{"id":34,"date":"2008-11-12T14:33:19","date_gmt":"2008-11-12T21:33:19","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=34"},"modified":"2008-11-12T15:08:12","modified_gmt":"2008-11-12T22:08:12","slug":"shallotta-pasta","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=34","title":{"rendered":"Shallotta Pasta"},"content":{"rendered":"<p>Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It&#8217;s like a bowl of French Onion Soup, hold the broth. It&#8217;s a knockout.<br \/>\n<!--more--><\/p>\n<h1>Ingredients<\/h1>\n<ul>\n<li>2 tablespoons extra-virgin olive oil<\/li>\n<li>2 tablespoons butter<\/li>\n<li>2 cloves garlic, finely chopped<\/li>\n<li>10 shallots, halved then thinly sliced<\/li>\n<li>Salt and black pepper<\/li>\n<li>1 pound whole-wheat spaghetti<\/li>\n<li>A generous handful flat-leaf parsley, chopped<\/li>\n<li>1 cup grated Parmigiano-Reggiano<\/li>\n<\/ul>\n<h1>Directions<\/h1>\n<p>Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.<\/p>\n<p>Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It&#8217;s like a bowl of French Onion Soup, hold the broth. It&#8217;s a knockout.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,8],"tags":[92],"class_list":["post-34","post","type-post","status-publish","format-standard","hentry","category-main-course","category-pasta","tag-pasta"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34"}],"version-history":[{"count":6,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions"}],"predecessor-version":[{"id":182,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions\/182"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}