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