{"id":14238,"date":"2017-09-11T06:26:11","date_gmt":"2017-09-11T06:26:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14238"},"modified":"2017-09-11T06:26:11","modified_gmt":"2017-09-11T06:26:11","slug":"mushroom-ravioli-alliums-olive-peppers-pinoli-2-fennels","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14238","title":{"rendered":"mushroom ravioli, alliums, olive, peppers, pinoli, 2 fennels"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14239\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/muchroom_ravioli_olives.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>To me, these meals in which I use fresh pasta, usually a filled form, always seem like they come pre-assembled, and yet they also offer huge opportunities for customization, working with both necessity and whim.<\/p>\n<p>Last night\u00a0the\u00a0necessity was that I had very little time to put something together once I\u00a0got back\u00a0from Whole Foods Market where I&#8217;d picked up some staples, so I eliminated some of what I had expected to include in the dish. And yet there was also room for whim: Before I was done throwing the entr\u00e9e together I ended up introducing several ingredients I fancied, although they hadn&#8217;t been a part of any\u00a0plan.<\/p>\n<p>The\u00a0dish\u00a0was earthy, fully redolent of the autumn which\u00a0had not yet\u00a0actually arrived.<\/p>\n<ul>\n<li>Rana mushroom-filled ravioli from Eataly, quickly boiled, drained and\u00a0transferred to\u00a0a heavy broad tin-lined copper pan in which a small amount of sliced\u00a0Japanese scallions from Norwich Meadows Farm, a tiny chopped\u00a0section\u00a0of a small Calabrian medium hot cherry pepper from Alewife Farm, a bit of a dried dark habanada pepper, and one small sliced shallot from\u00a0Paffenroth Farms had been briefly saut\u00e9ed (warmed, basically) in olive oil,\u00a0after which some sea salt,\u00a0freshly-ground black pepper, a dozen or so pitted Gaeta olives from Buon Italia, and some fennel buds were added, and, with a bit of pasta water, the liquids heated over a moderate flame and\u00a0 emulsified, the\u00a0contents of the pot\u00a0placed in shallow bowls, finished with a drizzle of olive oil, a sprinkling of toasted pine nuts, and a scattering of micro bronze fennel from Two Guys from Woodbridge<\/li>\n<li>the wine was a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-cabernet-franc-lodi-2015.htm\">Jacqueline Bahue Cabernet Franc Lodi 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/store.deccaclassics.com\/*\/CD-Classics\/The-Tchaikovsky-Project-Vol-2-Manfred-Symphony\/5MCH0FL9000\">Tchaikovsky&#8217;s &#8216;Manfred Symphony&#8217;, in a performance which is a part of the\u00a0Tchaikovsky Project Vol. 2,\u00a0Semyon Bychkov conducting the Czech Philharmonic<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>To me, these meals in which I use fresh pasta, usually a filled form, always seem like they come pre-assembled, and yet they also offer huge opportunities for customization, working with both necessity and whim. Last night\u00a0the\u00a0necessity was that I had very little time to put something together once I\u00a0got back\u00a0from Whole Foods Market where &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-14238","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\/14238","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=14238"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14238\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}