Peperonata all’Afghana – September 7 By dint of kindness and good luck, I obtained three bags of fresh veg lately — eggplants, fresh tomatoes (thankfully, since the ones flown into here are a crime), okra, peppers, onions, and cucumbers. So what to do other than to make one of the delicious Mediterranean eggplant and pepper …
Tag Archives: cucina italiana
M&M Enterprise Cooking, Vol. VI
September 3 — Pasta con bietola e pancetta Warning: this dish looks much healthier than it probably is With the leftover pancetta from the amatriciana and some frozen bietola, I had a couple of options. Basically an amalgamation of these two recipes. I did a soffritto with EVOO, frozen onions (working on obtaining fresh ones) …
M&M Enterprise Cooking, Vol. IV
I took a break from cooking and eating as I had another stomach bug, the second in as many months. M&M Enterprise Cooking started as a way to avoid food-borne illness but there are a lot of ways to get sick. As a colleague asked, “did you touch a doorknob?” So as long as I’m …
M&M Enterprise Cooking, Vol. V
Spinaci saltati Here’s an easy one, with a Balkan touch. Frozen spinach, courtesy Italian PX. Immersed in boiling water for 3-5 minutes, then drained and put into the waiting pan with Zucchi EVOO, a garlic clove (bazaar) and a finely chopped red pepper (DFAC). Let sauté till the oil is absorbed, add chunks of DOP …
M&M Enterprise Cooking, Vol. IV
Penne all’Arrabiata Five tomatoes and a long hot red pepper sitting in my fridge for a week meant that it was time for this dish. This is about as simple as it gets, so the real challenge here was properly skinning and seeding the tomatoes. I basically followed this recipe by Giallo Zafferano’s Sonia Peronaci …
M&M Enterprise Cooking, Vol. III
As my Italian-American college roommate taught me long ago, there’s something about letting any tomato-based dish cool overnight that does magic things to it the next day. Not a whole lot to say about today’s dish — all the basic ingredients and their sourcing were described in the previous post. Today’s task was simply to …
M&M Enterprise Cooking, Vol. II
August 22. Una specie di parmigiana di melanzane. I bought long local eggplants at the bazaar last week, sautéed them in Spanish EVOO with garlic, layered with them cafeteria provided mozzarella slices, threw in some gifted modest tomato sauce (Hunt’s in a can, Prego in a jar), baked for a half hour at 180C, secured …
M&M Enterprise Cooking, Vol. I
In the model of a less-evil Milo Minderbinder, I thought I’d show people what kind of food one can whip up with limited resources in a war zone. Having a full range and stove helps, but the crucial ingredient is, of course, an Italian PX. August 7 Starting simple — bieta (or bietola in Veneto) …