{"id":13906,"date":"2017-08-25T04:58:07","date_gmt":"2017-08-25T04:58:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13906"},"modified":"2017-08-25T04:58:07","modified_gmt":"2017-08-25T04:58:07","slug":"artichoke-ravioli-heirloom-tomatoes-fennel-buds-thyme","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13906","title":{"rendered":"artichoke ravioli, heirloom tomato, olive oil, oregano buds"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13957\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/artichoke_ravioli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This was the very best artichoke-filled pasta I&#8217;ve ever had. Among its other virtues, there was no &#8216;ricotta extender&#8217;, so the artichoke flavors\u00a0were not watered down &#8211; or buried by the heirloom tomato sauce.<\/p>\n<p>The quality of those tomatoes was also a big factor in\u00a0the dish&#8217;s success.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13962\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/heirloom_tomatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two sliced garlic cloves\u00a0from Lucky Dog Organic Farm, heated in a little olive oil over medium heat inside a large tin-lined high-sided copper\u00a0pot\u00a0until the garlic was pungent,\u00a0joined just before that moment by part of a\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">dried Habanada pepper<\/a>, crushed, which was stirred for a minute inside the pot, followed by 2 heirloom tomatoes from Norwich Meadows Farm (one a deep red, the other a mottled orange), roughly chopped, and some chopped fresh oregano flower buds, also from Norwich Meadows Farm, the mix stirred a little\u00a0before 10 or 12 ounces of house-made <em>carciofi<\/em>-filled ravioli, <em>boiled for barely 3 minutes<\/em>\u00a0before being\u00a0drained, were tossed into the pot with some reserved pasta cooking water, the pasta carefully stirred with the sauce over medium heat for a while to emulsify it, and when ready, served\u00a0inside 2 shallow bowls, a bit of olive oil drizzled around the edges [the pasta filling was composed of artichokes; olive oil;\u00a0<em>cacio de roma<\/em>, a semi-soft sheep&#8217;s milk cheese made in the Roman countryside; parmigiano; anchovy; tomato; parsley; and basil]<\/li>\n<li>the wine was a California (Clarksburg) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/richard-bruno-clarksburg-chenin-blanc-2016.htm\">Richard Bruno Clarksburg Chenin Blanc 2016,<\/a>\u00a0from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wine<\/a>s<\/li>\n<li>the music was from the Deutsche Grammophon\/DGG album,\u00a0<a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4730152\">\u2018haydn, \u201csturm\u201d und \u201cdrang\u201d, paris &amp; london symphonies\u2019<\/a>, the pieces performed by the\u00a0 Orchestra Of The Age Of the Enlightenment, and the Orchestra of the Eighteenth Century,\u00a0Frans Br\u00fcggen conducting both<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This was the very best artichoke-filled pasta I&#8217;ve ever had. Among its other virtues, there was no &#8216;ricotta extender&#8217;, so the artichoke flavors\u00a0were not watered down &#8211; or buried by the heirloom tomato sauce. The quality of those tomatoes was also a big factor in\u00a0the dish&#8217;s success. two sliced garlic cloves\u00a0from Lucky Dog Organic 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-13906","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\/13906","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=13906"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13906\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}