{"id":13349,"date":"2017-07-14T01:20:12","date_gmt":"2017-07-14T01:20:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13349"},"modified":"2017-07-14T01:20:12","modified_gmt":"2017-07-14T01:20:12","slug":"speck-with-arugula-bread-spaghetti-with-rubies-beetroot","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13349","title":{"rendered":"speck with arugula, bread; &#8216;spaghetti with rubies&#8217; (beetroot)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13351\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/spaghetti_rubies_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve prepared this wonderful dish several times before, and <a href=\"http:\/\/food.hoggardwagner.org\/?s=spaghetti+with+rubies+\">at least once<\/a> since initiating this food blog, and it never fails to dazzle me, visually as well as tastily. It&#8217;s perfect: it cannot be made more complicated, or improved. It&#8217;s <a href=\"http:\/\/michelescicolone.com\/\">Michele Scicolone<\/a>\u2018s \u201c<a href=\"http:\/\/michelescicolone.com\/spaghetti-rubies\/\">Spaghetti with Rubies<\/a>\u201d, and I don&#8217;t know of an entr\u00e9e which better shows off the beauty of the red beet.<\/p>\n<p>There&#8217;s another thing going for it: Theater. Each time I make it, even I will forget that it&#8217;s going to happen, until it does so once again: It&#8217;s an amazing experience to watch the very neutral shade of cooked pasta gradually take on color\u00a0as the beets are stirred into the mix, and then suddenly it ends up\u00a0a solid\u00a0ruby red.<\/p>\n<ul>\n<li>eight ounces of beetroot, most of them from Lucky Dog Organic Farm, a few from Alex&#8217;s Tomato Farm (the latter in Chelsea&#8217;s Down to Earth Market), roasted in a 400\u00ba oven for about an hour while wrapped in tin foil, cooled, peeled, then roughly chopped, tossed, and heated inside a large enameled cast iron pot in which 2 cloves of\u00a0chopped garlic from from Norwich Meadows Farm and part of a dried Sicilian pepperoncino from Buon Italia, crushed, had been\u00a0warmed in olive oil until fragrant, followed by 8 ounces of\u00a0Afeltra spaghetti, from Buon Italia, cooked <em>al dente<\/em> and drained, the whole then warmed, stirring, along with some of the pasta cooking water, until the spaghetti had turned an even deep ruby red<\/li>\n<\/ul>\n<p>There had been an antipasto.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13362\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/Speck_arugula-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three ounces of La Quercia \u2019Speck Americano\u2019 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, and accompanied by arugula from Stoke&#8217;s\u00a0Farm, the greens seasoned with Maldon salt and freshly-ground Tellicherry pepper, and dressed with the same good oil and a squeeze\u00a0of organic lemon from Whole Foods Market<\/li>\n<li>slices from\u00a0a quarter section of a\u00a0Balthazar rye boule purchased at Schaller &amp; Weber<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was a California while (Clarksburg) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-pinot-grigio-2016.htm\">Karen Birmingham Pinot Grigio Clarksburg 2016<\/a>\u00a0from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music throughout was the album, <a href=\"https:\/\/www.amazon.com\/Golden-Dream-Century-Music-Countries\/dp\/B00B3GNDYA\">&#8216;The Golden Dream &#8211; 17th Century Music from the Low Countries&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve prepared this wonderful dish several times before, and at least once since initiating this food blog, and it never fails to dazzle me, visually as well as tastily. It&#8217;s perfect: it cannot be made more complicated, or improved. It&#8217;s Michele Scicolone\u2018s \u201cSpaghetti with Rubies\u201d, and I don&#8217;t know of an entr\u00e9e which better shows &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-13349","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\/13349","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=13349"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13349\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}