{"id":7040,"date":"2016-02-14T23:03:21","date_gmt":"2016-02-14T23:03:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7040"},"modified":"2016-02-14T23:03:21","modified_gmt":"2016-02-14T23:03:21","slug":"radicchio-speck-ricotta-beet-ravioli-butter-sage-poppyseed","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7040","title":{"rendered":"radicchio speck ricotta beet ravioli, butter sage poppyseed"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/Casunziei_in_case.jpg\" rel=\"attachment wp-att-7078\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7078\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/Casunziei_in_case.jpg\" alt=\"Casunziei_in_case\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Over in the fresh pasta department at\u00a0Eataly on Friday, it seemed that\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>\u00a0was\u00a0getting a head start on Valentine&#8217;s day by featuring a red pasta. I was seduced.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/casunziei_sage_butter_poppy_seed.jpg\" rel=\"attachment wp-att-7041\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7041\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/casunziei_sage_butter_poppy_seed.jpg\" alt=\"casunziei_sage_butter_poppy_seed\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Once it had been cooked however, the gorgeous pasta, <em>Casunziei<\/em>,\u00a0lost some of its color, but it was still\u00a0rather valentine-ish in its loveliness, and especially the\u00a0loveliness of its taste.<\/p>\n<p>The pockets are a Piedmontese specialty similar to pierogis. \u00a0These were half-circle dough pouches, in this case I believe <em>beet<\/em> ravioli, with\u00a0a filling of radicchio, <em>Speck<\/em>, and ricotta.<\/p>\n<ul>\n<li>I boiled them gently and briefly, then moved them around in the simplest of sauces, some rich\u00a0\u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018 heated with some fresh sage leaves, also from Eataly, and\u00a0a sprinkling of poppyseeds<\/li>\n<\/ul>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/Fuori_Grillo.jpg\" rel=\"attachment wp-att-7079\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7079\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/02\/Fuori_Grillo.jpg\" alt=\"Fuori_Grillo\" width=\"450\" height=\"600\" \/><\/a><\/p>\n<ul>\n<li>the wine was\u00a0an Italian (Sicily) white, <a href=\"http:\/\/www.1glwines.com\/the-wines.html\">Fuori Strada Grillo 2014<\/a>, whose gorgeous soft packaging presumably means a smaller carbon footprint than that of the glass bottles that have been around for maybe half a millenium<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1691289\">Hans Abrahmsen,\u00a0Concerto for Piano (2000)<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Over in the fresh pasta department at\u00a0Eataly on Friday, it seemed that\u00a0Luca Donofrio\u00a0was\u00a0getting a head start on Valentine&#8217;s day by featuring a red pasta. I was seduced. Once it had been cooked however, the gorgeous pasta, Casunziei,\u00a0lost some of its color, but it was still\u00a0rather valentine-ish in its loveliness, and especially the\u00a0loveliness of its taste. &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-7040","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\/7040","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=7040"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7040\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}