{"id":6622,"date":"2016-01-05T17:48:21","date_gmt":"2016-01-05T17:48:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6622"},"modified":"2016-01-05T17:48:21","modified_gmt":"2016-01-05T17:48:21","slug":"spaghetti-cacio-e-pepe","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6622","title":{"rendered":"spaghetti cacio e pepe"},"content":{"rendered":"

\"spaghetti_cacio-e-pepe\"<\/a><\/p>\n

the venison was aborted<\/p>\n

 <\/p>\n

It was Sunday, and I was going\u00a0to prepare a meal which would have included two beautiful\u00a0fallow deer<\/a> chops, from the Union Square Greenmarket, and two late-season vegetables. \u00a0I had a great time putting together a rich sauce, with a complex faux-venison stock, but 2 or 3 hours in,\u00a0all wheels stopped when I reached for the venison in the refrigerator and realized I hadn’t taken them out of the freezer.<\/p>\n

I dotted the sauce with butter, put it into the refrigerator, returned the vegetables there, and Barry carefully re-corked the luscious\u00a0Sicilian wine we had anticipated revisiting<\/a>, and placed it in the icebox as well. \u00a0Yes, I also transferred\u00a0the chops from the freezer and set them near\u00a0the wine.<\/p>\n

It was now late in the evening and I had to come up with an alternative, ideally as satisfying as the meal originally planned, and one which required very little preparation time.<\/p>\n

My answer this time was cacio\u00a0e pepe<\/em>, to which I was introduced<\/a> almost exactly 14 years ago, by Amander Hesser<\/a>, and the former\u00a0Mr. Latte<\/a>, and which I have cherished ever since.<\/p>\n

It was as sturdy as a venison dinner, and no less delicious. \u00a0We had the venison the following day, so I suppose I could also call this a primi<\/em>.<\/p>\n