At Coppa, co-chef Jamie Bissonnette doesn’t list all of his purveyors on his menu. «I’m sick of reading menus like that,» he says. But that doesn’t mean ingredients aren’t important to him. For this exceptional restaurant dish, he tosses large hollow pasta tubes (paccheri) with chunks of lamb, tomato ragù and grated Pecorino. Bissonnette finishes the dish with mint from the same pasture where the lamb grazed. When he c

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