{"id":18518,"date":"2018-08-18T22:52:51","date_gmt":"2018-08-18T22:52:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18518"},"modified":"2018-08-18T22:52:51","modified_gmt":"2018-08-18T22:52:51","slug":"maccheroncini-with-romanesco-micro-red-amaranth","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18518","title":{"rendered":"maccheroncini with romanesco, micro red amaranth"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18521\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/penne_Romanesco_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s was a gorgeous bowl of pasta, and as tasty as it looked. The original <a href=\"http:\/\/nymag.com\/nymetro\/food\/inseason\/10384\/\">recipe is from Sara Jenkins<\/a>.<\/p>\n<ul>\n<li>two tablespoons of homemade bread crumbs heated in a small amount of olive oil inside a small vintage seasoned cast iron pan over medium heat until golden brown, set aside, the \ufb02orets of a medium head of a <a href=\"https:\/\/dinersjournal.blogs.nytimes.com\/2008\/10\/17\/broccoli-from-another-planet\/\">Romanesco broccoli<\/a>\u00a0from Norwich Meadows Farm saut\u00e9ed over high heat in a tablespoon of butter and half a tablespoon of olive oil inside a large, high-sided vintage copper pot until slightly crisp and lightly browned, then 3 tablespoons of pitted <a href=\"http:\/\/www.gaetaolives.com\/\">Gaeta olives<\/a>\u00a0(originated in Lazio) from Buon Italia, half a tablespoon of rinsed Sicilian salted capers, a smashed half clove of <a href=\"https:\/\/www.valleytable.com\/vt-article\/garlic-chronicles\">Keith&#8217;s Farm heirloom Rocambole Calabrian garlic<\/a>, and a rinsed and filleted salted Sicilian anchovy were stirred into the pot until the <a href=\"https:\/\/www.facarospauls.com\/apps\/italian-food-decoder\/11950\/acciuga\"><em>acciuga<\/em><\/a> had broken up, before 8 ounces of a Neapolitan\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Macaroni\"><em>maccheroncini<\/em><\/a>, here,\u00a0<a href=\"http:\/\/www.onlyitalianproducts.us\/pasta\/pastificio-setaro\/7348-penne-rigatoni-pastificio-setaro-.html#.W2NG9hpKhsM\">Setaro Torre Annunziata penne rigatoni<\/a>, cooked\u00a0<em>al dente<\/em>, were mixed in,\u00a0followed by about half a cup of reserved pasta cooking water, the pasta stirred until the liquid had emulsified, seasoned to taste with sea salt and freshly-ground black pepper, arranged in shallow bowls, a bit of olive oil drizzled around the edges, and sprinkled with some of the bread crumbs<\/li>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">the wine was a California (Monterey\/Santa Lucia Highlands) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/99-barrels-derek-rohlffs-rose-2017?cid=US\">99 Barrels Derek Rohlffs Santa Lucia Highlands Rose 2017<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/span><\/li>\n<li>the music was the album, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=42312&amp;album_group=14#details\">&#8216;Roberto Gerhard\u00a07&#8242;:\u00a0Harpsichord Concerto; Nonet; Concerto for Piano and Strings&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s was a gorgeous bowl of pasta, and as tasty as it looked. The original recipe is from Sara Jenkins. two tablespoons of homemade bread crumbs heated in a small amount of olive oil inside a small vintage seasoned cast iron pan over medium heat until golden brown, set aside, the \ufb02orets of a medium &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-18518","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\/18518","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=18518"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18518\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}