{"id":12946,"date":"2017-05-21T06:48:33","date_gmt":"2017-05-21T06:48:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12946"},"modified":"2017-05-21T06:48:33","modified_gmt":"2017-05-21T06:48:33","slug":"penne-spring-garlic-chili-ramps-lemon-breadcrumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12946","title":{"rendered":"pasta, spring garlic, chili, beet green, ramp, lemon, crumbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12947\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/penne_beet_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Because the spring beetroot themselves were\u00a0still so small, I had bought 2 bunches of gorgeous chioggia beets on Friday rather than just one. That meant that I ended up \u00a0with 7 small beets, but\u00a0an enormous collection of their leaves. Last night I placed more than half of those greens\u00a0on an altar adorned with\u00a0some very good pasta.<\/p>\n<p>Under no circumstances should you\u00a0discard any\u00a0greens brought\u00a0home from the market, regardless of the identity of the vegetable: They&#8217;re at least as exciting as the roots themselves, and they may be even more nutricious. \u00a0I would say this is especially true in the case of turnips and beets.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12951\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/chioggia_beets_and_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Normally I would have begun this dish by heating some garlic cloves, but last night I had some spring garlic in the kitchen, and that&#8217;s what went into the pot.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12952\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/05\/spring_garlic.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>500 grams (8+ 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\u00a0<em>al dente,<\/em>\u00a0drained, some of the liquid reserved, \u00a0 tossed\u00a0into a large enameled cast iron pot in which\u00a0three spring garlic bulbs from Lani&#8217;s farm, thinly sliced, placed, along with much of one crushed dried Sicilian pepperoncino from Buon Italia,\u00a0had been allowed to soften and begin to become fragrant, the pasta and sauce joined by roughly-chopped beet greens which had been cut off from most of\u00a02\u00a0bunches of chioggia beets\u00a0from Norwich Meadows Farm, the mix\u00a0braised over medium heat until the greens had wilted, the zest and the juice of half of a sweet local lemon from Fantastic Gardens of Long Island added along with some reserved pasta water, the pasta stirred until the sauce had emulsified, before\u00a0some roughly-chopped ramp leaves from Berried Treasures were tossed into the mix, which was then seasoned with sea salt, divided into 2 shallow bowls, and some olive oil added around the edges, finally\u00a0topped with homemade breadcrumbs which had been browned in a little\u00a0olive oil along with a pinch of salt<\/li>\n<li>the wine was an Italian (Campania) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku03587.html\">Benito Ferrara Greco di Tufo 2014<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.amazon.com\/Carson-Kievman-Temporary-Tentative-Extended\/dp\/B004KVNK3Y\">Carson Kievman: &#8216;The Temporary &amp; Tentative Extended Piano&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Because the spring beetroot themselves were\u00a0still so small, I had bought 2 bunches of gorgeous chioggia beets on Friday rather than just one. That meant that I ended up \u00a0with 7 small beets, but\u00a0an enormous collection of their leaves. Last night I placed more than half of those greens\u00a0on an altar adorned with\u00a0some very good &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-12946","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\/12946","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=12946"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12946\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}