{"id":19757,"date":"2018-11-06T01:11:45","date_gmt":"2018-11-06T01:11:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19757"},"modified":"2018-11-06T01:11:45","modified_gmt":"2018-11-06T01:11:45","slug":"prosciutto-arugula-black-truffle-pasta-black-pepper-butter","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19757","title":{"rendered":"prosciutto, arugula; black truffle pasta, black pepper butter"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19761\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/prosciutto_arugula.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>When I stopped inside Eataly&#8217;s Flatiron store on Friday, on my way home from the Union Square Greenmarket, I saw that\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta shop had some black truffle-filled pasta. I couldn&#8217;t use it that night, but I mad a note for myself (that is, a cellphone camera pic) to go back the next day or so.<\/p>\n<p>I went back 2 days later, and we made a meal of it, with the help of an antipasto.<\/p>\n<ul>\n<li>the first course was a 2.5-ounce package\u00a0shared by the 2 of us, of some delicious Principe Prosciutto di Parma from Whole Foods Market, served on a medium size plate arranged across from a spray of Betsey Ryder&#8217;s terrific arugula (although this makes no sense at all, the inside of the bag in which I&#8217;ve been keeping it smells like a mix of middle eastern spices!), from her family&#8217;s 18th-century heritage &#8216;Ryder Farm&#8217;, the arugula was sprinkled with Maldon salt, freshly ground black pepper, drizzled with juice from a fresh organic Whole Foods Market lemon and some good Campania olive oil (Lamparelli O.R.O.); the prosciutto was drizzled with the same oil, and the plate was accompanied by slices of an Eataly sesame baguette<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19766\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/truffle_pasta.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>ten ounces of\u00a0black truffle agnolotti from\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u2018s fresh pasta\u00a0shop inside\u00a0Eataly\u2019s Flatiron,\u00a0briefly\u00a0boiled, then, reserving a cup of the pasta water, drained and immediately slipped into a large antique high-sided tin-lined copper pan in which 3 tablespoons of\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>\u00a0(12 grams of fat) had been slowly melted, and about half a cup of reserved pasta water added gradually while using a small wooden spatula to stir the mix continually until the liquid had emulsified, seasoned with a generous amount of freshly-ground black pepper, divided into 2 warm shallow bowls, finished with some parmigiano reggiano (aged 24 months) from Whole Foods Market grated over the top<\/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 2017,<\/a> (<em>pino bianco<\/em>\u00a0is known as\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Pinot_blanc\"><em>Wei\u00dfburgunder<\/em><\/a>\u00a0in Germany and Austria), from\u00a0<a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=204201\">John Blow&#8217;s only music theater piece, his 1681 opera, &#8216;Venus and Adonis&#8217;, Ren\u00e9 Jacobs conducting the Orchestra of the Age Of Enlightenment<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>When I stopped inside Eataly&#8217;s Flatiron store on Friday, on my way home from the Union Square Greenmarket, I saw that\u00a0Luca Donofrio\u2018s fresh pasta shop had some black truffle-filled pasta. I couldn&#8217;t use it that night, but I mad a note for myself (that is, a cellphone camera pic) to go back the next day &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-19757","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\/19757","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=19757"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19757\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}