{"id":1462,"date":"2018-09-14T10:13:42","date_gmt":"2018-09-14T10:13:42","guid":{"rendered":"http:\/\/premesso.com\/?p=1462"},"modified":"2018-09-14T10:15:19","modified_gmt":"2018-09-14T10:15:19","slug":"mm-enterprise-cooking-vol-xi","status":"publish","type":"post","link":"https:\/\/premesso.com\/?p=1462","title":{"rendered":"M&M Enterprise Cooking, Vol. XI"},"content":{"rendered":"

Penne con cozze e melanzane<\/span><\/strong><\/p>\n

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With one eggpla<\/span>nt from last weeks’ veggie haul left, and some frozen Chilean mussels, I decided to adapt <\/span>this<\/a>. The idea of seafood plus eggplant is clearly a southern one, but one I’m starting to appreciate more.\u00a0<\/span><\/div>\n

Started by slicing and salting the eggplants early this morning while I did other routine chores. The moisture came out nicely and I washed off the salt and resulting brown liquid and patted dry with paper towels.<\/p>\n

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soffritto – note fiery seeming red pepper<\/figcaption><\/figure>\n

Those went in a large pan with EVOO and a garlic clove, and soaked up the oil nicely. (One recipe I reviewed called for a deep-fry of the eggplant in peanut oil. Someone gave me some truffle oil which uses a sunflower oil base, and I thought about using it as it has a higher smoke point, but thought it was would be a waste. However, let the record show that I think truffle oil is a gimmick. One should eat truffles, and use good olive oil to dress things. There’s no excuse for inferior flavored oil.) After they absorbed a good amount of oil, I tossed in a can of these Victoria cherry tomatoes, which seem to add magic to everything.<\/p>\n

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magic pomodorini<\/figcaption><\/figure>\n

I had some assorted fresh local peppers, so decided to use a tiny portion of a red one instead of the good dried ones I obtained from Amazon.\u00a0I obtained some fresh basil from the war zone herb garden and chopped it finely.<\/p>\n

Meanwhile, I put the mussels to thaw in some lukewarm water and put on the pasta water to boil.<\/p>\n

From there on, it was just a matter of timing. When the pasta was almost done, I tossed in the mussels for about two minutes, along with the juice left by the thawing. I drained the pasta a good minute before the packet instructed (9 minutes for penne, so 8), threw a little water into the condimento<\/em>, and then mixed the penne in, turning the heat up a bit to cook down the liquid. The basil went at the end.\u00a0\"\"<\/a><\/p>\n

Like the shrimp dish before it, this one came together fabulously. It probably should have been two plates… but golosamente<\/em>, it turned into just one. Ah well, it’s the day off here, and I never have pasta for lunch on work days.<\/p>\n

I go on leave in a week, so probably just a couple more recipes and then it’ll be radio silence for a bit.<\/p>\n

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

Penne con cozze e melanzane   With one eggplant from last weeks’ veggie haul left, and some frozen Chilean mussels, I decided to adapt this. The idea of seafood plus eggplant is clearly a southern one, but one I’m starting to appreciate more.\u00a0 Started by slicing and salting the eggplants early this morning while I … <\/p>\n

Continue reading “M&M Enterprise Cooking, Vol. XI”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[164],"tags":[471,396,479,480],"_links":{"self":[{"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1462"}],"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=1462"}],"version-history":[{"count":2,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1462\/revisions"}],"predecessor-version":[{"id":1469,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1462\/revisions\/1469"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/media\/1464"}],"wp:attachment":[{"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}