{"id":15487,"date":"2018-01-25T06:53:32","date_gmt":"2018-01-25T06:53:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15487"},"modified":"2018-01-25T06:53:32","modified_gmt":"2018-01-25T06:53:32","slug":"salume-spaghetti-aglio-olio-peperoncino-formaggio-tosta","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15487","title":{"rendered":"salume; spaghetti aglio olio peperoncino; formaggio, tosta"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15504\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/01\/aglio_olio_peperoncino.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The pasta part of this dinner of 3 small courses was another opportunity to show what a real difference a\u00a0very good artisanal pasta can make.<\/p>\n<p>The antipasto that precede it was identical\u00a0to one we had enjoyed\u00a02 days earlier, except that there was a different bread this time.<\/p>\n<p>While I&#8217;m looking at the image above, of the pasta, I&#8217;m reminded of how much I like\u00a0what happens to the whole little\u00a0<em>peperoncini<\/em> after they mix with some warm oil: they\u00a0assume a luscious candy apple metallic red surface and color I&#8217;ve\u00a0always associated with vintage 50s hot rods..<\/p>\n<p>The\u00a0course was\u00a0almost as simple as it gets:<em> Spaghetti<\/em>\u00a0<em>aglio olio e peperoncino<\/em>, but, as I&#8217;ve\u00a0written before, the ingredients\u00a0have to be the very best available or the dish won&#8217;t be what it&#8217;s supposed to be,\u00a0which is, <em>really really great<\/em>.<\/p>\n<ul>\n<li>three minced Rocambole garlic cloves from Keith&#8217;s Farm heated gently over medium-low heat\u00a0 inside a large antique tin-lined copper pot until softened and beginning to turn golden, 2 salted Italian anchovies from Buon Italia, thoroughly rinsed, filleted, and chopped, added, stirred in and mashed with a wooden spoon, followed by 2 whole dried <em>peperoncino Calabresi secchi<\/em>a, along with one crushed section, from Buon Italia, and\u00a0one\u00a0half of a quarter cup of chopped parsley from Westside Market\u00a0plus a few ounces of the pasta cooking water, the sauce allowed to simmer for a minute or two before\u00a08 ounces of boiled Setaro spaghetti from Buon Italia, drained while it was still a little chewy in the center,\u00a0was introduced into the pot, the heat turned up and the mix stirred over the flame for a minute or so, or until done to taste (maybe forget the &#8220;to taste&#8221; part, as that might be impossible to determine at this juncture), arranged in shallow bowls and the remainder of the chopped parsley sprinkled over the top<\/li>\n<\/ul>\n<p>There was a third, simple cheese course to match the minimalism of the first two.<\/p>\n<ul>\n<li>two cheeses from Consider Bardwell Farm, &#8216;Danby&#8217;, a goat milk cheese, and\u00a0\u00a0\u2018Pawlet Reconsidered\u2019, from cow&#8217;s milk<\/li>\n<li>toasts from the last of a loaf of 12 Grain\u00a0&amp; Seed bread from Bread Alone<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was an Italian (Lombardy) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/bruno-verdi-pinot-grigio-2016\">Bruno Verdi, Pinot Grigio, 2016<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines &amp; Spirits<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=9109\">Mozart&#8217;s &#8216; Mitridate, r\u00e8 di Ponto&#8217;,\u00a0Christophe Rousset conducting Les Talens Lyriques<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The pasta part of this dinner of 3 small courses was another opportunity to show what a real difference a\u00a0very good artisanal pasta can make. The antipasto that precede it was identical\u00a0to one we had enjoyed\u00a02 days earlier, except that there was a different bread this time. While I&#8217;m looking at the image above, of &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-15487","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\/15487","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=15487"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15487\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}