{"id":21254,"date":"2019-02-23T02:18:55","date_gmt":"2019-02-23T02:18:55","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21254"},"modified":"2019-02-23T02:18:55","modified_gmt":"2019-02-23T02:18:55","slug":"pasta-alliums-habanada-mushrooms-olives-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21254","title":{"rendered":"pasta, alliums, habanada, mushrooms, olives, parmesan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21257\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/02\/buffalo_pasta_mushrooms.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The pasta incorporated water buffalo milk, and the wine that accompanied it was from the part of Italy associated most closely with <em>bufala<\/em>,\u00a0the Maremma region of Tuscany.<\/p>\n<p>Okay, maybe that&#8217;s not really relevant or important, but we like to think about these things, and both pasta and wine were delcious.<\/p>\n<p>The recipe I used was inspired by the one on <a href=\"https:\/\/www.recipetineats.com\/mushroom-pasta\/\">this site<\/a>, but I shifted things around a bit.<\/p>\n<ul>\n<li>one \u2018yellow shallot\u2019 from Norwich Meadows Farm and one section of a scallion from Phillips Farms, both sliced, heated inside a large antique\u00a0 high-sided copper pot until softened, a pinch of a crumbled lighter-orange-colored dried habanada pepper purchased fresh from Norwich Meadows Farm added, the heat turned up high and 3 ounces of chopped oyster mushrooms from the Bulich Mushroom Company stall in the Union Square Greenmarket tossed in and stirred for 3 to 5 minutes or so, or until their moisture had evaporated or been added to the pan (this time I had to add a little butter to keep the alliums from burning,\u00a0half of a one-pound package of New York pasta,\u00a0<a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini<\/a>\u2018s\u00a0<em>spaccatelli\u00a0<\/em>(local organic durum semolina and organic hard red wheat flour, <a href=\"http:\/\/riverineranch.com\/index.html\">Riverine Ranch<\/a> water buffalo milk, local water), from the buffalo farmers&#8217; stall in the Union Square Greenmarket, cooked until barely\u00a0<em>al dente\u00a0<\/em>(6 minutes on this night), added to the pot along with most of a cup reserved pasta water and at least a third of a cup of grated 24-month-old <em>Parmigiano Reggiano<\/em> from the Chelsea\u00a0 Whole Foods Market, the mix stirred for a couple of minutes over a medium-high flame until the liquid had thickened into a saucy glaze that coated the pasta, a small handful of Gaeta olives form Buon Italia and 8 or so fresh sage leaves from whole Foods added near the end, the pasta arranged in shallow bowls, some good\u00a0Trader Joe&#8217;s Italian Reserve extra virgin olive oil drizzled around the edges, the pasta garnished with some micro\u00a0purple radish from Windfall Farms<\/li>\n<li>the wine was an Italian (Tuscany) red, <a href=\"https:\/\/santamargheritausa.com\/our-wines\/sassoregale\/sangiovese\/\">Sangiovese\u00a0Maremma Toscana D.O.C.<\/a>, from our local wine store, <a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music was a real treat: a recording of <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=45009\">Dominick Argento&#8217;s delightful one-act opera, &#8216;Postcard From Morocco&#8217;,\u00a0Philip Brunelle conducting the\u00a0Minnesota Opera Orchestra and soloists\u00a0Barbara Brandt, Vern Sutton, Barry Busse, Michael Forman, Janis Hardy, Yale Marshall, and Serita Roche Argento<\/a> (Argento died this past Wednesday at 91)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The pasta incorporated water buffalo milk, and the wine that accompanied it was from the part of Italy associated most closely with bufala,\u00a0the Maremma region of Tuscany. Okay, maybe that&#8217;s not really relevant or important, but we like to think about these things, and both pasta and wine were delcious. The recipe I used was &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-21254","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\/21254","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=21254"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21254\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}