{"id":16869,"date":"2018-05-03T05:28:55","date_gmt":"2018-05-03T05:28:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16869"},"modified":"2018-05-03T05:28:55","modified_gmt":"2018-05-03T05:28:55","slug":"speck-lemon-marjoram-ravioli-pink-pepper-micro-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16869","title":{"rendered":"Speck; lemon marjoram ravioli, pink pepper, micro fennel"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16881\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/Speck_arugula_micro_mustard_bread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16882\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/ravioli_ricotta_limone_maggiorana.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>(it looks like I have a new photographer)<\/p>\n<p>&nbsp;<\/p>\n<p>There was a salume and a pasta. Their inspiration was shared. They were both very good.<\/p>\n<ul>\n<li>four ounces of thinly-sliced Recla <em>Speck Alto Adige<\/em> IGP, from Bolzano, via Eataly, drizzled with\u00a0<a href=\"http:\/\/frankies457.com\/\">Frankies 457<\/a>\u00a0Sicilian olive oil, the gift of\u00a0 a friend<\/li>\n<li>the last leaves\/stems remaining from an arugula plant from Stokes Farm, plus a little\u00a0micro red mustard from Two Guys from Woodbridge, both drizzled with the same olive oil, and also a bit of juice from an organic Whole Foods Market lemon, sprinkled with sea salt and freshly-ground black pepper<\/li>\n<li>slices of a crusty\u00a0semolina baguette from Eataly<\/li>\n<\/ul>\n<p>The main course was just about as minimal as the appetizer.<\/p>\n<ul>\n<li>twelve ounces of fresh ravioli rounds from\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly\u2019s Flatiron store, filled with ricotta, lemon zest, marjoram, nutmeg, and mascarpone,\u00a0boiled carefully\u00a0until barely cooked through in a large amount of well-salted water, drained, some of the pasta water retained, then slipped into a large antique high-sided tin-lined copper pot in which 2 or 3 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0had been melted, stirred over medium heat after some of the pasta water had been added, in order to emulsify the liquid, almost a tablespoon of pink peppercorns (Fr.\u00a0<em>baie rose<\/em>) from\u00a0<a href=\"http:\/\/www.deandeluca.com\/soho-nyc\">Dean &amp; DeLuca<\/a>\u00a0added before the pasta was arranged inside 2 low bowls where it was topped with the zest from half of an organic Whole Foods Market lemon, and garnished with some chopped bronze fennel from Norwich Meadows Farm<\/li>\n<li>the wine was an Italian (Campania) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/feudi-di-san-gregorio\/wines\/feudi-di-san-gregorio-falanghina-uv\">Feudi di San Gregorio Falanghina 2016<\/a>, from Phillippe Wines<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.unseenworlds.com\/releases\/satie-slowly\">Philip Corner&#8217;s 2014 album, &#8216;Satie Slowly&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(it looks like I have a new photographer) &nbsp; There was a salume and a pasta. Their inspiration was shared. They were both very good. four ounces of thinly-sliced Recla Speck Alto Adige IGP, from Bolzano, via Eataly, drizzled with\u00a0Frankies 457\u00a0Sicilian olive oil, the gift of\u00a0 a friend the last leaves\/stems remaining from an arugula &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-16869","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\/16869","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=16869"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16869\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}