{"id":16117,"date":"2018-03-09T01:03:20","date_gmt":"2018-03-09T01:03:20","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16117"},"modified":"2018-03-09T01:03:20","modified_gmt":"2018-03-09T01:03:20","slug":"soppressata-lemon-and-ricotta-filled-agnolotti-pea-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16117","title":{"rendered":"soppressata; lemon and ricotta-filled agnolotti, pea greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16123\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/soppressata.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16121\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/lemon_agnolotti.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>We were back in Italy, at home last night, where we listened to an Italian-language opera which declaimed the virtues of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Flavius_Aetius\">Flavius Aetius<\/a> (Ezio),\u00a0&#8216;the last of the Romans&#8217; (even thought he was half German).<\/p>\n<ul>\n<li>four\u00a0ounces of <a href=\"http:\/\/applegate.com\/products\/natural-soppressata\">Applegate uncured soppressata<\/a> from Whole Foods Market, drizzled with a very good\u00a0Sicilian olive oil,\u00a0<a href=\"http:\/\/oliveoillovers.com\/mandranova-nocellara\/\">Azienda Agricola Mandranova<\/a>\u00a0(exclusively\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Nocellara_del_Belice\">Nocellara olives<\/a>), arranged at the edge of a generous spray of washed and dried arugula from Lani&#8217;s Farm that had been dressed with the same oil, a bit of Maldon salt and freshly-ground black pepper, and served with slices of a fantastic dark and dense rusty bread that had been baked inside Flatiron Eataly, &#8216;Mediterraneo&#8217; (whole rye flour, stone-milled wheat flour, 5 seeds, plus millet and faro)<\/li>\n<li>two or 3 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0melted inside a large antique high-sided tin-lined copper pot, joined by a crushed piece of dried orange habanada pepper, some sea salt and freshly-ground black\u00a0 pepper, allowed to continue heating for a minute, at least a tablespoon of zest from an organic Whole Foods Market lemon stirred in, 12\u00a0ounces of a fresh lemon &amp; ricotta-filled agnolotti made in Luca Donofrio\u2018s fresh pasta shop, also inside the Flatiron Eataly emporium, that had been cooked until very\u00a0<em>al dente<\/em>\u00a0(2 minutes?) and drained, and\u00a0about half a cup of pasta cooking water\u00a0added and\u00a0gradually\u00a0stirred in while the pot was over a medium-to-medium-high flame, stirred for about one minute, or until the liquid had emulsified and the sauce had become smooth and creamy, finally\u00a0divided between\u00a02 shallow low bowls, a bit of <em>Parmigiano Reggiano Hombre<\/em> from Whole Foods Market grated over the top, and the pasta garnished with pea greens from Windfall Farms<\/li>\n<li>the wine was a lovely Italian (Campania) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku03413.html#anchor_moreinfo\">Colli di Lapio Fiano di Avellino 2015<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=616481\">Gluck&#8217;s 1750 (pre-reform) opera, &#8216;Ezio&#8217;, with a libretto by Metastasio, Alan Curtis conducting the ensemble , Il Complesso Barocco<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We were back in Italy, at home last night, where we listened to an Italian-language opera which declaimed the virtues of Flavius Aetius (Ezio),\u00a0&#8216;the last of the Romans&#8217; (even thought he was half German). four\u00a0ounces of Applegate uncured soppressata from Whole Foods Market, drizzled with a very good\u00a0Sicilian olive oil,\u00a0Azienda Agricola Mandranova\u00a0(exclusively\u00a0Nocellara olives), arranged at &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-16117","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\/16117","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=16117"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16117\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}