{"id":11833,"date":"2017-02-27T01:50:24","date_gmt":"2017-02-27T01:50:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11833"},"modified":"2017-02-27T01:50:24","modified_gmt":"2017-02-27T01:50:24","slug":"filetti-alici-marinate-as-primi","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11833","title":{"rendered":"filetti alici marinate as primi"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11839\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/02\/filetti_alici_marinate-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Because the pasta course was a leftover which had <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/20\/quail-eggs-on-toast-spelt-spaghettone-habanada-cheese\/\">already made an appearance<\/a> here, I&#8217;m only showing\u00a0the\u00a0<em>primi <\/em>portion<em>\u00a0<\/em>of last night&#8217;s meal.<\/p>\n<p>There was no actual &#8216;cooking&#8217; involved, but there was enough busy work (also\u00a0a neat\u00a0image), so I decided to record\u00a0it.<\/p>\n<ul>\n<li>A package\u00a0of\u00a0<a href=\"http:\/\/www.babbonyc.com\/ingredient\/alici-marinate\/\">alici marinate<\/a>\u00a0produced by\u00a0<a href=\"http:\/\/www.agostinorecca.com\/en\/filetti-alici-marinate-1-kg-vaschetta.html\">Agostino Recca<\/a>,\u00a0from Eataly, the fillets removed\u00a0from the package, laid\u00a0on top of paper towels on a large plate in order to drain the sunflower oil in which they had been packaged, the top side gently dried with another paper towel, then carefully arranged on a second large plate, scattered with chopped parsley from Eataly, chopped oregano from Stokes Farm (which had somehow survived the winter inside our refrigerator door), and finely-chopped garlic from Healthway Farms &amp; CSA, drizzled with\u00a0Campania D.O.P. Penisola Sorrentina &#8216;Syrenum&#8217; olive oil, the plate covered and set near a window where they remained at precisely 58\u00ba F (hey, I read somewhere that Italians love 58\u00ba F for their\u00a0<em>alici)<\/em>\u00a0for about an hour and a half, served as with some lightly-dressed upland cress from Two Guys from Woodbridge, and slices of a <em>pain au levain<\/em> from the Bread Alone stand in the Greenmarket<\/li>\n<li>the wine was\u00a0an Italian (Marche) white, <a href=\"http:\/\/www.saladinipilastri.it\/en\/vini_bianchi.php\">Saladini Pilastri Falerio<\/a> 2015, from <a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=215583\">the German songs on the album, &#8216;I Hate Music &#8211; But I Love To Sing&#8217;<\/a>, plus the <a href=\"http:\/\/www.capriccio.at\/salome-kammer-i-m-a-stranger-here-myself\">Hanns Eisler songs on the album, &#8216;Salome Kammer; I&#8217;m a Stranger Here Myself&#8217;<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Because the pasta course was a leftover which had already made an appearance here, I&#8217;m only showing\u00a0the\u00a0primi portion\u00a0of last night&#8217;s meal. There was no actual &#8216;cooking&#8217; involved, but there was enough busy work (also\u00a0a neat\u00a0image), so I decided to record\u00a0it. A package\u00a0of\u00a0alici marinate\u00a0produced by\u00a0Agostino Recca,\u00a0from Eataly, the fillets removed\u00a0from the package, laid\u00a0on top of paper &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-11833","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\/11833","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=11833"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11833\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}