{"id":11900,"date":"2017-03-01T19:13:07","date_gmt":"2017-03-01T19:13:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11900"},"modified":"2017-03-01T19:13:07","modified_gmt":"2017-03-01T19:13:07","slug":"speck-arugula-penne-wild-garlicthymetomatoparmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11900","title":{"rendered":"speck, arugula; penne, wild garlic\/thyme\/tomato\/parmesan"},"content":{"rendered":"

\"\"No\u00a0Habanada was asked to participate in this dish, which is extraordinary<\/a>.<\/p>\n

Actually, the heatless highbred pepper might have been welcome, since the only unusual ingredient was the mild taste of wild garlic (it’s now spring!).<\/p>\n

\"\"<\/p>\n

So it was like a night off.<\/p>\n

What it\u00a0did contain\u00a0was\u00a08\u00a0ounces of Afeltra Pasta di Gragnano\u00a0penne rigate from Eataly, half of a bunch of roughly-chopped wild garlic from Lani’s Farm, chopped red thyme from Phillips Farm, halved Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, salt, freshly-ground Tellicherry pepper, olive oil, and grated Parmigiano-Reggiano Vache Rosse<\/a> from Eataly<\/p>\n

There was a first course of\u00a0La Quercia Speck Americano <\/a>(an American ‘applewood-smoked prosciuto\u2019), from Whole Foods, and baby arugula from John D Madura Farm, dressed with a good Campania olive oil (Lamparelli O.R.O.) Maldon salt, Tellicherry pepper, served with slices of\u00a0pain au levain <\/em>from the Bread Alone stand<\/a> in the Union Square Greenmarket<\/p>\n

\"\"<\/p>\n