SIX WEEKS AGO, Melissa Rodriguez opened her restaurant Mel’s, in Manhattan. Centered around a wood-burning oven, the intimate space is quite different from the sprawling one next door, housing sister restaurant Al Coro, set to open in a few months. “I’m stretched thin,” Ms. Rodriguez said.
A dish she’s been developing for Al Coro inspired this recipe, her first for Slow Food Fast: tender triangular parcels of fresh pasta with a potato, fontina and mascarpone filling, finished with nutty browned butter and grated Parmesan.
