{"id":1471,"date":"2018-09-18T18:30:43","date_gmt":"2018-09-18T18:30:43","guid":{"rendered":"http:\/\/premesso.com\/?p=1471"},"modified":"2018-09-18T18:38:01","modified_gmt":"2018-09-18T18:38:01","slug":"mm-enterprise-cooking-vol-xii","status":"publish","type":"post","link":"https:\/\/premesso.com\/?p=1471","title":{"rendered":"M&M Enterprise Cooking, Vol. XII"},"content":{"rendered":"

Caponata Siciliana – September 17<\/strong><\/p>\n

\"\"<\/a>This will be the last for a bit, as I’m off to the land of good and accessible food soon enough. I found myself with far too many good fresh vegetables and jarred items the other night, so I improvised a caponata. There are a lot of regional variations, but this is the warzone version here.<\/p>\n

Soffritto of garlic, two non-fiery long peppers and EVOO in a high-walled pot as I cubed and sliced 5-6 eggplants, most medium, one giant. I added the eggplants gradually and, since they’re sponges, added a bit more oil each time.<\/p>\n

Then 5-6 ripe red tomatoes. This all began to cook down well enough and to be sure, I needed the liquid in the pot.<\/p>\n

\"\"<\/a>I covered, turned down the heat a little, stirred frequently and let come together. I then raided the fridge and decided to get rid of all my green olives (pitted), black olives (not pitted, but much tastier and ideal for cooking as they have a rich black flesh that falls apart) and capers (all jarred Sacl\u00e0<\/a> items courtesy of the Italian PX). I also tossed in an anchovy fillet, which immediately melted and just added a salty flavor. Then a bit of unrefined sugar and some balsamic vinegar (BioItalia, amazingly available here<\/a>). I was on the fence about this, as I think that white vinegar gives it the\u00a0agrodolce<\/em> (sweet and sour) taste that makes it so distinctive. The sugar neutralized the bite of the vinegar well enough; it wasn’t as\u00a0agrodolce<\/em> as previous versions I’ve made in a better-stocked kitchen, but it did the trick.<\/p>\n

Continued to cook and stir, then let cool for at least five minutes and topped with fresh basil from the warzone herb garden.<\/p>\n

It came out better than I expected, to be honest. I had some pecorino so I couldn’t resist grating a bit, which may be sacrilege in Sicily, but as I’ve said I’ve mainly spent time in the north, so someone please let me know if so.<\/p>\n

It’s meant to go with meat, so the leftover half I had today, nice and chilled, with copious amount of freshly grilled chicken kebabs, was not a bad way to end this time in the ‘zone. My only regret is that I wish I’d pitted the black olives.<\/p>\n

I’ll be back online with more ideas next month. Till then,\u00a0arrivederci.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Caponata Siciliana – September 17 This will be the last for a bit, as I’m off to the land of good and accessible food soon enough. I found myself with far too many good fresh vegetables and jarred items the other night, so I improvised a caponata. There are a lot of regional variations, but … <\/p>\n

Continue reading “M&M Enterprise Cooking, Vol. XII”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1473,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[164,36],"tags":[481,471,482,396],"_links":{"self":[{"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1471"}],"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=1471"}],"version-history":[{"count":4,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1471\/revisions"}],"predecessor-version":[{"id":1477,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1471\/revisions\/1477"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/media\/1473"}],"wp:attachment":[{"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}