ITALIAN... ongoing thread- ethnic cooking

[perc-o-prince]

Keven, a twist on that...

Cut a long, thin crusty loaf into thin lices on the diagonal. Grill or toast, then rub with a peeled garlic clove and drizzle with EVOO. Crostini.

On a nice, warm, summer evening, Rich and I will take crostini and bruschetta, along with some thinly-sliced cured sausage (Trader Joes has a good one made with chianti), grapes, and a glass of wine with us outside and have a nice dinner.

I buy EVOO in the 3 liter 'jug' at BJ's for our daily oil. For something like crostini, I have Carapelli full-flavored EVOO (I think it says "for bread and dipping" on the label). It has a nice fruity peppery flavor.

Chuck

 

[jamiel]

I'm now a convert to broiling asparagus...toss spears in olive oil, single layer in shallow pan (old toaster oven pans are perfect), 1" from broiler flame for 6-8 minutes. Perfect!

 

[panthera]

there is nothing

which doesn't taste better with either or and:
butter
extra virgin olive oil

I have friends from southern Italy who travel to a collective in Greece every year to buy a very dark, fruity, acid oil that is beyond belief. There are low-acid oils which have a scent to them in parts of Sicily that makes you want to drink them and wonder what on earth those heavenly olives taste like.

Then we have the abominations of mixed olive oil/ rape-seed oil and other such disgusting monstrosities, processed with poisonous solvents...barf.

Never ceases to amaze me how varied things are when it comes to food.

That asparagus sounds good, as do the bread strips. Gosh.

 

[toggleswitch2]

It is said that olive oil is the closest known substance to blood plasma.