{"id":19255,"date":"2018-10-01T01:36:16","date_gmt":"2018-10-01T01:36:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19255"},"modified":"2018-10-01T01:36:16","modified_gmt":"2018-10-01T01:36:16","slug":"brosciutt-arugula-spaghetto-anchovy-mint-green-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19255","title":{"rendered":"brosciutt\u2019, arugula; spaghetto, anchovy, mint, green tomato"},"content":{"rendered":"

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(I used the common\u00a0American Italian<\/a> expression for prosciutto only because it meant that I could fit the other words in the header in a single line)<\/p>\n

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The antipasto was very tasty, but it didn’t represent anything new on our table. The pasta was also wonderful, but it really was very new, at least to us.<\/p>\n

It started with the tomatoes.<\/p>\n

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I had been looking for some outside inspiration for using some perfectly ripe green heirloom tomatoes (not green as in ‘not ripe’) that I thought really should be sent to the table that night.\u00a0 I decided to go with a recipe from Martha Stewart’s site, even before I had read it very closely. When I did, I realized that it described a cold, salad pasta, and not a conventional warm entr\u00e9e. I decided to work it as the latter, while noting the usefulness of the former as a warm weather meal that could be prepared ahead of time, making it very useful for entertaining.<\/p>\n