{"id":9754,"date":"2016-09-24T01:15:14","date_gmt":"2016-09-24T01:15:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9754"},"modified":"2016-09-24T01:15:14","modified_gmt":"2016-09-24T01:15:14","slug":"prosciutto-arugula-penne-with-tomato-basil-micro-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9754","title":{"rendered":"prosciutto, arugula; penne with tomato, basil, micro radish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9755\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/prosciutto_arugula.jpg\" alt=\"prosciutto_arugula\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9756\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/penne_tomato_basil_micro.jpg\" alt=\"penne_tomato_basil_micro\" width=\"600\" height=\"450\" \/><\/p>\n<p>Still looking like summer (but also of <a href=\"http:\/\/www.applegate.com\/products\/natural-prosciutto\">the pig slaughtered last fall and cured<\/a>).<\/p>\n<p>The\u00a0appetizer included\u00a02 ounces of a <em>salume<\/em>\u00a0on each plate, a bit of wild greens, and some phenomenal bread.<\/p>\n<ul>\n<li>Applegate prosciutto from Whole Foods, drizzled with a very good olive oil from Campania (Syrenum D.O.P. Peninsula Sorrentina), served with \u2018wild arugula\u2019 from Max Creek Hatchery, the greens also drizzled with\u00a0the olive oil but also a little white balsamic vinegar,\u00a0served with slices of\u00a0<a href=\"http:\/\/www.thefreshloaf.com\/node\/17738\/my-version-eric-kayser039s-pain-aux-cereales\">Eric Kayser&#8217;s \u2018Pain aux C\u00e9r\u00e9ales&#8217;<\/a><\/li>\n<\/ul>\n<p>The main course pasta included no fish or animal products:\u00a0Small amounts of a certain number of seasonings enriched just 2 basic ingredients, an excellent pasta and a great heirloom tomato\u00a0at the peak of its ripeness.<\/p>\n<ul>\n<li>two\u00a0garlic cloves from Berried Treasures Farm, roughly cut,\u00a0two very small red pearl onions from Paffenroth Farms, and one small\u00a0yellow Grenada seasoning pepper from Eckerton Hill Farm, all heated inside a large, enameled cast iron pot until they\u00a0had become pungent and softened, the flame\u00a0turned off, 8 ounces of Afeltra Penne Rigata, from Eataly, cooked <em>al dente<\/em>, added and mixed in, followed by a one-pound German Stripe heirloom tomato from Tamarack Hollow Farm, chopped, the mix seasoned with salt, freshly-ground pepper,\u00a0and a generous amount of\u00a0torn New York CIty basil from Gotham Greens, via Whole Foods, served in 2 shallow bowls,\u00a0sprinkled with\u00a0purple radish micro greens from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine for both courses was an Italian (Marche) white, <a href=\"https:\/\/flatiron-wines.com\/rio-maggio-pecorino-colle-monteverde-2014\">Rio Maggio, Pecorino &#8220;Colle Monteverde&#8221;, 2014<\/a><\/li>\n<li>the music throughout the meal was Q2 Music, streaming<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Still looking like summer (but also of the pig slaughtered last fall and cured). The\u00a0appetizer included\u00a02 ounces of a salume\u00a0on each plate, a bit of wild greens, and some phenomenal bread. Applegate prosciutto from Whole Foods, drizzled with a very good olive oil from Campania (Syrenum D.O.P. Peninsula Sorrentina), served with \u2018wild arugula\u2019 from Max &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-9754","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\/9754","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=9754"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9754\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}