{"id":16297,"date":"2018-03-26T01:34:16","date_gmt":"2018-03-26T01:34:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16297"},"modified":"2018-03-26T01:34:16","modified_gmt":"2018-03-26T01:34:16","slug":"speck-arugula-spaghetti-lemon-fava-greens-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16297","title":{"rendered":"speck, arugula; spaghetti, lemon, fava greens, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16311\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/fava_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Tuesday was the official first day of spring, but until these greens appeared in the Union Square Greenmarket\u00a0on Friday, I wasn&#8217;t quite feeling it.<\/p>\n<p>We really celebrated the equinox yesterday, after\u00a0an antepasto which only looked springy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16299\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/speck_arugula.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>While the\u00a0Speck, a <a href=\"https:\/\/en.wikipedia.org\/wiki\/Curing_(food_preservation)\">dry-cured<\/a>,\u00a0lightly smoked ham, isn&#8217;t\u00a0specific to any season, the pasta it introduced was, as it\u00a0came garlanded with\u00a0<a href=\"https:\/\/drfugawe.wordpress.com\/2011\/05\/28\/have-you-ever-heard-of-fava-greens\/\">fava greens<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16300\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/spaghetti_fava_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The first course almost came as a kit.<\/p>\n<ul>\n<li>four ounces of <a href=\"http:\/\/www.citteriousa.com\/PDF\/labels\/717-FrescoSpeck.jpg\">Citerio Fresco prosciutto<\/a> from Whole Foods Market, drizzled some\u00a0<a href=\"http:\/\/frankies457.com\/\">Frankies 457<\/a>\u00a0Sicilian olive oil, the gift of a friend, arranged at the edge of a\u00a0spray of baby arugula from\u00a0Windfall Farms, dressed with the same oil, Maldon salt, and freshly-ground black pepper<\/li>\n<li>slices of an organic multigrain baguette from Bread Alone<\/li>\n<\/ul>\n<p>The pasta was assembled almost as easily.<\/p>\n<ul>\n<li>a few loose handfuls of fava\u00a0greens from Campo Rosso Farm, washed, drained, and gradually added to a pot more than large enough to hold half a pound of cooked pasta (I used a large enameled cast iron pot in this instance) in which a 3 cloves of Keith&#8217;s Farm Rocambole garlic had already been heated and softened a bit, the greens stirred and allowed to wilt only slightly before stirring in some lemon zest and maybe a little lemon juice, then 8 ounces of cooked and\u00a0drained Afeltra\u00a0<em>100%\u00a0grano italiano <\/em>spaghetti, produced\u00a0in\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Gragnano#Pasta\">Gragnano<\/a>, from Eataly Flatiron, added and stirred over medium-high heat with some of the reserved pasta cooking water, arranged inside low bowls and\u00a0finished with some olive oil, grated <em>Parmigiano Reggiano Hombre<\/em> from Whole Foods Market, and freshly-ground pepper to taste.<\/li>\n<li>the wine was an Italian (Campania) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=24491&amp;searchtype=Contains\">Fiano di Avellino, Ciro Picariello 2015<\/a>, from <a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=24491&amp;searchtype=Contains\">Astor Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/andrisnelsons.com\/cds\/dvorak-symphony-no-9-from-the-new-world\/\">Dvo\u0159\u00e1k&#8217;s Symphony No. 9, &#8216;From the New World&#8217;, Andris Nelsons conducting the Bavarian Radio Symphony Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Tuesday was the official first day of spring, but until these greens appeared in the Union Square Greenmarket\u00a0on Friday, I wasn&#8217;t quite feeling it. We really celebrated the equinox yesterday, after\u00a0an antepasto which only looked springy. While the\u00a0Speck, a dry-cured,\u00a0lightly smoked ham, isn&#8217;t\u00a0specific to any season, the pasta it introduced was, as it\u00a0came garlanded with\u00a0fava &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-16297","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\/16297","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=16297"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16297\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}