{"id":10951,"date":"2016-12-27T23:52:23","date_gmt":"2016-12-27T23:52:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10951"},"modified":"2016-12-27T23:52:23","modified_gmt":"2016-12-27T23:52:23","slug":"smoked-bresaola-mizuna-truffle-filled-pasta-castelmagno","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10951","title":{"rendered":"smoked bresaola, mizuna; truffle-filled pasta, castelmagno"},"content":{"rendered":"

\"bresaola_mizuna\"<\/p>\n

Quite local.<\/p>\n

 <\/p>\n

December 26 is second Christmas<\/a>, and a legal holiday, in most European countries, but not in the U.S. (Americans don’t believe in official days off). At our house\u00a0it’s at least an excuse for another good meal, even if we don’t need excuses.<\/p>\n

Also, I, at least, have every day off.<\/p>\n

It makes sense to Barry and I that we\u00a0go for something lighter than what we enjoyed for the feast of the day before. This year, having learned Monday\u00a0afternoon after I had walked over to Union Square that there was no Greenmarket that day, and therefore no local fish, I decided to pick up up one of\u00a0Luca Donofrio<\/a>\u2018s fresh pastas at Eataly on my way back from the\u00a0empty park. There I found something very special, a handmade white truffle-filled pasta (the filling had been placed on one side of a ravioli square, the pasta then folded over and pinched shut, making some beautiful rectangular purses).<\/p>\n

The noble ingredient tuber magnatum<\/em> meant that it wouldn’t be cheap, but this was der Zweiter Weihnachtsfeiertag<\/em>, and we were both feeling special that yesterday.<\/p>\n

Then I\u00a0realized that what was in front of me represented a little less than half of a pound, and that was it for the day; not really very much. Luca suggested that it\u00a0would be the\u00a0perfect amount for a primi<\/em>, for two.<\/em>\u00a0The problem was that I hadn’t intended to prepare a secondo<\/em>, especially if it meant cooking meat a second day in a row.<\/p>\n

I turned instead to the\u00a0charcuterie and cheese counter across the large room, where, after an amusing discussion\u00a0with other customers and the store people, and also a bit of sampling, I bought\u00a0a wonderful local<\/em> [Westchester County – Larchmount!] smoked bresaola and also found the\u00a0very special cheese, Castelmagno D’alpeggio DOP Guffanti, which Luca had suggested I might sprinkle on the pasta if I really wasn’t going to be satisfied with melted butter alone.<\/p>\n

That night, while I was ready to assemble a third course, of local cheese and fruit, after we\u00a0had really<\/em> enjoyed these two, we decided we\u00a0were more than satisfied without one.<\/p>\n

 <\/p>\n

Good stuff.<\/p>\n

\"truffle_pasta_castelmagno\"<\/p>\n

 <\/p>\n

The antipasto<\/em> featured a salumi.<\/p>\n