{"id":10654,"date":"2016-11-29T00:58:44","date_gmt":"2016-11-29T00:58:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10654"},"modified":"2016-11-29T00:58:44","modified_gmt":"2016-11-29T00:58:44","slug":"blewits-reginetti-quail-thyme-gorgonzola-butter-radicchio","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10654","title":{"rendered":"blewits, reginetti; quail, thyme, gorgonzola butter; radicchio"},"content":{"rendered":"

\"blewits2\"<\/p>\n

Blewits<\/a>. They’re foraged, so they are ‘game’, as far as I’m concerned. Not an everyday find. When I spotted them in the Union Square Greenmarket on Saturday I knew they were special, and that I had to have some, but I didn’t know what I was going to do with them. I only took about half of those seen in the picture above, so\u00a0I wasn’t going to be able to stretch their goodness too far; I decided they would define a small pasta\u00a0primi, and I knew just the one.<\/p>\n

 <\/p>\n

\"blewits_sauce-reginetti\"<\/p>\n

There were just enough to sauce a small portion of a good pasta, here a Sfoglini reginetti.<\/p>\n

 <\/p>\n

\"quail_thyme_blue_cheese_butter\"<\/p>\n

And then there was something closer to what most people understand as ‘game’ (or at least as close as Americans are allowed to come to\u00a0eating ‘wild’).<\/p>\n

I love quail. we both love quail.<\/p>\n

For our\u00a0secondo I defrosted 4 semi-boneless Georgia birds\u00a0I had waiting in the freezer compartment, and roasted the last of a mostly-chicory bounty from Campo Rosso Farm that had been included in a \u2018take home\u2019 from a recent farm dinner at Untitled<\/a>.<\/p>\n