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Pasta "kerchiefs"
The recipe for pasta "kerchiefs" is in this week's Food section. Globe contributor Jonathan Levitt shot the dish before he sat down to eat it. Although we suggest buying the pasta, Jonathan made his own pasta using a recipe from Lidia Bastianich, a cook we both admire.
Pasta kerchiefs is on the menu of Bresca, a new spot in Portland, Maine, that's getting rave reviews. Owner Krista Kern layers pasta squares with a little pouch of prosciutto wrapped with chopped arugula, which is cooked briefly in a nutty brown butter. She originally had the dish at Prune in New York, a slipper of a place on the Lower East Side.
Kern probably went there because her own restaurant is said to be just a little bigger than a bread box.
