{"id":1357,"date":"2018-08-19T17:15:12","date_gmt":"2018-08-19T17:15:12","guid":{"rendered":"http:\/\/premesso.com\/?p=1357"},"modified":"2018-08-20T05:10:41","modified_gmt":"2018-08-20T05:10:41","slug":"mm-enterprise-cooking-vol-i","status":"publish","type":"post","link":"https:\/\/premesso.com\/?p=1357","title":{"rendered":"M&M Enterprise Cooking, Vol. I"},"content":{"rendered":"

In the model of a less-evil Milo Minderbinder, I thought I\u2019d show people what kind of food one can whip up with limited resources in a war zone.\u00a0 <\/span>Having a full range and stove helps, but the crucial ingredient is, of course, an Italian PX.<\/p>\n

August 7<\/span><\/p>\n

Starting simple \u2014 bieta<\/em> (or bietola<\/em> in Veneto) saut\u00e9ed in a pan with garlic. Both frozen garlic and bietola from the Italian PX.<\/p>\n

\"\"<\/a>
bietola saltata in padella<\/figcaption><\/figure>\n

August 9<\/span><\/p>\n

\"\"<\/a>
gamberi in padella con pomodori<\/figcaption><\/figure>\n

Shrimp fusilli, basically a version of the Italian classic gamberi in padella con pomodoro fresco.<\/i><\/p>\n

Not a huge success. Tomatoes sourced from the dining facility. You can clearly see that the dry tomatoes didn\u2019t melt and form a nice sauce, as I hoped they would. I even pierced then with a fork and squashed them in the pan.<\/p>\n

Frozen shrimp, caught in Thailand, sourced from the Italian PX.<\/p>\n

I didn\u2019t have long pasta which would have been more appropriate.<\/p>\n

\"\"<\/a>
pasta di soia con bietole ripassate<\/figcaption><\/figure>\n

August 13<\/span><\/p>\n

A kind soul leaving gave me organic edamame spaghetti. I\u2019m trying to cut carbs so I thought I\u2019d give it a shot.<\/p>\n

Frozen bietola<\/em> boiled for a few minutes with some sea salt brought from home.<\/p>\n

Tossed pasta in water.<\/p>\n

Made a soffritto<\/em> on the side with frozen garlic, some paprika and herbs de Provence. Threw in a can of Airone<\/a> tuna.<\/p>\n

Drained it well. Tossed in the bietola. Stirred well. Added fresh lemon juice, jarred olives, and jarred sun dried tomatoes.<\/p>\n

It came out well. Basically an adapted version of this<\/a>.<\/p>\n

August 16\"\"<\/a> <\/span><\/p>\n

Parmigiana di melanzane<\/em><\/p>\n

A classic on both sides of the pond. I got frozen eggplants at the Italian PX. Had the EVOO and frozen garlic. Got a burrata from the cafeteria and some of their cooked tomato sauce. Had some good Victoria passata<\/em> (again, Italian PX) at home. Another kind soul had gifted me some oregano.<\/p>\n

August 19<\/span><\/p>\n

Due primi di pesce<\/em><\/p>\n

\"\"<\/a> For the first one (left<\/em>) I brought home some scallops from the cafeteria\u2019s weekly \u201csurf and turf night\u201d and had some lemon slices (usually for iced tea) at home. I also had some leftover skewered veggies from an event the previous night. I made a soffritto<\/em>, this time with fresh garlic, added the vegetables, tossed in the scallops, added the al dente pasta and squeezed the lemon when it was done. I wasn\u2019t really hungry so I ended up eating just the scallops and vegetables and leaving the pasta.<\/p>\n

\"\"<\/a>For this second dish (right<\/em>) I recycled the lunch pasta. Made another soffritto<\/em> with garlic and an local red pepper, tossed in Italian passata<\/em>, some of the gifted basil, mixed in the spaghetti, added jarred green olives and capers (again, Italian PX) and a can of tuna someone left on my doorstep since they left post. Same nice person left me truffle oil (unopened!) and I topped with that. This dish was the clear winner.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the model of a less-evil Milo Minderbinder, I thought I\u2019d show people what kind of food one can whip up with limited resources in a war zone.\u00a0 Having a full range and stove helps, but the crucial ingredient is, of course, an Italian PX. August 7 Starting simple \u2014 bieta (or bietola in Veneto) … <\/p>\n

Continue reading “M&M Enterprise Cooking, Vol. I”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[164,36],"tags":[471,396],"_links":{"self":[{"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1357"}],"collection":[{"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1357"}],"version-history":[{"count":4,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1357\/revisions"}],"predecessor-version":[{"id":1368,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1357\/revisions\/1368"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/media\/1364"}],"wp:attachment":[{"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}