{"id":16716,"date":"2018-04-21T06:01:46","date_gmt":"2018-04-21T06:01:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16716"},"modified":"2018-04-21T06:01:46","modified_gmt":"2018-04-21T06:01:46","slug":"the-elusive-monkfish-coda-di-rospo-inguazato-cavolo-nero","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16716","title":{"rendered":"the elusive monkfish [coda di rospo] inguazato; cavolo nero"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16728\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/inguazato_cavolo_nero.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I could have put this meal together even more quickly (30 minutes start to finish) than I did, if only I&#8217;d remembered ahead of time that I was supposed to pit the olives before I tossed them into the mix of garlic, chilis, and tomatoes.<\/p>\n<p>Incidentally, it&#8217;s a fantastic recipe, but for years I&#8217;ve been baffled by the fact that I could find no mention of it on line, anything even similar to it. In fact, if you do a Google image search for &#8216;inguazato&#8217;, 99.9% of the pictures that pop up are from <a href=\"http:\/\/food.hoggardwagner.org\/\">my own food blog<\/a>, and most aren&#8217;t even related to this dish.<a href=\"http:\/\/food.hoggardwagner.org\/\">\u00a0<\/a>\u00a0Tonight however, I tried searching\u00a0under &#8216;<em>coda di rospo couscous<\/em>&#8216; (monkfish couscous), and I immediately came up with several sites, including <a href=\"http:\/\/cosebuonediale.blogspot.com\/2012\/05\/cous-cous-con-coda-di-rospo-alla.html\">this one<\/a>. Now I can relax, but I also have to investigate further.<\/p>\n<ul>\n<li>two 9-ounce monkfish\u00a0tails\u00a0from Pura Vida Seafood, prepared\u00a0using\u00a0a <a href=\"https:\/\/books.google.com\/books?id=XXPsU3lT8KoC&amp;pg=PA37&amp;lpg=PA37&amp;dq=inguazato+Pasternak&amp;source=bl&amp;ots=lrbi3H-sr3&amp;sig=WvEv0ly7MWs6ra3ALVQszwRgoMs&amp;hl=en&amp;sa=X&amp;ei=gJwKVMLXFqzisASLp4Ig#v=onepage&amp;q=inguazato%20Pasternak&amp;f=false\">David Pasternak recipe<\/a>, but\u00a0 reducing the proportions, using two thirds of a cup of Tunisian\u00a0<a href=\"http:\/\/www.nytimes.com\/2008\/10\/01\/dining\/01cous.html\">M\u2019hamsa Couscous<\/a>\u00a0and Portuguese olive oil, both from Whole Foods in Chelsea, sliced Rocambole garlic from Keith\u2019s Farm,\u00a0one and a half\u00a0400-gram cans of really good Afeltra\u00a0canned pomodorini\u00a0from Eataly\u00a0Flatiron\u00a0and several kinds of cracked green olives, from Buon Italia, Eataly Flatiron, and the Chelsea Whole Foods Market, all of which I happened to have on hand (ideally, they would be large green Sicilian olives), and\u00a02 small whole dried\u00a0<a href=\"http:\/\/dried%20peperoncino%20calabresi%20secchi%20from%20buon%20italia\/\">peperoncino Calabresi secchi<\/a>\u00a0from Buon Italia<\/li>\n<li>two cavolo nero rooted hydroponic plants from Stokes Farm,\u00a0wilted briefly inside a medium vintage tin-lined copper pot in a tablespoon or so of olive oil\u00a0in which\u00a0one Keith\u2019s Farm Rocambole garlic clove had first been heated, the greens seasoned with sea salt and freshly-ground black pepper, drizzled with a little more oil<\/li>\n<li>the wine was a California (Carneros) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/la-tapatia-chardonnay-carneros-2016\">La Tapatia Chardonnay Carneros 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was from the remaining scenes or &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=273952#details\">Der Rosenkavalier<\/a>&#8216;, the opera which we had begun to listen to during <a href=\"http:\/\/food.hoggardwagner.org\/2018\/04\/20\/chorizo-grill-cranberry-mustard-boiled-potato-chive-raab\/\">dinner the night before<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I could have put this meal together even more quickly (30 minutes start to finish) than I did, if only I&#8217;d remembered ahead of time that I was supposed to pit the olives before I tossed them into the mix of garlic, chilis, and tomatoes. Incidentally, it&#8217;s a fantastic recipe, but for years I&#8217;ve been &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-16716","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\/16716","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=16716"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16716\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16716"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16716"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}