{"id":16591,"date":"2018-04-16T04:40:00","date_gmt":"2018-04-16T04:40:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16591"},"modified":"2018-04-16T04:40:00","modified_gmt":"2018-04-16T04:40:00","slug":"halibut-cheeks-onion-garlic-arugula-crab-ramp-sacchetti","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16591","title":{"rendered":"halibut cheeks, onion, garlic, arugula; crab\/ramp sacchetti"},"content":{"rendered":"

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I’ve never cooked halibut cheeks before, and I don’t think I had even heard of sacchetti<\/em><\/a>, or\u00a0<\/a>culurgi\u00f2nes<\/em><\/a>,\u00a0<\/em><\/a>prior to looking up the words at home yesterday, having purchasing some of that exotic(?) filled pasta an hour earlier.<\/p>\n

I’m happy that we were able to enjoy the two courses as I was able to put them together, with the help of the internet,\u00a0 but the meal might eventually be better remembered better for what I learned about these foods, as I now feel better equipped to present them both more minimally and more naturally.<\/p>\n

The halibut should probably be gently saut\u00e9ed, in butter or olive oil, maybe with a little favorite fresh allium involved, and then finished with a bit of fresh lemon and an herb.<\/span><\/p>\n

I don’t know why I decided not to go with the addition of a little tomato (fresh cherry tomato), especially since, yeaaah, I was working with shellfish, fish roe, and the first ramps of the season, but it’s now something I’m going to look forward to, that is, as long as Eataly’s Luca Donofrio decides to make these dumplings again.<\/p>\n

Another confession: I ended up using the same garnish on the halibut that I had already decided to scatter on top of the pasta; I don’t know why, and I also don’t know what I had originally thought I would team with the fish.<\/p>\n