{"id":20274,"date":"2018-12-19T00:02:29","date_gmt":"2018-12-19T00:02:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20274"},"modified":"2018-12-19T00:02:29","modified_gmt":"2018-12-19T00:02:29","slug":"prosciutto-cress-pasta-grenada-chili-cabbage-nasturtium","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20274","title":{"rendered":"prosciutto, cress; pasta, grenada chili, cabbage, nasturtium"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20286\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/prosciutto_cress_bread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It would be a simple pasta, so it seemed that an even simpler antipasto, but with the assertive nose and flavor of a good salume, might be appropriate.<\/p>\n<ul>\n<li>three ounces of Principe Prosciutto di San Daniele from Whole Foods Market, drizzled with a little Frankies 47 olive oil, also from Whole Foods<\/li>\n<li>stems of a wild cress plant from Lani&#8217;s Farm, drizzled with the same oil, plus a bit of organic Whole Foods Market lemon juice, Maldon salt, and freshly-ground black pepper<\/li>\n<li>slices of a flax seed armadillo (whole wheat and rye flour, flax seeds) from Bobolink Dairy &amp; Bakehouse<\/li>\n<\/ul>\n<p>The main, pasta course was filled out with &#8216;ends&#8217;, things remaining in one of our kitchen larders or inside the refrigerator, inspired by an excellent fresh pasta I had picked up earlier in the day.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20296\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/gallo_cabbage_nasturtium.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two rocambole garlic cloves from Keith&#8217;s Farm heated in a little olive oil inside a large antique heavy copper pot until beginning to soften, followed by the remains of a small, very sweet\u00a0\u2018conehead\u2019 cabbage from Alewife Farm (most of it having been included in <a href=\"http:\/\/food.hoggardwagner.org\/2018\/12\/17\/sauteed-chicken-tarragon-cabbage-leeks-roasted-carrots\/\">this meal<\/a> a few days earlier), saut\u00e9ed until it was partly wilted, 2 thinly sliced grenada verde peppers from Eckerton Hill Farm stirred in, and 11 ounces of Eataly&#8217;s fresh <em>creste di gallo<\/em> pasta, boiled just until it was not fully cooked, tossed in, along with some of the pasta water, the mix stirred over high heat until the liquid had emulsified, arranged in 2 shallow bowls, scattered with small nasturtium leaves from Two Guys from Woodbridge, and drizzled around the edge with more olive oil<\/li>\n<li>the wine was a Portuguese (Alentejano) white,\u00a0<a href=\"https:\/\/www.garnetwine.com\/sku01327.html\">Esporao Alandra Branco<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Cologne-Symphony-Chorus\/Ensemble\/343746-4\">Walter\u00a0Braunfels&#8217;\u00a01935 mystery opera (<em>ein Mysterium<\/em>) &#8216;Verkundigung&#8217; [The Annunciation],\u00a0Dennis Russell Davies conducting the Cologne Symphony Orchestra and the Cologne Symphony Chorus<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It would be a simple pasta, so it seemed that an even simpler antipasto, but with the assertive nose and flavor of a good salume, might be appropriate. three ounces of Principe Prosciutto di San Daniele from Whole Foods Market, drizzled with a little Frankies 47 olive oil, also from Whole Foods stems of a &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-20274","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\/20274","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=20274"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20274\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}