{"id":10007,"date":"2016-10-10T23:44:20","date_gmt":"2016-10-10T23:44:20","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10007"},"modified":"2016-10-10T23:44:20","modified_gmt":"2016-10-10T23:44:20","slug":"red-fife-blend-pasta-with-garlic-collard-greens-chili-lemon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10007","title":{"rendered":"red fife blend pasta with garlic, collard greens, chili, lemon"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10011\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/pasta_collards_lemon2.jpg\" alt=\"pasta_collards_lemon2\" width=\"600\" height=\"450\" \/><\/p>\n<p>And it <em>still<\/em> <a href=\"http:\/\/food.hoggardwagner.org\/?s=fife\">tastes like musty caramels<\/a>.<\/p>\n<p>But then there&#8217;s much more to say about it, including the subtle variations which different sauces can bring to a good pasta like this\u00a0<a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini<\/a>\u00a0red fife blend.<\/p>\n<p>And this particular recipe\u00a0is very useful for quickly assembling a good meal after coming home late, as we did last night (I think we may even have beaten the time it would have taken a good pizza to arrive).<\/p>\n<ul>\n<li>eight ounces of\u00a0Sfoglini \u2018organic <a href=\"https:\/\/en.wikipedia.org\/wiki\/Red_Fife_wheat\">red fife<\/a> blend zucca\u2019, purchased at\u00a0the <a href=\"https:\/\/www.grownyc.org\/grains\">Greenmarket Regional Grains Project<\/a> stall in\u00a0Union Square Greenmarket, cooked <em>al dente<\/em>, mixed with a sauce made by starting out with\u00a02 large cloves of \u2018<a href=\"http:\/\/davesgarden.com\/guides\/articles\/view\/1030\/\">German Hardneck<\/a>\u2018 garlic from Race Farm, sliced, and a little dried red pepper flakes, heating both in a large cast iron enameled pan for about one minute, adding some chopped collard greens from Tamarack Hollow Farm, stirring the mix for 5 minutes, or until tender, pouring in 2 tablespoons of fresh lemon juice, and then the zest from most of one lemon, emulsified by stirring the pasta for a minute or 2 over low heat,\u00a0along with some reserved pasta water, the pasta served in bowls with grated <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pecorino_Romano\">pecorino romano<\/a> cheese from Buon Italia on top<\/li>\n<li>the wine was\u00a0an Italian (Piedmont) white, <a href=\"http:\/\/www.chelseawinevault.com\/ercole-monferrato-bianco-2015-1l\">The Piedmont Guy Ercole Monferratu DOC Bianco 2015<\/a><\/li>\n<li>the music was\u00a0that of the fantastic creative and experimental new music champion, <a href=\"https:\/\/www.kairos-music.com\/artists\/hans-zender\">Hans Zender<\/a>, from the album, &#8216;HANS ZENDER: Cabaret Voltaire&#8217;, which includes\u00a0&#8216;Cabaret Voltaire&#8217; and &#8216;Mnemosyne &#8211; H\u00f6lderlin lesen IV&#8217;, performed by <a href=\"https:\/\/www.kairos-music.com\/artists\/klangforum-wien\">Klangforum Wien<\/a>, <a href=\"http:\/\/www.salomekammer.de\/biograhie\/\">Salome Kammer<\/a>, and Hans Zender; we <a href=\"https:\/\/play.spotify.com\/album\/7fIuUce1Rj5CS74dPWFHVS?play=true&amp;utm_source=open.spotify.com&amp;utm_medium=open\">listened to it on Spotify<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>And it still tastes like musty caramels. But then there&#8217;s much more to say about it, including the subtle variations which different sauces can bring to a good pasta like this\u00a0Sfoglini\u00a0red fife blend. And this particular recipe\u00a0is very useful for quickly assembling a good meal after coming home late, as we did last night (I &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-10007","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10007"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10007\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}