{"id":9203,"date":"2016-08-18T00:19:48","date_gmt":"2016-08-18T00:19:48","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9203"},"modified":"2016-08-18T00:19:48","modified_gmt":"2016-08-18T00:19:48","slug":"rigatoni-with-tomato-mozzarella-basil-radish-micro-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9203","title":{"rendered":"rigatoni with tomato, mozzarella, basil, radish micro greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9208\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/08\/rigatoni_tomato_mozzarella-1.jpg\" alt=\"rigatoni_tomato_mozzarella\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had quite a bit of mozzarella left from the ball I had used in <a href=\"http:\/\/food.hoggardwagner.org\/2016\/08\/16\/caprese-pasta-tomato-garlic-chili-cheeses-herb-crumbs\/\">a meal 2 days before<\/a>, so I decided the best idea for using it, if I didn&#8217;t want to repeat the <em>insalata caprese<\/em>, would probably be including\u00a0it in a summery pasta.<\/p>\n<p>Barry went on line to look for suggestions, and he found 2 recipes which looked very good; I chose <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/pasta-with-tomatoes-and-mozzarella-51175420\">the one which did not<\/a> require\u00a0letting snipped basil leaves sit around all day in a bowl with olive oil before proceeding further with the assembly of the dish. \u00a0I halved the amounts and, because I had no basil, specified in the recipe, replaced it with 3 other herbs.<\/p>\n<p>It was fabulous.<\/p>\n<ul>\n<li>one garlic clove from Norwich Meadows Farm, cut in half, the edges rubbed all over the inside of an old ceramic kitchen bowl, then discarded (the garlic), 2\u00a0heirloom and 2 red banana tomatoes, chopped, all from\u00a0Norwich Meadows Farm, combined in the bowl with 6 or 7\u00a0ounces of fresh hand-rolled mozzarella from Valley Shepherd Creamery,\u00a0cut into 1\/2&#8243; pieces, plus\u00a01\/4 of a cup olive oil, and about a third of a cup of a mix of chopped herbs (lovage from Keith&#8217;s Farm, spearmint from Ryder Farm, and savory from\u00a0Stokes Farm), salt, and pepper, allowed to sit for about 15 minutes to let the flavors meld, after which 8 ounces of Rigatoni (<a href=\"https:\/\/foragersmarket.com\/pantry-recipes-rigatoni-sun-kissed-tomatoes\/\">an organic hard durum whole wheat, &#8216;Senatore Cappelli&#8217;<\/a>, from Foragers Market), cooked al dente, was tossed into the bowl, combined with the sauce, divided into 2 bowls, and sprinkled with\u00a0purple radish micro greens from Two Guys from Woodbridge<\/li>\n<li>the wine was an Italian (Sardinia) white,\u00a0<a href=\"http:\/\/www.sellamosca.com\/sella-and-mosca-la-cala-vermentino.asp\">La Cala Vermentino di Sardegna<\/a>\u00a02014<\/li>\n<li>the music was mid-eighteenth-century\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=75375\">harpsichord\u00a0music composed by\u00a0Wilhelm Friedemann Bach, performed by\u00a0 Christophe Rousset<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had quite a bit of mozzarella left from the ball I had used in a meal 2 days before, so I decided the best idea for using it, if I didn&#8217;t want to repeat the insalata caprese, would probably be including\u00a0it in a summery pasta. Barry went on line to look for suggestions, and &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-9203","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\/9203","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=9203"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9203\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}