{"id":7522,"date":"2016-03-23T05:08:40","date_gmt":"2016-03-23T05:08:40","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7522"},"modified":"2016-03-23T05:08:40","modified_gmt":"2016-03-23T05:08:40","slug":"emmer-reginetti-with-cabbage-garlic-anchovy-chile-bay","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7522","title":{"rendered":"emmer reginetti with cabbage, garlic, anchovy, chile, bay"},"content":{"rendered":"

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

a fantastic<\/em>\u00a0dish, and assembling it could hardly have been easier; try it!<\/p>\n

 <\/p>\n

When I manage to put together a meal as delicious – and as simple to duplicate – as this one, I want to broadcast it as well as I can.\u00a0Mark Bittman’s ‘Pasta with Savoy Cabbage’ recipe<\/a>\u00a0is brilliant to begin with, but I was very lucky to have a very special local pasta (with local grains) on hand to substitute for his suggested, and more familiar, “dried pasta, like spaghetti.”<\/p>\n

My secret was a package of New York’s own<\/a> artisanal pasta, by Sfoglini Pasta Shop<\/a>, specifically, their ‘Emmer Reginetti<\/a>‘, which I had picked\u00a0up somewhere recently, although I’m not certain where. For more on the fascinating story of emmer (aka farro), start here<\/a>.<\/p>\n

It was a perfect match for a rather cold evening on one of the first days of spring, especially because the other principal ingredient was a fresh cabbage which\u00a0had presumably been harvested on one of the last days of autumn, at least 3 months ago.<\/p>\n

The miracle of cabbage: It’s what kept many\u00a0of the poorer folk\u00a0in northern European climes alive throughout long winters without supermarkets or central heating – or animals or vegetables that were still alive. \u00a0But this isn’t our grandmother’s pungent\u00a0crucifer, as attested by the recipe’s\u00a0origin in the northern reaches of the Italian peninsula. The presence\u00a0of bay leaf, anchovy, garlic, chile, and wine produced an aroma – and a flavor – which would awaken\u00a0the most indifferent eater and please the\u00a0most\u00a0fussy gastronome.<\/span><\/p>\n

I followed Bittman’s\u00a0recipe<\/a> pretty much to the letter, except that I used only 75% of its proportions, used a very different pasta, and finished it with a combination of parsley and<\/em> lovage.<\/p>\n