{"id":1405,"date":"2011-03-08T20:00:39","date_gmt":"2011-03-09T00:00:39","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=1405"},"modified":"2011-03-08T20:00:39","modified_gmt":"2011-03-09T00:00:39","slug":"pasta-pomodoro-flounder-mizuna-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1405","title":{"rendered":"pasta pomodoro, flounder, mizuna, cheese"},"content":{"rendered":"<p><strong>dinner, 3\/7\/11<\/strong><\/p>\n<p><strong><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2011\/03\/Lanis_Mizuna.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1417\" title=\"Lanis_Mizuna\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2011\/03\/Lanis_Mizuna.jpg\" alt=\"\" width=\"600\" height=\"399\" \/><\/a><\/strong><\/p>\n<p>After only <a href=\"http:\/\/food.hoggardwagner.com\/2010\/07\/04\/sauteed-flounder-and-more-5192010\/\">a couple of outings<\/a>, we&#8217;ve already come to think of this simple, quick technique for small fillets (here <a href=\"http:\/\/en.wikipedia.org\/wiki\/Winter_flounder\">winter flounder<\/a>, locally caught) as the holy grail of fish recipes: \u00a0A way to let the taste of fresh, mild-flavored wild-caught fish shine, with a minimum of distractions. \u00a0Last night it was especially superb, not least because the fish had probably been in the sea only the day before.<\/p>\n<ul>\n<li>large-diameter ribbed tubular pasta, &#8220;<a href=\"http:\/\/www.buonitalia.com\/default.aspx\/act\/catalog.aspx\/category\/Pasta%20Setaro\/browse\/\/MenuGroup\/Home.htm\">Gigantoni<\/a>,&#8221; (<a href=\"http:\/\/www.setaro.it\/vera.htm\">Setaro<\/a>, from <a href=\"http:\/\/www.buonitalia.com\/\">Buon Italia<\/a>), combined with a simple cooked tomato sauce using canned San Marzano tomatoes, finished with basil; \u00a0served with <a href=\"http:\/\/en.wikipedia.org\/wiki\/Spelt\">spelt<\/a> bread from <a href=\"http:\/\/eatalyny.com\/#2\">Eataly<\/a><\/li>\n<li>wine: \u00a0Italian, <a href=\"http:\/\/www.la-spinetta.com\/Wines\/Barbera%20C%C3%A0%20di%20Pian%202006%20Inglese.pdf\">C\u00e0 di Pian Barbera D&#8217;Asti D.O.C. 2006<\/a>,\u00a0from <a href=\"http:\/\/www.la-spinetta.com\/\">La Spinetta<\/a><\/li>\n<li>small flounder fillets from from Riverhead-based <a href=\"http:\/\/foodcurated.com\/2010\/12\/keeping-afloat-why-supporting-small-local-commercial-fishermen-is-important\/\">PE &amp; DD Seafood<\/a> in the Union Square Greenmarket, dried and then sprinkled with white wine vinegar and some salt, lightly-floured, sauteed in a little oil, removed from the pan, to which butter and lemon juice were then added, scraped together, gently warmed, and sprinkled with chopped parsley; accompanied by Japanese mustard greens (fris\u00e9e-like <a href=\"http:\/\/en.wikipedia.org\/wiki\/Mizuna\">Mizuna<\/a>) from\u00a0<a href=\"http:\/\/lanisfarm.blogspot.com\/\">Lani\u2019s Farm<\/a>, also in the Greenmarket, which were wilted in a pan with oil which had first heated some chopped shallots, then finished with a bit of fresh oil<\/li>\n<li>cheese: \u00a0 an especially sweet slice of &#8220;Rupert,&#8221; an artisanal cow&#8217;s milk form from the Greenmarket stall of Vermont\u2019s\u00a0<a href=\"http:\/\/www.considerbardwellfarm.com\/\">Consider Bardwell Farm<\/a> (the maker describes it as &#8220;An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruy\u00e8re and Comt\u00e9.&#8221;);\u00a0\u00a0accompanied by thin slices of spelt bread<\/li>\n<li>wine: \u00a0Spanish,\u00a0<a href=\"http:\/\/www.67wine.com\/sku202181.html\">Naia 2008 Rueda (Verdejo) by Jorge Ordonez, from 67 Wine<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>dinner, 3\/7\/11 After only a couple of outings, we&#8217;ve already come to think of this simple, quick technique for small fillets (here winter flounder, locally caught) as the holy grail of fish recipes: \u00a0A way to let the taste of fresh, mild-flavored wild-caught fish shine, with a minimum of distractions. \u00a0Last night it was especially &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[26,94,126,192,224,234,261,360],"class_list":["post-1405","post","type-post","status-publish","format-standard","hentry","category-meals-at-home","tag-barbera","tag-consider-bardwell-rupert","tag-flounder","tag-lanis","tag-mizuna","tag-naia","tag-pasta-pomodoro","tag-spelt-bread"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1405","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1405"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1405\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}