{"id":8453,"date":"2016-06-27T19:50:42","date_gmt":"2016-06-27T19:50:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8453"},"modified":"2016-06-27T19:50:42","modified_gmt":"2016-06-27T19:50:42","slug":"emmer-reginetti-cabbage-garlic-anchovy-chile-bay-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8453","title":{"rendered":"emmer reginetti, cabbage, garlic, anchovy, chile, bay, herbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8460\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/Savoy_cabbage.jpg\" alt=\"Savoy_cabbage\" width=\"450\" height=\"600\" \/><\/p>\n<p>I&#8217;m a big fan of cabbage, all kinds of cabbage, but the Savoy is super, and this particular one a great\u00a0beauty.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8457\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/emmer_reginetti_cabbage.jpg\" alt=\"emmer_reginetti_cabbage\" width=\"600\" height=\"450\" \/><\/p>\n<p>This was the second time I had <a href=\"http:\/\/food.hoggardwagner.org\/2016\/03\/23\/emmer-reginetti-with-cabbage-garlic-anchovy-chile-bay\/\">prepared this delicious pasta<\/a>, and once again it was a winner.<\/p>\n<p>It&#8217;s <a href=\"http:\/\/www.howtocookeverything.com\/recipes\/pasta-with-savoy-cabbage\">Bittman\u2019s\u00a0recipe<\/a>,\u00a0pretty much to the letter, although reduced to\u00a075% in\u00a0its proportions,\u00a0I used\u00a0a\u00a0very different pasta from the one he indicates, and once again I finished it with a combination of parsley <em>and<\/em> lovage.<\/p>\n<ul>\n<li>my ingredients included emmer <em>reginetti<\/em>\u00a0from <a href=\"https:\/\/www.sfoglini.com\/\">Sfoglini Pasta Shop<\/a>,\u00a0organic garlic from Whole Foods, canned salted anchovies from Buon Italia, 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, Italian bay leaves from Buon Italia, a Savoy\u00a0cabbage\u00a0from Norwich Meadows Farm, parsley from Phillips Farm, and lovage from Bodhitree Farm<\/li>\n<li>the wine was a California (Napa) white,\u00a0\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/matt-iaconis-chardonnay-napa-valley-2014.htm\">Matthew Iaconis Napa Valley Chardonnay 2014<\/a>\u00a0(a Burgundy style, it\u2019s <a href=\"https:\/\/www.youtube.com\/watch?v=EwGF89gKY5U\">Matt\u2019s<\/a>\u00a0wine,\u00a0and comes to us via\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Francisco-Jos%C3%A9-de-Castro\/Composer\/2030-1\">Francisco Jos\u00e9 de Castro&#8217;s Trio Sonatas<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m a big fan of cabbage, all kinds of cabbage, but the Savoy is super, and this particular one a great\u00a0beauty. &nbsp; This was the second time I had prepared this delicious pasta, and once again it was a winner. It&#8217;s Bittman\u2019s\u00a0recipe,\u00a0pretty much to the letter, although reduced to\u00a075% in\u00a0its proportions,\u00a0I used\u00a0a\u00a0very different pasta 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-8453","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\/8453","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=8453"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8453\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8453"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}