{"id":13710,"date":"2017-08-06T05:44:08","date_gmt":"2017-08-06T05:44:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13710"},"modified":"2017-08-06T05:44:08","modified_gmt":"2017-08-06T05:44:08","slug":"speck-dandelion-pasta-cabbage-garlic-anchovy-chilis","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13710","title":{"rendered":"speck, dandelion; pasta, cabbage, garlic, anchovy, chilis"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13714\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/Speck_dandelion.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was the third time I had prepared this pasta dish, but the first time that I had introduced it with an <em>anti<\/em>pasto.<\/p>\n<ul>\n<li>thinly-sliced Speck\u00a0from the S\u00fcdtirol\/Alto Adige, via Eataly, drizzled with a fine Puglian olive oil (<a href=\"http:\/\/alce-nero-e-mielizia-s-p-a.allbiz.it\/olio-extravergine-di-oliva-italiano-dop-terre-di-g101481\">Alce Nero biologico DOP \u2018Terra di Bari Bitonto<\/a>)\u00a0from Eataly, served with red dandelion leaves from Norwich Meadows Farm dressed lightly with some of the same oil, plus Maldon salt, freshly-ground Tellicherry pepper, and a little juice from an organic lemon from Whole Foods, then sprinkled with petals of nasturtium flowers from Windfall Farms<\/li>\n<li>slices of a\u00a0multigrain baguette made with unbleached wheat flour, whole wheat dark rye, white starter, honey, sugar, and a grain mix (millet, sunflower, coarse rye, oats, flax seed, sesame), from She Wolf Bakery<\/li>\n<\/ul>\n<p>I used\u00a0<a href=\"http:\/\/www.howtocookeverything.com\/recipes\/pasta-with-savoy-cabbage\">Mark Bittman\u2019s\u00a0recipe<\/a>\u00a0for the pasta, following it pretty much to the letter, although I reduced its proportions by 50%.\u00a0I used\u00a0a\u00a0very different pasta from the one he indicates, and I finished it with lovage rather than parsley, mostly because my supply of the former was fresher than that of the latter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13715\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/emmer_reginetti_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the\u00a0ingredients for the pasta dish were 8 ounces of emmer reginetti from\u00a0<a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini Pasta Shop<\/a>\u00a0in the Union Square Greenmarket;\u00a02 organic garlic cloves from Norwich Meadows Farm;\u00a02 canned salted anchovies, rinsed, from Buon Italia; one and a half\u00a0small dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia; 2\u00a0Italian bay leaves from Buon Italia; a 12 ounce Savoy\u00a0cabbage\u00a0from Norwich Meadows Farm; and a couple tablespoons of lovage from Keith&#8217;s\u00a0Farm<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was an\u00a0Italian (S\u00fcdtirol\/Alta Adige) white,\u00a0<a class=\"wine-page__header__information__details__name__winery\" href=\"https:\/\/www.vivino.com\/wineries\/alois-lageder\" data-item-type=\"winery\">Alois Lageder<\/a>\u00a0<span class=\"wine-page__header__information__details__name__vintage\">Dolomiti Pinot Bianco 2015<\/span><\/li>\n<li>the music was the album, <a href=\"https:\/\/annathorvalds.bandcamp.com\/\">&#8216;Rh\u00edz\u014dma by Anna Thorvaldsdottir&#8217;<\/a>,\u00a0one of our many recent purchases from\u00a0<a href=\"https:\/\/bandcamp.com\/\">Bandcamp<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was the third time I had prepared this pasta dish, but the first time that I had introduced it with an antipasto. thinly-sliced Speck\u00a0from the S\u00fcdtirol\/Alto Adige, via Eataly, drizzled with a fine Puglian olive oil (Alce Nero biologico DOP \u2018Terra di Bari Bitonto)\u00a0from Eataly, served with red dandelion leaves from Norwich Meadows Farm &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-13710","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\/13710","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=13710"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13710\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}