{"id":1379,"date":"2018-08-23T09:57:33","date_gmt":"2018-08-23T09:57:33","guid":{"rendered":"http:\/\/premesso.com\/?p=1379"},"modified":"2018-08-23T15:19:28","modified_gmt":"2018-08-23T15:19:28","slug":"mm-enterprise-cooking-vol-iii","status":"publish","type":"post","link":"https:\/\/premesso.com\/?p=1379","title":{"rendered":"M&M Enterprise Cooking, Vol. III"},"content":{"rendered":"
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pasta alla norma con salsiccia<\/figcaption><\/figure>\n

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 boil water and add Granoro penne rigate<\/em> for 9 minutes while last night’s parmigiana pugliese<\/em> re-heated in the oven. Drain the pasta, mix everything in the pot, top with some DOP pecorino and the organic Zucchi EVOO, and eccociqua<\/em> — a delightful sort of pasta alla norma con salsiccia<\/em>.<\/p>\n

Mixing in the pot is absolutely essential, another tip from my old roommate of origini meridionali<\/em> I learnt before ever even setting foot in Italy. Yet many non-Italian cooks don’t do it and I can’t fathom why, or why not. The just-cooked pasta will be porous and ready to accept the flavor of whatever you’re eating it with — it’s a quick and easy trick that adds a lot of flavor. This ties into a greater idea that non-Italian cooks focus on the “sauce” (more properly a condimento<\/em>)\u00a0more than the pasta itself — a cardinal mistake in not only my opinion but likely that of 58 million Italians. This 21-year old New York Times<\/em><\/a> article\u00a0makes that point in excellent detail.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading “M&M Enterprise Cooking, Vol. III”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[164],"tags":[471,396],"_links":{"self":[{"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1379"}],"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=1379"}],"version-history":[{"count":6,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1379\/revisions"}],"predecessor-version":[{"id":1386,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1379\/revisions\/1386"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/media\/1380"}],"wp:attachment":[{"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}