{"id":5969,"date":"2015-11-11T01:35:02","date_gmt":"2015-11-11T01:35:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5969"},"modified":"2015-11-11T01:35:02","modified_gmt":"2015-11-11T01:35:02","slug":"romanesco-frittata-with-fresh-hot-red-pepper-parmesan","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5969","title":{"rendered":"romanesco frittata with fresh hot red pepper, parmesan"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/romanesca_frittata.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5975\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/romanesca_frittata.jpg\" alt=\"romanesca_frittata\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I had some eggs which I did not want to forget to use, so I decided I&#8217;d make a frittata for dinner. \u00a0We love frittatas. We are also big fans of most any vegetable,\u00a0not least romanesca broccoli, as I&#8217;ve <a href=\"http:\/\/food.hoggardwagner.org\/2015\/10\/29\/penne-romanesco-capers-anchovy-olives-chiles\/\">shown\u00a0recently<\/a>. \u00a0 The next day in the Greenmarket I spotted a beautiful head of this art deco treasure which appeared to be exactly the right size for the purpose.<\/p>\n<ul>\n<li>one large thinly-sliced garlic clove\u00a0from Norwich Meadows Farm, saut\u00e9ed in heated olive oil in a seasoned 10&#8243; cast iron pan for about 30 seconds, small flowerettes\u00a0of romanesca broccoli from Hoeffner Farms, and chopped fresh hot red pepper from Oak Grove Plantation added and cooked for another minute, some\u00a0of the\u00a0torn green pointed leaves which enclose\u00a0the head introduced\u00a0just before the end, seasoned with salt and pepper, 2 tablespoons of water added, a pyrex glass cover placed over the pan, its contents\u00a0cooked over moderate heat until the vegetable was crisp-tender, removed from the pan and set aside to cool a little before it was stirred into a bowl in which 8 eggs from Millport Dairy which had been beaten and\u00a0seasoned with salt and pepper,\u00a0the contents of the bowl poured into the original pan, which had been returned to the burner where it had heated\u00a0a tablespoon of oil, the eggs and romanesca cooked over moderately low heat until the edges had set, sprinkled with a half cup of grated parmesan cheese and transferred to a pre-heated 350\u00ba oven for about 12 minutes \u00a0[the dish can be served warm, but not hot, or at room temperature]<\/li>\n<li>the wine was an Italian (Veneto) sparkling, <a href=\"http:\/\/www.botter.it\/wines_cat\/sparkling\/\">Di Maria Prosecco DOC Famiglia Botter<\/a><\/li>\n<li>the music was Carl Heinrich Graun&#8217;s opera,<span class=\"s1\">\u00a0&#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Conchita-Julian\/Performer\/23943-2\">Montezuma<\/a>&#8216;\u00a0<\/span><\/li>\n<\/ul>\n<p class=\"p5\">\n","protected":false},"excerpt":{"rendered":"<p>I had some eggs which I did not want to forget to use, so I decided I&#8217;d make a frittata for dinner. \u00a0We love frittatas. We are also big fans of most any vegetable,\u00a0not least romanesca broccoli, as I&#8217;ve shown\u00a0recently. \u00a0 The next day in the Greenmarket I spotted a beautiful head of this art &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5969","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\/5969","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5969"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5969\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5969"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5969"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}