With Tuesday’s dinner I was able to ratchet down the old German kitchen thing that had defined the meal the night before. Pork, and in fact it was again smoked pork, was the major player in the first course, but this time, while I suppose it was German-ish, or actually, Austrian-ish (read Tirolean), it was an …
Search for speck - 43 results found
speck, arugula, ricotta, olives, bread; baked cabbage pasta
It was simply an assembled meal, and it would not have been remarkable, literally, except that it was so good and satisfying. The antipasto was sourced entirely from things hanging around the apartment. two ounces of La Quercia’s Ridgetop Speck (applewood smoked prosciutto from pastured pigs) drizzled with a little olive oil (Badia a Coltibuono, …
speck; spinach & ricotta ravioli, peperoncino, tomato, basil
It was a night off for the cook, or at least a night when he didn’t have to think much, or juggle a lot of ingredients. three ounces of excellent Iowa La Quercia ’Speck Americano’ from Whole Foods, drizzled with a very small amount of a good Campania olive oil (Lamparelli O.R.O.) accompanied by a bit of …
Speck; lemon marjoram ravioli, pink pepper, micro fennel
(it looks like I have a new photographer) There was a salume and a pasta. Their inspiration was shared. They were both very good. four ounces of thinly-sliced Recla Speck Alto Adige IGP, from Bolzano, via Eataly, drizzled with Frankies 457 Sicilian olive oil, the gift of a friend the last leaves/stems remaining from an arugula …
speck, arugula; spaghetti, lemon, fava greens, parmesan
Tuesday was the official first day of spring, but until these greens appeared in the Union Square Greenmarket on Friday, I wasn’t quite feeling it. We really celebrated the equinox yesterday, after an antepasto which only looked springy. While the Speck, a dry-cured, lightly smoked ham, isn’t specific to any season, the pasta it introduced was, as it came garlanded with fava …
speck; spicy lobster tomato spaghetti; cheese; cheese cake
It was St. Valentine’s Day, so there was a lot of red, -ish. The antipasto was created elsewhere, although assembled in our kitchen. five or 6 ounces of thinly-sliced Recla Speck Alto Adige IGP, from Bolzano, purchased at Eataly, drizzled lightly with a very good Sicilian olive oil, from from Agricento, Azienda Agricola Mandranova (exclusively Nocellara olives), arranged on …
Speck; shrimp, chipotle, habanada, saffron, cumin; tomato
I had learned from the Union Square Greenmarket app that there would be no fish sellers there Saturday (almost certainly because of the extreme cold), but I figured if I got there early enough, I might still be able to buy some local (Newburgh, an indoor aquaculture farm) shrimp for dinner that day. I also had …
speck, dandelion; pasta, cabbage, garlic, anchovy, chilis
It was the third time I had prepared this pasta dish, but the first time that I had introduced it with an antipasto. thinly-sliced Speck from the Südtirol/Alto Adige, via Eataly, drizzled with a fine Puglian olive oil (Alce Nero biologico DOP ‘Terra di Bari Bitonto) from Eataly, served with red dandelion leaves from Norwich Meadows Farm …
speck with arugula, bread; ‘spaghetti with rubies’ (beetroot)
I’ve prepared this wonderful dish several times before, and at least once since initiating this food blog, and it never fails to dazzle me, visually as well as tastily. It’s perfect: it cannot be made more complicated, or improved. It’s Michele Scicolone‘s “Spaghetti with Rubies”, and I don’t know of an entrée which better shows …
spaghetti alio e olio pepperoncino; preceduto da speck
A remarkably delicious meal for one so simple and easy to put together, which was the reason for my picking it last night. It’s a classic in our home, and there’s also this equally-classic version which skips the anchovies. But it seems I hadn’t served either in some time. while the water for boiling 8 ounces …