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A Spring Dinner in Brooklyn

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A casual, colorful dinner springs to life with inspiration from local purveyors

Menu Timeline

1 day ahead

  • Make the pie and refrigerate.
  • Make the ragu and refrigerate, along with the remaining broth.

1-1/2 hours ahead

  • Prepare the caraway butter and radishes.

1 hour ahead

  • Remove the pie from the fridge to come to room temperature.
  • Make the salad dressing.
  • Assemble the salad but don’t toss with the dressing yet.

30 minutes ahead

  • Reheat the ragu, loosening with some of the remaining broth if necessary.
  • Cook the pasta.

Just before dinner

  • Toss the pasta with the ragu, and garnish.
  • Toss the salad with the dressing.

Just before dessert

  • Sprinkle the pie with sugar and caramelize the topping.

Shopping List

Fresh Produce

  • 10 oz. baby arugula
  • 10 oz. slender carrots, preferably multiple colors
  • 24 bite-size radishes, preferably breakfast
  • 3 medium carrots
  • 3 medium celery ribs
  • 1 bunch fresh parsley
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • Microgreens, for garnishing the pasta and radishes (optional)
  • 2 medium oranges
  • 4 medium lemons

Meat, Seafood, Eggs & Dairy

  • 2 lb. ground lamb
  • 4 large eggs
  • Pecorino romano, for grating over the pasta
  • 11 oz. unsalted butter
  • 4 oz. high-quality salted butter

Other Groceries

  • 1-1/2 lb. dried or 1-3/4 lb. fresh short, ruffled pasta, such as reginetti or campanelle
  • 4 cups homemade or lower-salt chicken broth
  • 1 cup dry white wine
  • 2 oz. (about 1/2 cup) dried cherries
  • 2 oz. (about 1/2 cup) pistachios
  • 1/4 cup tomato paste
  • 3 whole star anise
  • 1 Tbs. caraway seeds

Pantry Staples

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1 cup granulated sugar
  • 1 cup extra-virgin olive oil
  • 2 Tbs. sherry vinegar
  • 3/4 tsp. table salt
  • Kosher salt
  • Flaky sea salt, such as Maldon
  • Black peppercorns

The Menu

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