03 Nov Farmer’s Maccheroni
Weekend Special: November 4-6, 2016
Some of Italy’s greatest recipes emerge from its rural villages. Scantly populated foothills governed by ancient customs, abloom with local produce. Where preparations, some of which hundreds of years old, have answered and continue to answer to the heart, the end of a day’s work in the field, sunsets that seem to stain the entire world, not the pen of the renowned food critic whose charge it is to explicate the intricacies of nouveau restaurant fare. Yes, home. Intimacy. Merlo’s patrons like family over the years. These were the thoughts burgeoning in Chef Luisa Silvia’s ever-fecund mind this weekend that guided her to I maccheroni del contadino, our weekend special.
I maccheroni del contadino consists of semolina-and-egg pappardelle tossed with a lush ragout: pork tenderloin sautéed with celery, carrots, and garlic; prosciutto; homemade pork sausage; almonds; walnuts; chicken liver cooked in Sauvignon Blanc; San Marzano tomatoes; and fresh porcini.