Behind the Farm & Kitchen

announcementEating with the SeasonsFarmingLocal Food

Jul 21

Handmade Spizzulus in Fresh Tomato Sugo with Tiny Pork & Lamb Pallottine, Fresh Ricotta, and Basil.

On the Plate

We think a lot about how to use pasta as a vehicle for the amazing produce we have at Orchard Kitchen. This week’s dish came from three different inspirations that came together in one delicious crowd-pleaser: Handmade Spizzulus in Fresh Tomato Sugo with Tiny Pork & Lamb Pallottine, Fresh Ricotta, and Basil.

The dish started with a desire to use the fresh tomatoes that just began arriving this week, the true sign that summer is finally here. The pasta shape, spizzulus, was new to us and was inspired by, what else, Instagram. Finally, the meatballs are based on a sausage we make fairly frequently with local lamb and pork, their tiny size inspired by a dish we saw featured on Stanley Tucci's Italian travel show.

All of these elements—hand-formed textured rings of semolina pasta, fresh tomato sauce made from our beautiful paste tomatoes, and delicious locally sourced pork and lamb in the form of well-seasoned meatballs—came together into something gorgeous and incredibly satisfying. It is seemingly simple, but there's so much underlying technique. Visually, it calls to mind the SpaghettiOs many of us ate as kids.

Those dishes that resonate with childhood while rising to the level of expertly prepared, high-end food are always satisfying to make and even more satisfying to eat.

Our open patio seating is available July 9 - August 30th. Thursday- Sunday.