{"id":17304,"date":"2018-05-23T23:07:26","date_gmt":"2018-05-23T23:07:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17304"},"modified":"2018-05-23T23:07:26","modified_gmt":"2018-05-23T23:07:26","slug":"rye-pasta-with-savoy-cabbage-garlic-anchovy-peperoncino","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17304","title":{"rendered":"rye pasta with savoy cabbage, garlic, anchovy, peperoncino"},"content":{"rendered":"

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I wasn’t sure this would work out.<\/p>\n

I had been hoping to enjoy an evening meal that would be almost like a day off, or at least something close to it, by putting together a simple pasta. I never take these simple pasta breaks too lightly however, because with a little creativity and a very good pasta, they can be pretty awesome (I think one of pasta’s most appealing qualities of pasta is it’s ability to show off other, often very special ingredients by lightening their intensity with its almost neutral presence, making them both more subtle, sophisticated, and enjoyable.<\/p>\n

That’s something like what I was hoping for, and I did have a lot of possibilities in the “special ingredients” category, but then I remembered that I had a small head of Savoy cabbage in the back of the crisper, but I also remembered that it had been there for weeks, probably at least a month and a half. I felt now was the time to use it.<\/p>\n

The bit of wine left in a bottle of a Pfalz Scheurebe that I would be using had also been hanging around for a while, but not so long as the cabbage, more like a matter of days than weeks; we had opened it and shared\u00a0it as an aperitif only the week before.<\/p>\n

So there was a chance the whole thing might not work out, but I thought the odds were in favor of its success, and so I didn’t share my initial concerns with Barry.<\/p>\n

What I didn’t expect was to be almost bowled over by its goodness when we sat down to eat it. Hurrah for cabbage and German wine!<\/p>\n

I used\u00a0Mark Bittman\u2019s\u00a0recipe<\/a>\u00a0for the pasta, following it pretty much to the letter, although I reduced its proportions by 50%.\u00a0I used\u00a0a\u00a0very different pasta from the one he indicates, and I finished it with lovage rather than parsley, and garnished it further with a bit of chive I had just purchased that day.<\/p>\n