{"id":12101,"date":"2017-03-17T05:48:07","date_gmt":"2017-03-17T05:48:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12101"},"modified":"2017-03-17T05:48:07","modified_gmt":"2017-03-17T05:48:07","slug":"la-gricia-alla-trattoria-da-lucia-a-trastevere","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12101","title":{"rendered":"La Gricia, alla Trattoria da Lucia a Trastevere"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12102\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/la_Gricia.jpg\" alt=\"\" width=\"600\" height=\"450\" \/>Years ago we used to enjoy this, what I will call &#8216;perfect meal&#8217;, very often, but, maybe because it&#8217;s been so long since we were in Italy, or maybe because I&#8217;ve\u00a0become obsessed with cooking local fish, La Gricia\u00a0seems to have made <a href=\"http:\/\/food.hoggardwagner.org\/2015\/01\/16\/la-gricia\/\">only one appearance<\/a> on this blog before tonight.<\/p>\n<p>It&#8217;s usually described as\u00a0a traditional dish of the shepherds in the hills of Lazio. We first enjoyed it in 1996 while sitting at a table in the little street outside Piccola Trattoria <a href=\"http:\/\/www.lonelyplanet.com\/italy\/rome\/restaurants\/389059\">da Lucia<\/a>, in Trastevere, served by the founder&#8217;s grandson, Renato Bizzarri\u00a0(the address of the restaurant is\u00a0<em>Vicolo del Mattonato 2<\/em>).<\/p>\n<p><a href=\"https:\/\/cooking.nytimes.com\/recipes\/10516-la-gricia?join_cooking_newsletter=true&amp;link=google\">This is Fred&#8217;s recipe<\/a>. Note that the proportions are for only one serving, I assume in tribute to the setting\u00a0in which the dish\u00a0was traditionally prepared, that is, solitary, by one shepherd, for one shepherd.<\/p>\n<ul>\n<li>500 grams (eight+ ounces) of\u00a0<a href=\"http:\/\/www.eataly.net\/it_it\/penne-rigate-500g-rigorosa\">Rigorosa di Gragnano Penne Rigate\u00a0from Eataly<\/a>,\u00a0boiled until barely <em>al dente,<\/em> some of the liquid reserved and the pasta drained and tossed\u00a0into a large enameled cast iron pot in which 4\u00a0ounces of <em>guanciale<\/em> from Buon Italia, cut in 1\/4 to 1\/2 inch square pieces, had been heated with 2\u00a0tablespoons of olive oil for about a minute, a bit of reserved pasta water then added to the pot, everything stirred for a minute to emulsify the sauce; several tablespoons of freshly-ground black pepper added and stirred into the mix, which was then removed from the heat and allowed to cool just a bit before\u00a03 or 4 tablespoons of roughly-shredded pecorino, also from Buon Italia, was tossed in, the pot left standing for 30 seconds or so, the dish then served in shallow bowls, with more cheese and black pepper on the side<\/li>\n<li>the wine was an Italian (Umbria) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/arnaldo-caprai-grecante-grechetto-dei-colli-martani-2015#.WMtSKDz3aaM\">Arnaldo Caprai Grecante Grechetto dei Colli Martani 2015<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<\/ul>\n<p>We finished the meal with two &#8216;Pixie tangerines&#8217; from Whole Foods.<\/p>\n<ul>\n<li>the music throughout was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=353492\">Beethoven&#8217;s 1804-1814 opera, &#8216;Fidelio&#8217;, a 1981 (before the fall of the wall) performance, Kurt Masur conducting the\u00a0Leipzig Gewandhaus Orchestra, with\u00a0Theo Adam, Siegfried Jerusalem, Carola Nossek, Jeanine Altmeyer, R\u00fcdiger Wohlers, Siegmund Nimsgern, and Peter Meven\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Years ago we used to enjoy this, what I will call &#8216;perfect meal&#8217;, very often, but, maybe because it&#8217;s been so long since we were in Italy, or maybe because I&#8217;ve\u00a0become obsessed with cooking local fish, La Gricia\u00a0seems to have made only one appearance on this blog before tonight. It&#8217;s usually described as\u00a0a traditional dish &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-12101","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\/12101","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=12101"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12101\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}