{"id":14937,"date":"2017-12-17T01:46:27","date_gmt":"2017-12-17T01:46:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14937"},"modified":"2017-12-17T01:46:27","modified_gmt":"2017-12-17T01:46:27","slug":"spinach-ricotta-agnolotti-with-alliums-tomato-micro-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14937","title":{"rendered":"spinach-ricotta agnolotti with alliums, tomato, micro radish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14940\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/spinach_ravioli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This dish was\u00a0a snap to put together, but it tasted as luscious as it looks.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>fresh spinach and ricotta-filled <em>Agnolotti<\/em>, or <em>demi-lunes<\/em> from\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly\u2019s Flatiron location, served with a sauce that began with heating, until\u00a0it became\u00a0fragrant, one halved Rocambole garlic clove from Keith&#8217;s Farm\u00a0with a tablespoon\u00a0or so of olive oil inside a heavy, high-sided tin-lined copper pot, adding 3 tiny scallions from Willow Wisp Farm, chopped, heating them until softened,\u00a0then stirring in 5\u00a0ripe Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market,\u00a0halved, the mix seasoned with sea salt and Freshly-ground black pepper, sprinkled with homemade breadcrumbs, which had\u00a0first been browned in a little olive oil with a pinch of sea salt, ending up arranged in shallow bowls, garnished with a little purple radish from Two Guys from Woodbridge, and drizzled around the edges\u00a0with a bit\u00a0more olive oil<\/li>\n<\/ul>\n<p>There was a first course, and it was even simpler to put together than the &#8216;<em>primi<\/em>&#8216;.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14941\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/Speck_cress_bread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a few pounces of La Quercia Ridgetop Speck, drizzled with a small amount olive oil<\/li>\n<li>a bit of &#8216;wild cress&#8217; from Lani&#8217;s Farm, seasoned with sea salt and freshly-ground black pepper, drizzled with a very small amount of olive oil and an and even\u00a0smaller portion of juice from a\u00a0Whole Foods Market organic lemon<\/li>\n<li>slices from a loaf of Eataly&#8217;s wonderful, crusty &#8216;Mediterraneo&#8217; (whole rye flour, stone-milled wheat flour, 5 seeds, some millet and farro)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was a California (Central Coast) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/keith-hock-central-coast-rose-2016\">Keith Hock Central Coast Ros\u00e9 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=33313\">Nicolo\u00a0Porpora&#8217;s 1737 opera, &#8216;Il Gedeone&#8217;,\u00a0 Martin Haselb\u00f6ck conducting the Vienna Academy and the Nova Vocal Ensemble, with\u00a0Kai Wessel (Countertenor), Ulf B\u00e4stlein (Bass), Linda Perillo (Soprano), Henning Voss (Countertenor), J\u00f6rg Waschinski (Soprano), and Johannes Chum (Tenor)<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This dish was\u00a0a snap to put together, but it tasted as luscious as it looks. &nbsp; fresh spinach and ricotta-filled Agnolotti, or demi-lunes from\u00a0Luca Donofrio\u2018s fresh pasta\u00a0shop inside\u00a0Eataly\u2019s Flatiron location, served with a sauce that began with heating, until\u00a0it became\u00a0fragrant, one halved Rocambole garlic clove from Keith&#8217;s Farm\u00a0with a tablespoon\u00a0or so of olive oil inside &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-14937","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\/14937","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=14937"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14937\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}