{"id":12808,"date":"2017-05-11T00:31:13","date_gmt":"2017-05-11T00:31:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12808"},"modified":"2017-05-11T00:31:13","modified_gmt":"2017-05-11T00:31:13","slug":"rye-trumpets-ramps-habanada-pepperoncino-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12808","title":{"rendered":"rye trumpets, ramps, habanada, pepperoncino, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12811\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/rye_trumpets.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was almost a night off, since, although there were 2 courses, this meal was very easy to throw together.<\/p>\n<ul>\n<li>most of the bulb sections, including stems, of a bunch of ramps from Berried Treasures, heated with a little olive oil inside a heavy, high-sided, tin-lined copper pan with a bit of crushed dried dark <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada<\/a> pepper and about the same amount of\u00a0a crushed dried Sicilian pepperoncino from Buon Italia until the alliums had softened and begun\u00a0to give pff an aroma, mixed with half a pound of Sfoglini rye blend \u2018trumpets which had been\u00a0cooked seriously\u00a0<em>al dente<\/em>, the roughly chopped ramp leaves now added and everything (including some\u00a0of the reserved pasta water) tossed and stirred over a low-to-moderate flame for a couple of minutes to blend the flavors and the ingredients, served with shaved Parmigiano-Reggiano Vache Rosse from Eataly<\/li>\n<\/ul>\n<p>There was a antipasto, served immediately before the trumpets.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12812\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/prosciutto_arugula.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>\n<div>three ounces of an incredibly delicious salumi, La Quercia Ridgetop Prosciutto, from Whole Foods, drizzled with a very small amount of\u00a0<a href=\"http:\/\/alce-nero-e-mielizia-s-p-a.allbiz.it\/olio-extravergine-di-oliva-italiano-dop-terre-di-g101481\">Alce Nero\u00a0<\/a>DOP \u2018Terra di Bari Bitonto from Eataly<\/div>\n<\/li>\n<li>baby arugula from\u00a0Lani&#8217;s Farm, also drizzled with the oil<\/li>\n<li>slices of\u00a0Bien Cuit rye and sunflower bread from Foragers Market<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was a lovely Italian (Marche) white,\u00a0<a href=\"http:\/\/www.cantinasantisidoro.it\/en\/the-wines\/white-wines\/pie-di-colle.html\">Cantina Sant&#8217;Isidoro &#8211; Pi\u00e9 di Colle 2015<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4797208\">Bruckner&#8217;s 1888-1889 Symphony No. 3 (&#8216;Wagner Symphony&#8217;), Andris Nelsons conducting the Gewandhausorchester Leipzig<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was almost a night off, since, although there were 2 courses, this meal was very easy to throw together. most of the bulb sections, including stems, of a bunch of ramps from Berried Treasures, heated with a little olive oil inside a heavy, high-sided, tin-lined copper pan with a bit of crushed dried dark &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-12808","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\/12808","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=12808"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12808\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}