{"id":14185,"date":"2017-09-08T05:38:52","date_gmt":"2017-09-08T05:38:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14185"},"modified":"2017-09-08T05:38:52","modified_gmt":"2017-09-08T05:38:52","slug":"insalata-caprino-spaccatelli-cetriolo-scallion-chili-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14185","title":{"rendered":"insalata caprino; spaccatelli, cetriolo, scalogno, finocchio"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14187\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/cucumber_pasta.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>..and also a bit of\u00a0peperoncini.<\/p>\n<p>I think I&#8217;ve come to prefer chevre\u00a0over mozzarella as an accompaniment to the best tomatoes, especially when the cheese is as good as that produced by Ardith Mae.<\/p>\n<p>For the purposes of this meal at least, which, even without buffalo mozzarella (we have buffalo pasta instead), is more Italian than French, I&#8217;m going to call this fresh cheese &#8216;caprino&#8217;.<\/p>\n<ul>\n<li>slices of 3 different colored heirloom tomatoes from Berried Treasures Farm, served with an Ardith Mae <em>chevre<\/em> (or, humor me\u00a0here: &#8216;<em>caprino<\/em>&#8216;), Maldon salt and freshly-ground black pepper, some torn basil leaves that had been pulled off of a live plant from Stokes Farm, both tomatoes and cheese drizzled with an excellent olive oil, Alce Nero DOP &#8216;Terra di Bari Bitonto&#8217; from Eataly<\/li>\n<li>slices\u00a0from a loaf of\u00a0Orwasher&#8217;s Multigrain bread<\/li>\n<\/ul>\n<p>I just noticed that the main course was as vegetarian as the first one. In fact,\u00a0this pasta dish was almost vegan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14193\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Japanese_cucumbers.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>Japanese cucumbers [It.\u00a0<em>cetriolo<\/em>],\u00a0about a\u00a0pound, from Berried Treasures Farm, sliced about\u00a01\/2\u2033 thick, dried, saut\u00e9ed inside a very large cast iron pan in\u00a0a little olive oil over a fairly high flame until they had begun\u00a0to color, then joined by\u00a02 whole small dried red Calabrian peppers from Alewife Farm and\u00a02 chopped red scallions [It. <em>Scalogno<\/em>] from\u00a0Rise &amp; Root Farm, and cooked until softened, tossed with some fennel [It. <em>finocchio<\/em>] buds from Berried Treasures,\u00a0seasoned with sea salt and freshly-ground black peppers,\u00a0after which\u00a08 ounces of Sfoglini&#8217;s\u00a0<a href=\"http:\/\/riverineranch.com\/store\/p1\/Water_Buffalo_Pasta.html\">Riverine Ranch water buffalo milk pasta<\/a>, cooked <em>al dente<\/em>, and some\u00a0of the reserved pasta water were added to the vegetables, stirred over a low-to-moderate flame for a couple of minutes to blend the flavors and the ingredients, transferred to\u00a0shallow bowls, finished with a drizzle of olive oil and\u00a0some homemade breadcrumbs scattered on top, micro bronze fennel from Two Guys from Woodbridge\u00a0sprinkled over all<\/li>\n<li>the wine was an Italian (Veneto) ros\u00e9, <a href=\"https:\/\/shop.kermitlynch.com\/product\/detail\/16FPG02.html\">Bardolino Chiaretto Corte Gardoni 2016<\/a>, from <a href=\"https:\/\/www.eataly.com\/us_en\/stores\/nyc-flatiron\/nyc-market\/nyc-wine-shop\/\">Eataly Vino<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.naxos.com\/catalogue\/item.asp?item_code=GP686-87\">Johann Wilhelm\u00a0H\u00e4ssler&#8217;s &#8216;360 Preludes in All Major and Minor Keys&#8217;, performed by Vitlaus von Horn<\/a>\u00a0[much more information about the composer\u00a0<a href=\"http:\/\/www.frederickcollection.org\/vonHorn360.html\">here<\/a>]<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>..and also a bit of\u00a0peperoncini. I think I&#8217;ve come to prefer chevre\u00a0over mozzarella as an accompaniment to the best tomatoes, especially when the cheese is as good as that produced by Ardith Mae. For the purposes of this meal at least, which, even without buffalo mozzarella (we have buffalo pasta instead), is more Italian than &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-14185","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\/14185","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=14185"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14185\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}