{"id":10269,"date":"2016-11-01T01:04:22","date_gmt":"2016-11-01T01:04:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10269"},"modified":"2016-11-01T01:04:22","modified_gmt":"2016-11-01T01:04:22","slug":"pasta-pancetta-shallot-peppers-lemon-greens-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10269","title":{"rendered":"pasta, pancetta, shallot, peppers, lemon, greens, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10270\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/Sfoglini_trumpets_pancetta.jpg\" alt=\"sfoglini_trumpets_pancetta\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had decided dinner would be a pasta. I had some very interesting dried forms and flavors, some\u00a0of them portions remaining from already-opened packages. I thought of using some of the pancetta I had in the freezer, and I had not yet decided what to do with a very tasty green I had discovered a couple days earlier at the stall of\u00a02\u00a0of the younger farmers at\u00a0the Union Square Market.<\/p>\n<p>The result was an improvised\u00a0dish of whole wheat pasta with pancetta and \u2018wrinkled crinkled cress\u2019. There were a few other ingredients, and they were important, but they were basically there to enrich\u00a0the basic &#8216;bones&#8217;.<\/p>\n<p>And this is what &#8216;wrinkled crinkled cress&#8217; look like, although the picture gives nothing away of\u00a0the flavor, which, as I told <a href=\"http:\/\/www.epicurious.com\/archive\/blogs\/editor\/2013\/11\/young-passion-young-farmers-radicchio-treviso.html\">Chris and Jessi, of Campo Rosso<\/a>, in my surprise, was &#8220;like candy&#8221;.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10282\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/wrinkled_crinkled_cress.jpg\" alt=\"wrinkled_crinkled_cress\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two ounces of pancetta affettata from Buon Italia, cut into small cubes, one finely-chopped shallot from Keith&#8217;s Farm, cooked with a very little olive oil inside a large enameled cast iron pan over medium heat until all had begun to turn golden on the edges, the heat turned off and one finely-chopped heatless orange Habanada pepper from Norwich Meadows Farm and a finely-chopped part of one\u00a0medium-hot red cherry pepper from Oak Grove Plantation added and stirred in, the pan set aside until 8 ounces of\u00a0<a href=\"https:\/\/www.sfoglini.com\/products\/whole-grain-blend-trumpets\">Sfogllini &#8216;Whole Grain Blend Trumpets&#8217;<\/a>, had finished cooking, almost\u00a0<em>al dente<\/em>, at which time the drained pasta was added to the sauce pot, stirred in and moistened with some of the reserved pasta cooking water, followed by a couple handfuls of\u00a0\u2018wrinkled crinkled cress\u2019 from Camp Rosso Farm and about 1 1\/2 tablespoons of freshly-squeezed lemon, which was also stirred in, served in shallow bowls and topped with\u00a0shaved Parmigiano Reggiano Vacche Rosse\u00a0from Buon Italia<\/li>\n<li>the wine was a French (Savoie) white, <a href=\"http:\/\/www.vins-perrier.com\/fiche-A%7CVINSPERRIE%7CABYMES-0100000000000000000-vins_de_savoie-FR.html\">Jean Perrier et Fils,\u00a0Abymes 2015<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.dacapo-records.dk\/en\/recording-per-norgard-symphonies-2-and-6.aspx\">Per N\u00f8rg\u00e5rd, Symphony No. 6<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had decided dinner would be a pasta. I had some very interesting dried forms and flavors, some\u00a0of them portions remaining from already-opened packages. I thought of using some of the pancetta I had in the freezer, and I had not yet decided what to do with a very tasty green I had discovered a &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-10269","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\/10269","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=10269"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10269\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}