{"id":18980,"date":"2018-09-13T01:17:59","date_gmt":"2018-09-13T01:17:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18980"},"modified":"2018-09-13T01:17:59","modified_gmt":"2018-09-13T01:17:59","slug":"salchichon-iberico-paccheri-garlic-chili-cherry-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18980","title":{"rendered":"salchich\u00f3n Ib\u00e9rico;  paccheri, garlic, chili, cherry tomatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18990\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/salchichon_iberico.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had virtually no vegetables in the apartment last night, because I had not gone to the Greenmarket the day before, Monday. We were going out to dinner with a friend that night, and I expected to do just a simple pasta the next day, one which didn&#8217;t require a fresh vegetable.<\/p>\n<p>And then our friend announced she was bringing us things from her garden, including some tiny cherry tomatoes. Our Tuesday dinner had suddenly been defined, and the tomatoes\u00a0 turned out to be as good as they looked.<\/p>\n<p>We began with a <em>salume\/salchicha<\/em> from a package I had picked up a week or so earlier.<\/p>\n<ul>\n<li>two ounces of Fermin Salchich\u00f3n Ib\u00e9rico dry-cured sausage from Chelsea&#8217;s Foragers Market, made from the \u2018<a href=\"https:\/\/en.wikipedia.org\/wiki\/Black_Iberian_pig\">pata negro<\/a>\u2019 breed of pig (Iberico pork, salt, nutmeg, black pepper, white pepper, plus seasoning which consisted of sugar, trisodium citrate, sodium nitrate, and potassium nitrate), drizzled with a bit of good Campania olive oil (Lamparelli O.R.O.)<\/li>\n<li>red dandelion from Norwich Meadows Farm, dressed with more of the olive oil, a bit of\u00a0Maldon salt, and some freshly-ground black pepper<\/li>\n<li>slices of 12 grain bread from Bread Alone<\/li>\n<\/ul>\n<p>The main course was visually striking, bursting with the color of the tomato gift..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18989\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/paccheri_cherry_toms.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>..and in a pose captured immediately after the tomatoes were tossed into the pot, before everything was stirred and the liquid emulsified:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19003\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/Pasta_in_pot.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>three smashed cloves of Keith&#8217;s Farm rocambole garlic and two\u00a0whole dried\u00a0<em>peperoncino Calabresi secchia<\/em> from Buon Italia (hot, but not screaming hot small peppers) heated in a little more than a tablespoon of olive oil inside a large antique high-sided copper pot until the garlic had softened somewhat and become pungent, followed by 9 or 10 ounces of <a href=\"https:\/\/buonitalia.com\/product\/paccheri-1-1-lbs\/?v=7516fd43adaa\">Pastificio Setaro\u00a0paccheri from Buon Italia<\/a>\u00a0(I love that pasta shape), that just been boiled <em>al dente<\/em>, along with much of a cup of reserved pasta cooking water, 2 cups of tiny tomatoes from a friend\u2019s garden, \u2018Lower Hayfields\u2019, in Garrison, which is a bit up the Hudson from here, and a tablespoon of fresh oregano blossoms from Norwich Meadows Farm (while saving a few to be tossed on top of the pasta at the end), everything stirred over a medium high flame until the liquid had been emulsified, seasoned with a bit of sea salt and freshly-ground black pepper, arranged in shallow bowls, drizzled around the edges with olive oil, garnished with red micro mustard from Two Guys from Woodbridge<\/li>\n<li>the wine was an Italian (Alto Adige\/S\u00fcdtirol) white,\u00a0<a href=\"https:\/\/www.garnetwine.com\/sku00547.html\">Alois Lageder Pinot Bianco 2016<\/a>, (<em>Pino bianco<\/em> is known as <a href=\"https:\/\/en.wikipedia.org\/wiki\/Pinot_blanc\"><em>Wei\u00dfburgunder<\/em><\/a> in Germany and Austria) from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19006\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/ilmondoallarovescia2017_1.jpg\" alt=\"\" width=\"644\" height=\"307\" \/><\/p>\n<ul>\n<li>the music was <a href=\"https:\/\/www.gramophone.co.uk\/review\/salieri-il-mondo-alla-rovescia\">Salieri&#8217;s 1775 <em>opera buffa<\/em>, &#8216;Il mondo alla rovescia&#8217;<\/a> [Eng. the topsy-turvy world]; it includes\u00a0a Goldoni libretto, and &#8220;..the mildly risqu\u00e9 action is set on a mythical island where women, Amazon-like, rule the roost and men are reduced to drooling subservience.&#8221;<\/li>\n<\/ul>\n<p>[the image of a scene in the opera is from\u00a0<a href=\"https:\/\/iltrilloparlante.wordpress.com\/2017\/07\/17\/il-mondo-alla-rovescia-salieri\/\">\u266b il trillo parlante<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had virtually no vegetables in the apartment last night, because I had not gone to the Greenmarket the day before, Monday. We were going out to dinner with a friend that night, and I expected to do just a simple pasta the next day, one which didn&#8217;t require a fresh vegetable. And then our &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-18980","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\/18980","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=18980"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18980\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}