{"id":19441,"date":"2018-10-17T00:38:46","date_gmt":"2018-10-17T00:38:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19441"},"modified":"2018-10-17T00:38:46","modified_gmt":"2018-10-17T00:38:46","slug":"bresaola-arugula-mushroom-ravioli-scapes-olives-pinoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19441","title":{"rendered":"bresaola, arugula; mushroom ravioli, scapes, olives, pinoli"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19447\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/bresaola_arugula.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19445\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/mushr_rav_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There really isn&#8217;t much reason to describe this meal in a Food Blog post, since I&#8217;ve assembled similar versions of each of these 2 courses so often in the past, but there are always differences, some subtle and some not, and they don&#8217;t always end up tasting as good as they did this time.<\/p>\n<p>The antipasto, which began the meal, was simple enough.\u00a0We like dried beef, and even when it&#8217;s not spectacular, we consider it a treat. While we both thought this particular imported bresaola wasn&#8217;t as spectacular as the domestic we usually enjoy (both normally come from Eataly&#8217;s shelves).\u00a0 The arugula however was really wonderful.<\/p>\n<ul>\n<li>four ounces of sliced <a href=\"http:\/\/www.concadorofood.com\/product-page\/bresaola-organic-bernini-4-2-5-lb\">Bresaola Organic Bernini<\/a> from Uruguay (so maybe it&#8217;s proper name would be\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Ch%27arki\"><i>charque<\/i><\/a>, via Eataly Flatiron, drizzled with a good Campania olive oil (Lamparelli O.R.O.) and a bit of juice freshly squeezed from on organic Whole Foods Market lemon<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19452\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/baby_arugula_Windfall.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a handful of very peppery baby arugula, or\u00a0<em>rucola<\/em>, from Windfall Farms,\u00a0dressed with more of the same olive oil and lemon, plus Maldon salt, and freshly-ground black pepper<\/li>\n<li>slices of \u2018El Bario Sourdough\u2019 from Hot Bread Kitchen<\/li>\n<\/ul>\n<p>The main course, only a little more complex than the appetizer, was a prepared mushroom ravioli, one of the several kinds of filled pasta that I buy to place in the freezer as a standby entr\u00e9e, for the nights when I may not have have the time or the energy to create a meal from scratch. It&#8217;s incredibly convenient, and the pasta doesn&#8217;t even have to be defrosted.<\/p>\n<p>We&#8217;re never disappointed with the dishes it inspires. The &#8216;trimmings&#8217; really make this dish, and this time they included garlic scapes at the start with a delicious fennel blossom garnish to finish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19453\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/garlic_scapes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19454\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/fennel_flower.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>ten ounces of Rana portobello-mushroom-and-ricotta-filled ravioli rounds from Eataly Flatiron, boiled <em>al dente<\/em> inside a large pot of well-salted water for 2 minutes, drained, slipped into a large vintage tin-lined copper pan in which two\u00a0slice-sectioned garlic scapes from Berried Treasures farm, a small chopped portion of a medium hot bright red\u00a0<em>aji rico<\/em> pepper from Alewife Farm, and a bit of a dried habanada pepper had been briefly saut\u00e9ed (warmed, basically) in a tablespoon or so of olive oil, a bit of pasta water added and the mix stirred over a moderate to high flame until the liquid had emulsified, seasoned with sea salt and freshly-ground black pepper, a dozen or so pitted Gaeta olives from Buon Italia stirred in, the contents of the pot placed in shallow bowls, finished with a drizzle of olive oil around the edges, a sprinkling of toasted pine nuts, and a garnish of scissored flowering fennel from Lani&#8217;s Farm<\/li>\n<li>the wine was a California (Lodi) red,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-cabernet-franc-lodi-2017?cid=US\">Jacqueline Bahue Lodi Cabernet Franc 2017<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was the album, <a href=\"http:\/\/www.newworldrecords.org\/album.cgi?rm=view&amp;album_id=87582\">&#8216;Restless, Endless, Tactless &#8211; Johanna Beyer and the Birth of American Percussion Music&#8217;<\/a>\u00a0(wow, where has <a href=\"https:\/\/en.wikipedia.org\/wiki\/Johanna_Beyer\">Johanna Beyer<\/a> been all of our lives? her music is really wonderful, and so ahead of her times)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There really isn&#8217;t much reason to describe this meal in a Food Blog post, since I&#8217;ve assembled similar versions of each of these 2 courses so often in the past, but there are always differences, some subtle and some not, and they don&#8217;t always end up tasting as good as they did this time. The &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-19441","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\/19441","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=19441"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19441\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}