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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for September, 2014

Extra Virgin Olive Oil Italian Appetizers

Sunday, September 28th, 2014

Sauteed Mushrooms With Oregano And Extra Virgin Olive Oil

  • Four tablespoons extra virgin olive oil
  • One and one half pounds of fresh mushrooms
  • One quarter teaspoon freshly ground black pepper
  • One quarter teaspoon oregano
  • Three cloves garlic, minced
  • Three quarters of a teaspoon salt

Wash and dry the mushrooms. Pour the olive oil in a small saucepan and add the mushrooms, oregano, garlic, salt, and pepper. Cook over low heat for eleven minutes and stir often.

 

Other Italian Recipes Also Can Be Variations Of Salads

Extra Virgin Olive Oil With Parsley And Peas

  • One quarter cup olive oil
  • One pound peas, shelled or I package frozen, thawed peas
  • One clove garlic
  • One half cup diced ham
  • One half cup water
  • Two tablespoons minced parsley
  • One teaspoon salt
  • One quarter teaspoon white pepper

Mix all together in a large saucepan. Bring to a boil and then let simmer on low heat for fifteen minutes. Salt and pepper and season to taste.

Italian Cooking With Extra Virgin Olive Oil Antipasta Recipies

Tuesday, September 23rd, 2014

The traditional selection of antipasto includes some of the following: a few slices of salami, several shrimp, slices of cheese, olives, stuffed eggplant or peppers, prosciutto, baked clams, radishes, sardines, but of course, these are only suggestions. It is of particular interest to mention the origin of the word antipas-to Pastais the Italian word which covers all of the various dough preparations (like spaghetti, macaroni, ravioli, and so forth) that form an integral part of so many Italian meal Anti-pasto, thus, literally means “before the pasta,” the appetizer served before the pasta course.

 

Spaghetti And Noodles With Olive Oil, Garlic, And Parsley

• Four whole cloves garlic
• One half cup extra virgin olive oil
• One pound spaghettini (thin spaghetti) cooked and drained
• One quarter cup minced parsley

Begin by heating the extra virgin olive oil in a sauce pan and add the garlic. Let it sit to add flavor until it turns brown then remove and throw away.

 

Baked Clams With Olive Oil

• 30 hard shell clams or the equivalent mussels
• One quarter cup dry bread crumbs
• One quarter cup finely minced parsley
• One quarter cup grated Parmesan cheese
• One quarter cup olive oil
• One quarter teaspoon freshly ground black pepper
• One quarter teaspoon oregano
• Two cloves garlic

Dice the garlic. Scrub the clams under cold running water until shells are shiny. Dry, then place in a skillet. Cover and place over low heat until shells pop open. Remove and throw away the top shells. Place the clams on the bottom shells in a baking dish. Sprinkle with a mixture of the parsley, garlic, cheese, pepper and oregano, then sprinkle with the oil and finally the bread crumbs. Bake in a 425 degree oven for five minutes.

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