{"id":1810,"date":"2014-07-09T19:42:32","date_gmt":"2014-07-09T19:42:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=1810"},"modified":"2014-07-09T19:42:32","modified_gmt":"2014-07-09T19:42:32","slug":"pasta-promfumata-al-limone","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=1810","title":{"rendered":"pasta promfumata al limone"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/07\/pasta_carrots_lemon.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1811\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/07\/pasta_carrots_lemon.jpg\" alt=\"pasta_carrots_lemon\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><em>looks\u00a0a little dull,\u00a0and monochromatic, but the flavor is\u00a0neither<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>This might be considered\u00a0an\u00a0almost perfect entr\u00e9e\u00a0for a hot day. \u00a0While\u00a0delicious\u00a0served cool, as it should be, the pasta itself of course has to be boiled. It\u00a0can, and in fact it must be done\u00a0long before it&#8217;s combined with the rest of the ingredients. \u00a0That means\u00a0only the cook has to suffer a\u00a0hot kitchen, and those fiery\u00a0duties can be accomplished\u00a0hours before\u00a0anyone sits down\u00a0at the table.<\/p>\n<p>It&#8217;s <em>Pasta Promfumata al Limone<\/em>, or &#8216;lemon-scented\u00a0pasta&#8217;. \u00a0Here it&#8217;s <a href=\"http:\/\/www.pastificioafeltra.it\/?lang=en\">Afeltra<\/a> fusilli con buco, combined with shredded carrots (perversely, in my interpretation, white carrots \u00a0from S.S.&amp;O. Farm, since they are what I had on hand, although parti-colored carrots would have been spectacular),\u00a0shredded tuna, garlic, lemon juice and zest, parsley, basil and lovage (my addition). \u00a0 I substituted the fusilli for the recipe-specified\u00a0<em>farfalle<\/em> or &#8216;bowties&#8217;, because I did not have the latter in my, . . . larder.<\/p>\n<p>Note: Only when\u00a0I began\u00a0to mix\u00a0the cooled pasta in with the remaining, refrigerated ingredients did I realize that it would have been better to use\u00a0almost anything but a long pasta; penne would have worked fine. \u00a0Next time.<\/p>\n<p>The <a href=\"http:\/\/italianfood.about.com\/od\/lemonsonions\/r\/blr1365.htm\">recipe<\/a> is from the late, much-missed\u00a0<a href=\"http:\/\/dobianchi.com\/2013\/10\/21\/kyle-phillips-wine-blogger\/\">Kyle Phillips<\/a>, writing in <a href=\"http:\/\/italianfood.about.com\/\">ItalianFood<\/a> years ago.<\/p>\n<p>The wine served with this dish was\u00a0<a href=\"http:\/\/www.vignaioliamerica.com\/wines\/italy\/abruzzo\/perlinda_trebbiano.html\">Per Linda Trebbiano d\u2019 Abruzzo 2013<\/a><\/p>\n<p class=\"p1\">\n","protected":false},"excerpt":{"rendered":"<p>looks\u00a0a little dull,\u00a0and monochromatic, but the flavor is\u00a0neither &nbsp; This might be considered\u00a0an\u00a0almost perfect entr\u00e9e\u00a0for a hot day. \u00a0While\u00a0delicious\u00a0served cool, as it should be, the pasta itself of course has to be boiled. It\u00a0can, and in fact it must be done\u00a0long before it&#8217;s combined with the rest of the ingredients. \u00a0That means\u00a0only the cook has &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1810","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\/1810","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1810"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1810\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1810"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1810"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1810"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}