{"id":21771,"date":"2019-03-23T00:57:11","date_gmt":"2019-03-23T00:57:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=21771"},"modified":"2019-03-23T00:57:11","modified_gmt":"2019-03-23T00:57:11","slug":"porchetta-ricotta-wild-cress-reginetti-radish-pea-shoots","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=21771","title":{"rendered":"porchetta, ricotta, wild cress; reginetti, radish, pea shoots"},"content":{"rendered":"

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Another weekday meal with a real first course. Well, my reasoning was that because there had been only 12 ounces in the box of good pasta, and I had already used around 8 ounces in another meal, I had only a few ounces left, too few, I thought, to suffice for an entr\u00e9e, so I would supplement it with a small first course (even a small cheese course at the end, if we would be up to it by then).<\/p>\n

And then both courses grew like [Harriet<\/span>\u00a0Beecher<\/span>\u00a0Stowe\u2019s]\u00a0<\/span>Topsy. I had started with simply a great salumi, then I realized I had half of a small container of ricotta in the refrigerator, and of course there would have to be bread, and, while it’s not really an Italian thing, I almost always feel better about a cold plate if I can include a green of some kind.<\/p>\n