{"id":16561,"date":"2018-04-13T05:29:55","date_gmt":"2018-04-13T05:29:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16561"},"modified":"2018-04-13T05:29:55","modified_gmt":"2018-04-13T05:29:55","slug":"salchichon-iberico-cress-fettuccine-with-sorrel-and-pinoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16561","title":{"rendered":"salchich\u00f3n Ib\u00e9rico, cress; fettuccine with sorrel and pinoli"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16564\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/Salchicho\u0301n_Ibe\u0301rico.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The salumi course incorporated 3 different national traditions, but it still looked Italian.<\/p>\n<ul>\n<li>two ounces of Fermin Salchich\u00f3n Ib\u00e9rico dry-cured sausage from the Chelsea Foragers Market, made from the &#8216;pata negro&#8217; breed of pig (Iberico pork, salt, nutmeg, black pepper, white pepper, plus seasoning which consisted of sugar, trisodium citrate, sodium nitrate, and potassium nitrate), drizzled with a bit of\u00a0<a href=\"http:\/\/frankies457.com\/\">Frankies 457<\/a>\u00a0Sicilian olive oil, the gift of\u00a0 a friend<\/li>\n<li>wild cress from Lani&#8217;s Farm, dressed with more of the olive oil, a bit of\u00a0Maldon salt, and some freshly-chopped black pepper<\/li>\n<li>slices of an\u00a0organic sourdough baguette from Bread Alone<\/li>\n<\/ul>\n<p>The pasta\u00a0was\u00a0something of a highbrid as well, although it too looked more Italian than anything else.<\/p>\n<p>The Italian for red-veined sorrel? I think its &#8216;<em>acetosa venata di rosso<\/em>&#8216;, if you can find it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16573\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/red-vein_sorrel-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two\u00a0handfuls of red-veined sorrel leaves from Lani&#8217;s Farm, roughly chopped, folded into\u00a03 ounces of softened\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>, along with more than a\u00a0teaspoon of juice and the same amount of zest from\u00a0an organic Whole Foods Market lemon, seasoned with sea salt and freshly-ground black pepper,\u00a0scraped onto a sheet of\u00a0plastic wrap or wax paper,\u00a0rolled into a log and placed inside the refrigerator until ready for use to initiate a sauce once 12 ounces of fresh pasta had been cooked al dente and drained (specifically, a fettuccine from Raffetto&#8217;s of New York City,\u00a0whose ingredients are only durum flour, whole fresh eggs, and water, purchased at the Chelsea Foragers Market),\u00a0the sorrel butter placed over a low flame inside a large antique tin-lined copper pot to melt, the pasta added, and then most of\u00a02 ounces of toasted pine nuts as well, everything mixed well before the pasta was slipped into 2 bowls, sprinkled with the remaining pinoli, and garnished with shaved <em>Parmigiano Reggiano Hombre<\/em> from Whole Foods Market [I forgot to add a garnish of an ounce of micro red amaranth from Windfall Farms I had planned to include]<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16565\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/fettuccine_sorrel_pinoli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the wine was an Italian (Piedmont),\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=43232\"><em>Erbaluce di Caluso \u2018La Torrazza\u2019, Ferrando\u00a0<\/em>2014<\/a>, from\u00a0<a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/www.robinderaaff.com\/discs_entangledtales.htm\">Robin de Raaff, Entangled Tales<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The salumi course incorporated 3 different national traditions, but it still looked Italian. two ounces of Fermin Salchich\u00f3n Ib\u00e9rico dry-cured sausage from the Chelsea Foragers Market, made from the &#8216;pata negro&#8217; breed of pig (Iberico pork, salt, nutmeg, black pepper, white pepper, plus seasoning which consisted of sugar, trisodium citrate, sodium nitrate, and potassium nitrate), &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-16561","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\/16561","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=16561"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16561\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}