{"id":11307,"date":"2017-01-24T18:50:30","date_gmt":"2017-01-24T18:50:30","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11307"},"modified":"2017-01-24T18:50:30","modified_gmt":"2017-01-24T18:50:30","slug":"beet-fusilli-onion-celery-chilis-bread-crumbs-tiny-arugula","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11307","title":{"rendered":"beet fusilli, onion, celery, chilis, bread crumbs, tiny arugula"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11308\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/beet_fusilli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We love the innovative pastas, often with locally-sourced-ingredients, produced by Brooklyn&#8217;s <a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini Pasta Shop<\/a>, and this beet fusilli was no exception, but, and it&#8217;s entirely to their credit, I&#8217;ve come to the conclusion that the &#8216;flavored&#8217; products especially can best be appreciated with a minimum of additions. This also makes them ideal\u00a0as\u00a0a quickly-prepared and impactful\u00a0<em>primo.<\/em><\/p>\n<p>Also, butter would probably be good. Yeah, butter.<\/p>\n<ul>\n<li>eight ounces of\u00a0<a href=\"https:\/\/www.sfoglini.com\/products\/beet-fusilli\">Sfoglini beet fusilli<\/a>\u00a0with\u00a0a sauce composed of sliced segments\u00a0of celery from Foragers and spring onions from Norwich Meadows Farm, a pinch of home-dried golden Habanada chili purchased fresh from\u00a0Norwich Meadows Farm last year, a very small amount of dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, all the ingredients heated in a little olive oil inside a high-sided tin-lined copper pan until softened or they had become aromatic, the pasta then slipped into the pan, stirred with some reserved pasta water until the sauce had emulsified, divided\u00a0into two shallow bowls,\u00a0sprinkled with toasted home-made breadcrumbs, scattered with micro arugula from Windfall Farms, a bit more olive oil drizzled inside the bowls around the edges of the pasta<\/li>\n<li>the wine was a California (Clarksburg) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-pinot-grigio-2015.htm?region=NY\">Karen Birmingham 2015 Pinot Grigio<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.lapetitebande.be\/disco.php\">Mozart&#8217;s &#8216;Die Zauberfl\u00f6te&#8217;, in a performance by La Petite Bande, conducted by Sigiswald Kuijken, with soloists Isolde Siebert, Suzie LeBlanc, Christoph Genz, Cornelius Hauptmann, Stephan Genz, Marie Kuijken, Philip Defrancq, and Stephan Schreckenberger<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We love the innovative pastas, often with locally-sourced-ingredients, produced by Brooklyn&#8217;s Sfoglini Pasta Shop, and this beet fusilli was no exception, but, and it&#8217;s entirely to their credit, I&#8217;ve come to the conclusion that the &#8216;flavored&#8217; products especially can best be appreciated with a minimum of additions. This also makes them ideal\u00a0as\u00a0a quickly-prepared and impactful\u00a0primo. &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-11307","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\/11307","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=11307"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11307\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}