{"id":17147,"date":"2018-05-17T23:30:16","date_gmt":"2018-05-17T23:30:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17147"},"modified":"2018-05-17T23:30:16","modified_gmt":"2018-05-17T23:30:16","slug":"ny-pasta-spring-garlic-nj-red-mustard-ca-zest-it-chili-pinoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17147","title":{"rendered":"NY pasta, spring garlic; NJ greens; CA lemon; IT chili, pinoli"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17156\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/past_pinoli_red_mustard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I was about to write that this quick pasta dish with many local ingredients also happens to be vegan, but then I remembered that the excellent NYC <em>spaccatelli<\/em> around which it was assembled included an unusual, local, ingredient, Asbury NJ buffalo milk.<\/p>\n<p>The other <em>remarkable<\/em> thing about this dish is what appears, from the picture, to be a very generous amount of toasted pine nuts; their numbers are actually something of an optical illusion, and they&#8217;re only lying on the very top.\u00a0 I can&#8217;t deny however, since the market price for this delicious Italian ingredient varies a great deal, that I&#8217;ve always been at least a little sensitive to those fluctuations when I&#8217;m deciding whether I&#8217;m going to use them in a dish, and how many.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17182\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/spring_garlic_Madura.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17181\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/baby_red_mustard.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two sliced spring garlic stems from John D. Madura Farm on Long Island and\u00a02 whole dried <em>peperoncini Calabresi secchia<\/em> from Buon Italia heated in a tablespoon or so of Whole Foods Market house Portuguese olive oil inside a large, heavy, antique high-sided copper pan over moderate heat, stirring, until the garlic had softened, the zest from a whole organic California lemon from Whole Foods Market mixed in, followed by stirring in half of a one-pound package of New York City pasta, <a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini<\/a>&#8216;s\u00a0<em>spaccatelli\u00a0<\/em>(local organic durum semolina and organic hard red wheat flour, New Jersey <a href=\"http:\/\/riverineranch.com\/index.html\">Riverine Ranch<\/a> water buffalo milk, local water), picked up at the water buffalo farmer\u2019s stall in the Union Square Greenmarket, that had just finished cooking until barely\u00a0<em style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">al dente<\/em><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, before <\/span>1\/4 of a cup of reserved pasta cooking water was added to the pan and cooked over moderately low heat, tossing until combined well and the sauce had emulsified, seasoned with sea salt and freshly-ground black pepper, then, after the heat was turned off, most of 2 handfuls of tender red baby mustard from Lani&#8217;s Farm in New Jersey tossed in and around at the last moment, just before the pasta left the pan and was arranged in shallow bowls, where the remaining mustard was added around the edges, some toasted pine nuts, or <em>pinoli<\/em> [I&#8217;ve always thought they were from northern Italy, from a weather-vulnerable monoculture, which allowed me to understand the wild price changes, and for the purpose of this post, I&#8217;m going to assume these <em>were<\/em>, although I don&#8217;t really know, and <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pine_nut\">now it seems unlikely to me<\/a>] tossed on top, finished with a bit of olive oil drizzled around the outside of the pasta<\/li>\n<li>the wine was a Portuguese (Lisbon) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.garnetwine.com\/sku01770.html\">Dory Branco 2016<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0 \u00a0\u00a0<\/span><\/li>\n<li>the music was the <a href=\"http:\/\/www.annathorvalds.com\/in-the-light-of-air\/\">Anna Thorvaldsdottir album, &#8216;In the Light of Air&#8217;, performed by the International Contemporary Ensemble (ICE)<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I was about to write that this quick pasta dish with many local ingredients also happens to be vegan, but then I remembered that the excellent NYC spaccatelli around which it was assembled included an unusual, local, ingredient, Asbury NJ buffalo milk. The other remarkable thing about this dish is what appears, from the picture, &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-17147","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\/17147","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=17147"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17147\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}