there was a memorial dinner for Nicholas ...
at No. 9 Park

I googled it; what a remarkable restaurant and intriguing menu!

And a remarkable woman chef, who bootstrapped
herself with much effort and good luck from
the gangs of the slums to multiple James Beard
awards, founding and directing and sometimes
almost destroying myriad restaurants during
her still-strong career.

with a menu dictated by him before his death. It featured
kidneys

I can appreciate his black humour.

For sure.

Title: Devilled Kidneys 1
Categories: British, Breakfast, Lamb, Offal
Recipe By: Two Fat Ladies

English, not just Brit.

Strozzapreti
categories: Bostonian, Italianate, pasta, main
servings: 4

h - For the pasta
2 c strained rabbit stock
1 c chopped green olives
3 sprigs fresh rosemary
1 whole rabbit broken down (forearms, thighs, loins)
- Reserve the carcass for the stock
Fresh strozzapreti, see below
Salt and pepper to taste
Parmigiano cheese to taste
h - For the pasta dough
2 1/4 c bread flour
1 Tb extra virgin olive oil
1/4 c warm water plus 1/2 c just in case
- you need more while rolling out the dough
1 c semolina flour
h - For the rabbit stock
2 Tb extra virgin olive oil
1 rabbit carcass, chopped
1 sm onion, peeled and diced
2 ribs celery, diced
1 carrot, peeled and diced
2 garlic cloves, peeled and diced
1 c white wine

To make the pasta dough

In a mixing bowl, combine the flour and water,
mixing with a fork until well incorporated.
Place the mixture on your work surface and
knead for about 5 min.

Let the dough rest a minimum of 10 min, or up
to 1 hr. If your dough looks dry, add more
water as needed until it forms a smooth ball.

On a lightly floured surface, roll out the
dough to 1/8" thick and 18" square. Rub the
surface of the dough with 1 Tb extra virgin
olive oil, making sure to coat it evenly.
The oil enriches the dough and also helps
keep it from drying out.

Add a mound of semolina flour near your work
surface and cut the dough square into strips
3/4 to 1" wide. Starting at one end of a
strip, use the heel of your hand to roll the
strip gently back and forth on the work
surface, stretching it lengthwise until it
forms a rope 1/4" in diameter. If necessary,
rub a little water on the work surface to
help the rope roll more easily.

As you roll, set the shaped portion of the rope
in the semolina mound to prevent it from sticking
to itself. You should end up with a rope 5 to 6
feet long. Repeat with the remainder of the dough.

Once all of the dough is rolled, lay it in parallel
lines on a sheet tray with semolina flour and
parchment paper. Leave the pasta out for 2 hr or
freeze until you are ready.

[Barbara Lynch recipe continues]
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