{"id":23627,"date":"2019-08-15T00:27:17","date_gmt":"2019-08-15T00:27:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23627"},"modified":"2019-08-15T00:27:17","modified_gmt":"2019-08-15T00:27:17","slug":"whole-wheat-reginetti-garlic-bay-chili-anchovy-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23627","title":{"rendered":"whole wheat reginetti, garlic, bay, chili, anchovy, cabbage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23628\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/reginetti_cabbage.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>..and marjoram.<\/p>\n<p>[note; the picture doesn&#8217;t include any of the green herb mentioned in the description below; until we&#8217;d begun to eat, I hadn&#8217;t remembered to add it, but I then quickly and &#8211; mostly &#8211; corrected the error]<\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">It could have been a wintry meal, mostly because of the cabbage part, that it didn&#8217;t have any problem showing off in August. It also felt a little Alpine, and the excellent Germanic wine Barry chose to accompany it with turned out to be an inspired choice.\u00a0<\/span><\/p>\n<p>We awaited the meal with some breadsticks and a Portuguese (Douro\/Duriense) white wine, glasses from a bottle of\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/quevedo-family-alvarinho-2018?cid=US\">Quevedo Family Alvarinho 2018<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site#\/\">Naked Wines<\/a><\/p>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">two tablespoons of olive oil; 2 large chopped cloves of still-juicy-in-August,\u00a0<a href=\"https:\/\/www.mmmgarlic.com\/types-of-garlic\/nootka-rose-garlic\/\">&#8216;Nootka Rose&#8217; garlic<\/a>\u00a0from <a href=\"https:\/\/www.kiva.org\/funded\/1743620?minimal=true\">Jayne<\/a>, of <a href=\"https:\/\/www.grownyc.org\/blog\/pride-grownyc\">TransGenerational Farm<\/a>\u00a0in the Union Square Greenmarket, 3 salted Sicilian anchovies, thoroughly rinsed and filleted, from Buon Italia in Chelsea Market; 2 very small quite hot Calabrian &#8216;d<\/span><em style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">iavoletti rossi<\/em><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">&#8216; peppers, also from Buon Italia, and 2 medium bay leaves, dry, but fresh when purchased, from Westside Market, heated together inside an antique copper pot above a medium flame until the garlic had colored, then 8 ounces of shredded green &#8216;personal size&#8221; cabbage from Campo Rosso Farm added and cooked, with the heat raised to high, with the addition of a quarter cup of the same <a href=\"https:\/\/us.nakedwines.com\/wines\/quevedo-family-alvarinho-2018?cid=US\">Douro white<\/a>\u00a0we were enjoying while I cooked, stirring occasionally, until the cabbage was tender (only a few minutes), a pinch or so of\u00a0<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">smoked dried chipotle peppers from<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"> from Eckerton Hill Farm added, the sauce then tossed with\u00a0<\/span>8 ounces of a Hudson Valley pasta, <a href=\"https:\/\/www.sfoglini.com\/products\/whole-grain-blend-reginetti\">Sfoglini&#8217;s whole grain reginetti<\/a> (organic stone milled hard red flour from the Hudson Valley, organic durum semolina, water) that had just been cooked <em>al dente<\/em>, and stirred over a high flame with a cup of reserved pasta water until the liquid had emulsified, some freshly ground black pepper then added, a teaspoon of chopped marjoram from Quarton Farm mixed in, and the mix arranged inside 2 shallow bowls, with more marjoram sprinkled on top<\/li>\n<li>the wine was a German (Franken\/Main) white,\u00a0<a href=\"http:\/\/www.copakewineworks.com\/products\/weingut-may-silvaner-trocken-gutswein-2016\">Weingut May Silvaner Trocken Gutswein 2016<\/a>, from <a href=\"http:\/\/www.copakewineworks.com\/\">Copake Wine Works\u00a0<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=25174\">Georg Philipp Telemann\u2019s 1726 opera, \u2018Orpheus\u2019, Ren\u00e9 Jacobs conducting the\u00a0Academy for Ancient Music Berlin and the Berlin RIAS Chamber Chorus<\/a>; the album liner notes describe the work as \u201c..a successful synthesis of national operatic forms from Italy, France and Germany.\u201d (another good pairing with the entr\u00e9e)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>..and marjoram. [note; the picture doesn&#8217;t include any of the green herb mentioned in the description below; until we&#8217;d begun to eat, I hadn&#8217;t remembered to add it, but I then quickly and &#8211; mostly &#8211; corrected the error] It could have been a wintry meal, mostly because of the cabbage part, that it didn&#8217;t &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-23627","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\/23627","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=23627"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23627\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}