{"id":12329,"date":"2017-04-03T01:38:54","date_gmt":"2017-04-03T01:38:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12329"},"modified":"2017-04-03T01:38:54","modified_gmt":"2017-04-03T01:38:54","slug":"lomo-cress-beer-pasta-wild-garlic-habanada-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12329","title":{"rendered":"lomo, cress; beer pasta, wild garlic, habanada, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12331\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/lomo_cress_bread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The antipasto came after the pasta; well, <em>the selection<\/em>\u00a0came after, but we kept the classic order. The smoky-paprika-rubbed\u00a0<em>lomo<\/em> seemed a\u00a0pretty appropriate introduction for what I expected would be a somewhat earthy <em>primi<\/em>, and it was (earthy, and appropriate).<\/p>\n<ul>\n<li>two ounces\u00a0of thin slices of\u00a0<a href=\"http:\/\/laquercia.us\/cuts_collar_and_loin_lomo_americano\">La Quercia Lomo<\/a>,\u00a0<em><a href=\"http:\/\/blog.giallozafferano.it\/adryincucina\/2014\/11\/24\/lonza-di-maiale-stagionata\/\">lonza di maiale stagionata<\/a>)<\/em> from Whole Foods, served with a bit of upland cress from Two Guys from Woodbridge, both pork and cress drizzled with a very small amount of a very good Campania olive oil (<a href=\"http:\/\/www.buonitalia.com\/dettaglio.asp?id=162&amp;subcatid=763\">Lamparelli O.R.O.<\/a>)<\/li>\n<li>slices of a small loaf of ciabatta from Hot Bread Kitchen<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12346\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/BB_radiators-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We love our local\u00a0<a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini pasta<\/a>, and when I&#8217;m at the Union Square Greenmarket I regularly check out their current line at the <a href=\"https:\/\/www.grownyc.org\/grains\/about\">Greenmarket Regional Grains Project<\/a> stall (I also watch for a small display at the stalls of farmers whose produce may have gone into one of them). When I spotted the package of their\u00a0<a href=\"https:\/\/www.sfoglini.com\/products\/bronx-brewery-bxb-radiators\">Bronx brewery BxB radiators<\/a>\u00a0in their market home &#8216;store&#8217; I had to pick up\u00a0a package. \u00a0The description on the label read,\u00a0&#8220;spent grain from Bronx Rye Pale Ale, which is comprised of five different barley malts, resulting in a roasted\u00a0barley finish&#8221;.\u00a0\u00a0That sounded awesome to me.<\/p>\n<p>It fulfilled both of our expectations.<\/p>\n<p>I wanted to keep the pasta relatively unembellished, at least in order to check out the\u00a0new flavor, so I kept the additions to a minimum. One of the most important, aside from the obligatory\u00a0dried habanada, was a portion of a\u00a0small stash of wild garlic.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12351\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/habanada_dry.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12336\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/wild_garlic.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>8 ounces of <a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini Pasta Shop<\/a>&#8216;s <a href=\"https:\/\/www.sfoglini.com\/products\/bronx-brewery-bxb-radiators\">Bronx brewery BxB radiators<\/a>\u00a0(&#8220;spent grain from Bronx Rye Pale Ale, which is comprised of five different barley malts, resulting in a roasted\u00a0barley finish&#8221;, according to the maker), carefully boiled to &#8216;safe territory&#8217;, that is, something\u00a0between &#8216;too hard&#8217; and &#8216;too mushy&#8217; (Barry, master\u00a0pasta cook, tells me that it may not be possible to get the Sfoglini varieties which include exceptional ingredients precisely to an <em>al dente <\/em>moment), drained and tossed\u00a0inside a large enameled cast iron pot in which a simple sauce had been created by warming some of tiny wild garlic bulbs, with\u00a0their even tinier stems, all chopped, from Lani&#8217;s Farm, and a bit of crushed orange-golden dried <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">Habanada<\/a> pepper, the mix\u00a0stirred over a low to medium flame, along with some reserved pasta water to emulsify it, seasoned with a little salt and freshly-ground Tellicherry pepper, divided into 2 shallow bowls, a little olive oil drizzled around the edges of the pasta, then only a small amount of Parmigiano-Reggiano Vache Rosse from Eataly grated over the top, garnished with a little micro red amaranth\u00a0from Windfall Farms<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\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<li>the music was the album <a href=\"https:\/\/www.amazon.com\/dp\/849413857X\/ref=cm_sw_r_oth_api_mhi4ybJ8EHSSP\">&#8216;Guerre &amp;\u00a0Paix&#8217; [War &amp;\u00a0Peace\/Guerra &amp;\u00a0Paz], Jordi Savall directing\u00a0Le Concert des Nations and La Capella Reial de Catalunya<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The antipasto came after the pasta; well, the selection\u00a0came after, but we kept the classic order. The smoky-paprika-rubbed\u00a0lomo seemed a\u00a0pretty appropriate introduction for what I expected would be a somewhat earthy primi, and it was (earthy, and appropriate). two ounces\u00a0of thin slices of\u00a0La Quercia Lomo,\u00a0lonza di maiale stagionata) from Whole Foods, served with a bit &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-12329","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\/12329","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=12329"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12329\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}