{"id":14818,"date":"2017-12-04T12:35:04","date_gmt":"2017-12-04T12:35:04","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14818"},"modified":"2017-12-04T12:35:04","modified_gmt":"2017-12-04T12:35:04","slug":"prosciutto-cress-beet-fusilli-with-butter-habanada-sage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14818","title":{"rendered":"prosciutto, cress; beet fusilli with butter, habanada, sage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14820\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/prosciutto_cress.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was still a simple meal, even though\u00a0there were\u00a0two courses. Also, each could be assembled\u00a0surprisingly quickly.<\/p>\n<ul>\n<li>four ounces of Applegate &#8216;Naturels&#8217; prosciutto from Whole Foods Market, drizzled with a very\u00a0good\u00a0Sicilian olive oil, from from Agricento, <a href=\"http:\/\/oliveoillovers.com\/mandranova-nocellara\/\">Azienda Agricola Mandranova<\/a> (exclusively\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Nocellara_del_Belice\">Nocellara olives<\/a>)<\/li>\n<li>served with upland cress from Paffenroth Gardens, dressed with the same oil, Maldon Salt, freshly-ground black pepper, and juice from an organic Whole Foods Market lemon<\/li>\n<li>slices of a flax seed &#8216;Armadillo&#8217; from <a href=\"http:\/\/www.cowsoutside.com\/\">Bobolink Dairy<\/a><\/li>\n<\/ul>\n<p>The <em>primi<\/em>\u00a0was as far as we got in courses, although a <em>secondo<\/em> had\u00a0never even been contemplated. This pasta had a lot of presence however, and was a bit of an innovation, since it was <a href=\"https:\/\/www.sfoglini.com\/products\/beet-fusilli\">a beet fusilli<\/a>, which doesn&#8217;t normally appear on Italian menus.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14821\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/beet_fusilli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>eight ounces of cooked\u00a0<a href=\"https:\/\/www.sfoglini.com\/products\/beet-fusilli\">Sfoglini beet fusilli<\/a>\u00a0heated and stirred in\u00a0a butter sage sauce composed of\u00a03 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0melted in a heavy, high-sided tin-lined copper saut\u00e9 pan and heated with\u00a0 a number of fresh sage leaves from from Phillips Farm and\u00a0my penultimate habanada pepper of the year, from Norwich Meadows Farm, chopped,\u00a0roughly half of a cup\u00a0of the reserved pasta liquid\u00a0added and stirred until the sauce had emulsified, 2 or 3 tablespoons of grated Parmigiano Reggiano Hombre from Whole Foods Market scattered on top once the pasta and sauce had been arranged in shallow bowls<\/li>\n<li>the wine was\u00a0an Italian (Lazio) white,\u00a0<a href=\"http:\/\/www.castelloditorreinpietra.it\/cantina\/elephas_bianco.htm\">\u2018Elephas\u2019 Bianco, Castello di Torre 2016<\/a>, from\u00a0<a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music, in our continuing informal exploration of twentieth-century symphonies, was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2260368\">Bohuslav Martinu&#8217;s 1942 Symphony\u00a0No. 1,\u00a0Cornelius Meister <\/a>conducting the Vienna Radio Symphony Orchestra<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was still a simple meal, even though\u00a0there were\u00a0two courses. Also, each could be assembled\u00a0surprisingly quickly. four ounces of Applegate &#8216;Naturels&#8217; prosciutto from Whole Foods Market, drizzled with a very\u00a0good\u00a0Sicilian olive oil, from from Agricento, Azienda Agricola Mandranova (exclusively\u00a0Nocellara olives) served with upland cress from Paffenroth Gardens, dressed with the same oil, Maldon Salt, freshly-ground &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-14818","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\/14818","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=14818"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14818\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}