{"id":19189,"date":"2018-09-28T21:48:22","date_gmt":"2018-09-28T21:48:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19189"},"modified":"2018-09-28T21:48:22","modified_gmt":"2018-09-28T21:48:22","slug":"linguine-sauced-with-red-heirloom-tomatoes-bronze-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19189","title":{"rendered":"linguine sauced with red heirloom tomatoes, bronze fennel"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19216\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/linguine_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a quickie.<\/p>\n<ul>\n<li>Neapolitan Afeltra Pasta di Gragnano I.G.P. linguina cooked al dente, added to a large antique high-sided copper pot in which one bruised and halved Sicilian variety (rocambole) garlic clove from Keith&#8217;s Farm\u00a0had been stirred in a little olive oil until almost softened, joined near the end of that time\u00a0by 2\u00a0<em>peperoncino Calabresi secchia<\/em> from Buon Italia, a good portion of a cup of\u00a0 reserved pasta water added to the oil, garlic, chilis, and the linguine, everything stirred over a medium-high flame until the liquid had emulsified, after which some chopped bronze fennel from Quarton Farm was mixed in, the pasta and sauce arranged inside shallow bowls, drizzled around the edges with a little more olive oil, and garnished with more of the fennel<\/li>\n<li>the wine was an Italian (Campania\/Sannio), white,\u00a0<a href=\"https:\/\/www.vivino.com\/feudi-di-san-gregorio-falanghina\/w\/5093?ref=navigation-search\">Feudi di San Gregorio\u00a0Falanghina 2016<\/a><\/li>\n<li><a href=\"https:\/\/loriscacco.bandcamp.com\/album\/desire-loop\">the music was &#8216;Desire Loop&#8217; by Lori Scacco<\/a>, whom we had met earlier in the evening at an event celebrating 2 <a href=\"http:\/\/www.mccoyspace.com\/\">Jennifer and Kevin McCoy<\/a> art videos, in which she was responsible for the music design<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a quickie. Neapolitan Afeltra Pasta di Gragnano I.G.P. linguina cooked al dente, added to a large antique high-sided copper pot in which one bruised and halved Sicilian variety (rocambole) garlic clove from Keith&#8217;s Farm\u00a0had been stirred in a little olive oil until almost softened, joined near the end of that time\u00a0by 2\u00a0peperoncino Calabresi &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-19189","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\/19189","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=19189"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19189\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}