{"id":8075,"date":"2016-05-04T17:16:52","date_gmt":"2016-05-04T17:16:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8075"},"modified":"2016-05-04T17:16:52","modified_gmt":"2016-05-04T17:16:52","slug":"rye-pasta-red-cabbage-onion-rosemary-garlics-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8075","title":{"rendered":"rye pasta, red cabbage & onion, rosemary, garlics, cheese"},"content":{"rendered":"

\"Sfoglini_rye_trumpets\"<\/p>\n

I’ve become very fond of Sfoglini pasta<\/a>, for the\u00a0quality, the\u00a0variety of its\u00a0forms and ingredients, its seasonal products, their\u00a0local origin, and of course the beautiful coarse (and functional) texture of the dry product’s surfaces, as seen above\u00a0in the picture of their ‘Rye Trumpets’ (a shape the Italians\u00a0called ‘campanelle’ [or bells, suggesting\u00a0these<\/a>], which I prepared on Tuesday evening).<\/p>\n

\"rye_trumpets_red_cabbage-sauce\"<\/p>\n

The night\u00a0was cool, and a little damp. I hadn’t planned anything in particular for dinner, but something earthy seemed it order. Also, we had just come from a visit to\u00a0Collective Design<\/em><\/a>, so naturally even before getting home I was already thinking\u00a0of the\u00a0several different Sfoglini pasta designs\u00a0and ‘flavors’ sitting in the larder.<\/p>\n

Note: The great Italian car designer, Giorgetto Giugiaro, is responsible for one of the most intriguing and aesthetically pleasing pasta designs of our time, his\u00a01983 Voiello Marille<\/a>.<\/em><\/p>\n

\"Giugaro_marille\"<\/p>\n

While we didn’t have any\u00a0marille <\/em>on hand,\u00a0we did have\u00a0Sfoglini’s\u00a0‘organic rye blend trumpets’.\u00a0I love anything rye, and while trying to come up with a sauce, the rye reference made me\u00a0think\u00a0of German-isch lands.\u00a0I then remembered that I\u00a0had a modest\u00a0amount of something sympathetic to rye in our crisper, a kernel of a red cabbage, probably enough to make something\u00a0to mix with\u00a0the pasta. It was a remnant from the preparations for a meal almost 3 weeks back<\/a> (I love that brassica\u00a0for its toughness almost as much as for its taste).<\/p>\n

Altogether it\u00a0sounded like it was going to be a northern Italian treat, so we pulled out a familiar and very good Pinot Grigio<\/em> from the wine rack and quickly chilled it.<\/p>\n