{"id":6191,"date":"2015-11-26T01:46:43","date_gmt":"2015-11-26T01:46:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6191"},"modified":"2015-11-26T01:46:43","modified_gmt":"2015-11-26T01:46:43","slug":"orecchiette-con-cime-di-rapalittle-ears-with-turnip-tops","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6191","title":{"rendered":"orecchiette con cime di rapa\/’little ears’ with turnip tops"},"content":{"rendered":"

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

so very Puglian, and that’s a very good thing<\/p>\n

 <\/p>\n

It’s a classic pasta\u00a0preparation\u00a0from Puglia, and I’ve prepared it many times, but last night when I began to revisit orecchiette con cime di rapa<\/em> I had almost forgotten that this particular\u00a0recipe, which I had started working with with many years ago, calls for fresh<\/em> bread crumbs rather than dry. Unfortunately, at the time\u00a0I was reminded of\u00a0this, because I was\u00a0looking pretty closely at the printed text of a\u00a0dish absent for some time from our table,\u00a0I\u00a0didn’t have a single fresh crumb in the kitchen.<\/p>\n

I haven’t been buying bread as often as I used to, so, for the same reason why there was no bread, there were\u00a0barely enough homemade dry<\/em> breadcrumbs in the overhead cabinet.<\/p>\n

The dish works very well with the dry, but fresh crumbs, briefly saut\u00e9ed like these, would be more fun, just as crunchy, but with a little bounce in the bite.<\/p>\n

And then there was\u00a0some excellent\u00a0cime di rapa.<\/p>\n

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

 <\/p>\n