{"id":13568,"date":"2017-07-26T05:42:14","date_gmt":"2017-07-26T05:42:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13568"},"modified":"2017-07-26T05:42:14","modified_gmt":"2017-07-26T05:42:14","slug":"spaghetti-olio-e-peperoni-e-finocchio-no-acciughe","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13568","title":{"rendered":"spaghetti olio e peperoni e finocchio, no acciughe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13570\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/aglio_e_olio-e_finocchio.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The meal was something of a break from the at least <em>relative<\/em> intensity of some of those that have appeared on our table recently; it really was a very simple, totally unstressful construction.<\/p>\n<p>It mostly included\u00a0things already in the larder, but I added a small\u00a0fennel bulb, because it was there, and because I knew that it wouldn&#8217;t have gotten any fresher by the time I figured out what I might do with it otherwise.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13578\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/fennel_bulbs.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>I skipped the anchovies, which would normally be a part of this classic pasta, thinking that to do so would keep it\u00a0lighter, but the dish would probably have been even more interesting if I had not.<\/p>\n<ul>\n<li>while the water for boiling 8\u00a0ounces of Setaro spaghetti chitarra from Buon Italia was being readied in a\u00a0large stainless pasta\u00a0pot, one small fennel bulb, halved and sliced thinly crosswise, was heated with a little olive oil over a low-medium flame\u00a0inside a large enameled cast iron pot until it\u00a0had barely begun to soften, then 2\u00a0fat garlic cloves from\u00a0Norwich Meadows Farm, coarsely-chopped, were added, along with an additional quarter cup of olive oil, the flame\u00a0turned down, the garlic\u00a0gently heated until it had softened and begun to\u00a0turn golden, followed by part of a dried Sicilian pepperoncino from Buon Italia, crushed, a tablespoon or two of\u00a0roughly-chopped parsley from Phillips Farm and about a quarter cup of the pasta cooking water, the mix then allowed to simmer and reduce slightly, while the pasta finished cooking (removed from the pot after\u00a0only about 6\u00a0minutes, while still a little chewy in the center), at which time the spaghetti\u00a0was drained, tossed into the pot with the sauce, and, the heat turned up slightly, cooked further, stirring, for another minute or two, then arranged in 2 shallow bowls with another tablespoon or two of parsley sprinkled on top<\/li>\n<\/ul>\n<p>There was a cheese course.<\/p>\n<ul>\n<li>a blue (still unnamed) goat cheese and &#8216;Manchester&#8217; goat cheese from Consider Bardwell Farm<\/li>\n<li>thin toasts of a\u00a0French-style organic whole wheat and whole spelt miche from Bread Alone<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was an Italian (Campania) white,\u00a0<a href=\"https:\/\/m.wine.com\/product\/feudi-di-san-gregorio-falanghina-2015\/166583?state=NY&amp;warehouse=NY&amp;s=GoogleBase_CSE_&amp;cid=GoogleBase_CSE_166583NY_Beta&amp;gclid=EAIaIQobChMInOOFz_il1QIVx1cNCh1cQgrTEAQYASABEgJwfvD_BwE&amp;gclsrc=aw.ds\">Feudi di San Gregorio Falanghina 2015<\/a>, from <a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Wine and Spirits<\/a><\/li>\n<li>the music was 4 of <a href=\"https:\/\/www.naxos.com\/catalogue\/item.asp?item_code=8.573497\">Michael Haydn&#8217;s Symphonies, Nos. 15, 16, 19, and 21 (all composed in the 1780s), the Czech Chamber Philharmonic\u00a0Pardubice conducted by Patrick Gallois<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The meal was something of a break from the at least relative intensity of some of those that have appeared on our table recently; it really was a very simple, totally unstressful construction. It mostly included\u00a0things already in the larder, but I added a small\u00a0fennel bulb, because it was there, and because I knew that &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-13568","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\/13568","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=13568"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13568\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}