↓ PDP Description ↓
Introducing a very special pasta collab with ipsa advisor (and activist and Top Chef judge), Tom Colicchio!
This Roman-style ragù was developed for Vallata, Tom’s NYC trattoria, and adapted here for the freezer. Braised + pulled pastured beef joins toasted pine nuts, leafy chard ribbons, and plump black raisins in a layered, cocoa-inflected sauce. We’ve included handmade ricotta cavatelli as the perfect accompaniment.
Proceeds from this dish will go toward the launch of a new food distribution program aiming to fight food insecurity among families with children in treatment at Bellevue Hospital.
↓ Serve With 1 ↓
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with parsley to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Who doesn't love freshly grated parm on everything? But any salty, hard cheese will do here. We recommend long, thin strips (you can do this with a potato peeler!) or using a microplane to create a nice, fluffy cheese-dusting to your meal.
↓ Serve With 3 ↓
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.