{"id":19610,"date":"2018-10-25T20:36:33","date_gmt":"2018-10-25T20:36:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19610"},"modified":"2018-10-25T20:36:33","modified_gmt":"2018-10-25T20:36:33","slug":"rigatoni-baked-with-cauliflower-tomato-saffron-anchovy","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19610","title":{"rendered":"rigatoni baked with cauliflower, tomato, saffron, anchovy"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19611\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/rigatone_cauliflower.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I love any variation of pasta with cauliflower; I usually manage to include many of the tender leaves in the dish, and not just for their color.<\/p>\n<p>For a baked version, I&#8217;ve almost always used a great recipe from &#8216;<a href=\"http:\/\/www.saveur.com\/article\/Kitchen\/Back-of-the-Bookshelf-Cucina-Simpatica\">Cucina Simpatica<\/a>&#8216;, but Tuesday evening I didn&#8217;t have 2 of the ingredients needed, so I looked elsewhere, and pulled <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1014470-baked-ziti-or-penne-rigate-with-cauliflower\">this Martha Rose Shulman recipe<\/a> out of my files. I had only enough cauliflower for a half portion, so unfortunately there were no leftovers this time (this sort of thing always seems to taste even better the second time around).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19629\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/yellow_cauliflower.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>the ingredients were 3 small heads of yellow cauliflower form Norwich Meadows Farm, a pinch of Spanish\u00a0<a href=\"https:\/\/valgosa.com\/en\/brands\/safinter\/\">Valgosa Safinter saffron<\/a>, one large clove of Keith&#8217;s Farm rocambole garlic, 2\u00a0<a href=\"http:\/\/www.agostinorecca.com\/en\/alicisalate800g-scatola.html\">Agostino Recca salted Sicilian anchovies\u00a0<\/a>from Buon Italia, half of a can of domestic San Marzano tomatoes, a tablespoon of parsley from Keith&#8217;s Farm, 9 ounces of\u00a0<a href=\"https:\/\/www.eataly.com\/us_en\/rigatoni-17-6-oz\">Rigorosa Gragnano rigatoni from Eataly Flatiron<\/a>, and an ounce of Sini Fulvi Pecorino Romano D.O.C. from Whole Foods Market<\/li>\n<li>the wine was an Oregon (Willamette Valley) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/products\/chris-baker-willamette-pinot-gris-2017\">Chris Baker Willamette Valley Pinot Gris 2017<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>remembering the day after, as I write this, that baked pasta has an association with Renaissance Italy and the Medici, it was seemly that the music we enjoyed with the meal was the album, <a href=\"https:\/\/www.poemeharmonique.fr\/en\/enregistrement\/firenze-1616\/\">&#8216;Firenze 1616&#8217;<\/a>, a collection of music from the late-renaissance in Italy<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love any variation of pasta with cauliflower; I usually manage to include many of the tender leaves in the dish, and not just for their color. For a baked version, I&#8217;ve almost always used a great recipe from &#8216;Cucina Simpatica&#8216;, but Tuesday evening I didn&#8217;t have 2 of the ingredients needed, so I looked &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-19610","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\/19610","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=19610"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19610\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}