{"id":20805,"date":"2019-01-22T00:36:44","date_gmt":"2019-01-22T00:36:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20805"},"modified":"2019-01-22T00:36:44","modified_gmt":"2019-01-22T00:36:44","slug":"whole-grain-pasta-radishes-w-greens-toasted-fresh-crumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20805","title":{"rendered":"whole grain pasta, radishes, greens, toasted fresh crumbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20806\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/emmer_reginetti_radish.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Sunday pasta, winter variant.<\/p>\n<p>Thanks to the radish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20814\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/Fr_breakfast_radishes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>six or seven ounces of French breakfast radishes from Eckerton Hill Farms cooked inside a large antique copper pot in a little butter and olive oil over a medium-high flame until they were tender but still retained some bite, removed and reserved, then 6 or 7 sliced tiny Rocambole garlic cloves from Keith\u2019s Farm added and heated until fragrant and mostly softened, along with a small amount of dried <em>peperoncino Calabresi secchi<\/em>, the washed and drained tender radish greens stirred in (where they wilted almost immediately), followed by 8 ounces of a really great local pasta, Sfoglini&#8217;s whole grain reginetti, cooked until only barely al dente, along with much of a cup of reserved pasta cooking water, the mix stirred constantly until the liquid had emulsified, the radishes returned to the pot, and a tablespoon or more of juice from an organic Chelsea Whole Foods lemon and a fairly generous amount of freshly-ground black pepper tossed in, the pasta arranged inside 2 shallow bowls, sprinkled with toasted fresh breadcrumbs (half a cup of\u00a0Philadelphia&#8217;s Lost Bread Company&#8217;s\u00a0&#8216;table bread&#8217;, which is available at the Union Square Greenmarket on Wednesdays, toasted until golden in 3 tablespoons of olive oil, with a teaspoon of lemon zest and half a teaspoon of red pepper flakes mixed in after)<\/li>\n<li>the wine was an Italian (Sardinia\/Ogliastra), white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/cardedu-vermentino-di-sardegna-nuo-2016\">Cardedu, Vermentino di Sardegna &#8216;Nuo&#8217; 2016<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines<\/a>\u00a0[more about the wine <a href=\"https:\/\/portovinoitaliano.com\/wines\/cardedu-nuo-vermentino\/\">here<\/a>]<\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/Ballo-Maschera-2-CD\/dp\/B0000041P1\">Verdi&#8217;s\u00a01859 tragic opera, &#8216;Un Ballo In Maschera&#8217;, Georg Solti conducting the National Philharmonic Orchestra, with a cast including\u00a0Luciano Pavarotti, Kathleen Battle, Margaret Price, and Christa Ludwig\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Sunday pasta, winter variant. Thanks to the radish. six or seven ounces of French breakfast radishes from Eckerton Hill Farms cooked inside a large antique copper pot in a little butter and olive oil over a medium-high flame until they were tender but still retained some bite, removed and reserved, then 6 or 7 sliced &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-20805","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\/20805","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=20805"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20805\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}