{"id":4899,"date":"2015-08-06T16:20:23","date_gmt":"2015-08-06T16:20:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4899"},"modified":"2015-08-06T16:20:23","modified_gmt":"2015-08-06T16:20:23","slug":"calamari-in-padella-con-limone-e-pangrattato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4899","title":{"rendered":"calamari in padella con limone e pangrattato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/08\/calamari_limone_pangrattato.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4901\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/08\/calamari_limone_pangrattato.jpg\" alt=\"calamari_limone_pangrattato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I&#8217;m surprised: \u00a0I never thought the full Italian name for this meal would fit in my subject line. \u00a0The dish, &#8216;calamari in padella con limone e pangrattato&#8217; translates as &#8216;squid\u00a0saut\u00e9ed\u00a0with lemon and breadcrumbs&#8217;\u00a0(which would also fit on that line),\u00a0and all of that fit on the table last\u00a0night.<\/p>\n<p>Four months ago, after being seduced by the beautiful photograph of the dish placed on the page facing the instructions,\u00a0I had pulled the recipe\u00a0out of Jamie Oliver&#8217;s &#8216;<a href=\"http:\/\/www.amazon.com\/Jamies-Italy-Jamie-Oliver\/dp\/1401301959\">Jamie&#8217;s Italy<\/a>&#8216; (no, Jamie himself wasn&#8217;t in the picture).<\/p>\n<p>In <a href=\"http:\/\/food.hoggardwagner.org\/2015\/02\/04\/squid-garlic-chile-lemon-pangrattato-potatoes\/\">its first outing<\/a>\u00a0I had added\u00a0a bed of potatoes under\u00a0these delicious\u00a0cephalopods. \u00a0This time I skipped the potatoes, and instead of February&#8217;s brussels sprouts, the\u00a0contorno was\u00a0a small bowl\u00a0of thin yellow beans [<em>fagioli gialli<\/em>], also picked up at the Greenmarket yesterday.<\/p>\n<ul>\n<li>a pangrattato made with\u00a0crumbs of four-day-old whole wheat bread\u00a0from Eataly, six\u00a0unpeeled fairly-fresh garlic cloves from Phillips Farm,\u00a0and one extremely hot\u00a0cayenne pepper\u00a0from Oak Grove Plantation, stirred in a large enameled cast iron pan with olive oil until the crumbs were crisp and golden, removed from and spread onto paper toweling, the pan then wiped with paper towels and\u00a0baby squid from Blue Moon Fish, dried and seasoned, placed inside and saut\u00e9ed, along with very thin slices of lemon, over high heat, all\u00a0turned\u00a0once, the squid and lemon removed and distributed on plates, the pangrattato scattered on top, everything sprinkled with a mix of chopped parsley from\u00a0Lani&#8217;s Farm and chopped lovage from Keith&#8217;s Farm<\/li>\n<li>thin yellow beans (<em>haricots jaune<\/em>\/<em>fagioli gialli),\u00a0<\/em>boiled until softened somewhat, drained, heated in the same pan to dry, set aside, later warmed up in a cast iron pan, along with some &#8216;rubbed&#8217; ramp blossoms (for a mild, complex, garlic-like effect) from Berried Treasures, seasoned with salt and pepper, sprinkled with fresh oregano from Stokes Farm<\/li>\n<li>since there were two white peaches left from the night before, there was also dessert,\u00a0a return\u00a0of the dish which had ended\u00a0the <a href=\"http:\/\/food.hoggardwagner.org\/2015\/08\/06\/shishito-tomato-and-herb-frittata-peaches-gelato\/\">previous meal<\/a><\/li>\n<li>the wine was an Argentinian\u00a0white, <a href=\"http:\/\/www.jeluestate.com\/torrontes.pdf\">Jelu Estate Torrontes 2014<\/a>, from San Juan<\/li>\n<li>the music was a number of short pieces streamed from\u00a0<a href=\"http:\/\/yle.fi\/aihe\/klassinen\">Yle Klassinen<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m surprised: \u00a0I never thought the full Italian name for this meal would fit in my subject line. \u00a0The dish, &#8216;calamari in padella con limone e pangrattato&#8217; translates as &#8216;squid\u00a0saut\u00e9ed\u00a0with lemon and breadcrumbs&#8217;\u00a0(which would also fit on that line),\u00a0and all of that fit on the table last\u00a0night. Four months ago, after being seduced by the &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-4899","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\/4899","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=4899"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/4899\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}