{"id":21119,"date":"2019-02-15T00:15:12","date_gmt":"2019-02-15T00:15:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21119"},"modified":"2019-02-15T00:15:12","modified_gmt":"2019-02-15T00:15:12","slug":"prosciutto-sunchoke-kale-fusilli-alliums-chrysanthemum","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21119","title":{"rendered":"prosciutto; sunchoke\/kale fusilli, alliums, chrysanthemum"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21124\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/prosciutto_arugula_baguette.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a fairly light dinner.<\/p>\n<p>Beginning with a modest antipasto..<\/p>\n<ul>\n<li>two ounces of La Quercia Ridgetop Picante (fennel and red chili -rubbed) prosciutto from Chelsea Whole Foods Market, drizzled with a little bit of Trader Joe&#8217;s excellent\u00a0Italian Reserve extra virgin olive oil (unfiltered, unrefined, and cold pressed)<\/li>\n<li>arugula from Lani&#8217;s Farm, also drizzled with the oil, plus Maldon salt and freshly-ground black pepper<\/li>\n<li>oil-cured Moroccan-type (there was no identification in the store) black olives already mixed with small chili peppers, also from Whole Foods<\/li>\n<li>slices of a Balthazar baguette, purchased at Schaller &amp; Weber&#8217;s market.<\/li>\n<\/ul>\n<p>..and continuing through a pasta that was almost as simple as I could make it, in order to let the subtleties of the sunchokes and kale (grown by the farmers from whom I had purchased it) to shine through.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21121\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/sunchoke_kale_fusilli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>eight ounces of Jerusalem artichoke (aka sunchoke) &amp; kale fusilli from Norwich Meadows Farm, cooked\u00a0<em>al dente\u00a0<\/em>while preparing a\u00a0sauce which was just some chopped &#8216;yellow shallots&#8217; from Norwich Meadows Farm and thinly-sliced &#8216;music&#8217; garlic, aka &#8216;strong neck&#8217; garlic from Windfall Farms heated with a little olive oil inside a large vintage high-sided copper pot until both softened,\u00a0a crushed section of some lighter-colored dried <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada\u00a0pepper<\/a>\u00a0added, the cooked pasta tossed into the pan and stirred over a low-medium flame, along with some reserved pasta water, to emulsify it, the mix seasoned with salt and pepper, a handful of baby chrysanthemum greens from Windfall Farms tossed in, the pasta divided into 2 shallow bowls and drizzled with olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine through both courses was an Italian (Campania\/Fiano di Avellino) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=24491&amp;searchtype=Contains\">Fiano di Avellino, Ciro Picariello 2017<\/a>, from <a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music through both was <a href=\"https:\/\/www.nmcrec.co.uk\/recording\/night-chinese-opera\">Judith Weir&#8217;s absolutely delightful 1987 opera, &#8216;A Night at the Chinese Opera&#8217;,\u00a0Andrew Parrott conducting the\u00a0Scottish Chamber Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a fairly light dinner. Beginning with a modest antipasto.. two ounces of La Quercia Ridgetop Picante (fennel and red chili -rubbed) prosciutto from Chelsea Whole Foods Market, drizzled with a little bit of Trader Joe&#8217;s excellent\u00a0Italian Reserve extra virgin olive oil (unfiltered, unrefined, and cold pressed) arugula from Lani&#8217;s Farm, also drizzled with &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-21119","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\/21119","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=21119"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21119\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}