{"id":2054,"date":"2010-07-30T02:41:44","date_gmt":"2010-07-30T09:41:44","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2054"},"modified":"2010-07-30T02:41:44","modified_gmt":"2010-07-30T09:41:44","slug":"penne-with-eggplant-the-piazza","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2010\/07\/30\/penne-with-eggplant-the-piazza\/","title":{"rendered":"Penne with Eggplant & the Piazza"},"content":{"rendered":"

\u00a0
\ncopyright 2010 Maria Liberati
\n\"piazza<\/a>
\nEvenings here always include a walk in the piazza to chat with old friends, make new ones, catch up on town gossip, and share recipes. The best excuse to take a walk after dinner\u2026.going to the piazza. Last night, besides some fluff type conversation of \u2018how are you doing?\u201d and \u201chow is the family?\u201d we also caught up with an old friend of ours that runs a local trattoria and also has a small farm that produces many of the vegetables served there. He bragged about his\u00a0 eggplant (melanzane) this year\u00a0 and he shared a recipe for a specialty dish they are serving at the trattoria in honor of his successful crop of eggplants.
\n\u00a0\"piazza<\/a>
\nBut even better yet, since I had such a \u2018voglio\u2019 to make this dish\u00a0 for today\u2019s lunch\u2026.this morning I was gifted with 3 fresh eggplants from Mario\u2019s small farm\u2026and am feverishly working on the recipe now….serve with a glass of Montepulciano D\u2019Abruzzo and eat al fresco (if possible).
\n\"eggplant\"<\/a>
\n(So glad we went to the piazza last night!)\u00a0 Please write and let me know if you get to try this easy recipe!
\nPennette Alla Melanzane (Small Penne Pasta with Eggplant)<\/strong>
\n\"eggplant<\/a>
\n1 lb of pennette (small penne pasta)
\n1 lb of fresh eggplant-washed and cut into cubes
\n1 lb fresh plum tomatoes
\n2 tablespoons of extra virgin olive oil
\n1 small onion-finely chopped
\n\u20181 tsp of capers
\n1\/4 cup black olives ,pitted and chopped
\nhandful fresh basil
\nsalt and pepper to taste
\nPlace pennete in a pot of boiling water and cook for time indicated on package-till al dente.
\nPlace olive oil in saute pan, place in chopped onion, saute till just before golden, place in cubed eggplant, diced tomatoes, add in pinch of salt and freshly ground pepper. Saute for 5 minutes ,add in chopped black olives and capers. Saute for 15 minutes over low heat ,covered.\u00a0 Uncover and stir with wooden spoon every 2 or 3 minutes. Remove from heat, place in drained pasta toss. Serve hot ,cold or warm with a sprinkling of chopped fresh basil leaves.
\nFor more great recipes get your copy of the Award winning book The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition<\/a>
\nLooking for Guest writers to Share the Joy.<\/a> Do you have a favorite food memory of a Holiday you would like to share with our readers? Stories are being selected now\u00a0 for publication
\nVisit me at OpenSky<\/a>
\nSept 9-12 \u2013see you at\u00a0 Hudson Valley Wine Festival in Rhinebeck, NY.\u00a0 Join me for onstage demos of recipes from The Basic Art of Italian Cooking series.\u00a0 For more info or for sponsorship info email: info@marialiberati.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 copyright 2010 Maria Liberati Evenings here always include a walk in the piazza to chat with old friends, make new ones, catch up on town gossip, and share recipes.…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,27,947,7,30,41,31,567,11,655,32,39,374,25],"tags":[69,975,351,229,427,71,907,9,334,126,102,222,20,159,574,12,183,129,13,79],"class_list":["post-2054","post","type-post","status-publish","format-standard","hentry","category-abruzzo","category-caro-diariodear-diary","category-country-house-living","category-cucina","category-cucina-povere","category-entertaining","category-la-dolce-vita","category-pizza","category-recipes","category-slow-food","category-the-mediterranean-diet","category-travel-customs","category-upcoming-appearances","category-wine","tag-abruzzo","tag-celebrity-chef-maria-liberati","tag-chef","tag-cook","tag-cookbook","tag-cooking","tag-female-celebrity-chef","tag-food","tag-home","tag-italian","tag-italy","tag-kitchen","tag-olive-oil","tag-pasta","tag-piazza","tag-recipes","tag-summer","tag-tomato-sauce","tag-tomatoes","tag-wine"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2054","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=2054"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2054\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=2054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=2054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=2054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}