{"id":23431,"date":"2019-08-01T00:58:03","date_gmt":"2019-08-01T00:58:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23431"},"modified":"2019-08-01T00:58:03","modified_gmt":"2019-08-01T00:58:03","slug":"porchetta-penne-with-scapes-wild-tomatoes-garlic-flowers","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23431","title":{"rendered":"porchetta; penne with scapes, wild tomatoes, garlic flowers"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23433\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/Principe_porchetta.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a pasta night, but there was a first course, because I had thought the rigatoni I had in mind would be relatively insubstantial, although in the end that seemed not to be the case; but also because we love Principe porchetta.<\/p>\n<p>The pasta would have satisfied a vegan; the antipasto was a different story.<\/p>\n<ul>\n<li>four ounces of <a href=\"http:\/\/www.principefood.com\/eng\/index.htm\">Principe<\/a> Italian <a href=\"https:\/\/www.gourmetfoodstore.com\/uncured-roasted-porchetta-pre-sliced-17336\">uncured roasted porchetta rolled in pancetta<\/a> from Chelsea Whole Foods Market<\/li>\n<li>a very generous handful of baby arugula from from Lucky Dog Organic Farm, dressed with Whole Foods house Portuguese olive oil, local Long Island sea salt from P.E. &amp; D.D. Seafood, freshly ground black pepper, and a sprinkling of white balsamic vinegar<\/li>\n<li>slices of\u00a0&#8216;table bread&#8217; from Lost Bread Company<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23435\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/penne_wild_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The main course, as I hinted above, was quite simple, but far richer than I had expected; I credit the &#8216;wild&#8217; tomatoes for that effect.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23436\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/wild_tomatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23437\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/detail_garlic.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a pasta sauce assembled by heating and softening half a dozen Norwich Meadows Farm garlic scapes, cut into one-inch lengths, in a little olive oil inside a large antique copper pot over a medium flame, adding some crushed <a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">dried espelette pepper<\/a>\u00a0from Alewife Farm, tossed with 10 ounces of a <a href=\"http:\/\/www.onlyitalianproducts.us\/pasta\/pastificio-setaro\/7348-penne-rigatoni-pastificio-setaro-.html\">Setaro\u00a0<em>Torre Annunziata Napoli Penne Rigatoni\u00a0<\/em><\/a>from Buon Italia in the Chelsea Market that had been cooked al dente and drained, almost an entire cup of its cooking water added and stirred over a high flame until it had emulsified, the pasta arranged in shallow bowls before roughly 4 ounces of fantastic, sweet tiny \u2018wild\u2019 tomatoes (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Matt's_Wild_Cherry\">\u2018Matt\u2019s Wild Cherry\u2019<\/a>) from Central Valley Farm were scattered on the top, garnished with garlic flowers from Alewife Farm, and a little olive oil drizzled around the edges<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was an Oregon (Willamette Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/chris-baker-willamette-pinot-gris-2018\">Chris Baker Willamette Pinot Gris 2018<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site#\/\">Naked Wines\u00a0<\/a><\/li>\n<li>throughout the meal\u00a0we listened to music streaming on <a href=\"https:\/\/www.newmusicusa.org\/\">Counterstream Radio\/New Music USA<\/a>, including a new discovery for us, the composer <a href=\"http:\/\/www.martinboykan.com\/\">Martin Boykan<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a pasta night, but there was a first course, because I had thought the rigatoni I had in mind would be relatively insubstantial, although in the end that seemed not to be the case; but also because we love Principe porchetta. The pasta would have satisfied a vegan; the antipasto was a different &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-23431","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\/23431","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=23431"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23431\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}