{"id":7467,"date":"2016-03-22T00:11:46","date_gmt":"2016-03-22T00:11:46","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7467"},"modified":"2016-03-22T00:11:46","modified_gmt":"2016-03-22T00:11:46","slug":"cavatelli-with-spring-garlic-tomatoes-anchovies-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7467","title":{"rendered":"cavatelli with spring garlic, tomatoes, anchovies, parsley"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/Cavatelli_spring_garlic_tomato_anchovy-1.jpg\" rel=\"attachment wp-att-7473\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7473\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/Cavatelli_spring_garlic_tomato_anchovy-1.jpg\" alt=\"Cavatelli_spring_garlic_tomato_anchovy\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The pasta itself was the star here. It was fresh <a href=\"https:\/\/it.wikipedia.org\/wiki\/Cavatelli\">cavatelli<\/a>, from Eataly, where its making\u00a0was overseen by\u00a0<a href=\"http:\/\/www.pastaioluca.com\/\">Luca Donofrio<\/a>,\u00a0Eataly\u2019s\u00a0<em>pastaio.<\/em><\/p>\n<p>The recipe for the sauce, in this combination a rich and complex complement to a\u00a0surprisingly earthy plain pasta, was a slight re-imagining of Mark Bittman&#8217;s &#8216;<a href=\"http:\/\/www.food.com\/recipe\/mark-bittmans-pasta-with-garlic-tomatoes-and-anchovies-286641\">Pasta With Garlic, Tomatoes and Anchovies<\/a>&#8216;.<\/p>\n<ul>\n<li>two roughly-chopped spring garlic from Norwich Meadows Farm placed in a copper skillet over medium heat along with some dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili (<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>) from Buon Italia, cooked until the garlic was somewhat tender, 2 small serrano peppers from Forager&#8217;s and 7 salted anchovies from Buon Italia, filleted, added and heated until the anchovies had fallen apart, followed by over a cup of halved\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from\u00a0Whole Foods, and then the chopped green sections\u00a0of the fresh garlic, everything cooked until the mix had become &#8216;saucy&#8217; (about 5 minutes), salt and pepper added, tossed with 12 ounces of just-boiled hand-made fresh cavatelli from Eataly, and served with grated \u2018Organic Parmigiana Reggiani Hombre\u2019, from Whole Foods,\u00a0and chopped parsley, also from Whole Foods<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"http:\/\/www.sellaemosca.it\/en\/legal.php?r=\/en\/vini_radici_sarde.php?id_sub=17&amp;id_art=382\">La Cala Vermentino di Sardegna 2013<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=772419\">Peter Maxwell Davies&#8217; &#8220;..sprawling, elemental work, ..wind-swept and rain-lashed..&#8221; Symphony No. 3<\/a>, the composer conducting the BBC Philharmonic<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The pasta itself was the star here. It was fresh cavatelli, from Eataly, where its making\u00a0was overseen by\u00a0Luca Donofrio,\u00a0Eataly\u2019s\u00a0pastaio. The recipe for the sauce, in this combination a rich and complex complement to a\u00a0surprisingly earthy plain pasta, was a slight re-imagining of Mark Bittman&#8217;s &#8216;Pasta With Garlic, Tomatoes and Anchovies&#8216;. two roughly-chopped spring garlic from &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-7467","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\/7467","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=7467"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7467\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}