{"id":3686,"date":"2015-03-01T07:15:23","date_gmt":"2015-03-01T07:15:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3686"},"modified":"2015-03-01T07:15:23","modified_gmt":"2015-03-01T07:15:23","slug":"pasta-e-ceci-campagna-vesuvio-chickpeas-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3686","title":{"rendered":"pasta e ceci (Campagna Vesuvio, chickpeas, tomato)"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/pasta_e_ceci.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3687\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/pasta_e_ceci.jpg\" alt=\"pasta_e_ceci\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>This luscious dish is very Italian, and very simple to prepare, although it&#8217;s also rather counterintuitive for those of us who have always thought that pasta had to be cooked in plenty of water. \u00a0It happens to produce a delicious <em>primi<\/em>, or a bowl which could serve as a\u00a0main course, if one\u00a0dares to offend Italian convention.<\/p>\n<p>Americans generally don&#8217;t suffer from a lack of protein, but I&#8217;ll mention anyway that the extremely ancient chickpea\u00a0is\u00a0a rich source of that essential dietary component.<\/p>\n<ul>\n<li>the appetizer was our enjoyment earlier in the evening of the second concert of <a href=\"http:\/\/www.avantmedia.org\/what\/avant-music-festival\/2015\/\">the 2015 Avant Music Festival<\/a>, five\u00a0choral works performed by the Ekmeles Vocal Ensemble<\/li>\n<li><a href=\"http:\/\/food52.com\/recipes\/899-down-and-dirty-pasta-e-ceci\">the recipe<\/a>\u00a0for the pasta comes from <a href=\"http:\/\/food52.com\/\">food52.com<\/a>,\u00a0so I needn&#8217;t transcribe\u00a0it here, although I have four\u00a0advisories (I should probably have just included my own edited version):\n<ol>\n<li>the instruction seems\u00a0to have left out mentioning that half of the three tablespoons of olive oil at the end of the list of ingredients should be used to saut\u00e9 the garlic, anchovies, and rosemary sprigs<\/li>\n<li>be careful not to add more\u00a0liquid at the very beginning than needed to cook the pasta, as you can add more along the way<\/li>\n<li>Stir the contents of the pot while they cook, adjusting the heat if necessary<\/li>\n<li>and finally,\u00a0disregard the instruction, &#8220;cook till one minute less than the package recommends&#8221;, as you will find that it will almost certainly take longer than that, especially if the pasta is artisanal (which means there will be no instruction on the package anyway), so just cook the mixture until the pasta is <em>al dente<\/em><\/li>\n<\/ol>\n<p>The list of ingredients I used began with the voluptuous curves of <a href=\"http:\/\/www.eataly.com\/product\/il-pastaio-di-gragnano-vesuvio\">Afeltra Pasta di Gragnolo &#8216;Vesuvio&#8217;<\/a> from Eataly; \u00a0there were also salted anchovies from Buon Italia, canned San Marzano tomatoes, also from Buon Italia, fresh rosemary from\u00a0John D, Maderna Farm, and 24-month-old Parmesan cheese from Buon Italia<\/li>\n<li>the wine was an Argentinian red, <a href=\"http:\/\/www.chelseawinevault.com\/zolo-signature-red-mendoza-2012-sustainable#.VPK3O2TF95A\">Zolo Signature Red 2012<\/a> (with only a very small percentage of Malbec grapes)<\/li>\n<li>the music was John Cage&#8217;s\u00a044 Harmonies and 14 Tunes from &#8216;<a href=\"http:\/\/en.wikipedia.org\/wiki\/Apartment_House_1776\">Apartment House 1776<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This luscious dish is very Italian, and very simple to prepare, although it&#8217;s also rather counterintuitive for those of us who have always thought that pasta had to be cooked in plenty of water. \u00a0It happens to produce a delicious primi, or a bowl which could serve as a\u00a0main course, if one\u00a0dares to offend Italian &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-3686","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\/3686","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=3686"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3686\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}