{"id":8223,"date":"2016-05-16T05:14:07","date_gmt":"2016-05-16T05:14:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8223"},"modified":"2016-05-16T05:14:07","modified_gmt":"2016-05-16T05:14:07","slug":"linguine-butter-arugulion-parmesan-1944-furtwangler","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8223","title":{"rendered":"linguine, butter, &#8216;arugulion&#8217;, parmesan; 1944 Furtw\u00e4ngler"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8225\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/linguine_arugulion_parmesan.jpg\" alt=\"linguine_arugulion_parmesan\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was all very simple, except for the part about foraging for the tasty green &#8216;love children&#8217; of arugula and dandelion.<\/p>\n<p>The creative hand of Franca Tantillo, of Berried Treasures, had actually managed the hard part back on her farm in the western Catskills. She was also the one\u00a0who had given her\u00a0somewhat sturdy, spicy green the name, &#8216;arugulion&#8217;. I was told on Friday that the green was some kind of unprogrammed cross\u00a0between\u00a0arugula and dandelion that she had just come across on a patch of ground on her farm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8232\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/arugulion_Franca.jpg\" alt=\"arugulion_Franca\" width=\"500\" height=\"500\" \/><\/p>\n<p>Even before I heard the\u00a0story, I knew I had to try it.<\/p>\n<p>The very uncomplicated <a href=\"https:\/\/notacook.com\/2013\/01\/23\/linguine-pasta-with-butter-and-arugula\/\">recipe that follows is from &#8216;I&#8217;m Not A\u00a0Cook<\/a>&#8216;.<\/p>\n<p>It was so good, we decided to skip the cheese course, and ate it all. Besides, there was half a cup of a great cheese in the dish itself.<\/p>\n<ul>\n<li>eight ounces of <a href=\"https:\/\/www.eataly.com\/us_en\/our-producers\/afeltra\/afeltra-100-italian-grain-linguine-17-6-oz\">Afeltra linguine from Eataly<\/a>, cooked in a large pot of salted water until barely <em>al dente<\/em>, drained, reserving 1 cup of the cooking water, returned to the pot, tossed with 3 tablespoons of butter which had been siting at room temperature for a while and a little over 2 tablespoons of juice from an organic lemon, half of a cup of grated\u00a0<em>Parmigiano Reggiano Vacche Rosse<\/em>\u00a0from Buon Italia tossed with the pasta (in batches,\u00a0to avoid clumping), the reserved cooking water added as needed while doing so, to keep the pasta loose, 3 ounces of &#8216;arugulion&#8217; added to the mix and tossed until evenly distributed (this took a little while), seasoned with sea salt and freshly-ground Telicherry pepper, a little extra lemon juice added, finished with a light drizzle of olive oil<\/li>\n<li>the wine was an Italian (Piedmont) white, <a href=\"http:\/\/www.chelseawinevault.com\/ferrando-erbaluce-di-caluso-la-torrazza-2013\">Ferrando Erbaluce di Caluso La Torrazza 2013<\/a>, from Chelsea Wine Vault<\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=922470\">from the recording of an October 17, 1944 performance<\/a> in the Musikvereinssaal\u00a0of Bruckner&#8217;s\u00a0Symphony No. 8, the Vienna Philharmonic conducted by Wilhelm Furtw\u00e4ngler<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was all very simple, except for the part about foraging for the tasty green &#8216;love children&#8217; of arugula and dandelion. The creative hand of Franca Tantillo, of Berried Treasures, had actually managed the hard part back on her farm in the western Catskills. She was also the one\u00a0who had given her\u00a0somewhat sturdy, spicy green &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-8223","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\/8223","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=8223"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8223\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}