{"id":8879,"date":"2016-07-30T01:01:25","date_gmt":"2016-07-30T01:01:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8879"},"modified":"2016-07-30T01:01:25","modified_gmt":"2016-07-30T01:01:25","slug":"nodi-marini-with-corn-red-scallion-parmesan-basil-chili","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8879","title":{"rendered":"nodi marini with corn, red scallion, parmesan, basil, chili"},"content":{"rendered":"

\"nodi_marini_corn_scallions\"<\/p>\n

\"nodi_marini_Afeltra\"<\/p>\n

It’s one of my favorite pasta shapes: Setaro calls them ‘nodi marini’ (‘sailors’ knots’ in English). Last night I served them with a sauce which would be totally unlikely in Italy, but whose flavor I don’t think would\u00a0seem weird\u00a0to even the most parochial Italian.<\/p>\n

 <\/p>\n

\"corn_ears\"<\/p>\n

At least in the dish’s conception, both my\u00a0conception\u00a0and that of its author, the ingredients\u00a0began with maize<\/em> [American: corn], and maize\/corn remained\u00a0the star throughout. I’m crazy about corn in any form, and I’ve always regretted how rarely it’s found\u00a0in\u00a0the Italian kitchen which became my go-to place many years ago. It’s why I found Melissa Clark<\/a>‘s recipe, ‘Creamy Corn Pasta With Basil’, so exciting.<\/p>\n

The surprise was that the finished dish tasted so darn Italian<\/em>. Also, both fruitier and more earthy than I had expected. It was absolutely delicious.<\/p>\n

The remaining fresh, local ingredients, deserve\u00a0a lot of the credit for all<\/em> of that.<\/p>\n

 <\/p>\n

\"red_scallions\"<\/p>\n

\"basil\"<\/p>\n

The recipe appears here<\/a>. It probably looks more complicated than it is;\u00a0I had no problems with it on my first try.\u00a0I will say however that I was surprised my 3<\/em>\u00a0normal size ears of corn produced only\u00a0about a third of a cup of kernels, not the 2 cups she suggests 2 large<\/em> ears would produce. In the end I don’t really think it matters.<\/p>\n

 <\/p>\n