{"id":12495,"date":"2017-04-17T00:30:09","date_gmt":"2017-04-17T00:30:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12495"},"modified":"2017-04-17T00:30:09","modified_gmt":"2017-04-17T00:30:09","slug":"to-explain-again-i-didnt-cook-this-meal-i-just-assembled-it","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12495","title":{"rendered":"to explain again, I didn’t cook this meal; I just assembled it"},"content":{"rendered":"

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Because it was on what some folks call\u00a0‘Holy Saturday’ (as a child, a choir boy, and an altar boy, I was\u00a0one of them), and it was\u00a0the second day of the ‘Paschal fast’, the meal we enjoyed last night would have been much in line with Catholic tradition.<\/p>\n

But that’s not why we had it.<\/p>\n

Also, I didn’t actually cook\u00a0the meal; I just assembled it.<\/p>\n

It was an evening that would straddle Friday’s\u00a0fish and a Sunday\u00a0steak. I\u00a0knew pasta would make sense, and then I realized that I had time to check out what\u00a0Luca Donofrio<\/a>\u00a0had in his fresh pasta\u00a0shop inside\u00a0Eataly that day. There I spotted his\u00a0ravioli filled with ricotta, lemon zest, nutmeg, marjoram, and mascarpone, and it both looked and sounded terrific; also, it obviously wouldn’t demand\u00a0a complex sauce.<\/p>\n

Once I had\u00a0brought some home I decided\u00a0that meant butter, a smidgen of green scallion stem, a\u00a0bit of aromatic heatless pepper, salt, and black pepper. I wasn’t sure\u00a0how I would\u00a0finish the dish until almost the moment it had been placed in the bowls, when I\u00a0decided I could not not<\/em> use the red amaranth I had, if only because nothing else would look so spectacular on top of the pasta.<\/p>\n

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