{"id":23028,"date":"2019-06-13T05:37:16","date_gmt":"2019-06-13T05:37:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23028"},"modified":"2019-06-13T05:37:16","modified_gmt":"2019-06-13T05:37:16","slug":"rigatoni-with-spring-alliums-lemon-radicchio-pinoli-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23028","title":{"rendered":"rigatoni with spring alliums, lemon, radicchio, pinoli, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23036\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/rigatoni_radicchio.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was light and delicious, a bit like the weather itself last night.<\/p>\n<p>Also pretty, and even before I started cooking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23046\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/radicchio_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a mix of 3 small ramp bulbs that had made it this far through the spring carefully tended inside the refrigerator crisper, and short sections of spring garlic bulb from Lani&#8217;s Farm, plus one whole dried <em>peperoncini Calabresi secchia<\/em> from Buon Italia heated over a low flame in a tablespoon or so of Whole Foods Market house Portuguese olive oil inside a large, heavy, antique high-sided copper pan, stirring until the allium had softened, the zest and some of the juice of an organic lemon from Whole Foods mixed in, followed by 8 or 9 ounces of Setaro <em>Torre Annunziata Napoli Penne Rigatoni<\/em> from Buon Italia in the Chelsea Market,\u00a0<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">cooked al dente and drained, along with most<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0of a cup of its cooking water that had been reserved, continuing to stir the mix over a moderate to high flame until the liquid had emulsified, seasoned with s<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">ea salt, then,\u00a0<\/span>after the heat was turned off, 2 handfuls of roughly chopped one small beautiful head of radicchio (possibly a <a href=\"https:\/\/community.growtheplanet.com\/en\/learn\/plant_fact_sheets\/vegetables\/69\/variegated-radicchio-di-lusia\">variegata radicchio di lusia<\/a>, or, less likely, a <a href=\"https:\/\/community.growtheplanet.com\/en\/learn\/plant_fact_sheets\/vegetables\/68\/variegated-radicchio-di-chioggia\">variegata radicchio di chioggia<\/a>) from <a href=\"https:\/\/eckertonhillfarm.com\/\">Eckerton Hill Farm<\/a>, the pasta arranged in shallow bowls, s<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">ome toasted pine nuts, or <em>pinoli<\/em>, also from Buon Italia, tossed on top, finished with a bit of olive oil drizzled around the outside of the pasta, garnished with torn furry spearmint leaves from Space on Ryder Farm<\/span><\/li>\n<\/ul>\n<p>We had a cheese course, something not seen around here lately, but it was a light and delicious cheese course.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23044\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/Mammuth_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>an intense, slowly maturing &#8216;Mammuth&#8217; Camembert-style goat milk cheese from <a href=\"http:\/\/www.ardithmae.com\/\">Ardith Mae Farmstead Cheese<\/a><\/li>\n<li>lightly-toasted slices of\u00a0&#8216;Whole wheat Redeemer Bread&#8217; (wheat, water, salt) from <a href=\"https:\/\/www.lostbreadco.com\/\">Lost Bread Co.<\/a>, out of Philadelphia, but, fortunately for us, sold in the Union Square Greenmarket on Wednesdays and Fridays<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was a really good California (Napa) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/matt-parish-napa-carneros-rose-of-pinot-noir-2018\">Matt Parish Napa Rose of Pinot Noir 2018<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site#\/\">Naked Wines<\/a><\/li>\n<li>the music throughout the meal was the <a href=\"https:\/\/berlin-classics-music.com\/en\/\">Berlin Classics<\/a> album, <a href=\"https:\/\/berlin-classics-music.com\/en\/releases\/vivaldi-la-venezia-di-anna-maria-2\/\">&#8216;Vivaldi: La Venezia di Anna Maria&#8217;, with performances by\u00a0Midori Seiler and Concerto K\u00f6ln<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was light and delicious, a bit like the weather itself last night. Also pretty, and even before I started cooking. a mix of 3 small ramp bulbs that had made it this far through the spring carefully tended inside the refrigerator crisper, and short sections of spring garlic bulb from Lani&#8217;s Farm, plus one &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-23028","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\/23028","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=23028"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23028\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}