{"id":2826,"date":"2014-12-09T22:48:33","date_gmt":"2014-12-09T22:48:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2826"},"modified":"2014-12-09T22:48:33","modified_gmt":"2014-12-09T22:48:33","slug":"squid-with-chilesoregano-broccoli-with-anchovy","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2826","title":{"rendered":"squid with chiles\/oregano; broccoli with anchovy"},"content":{"rendered":"

\"roasted_squid_broccoli\"<\/a><\/p>\n

This squid recipe\u00a0is as delicious as it is simple to assemble.\u00a0We’ve enjoyed it often<\/a>. \u00a0This time, because the cephalopods were quite\u00a0small, and in the oven for just the right length of time,\u00a0they virtually melted in our mouths, their juices mixed with the olive oil, the pungent dried herb and pepperoncini.<\/p>\n

The broccoli on the other hand, was slightly more complicated, surprisingly. \u00a0For a while I thought I had completely messed up the\u00a0recipe. \u00a0I found it in a folder with the word, ‘awesome’ scribbled with a\u00a0red marker, in my own hand. \u00a0I didn’t remember having ever\u00a0used\u00a0it before (later found that I had, at least once<\/a>), but the ingredients\u00a0seemed\u00a0to promise\u00a0a perfect accompaniment for the squid: \u00a0Fresh, late-season tender broccoli, in small bunches, from a favorite local Greenmarket farmer, with anchovy, garlic, a small amount of breadcrumbs, and a little grated Parmesan.<\/p>\n

The instructions were to parboil the broccoli gently for 10 to 12 minutes before removing it,\u00a0and proceeding\u00a0to add\u00a0the other ingredients, each in its turn, on top of the range in a broad pan. \u00a0I should have been suspicious right there, because I\u00a0rarely\u00a0boil vegetables, except for a minute or two. \u00a0The Italians seem to prefer them cooked far longer. \u00a0Even before\u00a0I had finished the dish I was prepared to admit failure, but, while they looked pretty worn out on the plate, I had to admit they were delicious, and surprisingly sweet. \u00a0Also very<\/em> Italian.<\/p>\n

I still think I’m going to cut the boiling time short – drastically – \u00a0the next time<\/p>\n