Tag Archives: cucina italiana

M&M Enterprise Cooking, Vol. VII

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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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, … Continue reading

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