{"id":25398,"date":"2019-12-22T23:06:45","date_gmt":"2019-12-22T23:06:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25398"},"modified":"2019-12-22T23:06:45","modified_gmt":"2019-12-22T23:06:45","slug":"walnut-blue-ish-cheese-radicchio-rigatoni-mandarin-zest","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25398","title":{"rendered":"walnut, ‘blue-ish’ cheese, radicchio rigatoni, mandarin zest"},"content":{"rendered":"

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It was to be a pasta evening, and I found a Food52 recipe<\/a>, ‘Pasta with Gorgonzola, Radicchio, Walnuts, and Orange’, that really appealed to me, and then I happy to reailize I had virtually all of the ingredients called for, with one near<\/em> exception being that almost the main one: The formula asked for gorgonzola (“or other mild blue cheese”); the cheese I had bought earlier in the day only suggested the special pleasures of that description, but, since I already knew it had a bit of blue in it, and that it definitely wasn’t shy, I went with it. The other exception was my little mandarins, which substituted for the prescribed orange.\u00a0 I did not finish it with either\u00a0Pecorino Romano or Parmigiano Reggiano cheese,<\/p>\n