{"id":21392,"date":"2019-03-03T23:08:01","date_gmt":"2019-03-03T23:08:01","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21392"},"modified":"2019-03-03T23:08:01","modified_gmt":"2019-03-03T23:08:01","slug":"coppa-dolce-sunflower-sprouts-whole-wheat-pasta-2-kales","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21392","title":{"rendered":"coppa dolce, sunflower sprouts; whole wheat pasta, 2 kales"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21394\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/coppa_dolce.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>No, you&#8217;re not seeing double. Only a few days ago we had begun <a href=\"http:\/\/food.hoggardwagner.org\/2019\/02\/28\/coppa-arugula-baked-cod-potatoes-tomato-frizzy-mustard\/\">a different meal<\/a> with an antipasto using almost all the same ingredients as those seen above, so it was probably a good thing that I led that post with the Marx Brothers rather than this wonderful <em>salume.<\/em><\/p>\n<p>The only variation, and because of the repeat it was a conscious one, was in the greens that accompanied what my parents always called &#8220;cold cuts.&#8221;<\/p>\n<ul>\n<li>less than 2 ounces of\u00a0<a href=\"http:\/\/www.giorgiosalami.com\/\">Giorgio\u2019s<\/a>\u00a0<em>coppa dolce<\/em>\u00a0from Flatiron Eataly, drizzled with a bit of Trader Joe\u2019s unfiltered Italian Reserve extra virgin olive oil<\/li>\n<li>a small handful of Windfall Farms&#8217; crunchy sunflower sprouts, also drizzled with a little oil<\/li>\n<li>slices of the excellent\u00a0\u2018table bread\u2019 from Philadelphia\u2019s\u00a0<a href=\"https:\/\/www.lostbreadco.com\/\">Lost Bread CO<\/a>\u00a0((half organic bread flour,\u00a0half fresh milled whole grain wheat, spelt, rye, malted barley, plus water and salt)<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21396\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/03\/pasta_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I knew I was going to follow the <em>coppa<\/em> with a pasta course, but at first I was totally at sea about what kind it would be. It didn&#8217;t help that I had an embarrassment of riches with all the ingredients I had on hand. Then I remembered that I still had a small container in the refrigerator with stems from <a href=\"http:\/\/food.hoggardwagner.org\/2019\/03\/02\/chicken-braised-in-butter-tarragon-sweet-wilted-kale-garlic\/\">the delicious purple-green kale I had served the day before this<\/a>.<\/p>\n<p>After that, and deciding on a full, earthy-flavored local pasta, I just layered a few things around it and we ended up with the bowl in the picture above.<\/p>\n<ul>\n<li>eight ounces of\u00a0<a href=\"https:\/\/www.sfoglini.com\/search?type=product&amp;q=whole+grain+reginetti\">Sfoglini \u2018Whole Grain Reginetti\u2019<\/a>, cooked only barely\u00a0<em>al dente<\/em>, added to a vintage large copper pot in which a sauce had been prepared heating a sliced medium &#8216;yellow shallot&#8217; from Windfall Farms and the chopped stem sections of a few small celery stalks from Philipps Farms in a little olive oil over a medium flame until both had softened and become fragrant, adding the braised handful of stems of of some delicious, sweet, slightly purple flat kale from Norwich Meadows Farm that had not been cooked with the leaves when they were prepared\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2019\/03\/02\/chicken-braised-in-butter-tarragon-sweet-wilted-kale-garlic\/\">on Friday night<\/a>, a dozen pitted Gaeta olives from Buon Italia in the Chelsea Market, and a pinch of a crushed (dried) hickory-smoked Jamaican Scotch bonnet pepper from Eckerton Hill Farm, generously seasoned with freshly-ground black pepper, the mix stirred over high heat along with almost 3 quarters of a cup of reserved pasta water for a minute or so, or until the liquid had emulsified, some of the celery stalks&#8217; roughly-chopped leaves mixed in and the pasta arranged inside shallow bowls, sprinkled with some homemade bread crumbs browned a little in a bit of olive oil, garnished with some more kale, this time some wispy micro red Russian kale from Windfall Farms, and finished with a little olive oil drizzled around the edges<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was an Italian (Sicily) red,\u00a0<a href=\"https:\/\/www.vivino.com\/corvo-rosso\/w\/92909?year=2016\">Corvo\u00a0Rosso 2016, (Nerello Mascalese and Nero d&#8217;Avola grapes)<\/a>, from <a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music throughout was from\u00a0<a href=\"https:\/\/www.nonesuch.com\/journal\/nonesuch-releases-louis-andriessen-la-commedia-cd-dvd-june-10-film-opera-hal-hartley-2014-05-02\">Louis Andriessen\u2019s incredible &#8220;film opera&#8221;, &#8216;La Commedia&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>No, you&#8217;re not seeing double. Only a few days ago we had begun a different meal with an antipasto using almost all the same ingredients as those seen above, so it was probably a good thing that I led that post with the Marx Brothers rather than this wonderful salume. The only variation, and because &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-21392","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\/21392","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=21392"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/21392\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}