{"id":20637,"date":"2019-01-12T02:21:25","date_gmt":"2019-01-12T02:21:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20637"},"modified":"2019-01-12T02:21:25","modified_gmt":"2019-01-12T02:21:25","slug":"spaghettto-alio-e-olio-formaggio-di-latte-di-bufala-semidura","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20637","title":{"rendered":"spaghettto alio e olio; formaggio di latte di bufala semidura"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20639\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/alio_e_olio_3.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The idea was to go easy after a string of some pretty rich meals, and to serve an entr\u00e9e early enough in the evening, and also light enough, for us to enjoy a really great new cheese I had bought in the Greenmarket the day before. For Barry it would be his first taste.<\/p>\n<ul>\n<li>while the water was boiling for cooking 8\u00a0ounces of Afeltra sphagetto from Eataly in a very large vintage (providence: the\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Providence_Biltmore\">Providence Biltmore Hotel<\/a> 1975 closing sale) stainless pasta\u00a0pot, 3\u00a0large garlic cloves, coarsely-chopped, were heated over a low-medium flame\u00a0inside a large antique high-sided enameled copper pot until they had begun to soften and turn golden, 3 salted anchovies, rinsed thoroughly, filleted, and roughly chopped, added and stirred until they had broken up, followed by part of a dried Sicilian <em>pepperoncino<\/em> from Buon Italia, crushed, a tablespoon or two of\u00a0roughly-chopped parsley\u00a0from Salinas, California, via Eataly, and about a quarter cup of the pasta cooking water (while it was still boiling), the mix then allowed to simmer and reduce slightly\u00a0while the pasta finished cooking\u00a0(to be\u00a0removed from the large pot before it had quite reached the point of\u00a0<em>al dente<\/em>, drained, tossed into the copper pot with the sauce, and, the heat turned up slightly, its contents cooked, stirring, for another minute or two, the spaghetto arranged in 2 shallow bowls and another tablespoon or two of parsley sprinkled on top of each<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20642\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/Buvarti_Riverine.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>A great cheese.<\/p>\n<p>The cheese course was even more minimal, but also more of a revelation, since we&#8217;ve often enjoyed this simple emergency pasta, <em>spaghettata di mezzanotte<\/em>, or &#8216;bachelor\u2019s salvation&#8217;, but we had never had this local cheese. We both agreed it was one of the best we&#8217;d ever had, anywhere.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20643\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/cheese_plate.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a brand new creation from <a href=\"https:\/\/www.njherald.com\/article\/20100825\/ARTICLE\/308259983#\">Courtney and Brian Foley<\/a> of <a href=\"http:\/\/riverineranch.com\/index.html\">Riverine Ranch\u00a0<\/a>(Brian&#8217;s the cheesemaker) a treasure of a semi-hard water buffalo cheese they&#8217;ve named, &#8216;Buvarti&#8217;, (a composite of &#8216;buffalo&#8217; and the appellation of a certain great Danish cow&#8217;s milk cheese);\u00a0the ranch is located in the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Musconetcong_River\">Musconetcong River<\/a> Valley, in <a href=\"https:\/\/en.wikipedia.org\/wiki\/Asbury,_New_Jersey\">Asbury, New Jersey<\/a>, straight west of us, east of the Pennsylvania border<\/li>\n<li>slices from a loaf of <a href=\"http:\/\/www.shewolfbakery.com\/\">She Wolf Bakery<\/a>&#8216;s fabulous <a href=\"https:\/\/nypost.com\/2017\/10\/03\/new-yorkers-are-paying-20-for-a-loaf-of-bread\/\">great miche<\/a> [great\u00a0<a href=\"https:\/\/www.instagram.com\/shewolfbakery\/?hl=en\">bakery pix here<\/a>]<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was\u00a0an Italian (Marche) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/le-salse-verdicchio-di-matelica-2016\">Le Salse, Verdicchio di Matelica, 2016<\/a>, from\u00a0<a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li>the music throughout the meal was the album, <a href=\"https:\/\/www.amazon.com\/Mosaic-Piano-Concertos-Galina-Ustvolskaya\/dp\/B000005E3Y\">&#8216;Mosaic&#8217;: piano concertos by Galina Ustvolskaya, Henryk G\u00f3recki, Sofia Gubaidulina, and Georges Pelecis<\/a>, with Heinrich Schiff conducting the Deutsche Kammerphilharmonie Bremen, and pianist Alexei Lubimov<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The idea was to go easy after a string of some pretty rich meals, and to serve an entr\u00e9e early enough in the evening, and also light enough, for us to enjoy a really great new cheese I had bought in the Greenmarket the day before. For Barry it would be his first taste. while &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-20637","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\/20637","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=20637"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20637\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}