{"id":7615,"date":"2016-03-30T23:52:44","date_gmt":"2016-03-30T23:52:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7615"},"modified":"2016-03-30T23:52:44","modified_gmt":"2016-03-30T23:52:44","slug":"speck-and-greens-leftover-emmer-reginetti-with-cabbage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7615","title":{"rendered":"speck and greens; leftover emmer reginetti with cabbage"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/Speck_yu_choy_sum.jpg\" rel=\"attachment wp-att-7619\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7619\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/Speck_yu_choy_sum.jpg\" alt=\"Speck_yu_choy_sum\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/emmer_reginetti_with_cabbage.jpg\" rel=\"attachment wp-att-7620\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7620\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/03\/emmer_reginetti_with_cabbage.jpg\" alt=\"emmer_reginetti_with_cabbage\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I hardly lifted a finger in putting this dinner onto the table.<\/p>\n<p>The appetizer was <a href=\"http:\/\/food.hoggardwagner.org\/?s=speck\">familiar<\/a>, except for the handful of greens, and the pasta was <em>very<\/em> familiar, since we had enjoyed the first of it only last week.<\/p>\n<ul>\n<li>three ounces of thinly-sliced\u00a0<a href=\"http:\/\/laquercia.us\/cuts_ham_speck_americano\">La Quercia Speck Americano<\/a>, described by the makers as \u2018applewood-smoked prosciuto\u2019, from Whole Foods, drizzled with a little\u00a0a good Umbrian olive oil (<a href=\"http:\/\/www.ristodoc.com\/index.php?option=com_content&amp;view=article&amp;id=734:azienda-agricola-luciana-cerbini&amp;catid=57:olio&amp;Itemid=112\">Luciana Cerbini Casa Gola<\/a>) from Buon Italia, served with a few leaves of\u00a0yu choy sum (flowering bok choy) from Lani\u2019s Farm, drizzled with the same olive oil and a little white balsamic vinegar, and slices of a wonderful rustic loaf of bread, <a href=\"http:\/\/newyork.seriouseats.com\/2011\/12\/good-bread-sullivan-street-bakery.html\">&#8216;Trucio&#8217; from Sullivan Street Bakery<\/a><\/li>\n<li>some leftover <a href=\"http:\/\/food.hoggardwagner.org\/2016\/03\/23\/emmer-reginetti-with-cabbage-garlic-anchovy-chile-bay\/\">emmer reginetti with cabbage, garlic, anchovies, and chiles<\/a>, divided into two cazuelas and heated at 350\u00ba for about thirteen minutes, removed and sprinkled with chopped parsley from Eatlay<\/li>\n<li>the wine was an Austrian (Kremstal) white, <a href=\"http:\/\/www.vorspannhof-mayr.at\/\">Vorspannhof Mayr<\/a> Gr\u00fcner Veltliner 2014 from <a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors<\/a><\/li>\n<li>the\u00a0music was\u00a0<a href=\"http:\/\/www.naxos.com\/catalogue\/item.asp?item_code=8.572351\">Symphonies Nos. 4 and 5 by Peter Maxwell Davies<\/a>, the composer conducting the ensembles for which they were written, the Scottish Chamber Orchestra\u00a0and the Philharmonia Orchestra, respectively<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I hardly lifted a finger in putting this dinner onto the table. The appetizer was familiar, except for the handful of greens, and the pasta was very familiar, since we had enjoyed the first of it only last week. three ounces of thinly-sliced\u00a0La Quercia Speck Americano, described by the makers as \u2018applewood-smoked prosciuto\u2019, from Whole &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-7615","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\/7615","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=7615"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7615\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}