{"id":23147,"date":"2019-06-20T05:35:58","date_gmt":"2019-06-20T05:35:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23147"},"modified":"2019-06-20T05:35:58","modified_gmt":"2019-06-20T05:35:58","slug":"prosciutto-red-greens-spring-garlic-and-agretti-spaghetti","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23147","title":{"rendered":"prosciutto, red greens; spring garlic and agretti spaghetti"},"content":{"rendered":"

\"\"<\/p>\n

Making do.<\/p>\n

I mean that I had a choice of pasta, and more than one interesting ingredient to make it shine, and I decided the day before not to look further. When I found that even with the special element I had picked it would not really be much food, and realizing that we would have the time to enjoy two<\/em> courses, I turned to a package of a salumi we had also been living with for a while.<\/p>\n

The interesting ingredient I chose was agretti<\/em>, because it was there, and because I imagined it would be very interesting, even unadorned, mated with a very good pasta.<\/p>\n

Looking on line, I came across a discussion of the plant, one which also included a very simple recipe, ‘Spaghetti with monk\u2019s beard’<\/a>. I added some toasted breadcrumbs at the end, partly because I didn’t have near as much agretti<\/em> as the recipe specified. It was delicious, and I don’t think we missed the agretti<\/em> that wasn’t there. Still, it should be even\u00a0 more interesting the next time, when I hope to have more ‘monk’s beard’ to toss with the pasta.<\/p>\n

It was because the dish would be a pretty slight meal by itself in any event that I added an antipasto.<\/p>\n