{"id":1538,"date":"2018-11-21T02:59:21","date_gmt":"2018-11-21T02:59:21","guid":{"rendered":"http:\/\/premesso.com\/?p=1538"},"modified":"2019-04-14T02:56:02","modified_gmt":"2019-04-14T02:56:02","slug":"mm-enterprise-cooking-vol-xix","status":"publish","type":"post","link":"https:\/\/premesso.com\/?p=1538","title":{"rendered":"M&M Enterprise Cooking, Vol. XIX"},"content":{"rendered":"
\"\"<\/a>
the feast<\/figcaption><\/figure>\n

Here’s a pre-Thanksgiving Day meal complete with primo, secondo and contorno. I was most excited about the contorno and had been squirreling away supplies from the dining facility for some time for it. The primo, a dish more suited to Italy’s hot summers, came out surprisingly well, and the primo, a simple soup, rounded it out. I liked this meal so much I had it twice yesterday — or was it just that I had leftovers and it was easy to\u00a0allungare<\/em> the soup a bit? One or the other, let’s say.<\/p>\n

Primo — zuppa\u00a0trapanese\u00a0all’aragosta<\/span><\/strong><\/p>\n

\"\"<\/a>
zuppa<\/figcaption><\/figure>\n

This one was made easy by Better than Bouillon lobster base. Of course the actual recipe from Trapani<\/a> calls for catching one’s own lobster and then making decorative use of the claw, but here there’s that whole piddly detail of being 1400 km from the nearest port.<\/p>\n

Simply boil water, add a tablespoon of the base, break some spaghetti up and toss it in (correct that breaking is never done, but this is a soup). I added a garlic clove and for the dinner version several cherry tomatoes. You can also put in a spot of tomato paste, or, since I didn’t have that, some tomato passata.<\/p>\n

Secondo —\u00a0roast beef all’inglese<\/a><\/strong><\/span><\/p>\n

\"\"<\/a>
this little piggy had roast beef<\/figcaption><\/figure>\n

Also very easy and made possible by the rare (pun intended) appearance of roast beef at the local sandwich bar. Spread out and arrange the slices, dress with juice of a fresh quarter lemon, good EVOO, S&P, and thin slices of a grana-type cheese (I used grana padano). Cherry tomatoes are a nice addition; arugula usually works wonders, but the dining facility had run out mere seconds before.<\/p>\n

 <\/p>\n

 <\/p>\n

Contorno —\u00a0cavoletti di bruxelles gorgonzola e noci<\/span><\/strong><\/p>\n

\"\"<\/a>
eat your greens!<\/figcaption><\/figure>\n

I found this recipe<\/a> when researching how to to do a perfect pasta with gorgonzola and walnuts, and it makes use of both to liven up the kiddie favorite of Brussels sprouts. This required a bit (but not too much prep).<\/p>\n

There is absolutely no gorgonzola here, so bleu cheese crumbles have to work.<\/p>\n

I swiped a roll from the salad bar awhile back, let it go stale, and then it nicely crumbled into fine dustings of bread crumbs.<\/p>\n

Big shelled walnuts are usually around, so I diced up some of those finely. (Leftover crushed nuts go well with yogurt and honey.)<\/p>\n

By some miracle, one of the few non-depleted stocks at the Italian PX is butter from Udine. They have gobs of it.<\/p>\n

Pre-heat the oven to 200C and use an option that gets some heat from above, as you’ll want a nice crust. (If you have a broiler, broil at the end.)<\/p>\n

\"\"<\/a>
crusty<\/figcaption><\/figure>\n

Prep the above, boil your sprouts, and drain them. As you’re transferring them into Pyrex, clarify the butter in the still-hot pot you boiled them in. Combine the breadcrumbs, cheese, nuts and clarified butter with the sprouts, give them a twist with a spoon to distribute the toppings, and bake for 10 minutes.<\/p>\n

Eccola! There’s a pre-Thanksgiving feast worthy of the birthday of the prophet, peace be upon him.<\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s a pre-Thanksgiving Day meal complete with primo, secondo and contorno. I was most excited about the contorno and had been squirreling away supplies from the dining facility for some time for it. The primo, a dish more suited to Italy’s hot summers, came out surprisingly well, and the primo, a simple soup, rounded it … <\/p>\n

Continue reading “M&M Enterprise Cooking, Vol. XIX”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[164,36],"tags":[471,487,396],"_links":{"self":[{"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1538"}],"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=1538"}],"version-history":[{"count":5,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1538\/revisions"}],"predecessor-version":[{"id":1550,"href":"https:\/\/premesso.com\/index.php?rest_route=\/wp\/v2\/posts\/1538\/revisions\/1550"}],"wp:attachment":[{"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premesso.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}