{"id":11346,"date":"2017-01-26T02:49:00","date_gmt":"2017-01-26T02:49:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11346"},"modified":"2017-01-26T02:49:00","modified_gmt":"2017-01-26T02:49:00","slug":"penne-celeriac-alliums-speck-chives-parsley-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11346","title":{"rendered":"penne, celeriac, alliums, Speck, chives, parsley, Parmesan"},"content":{"rendered":"

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It was to be one of those\u00a0intervals between nights\u00a0which featured meat or fish, and it was going to be either a frittata or a pasta. The decision\u00a0was made shortly after I began burrowing around in my vegetable inventory. There I found a tidy cache of celery root, and not much more.\u00a0Looking around on the internet, I soon realized that\u00a0a marriage of celeriac and pasta didn’t seem at all out of the question, especially with the right condiments, and\u00a0my kitchen can usually provide those.<\/p>\n

The recipe with which\u00a0inspired me<\/a> asked for ham, cut into small strips. I didn’t have ham, which would have been fairly thick, but I did have some very thinly-sliced Speck. I cut it only into segments, which was a mistake: I should have expected that they wouldn’t stay separated; it would have been better to chop the Speck very finely.<\/p>\n

Have I said often enough before now that\u00a0I love anything celery-ish?<\/p>\n

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