{"id":18791,"date":"2018-08-31T23:26:00","date_gmt":"2018-08-31T23:26:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18791"},"modified":"2018-08-31T23:26:00","modified_gmt":"2018-08-31T23:26:00","slug":"spaghettoni-roasted-heirloom-tomato-shishito-garlic-herb","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18791","title":{"rendered":"spaghettoni, roasted heirloom tomato, shishito, garlic, herb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18797\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/roasted_tomato_pepper_pasta.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I thought the pasta might end up being too easy, so I decided to add <a href=\"https:\/\/en.wikipedia.org\/wiki\/Antipasto\">an anti<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18798\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/Salchichon.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>an uncured Salchichon, from a package of Colameco&#8217;s &#8216;Spanish Brand Deli Selection&#8217;, drizzled with a bit of\u00a0a good Campania olive oil (Lamparelli O.R.O.), served with red dandelion greens dressed with the same oil, Maldon salt, freshly-ground black pepper, and a squeeze of an organic lemon from Whole Foods Market<\/li>\n<li>slices of a Grandaisy filone from the <a href=\"https:\/\/www.grandaisybakery.com\/bread\/\">Grandaisy<\/a> store in Tribeca<\/li>\n<\/ul>\n<p>While the sauce with the spaghetti was pretty easy, the taste was pretty complex.<\/p>\n<p>Thanks to some wonderful ingredients..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18802\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/tomatoes_peppers_colander.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>.., and a slow cooking process.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18803\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/tomatoes_peppers_pan.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the amounts of each ingredient can be adjusted without sacrificing the essence of this recipe, but I tossed approximately 4 cups of small and slightly larger whole Eckerton Hill Farm heirloom tomatoes in a mix of colors and sizes, together with almost 2 cups of shishito peppers from Alewife Farm; 5 or 6 unpeeled cloves fresh Keith&#8217;s Farm rocambole garlic; half a cup of a loosely packed mix of cut chives from S. &amp; S.O. Farm, leaves from a Full Bloom Market Garden basil plant from Whole Foods, and marjoram buds from Norwich Meadows Farm; half a teaspoon of sea salt, a dash of black pepper, and a drizzle of olive oil, arranged everything on a large seasoned Pampered Chef oven pan, placing it on a 375\u00ba oven for almost 45 minutes, then mixed it inside a large antique high-sided copper pot with 10 ounces of ounces of cooked and\u00a0drained Afeltra\u00a0<em>100%\u00a0grano italiano\u00a0<\/em>spaghettoni, produced\u00a0in\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Gragnano#Pasta\">Gragnano<\/a>, from Eataly Flatiron, stirring it over medium-high heat with some of the reserved pasta cooking water, until the liquid had emulsified, arranged inside low bowls, garnished with chopped very fresh rosemary from Lani&#8217;s Farm, finished by drizzling\u00a0 olive oil around the edges<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"https:\/\/www.garnetwine.com\/sku04190.html\">Sella &amp; Mosca Vermentino di Sardegna La Cala 2016<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Brooklyn_Rider\">Brooklyn Rider<\/a> album, <a href=\"https:\/\/brooklynrider.bandcamp.com\/album\/spontaneous-symbols\">&#8216;Spontaneous Symbols&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I thought the pasta might end up being too easy, so I decided to add an anti. an uncured Salchichon, from a package of Colameco&#8217;s &#8216;Spanish Brand Deli Selection&#8217;, drizzled with a bit of\u00a0a good Campania olive oil (Lamparelli O.R.O.), served with red dandelion greens dressed with the same oil, Maldon salt, freshly-ground black pepper, &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-18791","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\/18791","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=18791"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18791\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}