{"id":14746,"date":"2017-11-29T23:29:03","date_gmt":"2017-11-29T23:29:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14746"},"modified":"2017-11-29T23:29:03","modified_gmt":"2017-11-29T23:29:03","slug":"coppa-di-testa-uovo-salamoia-ravioli-di-zucca-arancia","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14746","title":{"rendered":"coppa di testa, uovo in salamoia; ravioli di zucca; arancia"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14757\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/Suelze.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had asked Barry to pick up some <a href=\"https:\/\/chefsopinion.org\/2013\/02\/03\/schweine-sulze\/\"><em>S\u00fclze<\/em><\/a> from the German market on Second Avenue while he was uptown in Yorkville, but last night\u00a0that German head cheese became &#8216;<a href=\"https:\/\/honest-food.net\/wild-boar-coppa-di-testa-dont-call-me-head-cheese\/\"><em>coppa di testa<\/em><\/a>&#8216;, virtually indistinguishable from the\u00a0 northern European versions, by the time I served it as the course\u00a0precedding a <em>fiore di zucca<\/em> ravioli\u00a0as a major element\u00a0of\u00a0what was very much a nothern Italian meal.<\/p>\n<ul>\n<li>a section of a German <em>S\u00fclze<\/em>, on this night\u00a0passing for a\u00a0northern Italian\u00a0<em>coppa di testa,<\/em> from\u00a0<a href=\"http:\/\/nymag.com\/listings\/stores\/schaller-and-weber\/\">Schaller &amp; Weber<\/a>, served with a few leaves of salanova lettuce from Neversink Organic Farm, dressed with Maldon salt, freshly-ground black pepper, juice from a Whole Foods Market organic lemon, a very good olive oil (Alce Nero DOP &#8216;Terra di Bari Bitonto&#8217; from Eataly), and torn leaves of lovage from Two Guys from Woodbridge; one pickled red egg from Millport Dairy Farm; some <a href=\"https:\/\/sirkensingtons.com\/shop\">Sir Kensington&#8217;s Mustard<\/a>; and a few slices of an organic multigrain baguette from Bread Alone<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14758\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/fiore_di_zucca_ravioli-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>twelve ounces of<em>\u00a0<\/em>boiled fresh<em> Fiore di Zucca<\/em>\u00a0crescent ravioli\u00a0(with a filling of\u00a0butternut squash, ricotta,\u00a0<em>grana padano<\/em>, and breadcrumbs) from\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly&#8217;s Flatiron location, slipped into a large high-sided tin-lined copper pan in which a\u00a0sauce had been made with 6 or 8 fresh sage leaves from Phillips Farm warmed in several tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0(with 12 grams of fat), topped once inside shallow bowls with some grated \u2018Organic Parmigiana Reggiani Hombre\u2019 from Whole Foods Market<\/li>\n<li>the wine was an Italian (Tuscany\/Maremma) white, <a href=\"https:\/\/www.wine-searcher.com\/wine-408941-2015-tenuta-sassoregale-vermentino-maremma-toscana-tuscany-italy\">Tenuta Sassoregale Vermentino Maremma Toscana 2015<\/a><\/li>\n<\/ul>\n<p>We ended the meal, each with a Satsuma orange-mandarin from Whole Foods Market.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14756\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/arancia.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the music throughout was <a href=\"https:\/\/www.amazon.com\/Hasse-Contadina-Arcadia\/dp\/B00AKGA18A\">Johann Adolf Hasse&#8217;s 1728 opera, &#8216;La contadina&#8217;,\u00a0 Attilio Cremonesi conducting the Ensemble Arcadia<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had asked Barry to pick up some S\u00fclze from the German market on Second Avenue while he was uptown in Yorkville, but last night\u00a0that German head cheese became &#8216;coppa di testa&#8216;, virtually indistinguishable from the\u00a0 northern European versions, by the time I served it as the course\u00a0precedding a fiore di zucca ravioli\u00a0as a major &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-14746","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\/14746","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=14746"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14746\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}