{"id":5984,"date":"2015-11-12T02:07:04","date_gmt":"2015-11-12T02:07:04","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5984"},"modified":"2015-11-12T02:07:04","modified_gmt":"2015-11-12T02:07:04","slug":"penne-fennel-seed-garlic-red-onion-tiny-peppers-oregano","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5984","title":{"rendered":"penne, fennel seed, garlic, red onion, tiny peppers, oregano"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/penne_peppers_fennel_oregano1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5989\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/penne_peppers_fennel_oregano1.jpg\" alt=\"penne_peppers_fennel_oregano\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Yes, it seem that this meal was genuinely vegan, but we only\u00a0realized it after we had sat down to it (which tell us all something about our usual dining habits). \u00a0In any event, it was really, really good, and also an excellent companion\u00a0to a good\u00a0bottle of wine, something I would worry about if I were ever to give up all animal products.<\/p>\n<p>The recipe was my own invention, representing both what I had on hand and my almost insatiable appetite for excellent artisanal pasta, also always on hand.<\/p>\n<ul>\n<li>two finely-sliced garlic cloves from Norwich Meadows Farm saut\u00e9ed in olive oil in a deep enameled pot large enough to hold the pasta once it was cooked, followed by a tablespoon or so of dry fennel seed,\u00a0heated until pungent, 2\u00a0thinly-sliced medium red onions, also\u00a0from Norwich Meadows Farm, added and stirred until almost fully soft,\u00a02\u00a0handfuls of very small &#8216;lunchbox&#8217; peppers from Norwich Meadows Farm, plus 3\u00a0late-season (and therefore pretty mild) thin\u00a0Cayenne red peppers from Oak Grove Plantation, each seeded, deveined, and halved or quartered and also saut\u00e9ed until tender, the completed mix seasoned with salt and freshly-ground black pepper, combined in the sauce pot with\u00a0cooked and drained <a href=\"http:\/\/www.buonitalia.com\/dettaglio.asp?subcatid=769&amp;id=637&amp;search=&amp;r=CAMPANIA\">Setaro penne rigatoni from Buon Italia<\/a>\u00a0(about fourteen ounces of a larger package), including some of the reserved pasta water, which was emulsified over low heat, the whole\u00a0tossed with fresh chopped oregano from Rise &amp; Root Farm<\/li>\n<li>the wine was an Italian (Tuscany) white, <a href=\"http:\/\/www.antinori.it\/en\/26-generazioni\/villa-antinori-bianco-2013\">Villa Antinori Toscana 2013<\/a><\/li>\n<li>the music was <a href=\"https:\/\/en.wikipedia.org\/wiki\/Symphony_No._1_(Sibelius)\">Sibelius, Symphony No. 1<\/a>, with\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=126858\">Paavo Berglund conducting\u00a0the Helsinki Philharmonic Orchestra<\/a>,\u00a0which premiered it in 1899, conducted by the composer<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Yes, it seem that this meal was genuinely vegan, but we only\u00a0realized it after we had sat down to it (which tell us all something about our usual dining habits). \u00a0In any event, it was really, really good, and also an excellent companion\u00a0to a good\u00a0bottle of wine, something I would worry about if I were &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-5984","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\/5984","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=5984"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5984\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}