{"id":12411,"date":"2017-04-08T01:28:27","date_gmt":"2017-04-08T01:28:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12411"},"modified":"2017-04-08T01:28:27","modified_gmt":"2017-04-08T01:28:27","slug":"croxetti-brown-butter-pinoli-habanada-oregano-parsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12411","title":{"rendered":"croxetti, brown butter, pinoli, habanada, oregano, parsley"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12416\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/04\/croxetti_brown_butter_pinoli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s just pasta, supposedly, and the ingredients are virtually identical to so many others but, through the mystery of shape, terroir, process, and tradition, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Croxetti\">croxetti<\/a> never tastes like any other.<\/p>\n<p>We&#8217;ve enjoyed it at home several times, but not in the form we enjoyed last night. I didn&#8217;t know what exactly to expect, but I wasn&#8217;t disappointed.<\/p>\n<ul>\n<li>four ounces of\u00a0<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>, melted over medium heat inside, ideally, a medium non-reactive pan, gently swirling until the butter had begun to turn golden brown, or about 5 minutes, one whole section, crushed, of a golden orange dried <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a> then added, followed by a\u00a0fourth of a cup or more of pine nuts (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Pine_nut\"><em>pinoli<\/em><\/a>) which had earlier been scattered on a small metal baking sheet and toasted inside a 325\u00ba oven for about 15 minutes, about half a teaspoon of sea salt, a bit of freshly-ground Tellicherry pepper, and half of a 2 tablespoon mixture of fresh oregano from Lani&#8217;s Farm and parsley from Whole Foods, both chopped, the sauce tossed with 8\u00a0ounces of a package of <a href=\"http:\/\/www.pastificioaltavallescrivia.com\/ricette\/croxetti\/\">Genovese Alta Valle Scrivia Croxetti<\/a> from Eataly, the mix\u00a0stirred over a low to medium flame with some reserved pasta water to emulsify it, then arranged inside 2 shallow bowls, a bit of olive oil drizzled around the edges, and topped with\u00a0a small amount of <em>Parmigiano-Reggiano Vache Rosse<\/em> from Eataly before it was sprinkled with the remaining chopped herbs<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-carte-blanche-sauvignon-blanc-sonoma-valley-2016.htm?cid=USA\">Jacqueline Bahue Carte Blanche Sauvignon Blanc Sonoma Valley 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.dacapo-records.dk\/en\/recording-vagn-holmboe-chamber-music-ii--ensemble-midtvest.aspx\">chamber music by\u00a0Vagn Holmboe<\/a> (1909-1996), performed by <a href=\"http:\/\/www.dacapo-records.dk\/en\/artist-ensemble-midtvest.aspx\">Ensemble MidtVest<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s just pasta, supposedly, and the ingredients are virtually identical to so many others but, through the mystery of shape, terroir, process, and tradition, croxetti never tastes like any other. We&#8217;ve enjoyed it at home several times, but not in the form we enjoyed last night. I didn&#8217;t know what exactly to expect, but I &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-12411","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\/12411","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=12411"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12411\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}