{"id":9459,"date":"2016-09-03T00:03:38","date_gmt":"2016-09-03T00:03:38","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9459"},"modified":"2016-09-03T00:03:38","modified_gmt":"2016-09-03T00:03:38","slug":"orecchiette-rapini-garlic-red-chili-anchovy-breadcrumbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9459","title":{"rendered":"orecchiette, rapini, garlic, red chili, anchovy, breadcrumbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9461\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/orecchiette_broccoli_rabe.jpg\" alt=\"orecchiette_broccoli_rabe\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a classic, and also\u00a0very\u00a0simple, which\u00a0means it&#8217;s doubly difficult to\u00a0fool around with the formula. But then, there\u00a0really is\u00a0absolutely no reason to\u00a0want to do so.<\/p>\n<p>Okay, the chili chosen will vary, even\u00a0as to whether it is fresh or dry, the rabe will taste differently at different times of the year, the bread used will also change, as will the pasta chosen, but basically the recipe won&#8217;t stray from its origins, and it shouldn&#8217;t.<\/p>\n<p>It&#8217;s perfect; all the experimenting that got it there was done long ago.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9462\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/Calabrian_peppers.jpg\" alt=\"Calabrian_peppers\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>half of a pound of an\u00a0excellent artisanal Puglian\u00a0pasta,<a href=\"https:\/\/www.eataly.com\/us_en\/agricola-del-sole-orecchiette-pasta-17-64-oz\">&#8216;I Tipici&#8217; Orecchiette Agricola del Sole, from Eataly<\/a>,\u00a0and half a pound of young, tender broccoli rabe (<em>rapini<\/em>) from Willow Wisp Farm, the bottom stems removed and the\u00a0rest of the greens\u00a0roughly chopped, pasta and vegetable\u00a0boiled together in a large pot of salted water until the pasta was barely\u00a0<em>al dente<\/em>, a cup\u00a0of the water reserved just before the orecchiette\u00a0was drained, the orecchiette and the rabe tossed into a separate heavy deep pot in which 3 garlic cloves, 3 salted anchovies (rinsed and filleted), and 2\u00a0small red Calabrian peppers (seeded and chopped finely) from Campo Rosso Farm\u00a0from Oak Grove Plantation\u00a0had been slowly heated until the garlic had softened and colored lightly, everything (including a judicious amount of the reserved pasta water) then tossed and stirred over a low-to-moderate flame for a couple of minutes to blend the flavors and the ingredients,\u00a0served sprinkled with half\u00a0of a cup of fresh homemade\u00a0breadcrumbs made from a 2-day-old loaf of &#8216;Compagne&#8217;, a traditional sourdough from Bien Cuit Bakery via Foragers Market\u00a0(browned a little earlier in a little olive oil with a pinch of salt)<\/li>\n<li>the wine was a California (Lodi) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-rose-lodi-2015.htm\">Karen Birmingham Ros\u00e9 Lodi 2015<\/a><\/li>\n<li>the music was more works from the terrific\u00a0album we listened to the night before, <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp;jsessionid=6327EE19DEA4DB2B15FC8090BBD76BCB?album_id=1526680\">\u2018The Sons of Bach\u2019, performed, variously, by\u00a0the Freiburg Bach Orchestra, the Freiburg Baroque Orchestra Consort, and the Freiburg Baroque Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a classic, and also\u00a0very\u00a0simple, which\u00a0means it&#8217;s doubly difficult to\u00a0fool around with the formula. But then, there\u00a0really is\u00a0absolutely no reason to\u00a0want to do so. Okay, the chili chosen will vary, even\u00a0as to whether it is fresh or dry, the rabe will taste differently at different times of the year, the bread used will also change, &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-9459","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\/9459","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=9459"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9459\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}