De Cecco Gnocchetti sardi (aka malloreddus), Prosciutto di Parma (it was a good leg, and the San Daniele behind the counter wasn't ready for slicing--the San Daniele folks seem to have a better handle on quality control), Cascadian Farms frozen peas, Zoe Organic Olive Oil (Spain), grated Pecorino Romano, kosher salt, and a heavy dose of ground Tellicherry pepper.The pasta, prosciutto, and cheese came from Gallucci's, one of my favorite stores in Cleveland and the go-to place in the area for sliced-to-order imported cured meats and the like. Don't think instructions are necessary with this one. Hope you enjoy.
And, for those who care, check out what the Chicago Tribune said about this fair city's food.
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