{"id":22051,"date":"2019-04-09T00:49:03","date_gmt":"2019-04-09T00:49:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22051"},"modified":"2019-04-09T00:49:03","modified_gmt":"2019-04-09T00:49:03","slug":"whole-grain-reginetti-green-garlic-olives-chili-red-mustard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22051","title":{"rendered":"whole grain reginetti, green garlic, olives, chili, red mustard"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22053\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/reginetti_mustards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Crumply, curly things.<\/p>\n<p>It would be something light, to follow a rich dinner the night before. But I didn&#8217;t know what I was going to cook until a few minutes before I started, except that it would include one of the interesting dried artisanal pastas we have in our larder (actually, it&#8217;s a former closet in our second bedroom). Then I talked to Barry about the relative merits of the other things we we might include in the dish. I soon had a plan, and he saw to an appropriate wine.<\/p>\n<ul>\n<li>eight ounces of Sfoglini \u2018Whole Grain Reginetti\u2019, cooked only barely al dente, added to a large vintage high-sided copper pot in which the sliced white of one early green garlic stem from Phillips Farms had been heated in a little olive oil over a medium flame until it had softened and become fragrant, and, following the pasta, a dozen or more pitted Gaeta olives from Buon Italia in Chelsea Market were tossed in, and a couple handfuls of &#8216;ruby streak&#8217; mustard from Alewife Farm, a pinch of a crushed (dried) hickory-smoked Jamaican Scotch bonnet pepper from Eckerton Hill Farm, and a bit of freshly-ground black pepper, then almost 3 quarters of a cup of reserved pasta water was added and the mix stirred over high heat for a minute or two, or until the liquid had emulsified, to make a proper sauce, some chopped lovage from Two Guys from Woodbridge mixed in and the pasta arranged inside 2 shallow bowls, sprinkled with some pine nuts that had been browned only a little inside a small seasoned cast Iron pan, and garnished with more kale, plus more chopped lovage, finished with a little olive oil drizzled around the edges<\/li>\n<li>the wine was an Italian (Tuscany\/Chianti) red,\u00a0<a href=\"https:\/\/www.vivino.com\/castello-di-farnetella-chianti-colli-senesi\/w\/1108705?year=2016\">Castello di Farnetella Chianti Colli Senesi 2016<\/a>, from\u00a0<a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22080\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/Lyle_bluebillie.jpg\" alt=\"\" width=\"441\" height=\"518\" \/><\/p>\n<ul>\n<li>the music was a marathon broadcast\u00a0of an incredibly rich sequence of recordings of <a href=\"https:\/\/www.boston25news.com\/news\/trending-now\/black-history-month-billie-holiday-bio-music-facts-and-more\/921454542\">Billie Holiday<\/a> performing, <a href=\"https:\/\/www.cc-seas.columbia.edu\/wkcr\/\">on WKCR<\/a>, streaming, on the occasion of her birthday<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[the image at the bottom, &#8216;Blue Billie&#8217; 2002, is from <a href=\"http:\/\/www.lyleashtonharris.com\/series\/billie-boxers-better-days\/\">LyleAshtonHarris.com<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crumply, curly things. It would be something light, to follow a rich dinner the night before. But I didn&#8217;t know what I was going to cook until a few minutes before I started, except that it would include one of the interesting dried artisanal pastas we have in our larder (actually, it&#8217;s a former closet &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-22051","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\/22051","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=22051"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22051\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}