{"id":4483,"date":"2015-06-24T04:55:14","date_gmt":"2015-06-24T04:55:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4483"},"modified":"2015-06-24T04:55:14","modified_gmt":"2015-06-24T04:55:14","slug":"zito-corto-rigato-with-celtuce-garlic-pinoli-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4483","title":{"rendered":"zito corto rigato, with celtuce, garlic, pinoli, lovage"},"content":{"rendered":"

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

I had never heard of celtuce before visiting Zaid and Haifa’s stand<\/a> in the Greenmarket on Monday, but I will\u00a0say it was a revelation, for me a wonderful new vegetable (and new vegetables must be encouraged). \u00a0It was terrific. \u00a0The flavor might be described as a slightly nutty take on celery and bok choy. \u00a0I don’t really need any analogies myself; I do\u00a0know that from now on I will be looking for every opportunity to enjoy\u00a0it again.<\/p>\n

After talking to Zaid about the stalks he had arrayed\u00a0on a table, I went home with three of them, which\u00a0turned out to be the exact\u00a0number\u00a0I needed for the treatment I ultimately settled upon, a dressing for a good artisanal short pasta. \u00a0After only a bit\u00a0of research on line, in order to learn something more about what I had brought home, I decided\u00a0I could risk going forward. \u00a0The recipe I used was entirely my own.<\/p>\n

It was delicious, possibly the most delicious mix of greenery and pasta I had ever put together, and I think I’m something of a veteran in that kind of campaign. \u00a0The colors and the textures were a bonus.<\/p>\n

Note: I don’t know of any reason why olive oil couldn’t be used\u00a0to brown the celtuce ‘coins’, making this dish entirely vegetarian,\u00a0and I don’t even know why I didn’t use it myself yesterday.<\/p>\n