{"id":8474,"date":"2016-06-29T04:41:23","date_gmt":"2016-06-29T04:41:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8474"},"modified":"2016-06-29T04:41:23","modified_gmt":"2016-06-29T04:41:23","slug":"spaghetti-with-smoked-swordfish-garlic-chili-pangratto","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8474","title":{"rendered":"spaghetti with smoked swordfish, garlic, chili, pangratto"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8477\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/spaghetti_smoked_swordfish_pangratto.jpg\" alt=\"spaghetti_smoked_swordfish_pangratto\" width=\"600\" height=\"450\" \/><\/p>\n<p>The night was again far too muggy for cooking, and we still don&#8217;t have air conditioning in the kitchen area, but I didn&#8217;t think I would be hanging out near the range for long.<\/p>\n<p>I was wrong. \u00a0It was far too long.<\/p>\n<p>The pasta however was quite right, and afterward we were\u00a0able to treat ourselves to the first cold dessert of the summer.<\/p>\n<ul>\n<li>ten ounces of Afeltra spaghetti\u00a0chitarra, cooked <em>al dente<\/em>, mixed with a sauce of several cloves of garlic from Whole Foods, sliced and heated in a pan along with one large 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, where the\u00a0garlic\u00a0was followed by half a pound of pieces of boned smoked swordfish steak\u00a0from P.E.&amp;D.D. Seafood and some savory pangrattato (here, some homemade days-old breadcrumbs toasted with olive oil in which more\u00a0garlic and some salted and rinsed anchovies from Buon Italia had first been heated for a short while), the mix then tossed together over a low flame while some of the pasta water was added, served in bowls, where it was finished with a sprinkling of mixed fresh herbs from the Greenmarket and some\u00a0chopped\u00a0stems of spring onions from John D. Madura Farm.<\/li>\n<\/ul>\n<p>There was also a genuine dessert last night.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8479\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/06\/figs_gelato.jpg\" alt=\"figs_gelato\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a dollop of\u00a0<a href=\"https:\/\/ciaobellagelato.com\/madagascarvanilla\/\">Ciao Bella \u2018Madagascar Vanilla\u2019 gelato<\/a> on top of some ripe purple fig segments from Whole Foods (no, the fruit was\u00a0not at all local, just Italian-ish, which almost counts, at least for me); the figs\u00a0had first been sprinkled with\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Turbinado_sugar\">turbinado sugar<\/a>\u00a0and drizzled with a little\u00a0<a href=\"http:\/\/www.capriflavors.com\/index.php?main_page=product_info&amp;cPath=1&amp;products_id=1593&amp;zenid=0fa0a1fdceefabc7f9e173668e79b855\">Toschi Orzata Orgeat<\/a> syrup<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was an Italian (Tuscany) white, <a href=\"http:\/\/www.antinori.it\/en\/26-generazioni\/villa-antinori-bianco-2014\">Villa Antinori Toscana 2014<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=12451&amp;album_group=14\">Jan Dismas Zelenka&#8217;s <em>Sonates Pour 2 Hautbois Et Basson<\/em><\/a>,\u00a0performed by the Ensemble Zefiro; and, later in the meal, Beethoven&#8217;s Piano Sonata No. 7 in D major Op. 10 No. 3, in a wonderful early recording by Martha Argerich<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The night was again far too muggy for cooking, and we still don&#8217;t have air conditioning in the kitchen area, but I didn&#8217;t think I would be hanging out near the range for long. I was wrong. \u00a0It was far too long. The pasta however was quite right, and afterward we were\u00a0able to treat ourselves &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-8474","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\/8474","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=8474"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8474\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}