parsley from Eatlay
• the wine was an Austrian (Kremstal) white, Vorspannhof Mayr Grüner Veltliner 2014 from Philippe Liquors
• the music was Symphonies Nos. 4 and 5 by Peter Maxwell Davies, the composer conducting the ensembles for which they were written, the Scottish Chamber Orchestra and the Philharmonia Orchestra, respectively