FORAGED HERB PYRAMID AGNOLOTTI PATA NEGRA, NETTLESOME CHEESE
WHEN TAMA MATSUOKA WONG asked our receptionist if we could use the herbs she’d found in her New Jersey backyard in the menu we would serve her and her husband that night, she didn’t realize that we would never want to cook without them again. Little by little, she started bringing different and unusual herbs, coaxing our chef de cuisine, Eddy Leroux, to continuously create new recipes around these wild edibles. And she couldn’t have known that, with Eddy, she would end up writing a book: Foraged Flavors. Bursting with deep flavors—bitter, peppery, and tangy—the small packets complete a forest-style landscape with morels, baby turnips, and cheese studded with nettles. Paper-thin curls of pata negra (Spanish jamón serrano from Iberian pigs) provide a smoky touch, lighting up the cream and white wine liaison.