I ate these amazing fried leeks at the Boathouse in Chattanooga and the nice waitress revealed they were fried in half olive oil and half peanut oil. They said they used rice flour to make gluten free.I used 100% olive oil as I am somewhat of a fanatic. When you live in southern Italy for… Continue reading Amazing Light and Gluten Free Kale – leeks – batter fried in Olive Oil!
The only way is the BEST way in Italy I found out after making the best pumpkin pie in my life! Roast about 2 pounds of fresh pumpkin wedges to get 2 cups of puree …then add 2 large beaten eggs, 1/4 cup light cream or milk, 3/4 cup sugar, tbsp of flour, 1 tsp… Continue reading Best Ever Fresh Roasted Pumpkin Pie – No Evaporated Milk – Zero kilometer – we say that in Italy when its local
Here is new information regarding authentic olive oil to buy: NAOOA Certified Olive Oils List of authentic olive oils bearing the NAOOA Quality Seal which is awarded to olive oils that are tested for purity and quality. 365 Extra Virgin Olive Oil from Spain 365 Extra Virgin Olive Oil from Greece 365 Organic Extra Virgin… Continue reading Which Olive Oil to Buy in the USA?
Bottom Line: The better quality oil, which is a lower acidity, the higher the smoke point http://blog.aboutoliveoil.org/olive-oil-smoke-point
Broccoli rabe, or rapini, is a bitter green that comes into season in autumn. It is a member of the turnip family and you will find it at selected greengrocers in bundles of large leaves with broccoli-like flower heads opening into small yellow flowers. It’s earthy and rustic – a peasant-style Puglia dish… Continue reading Orecchiette with Broccoli Rabe & Garlic Toasted Bread Crumbs (Orecchiette con Cime di Rapa)
This pasta is called Calamarata because it looks like rings of calamari doesn’t it? It’s very simple to make. It’s deliciousness depends on good, fresh ingredients and not ruining them. I bought the pasta fresh from the refrigerator section in my corner store here in Manfredonia but you can use penne, rigatoni or spaghetti for this.… Continue reading Pasta Calamarata with Mussels and Shrimp with Butter Garlic Sauce
O The key to tender Octopus (vs. chewy and tough) is the capture and storage of it. On the coast of Puglia it’s common to see men wacking their specimens on the rocks to tenderize the meat which is the most reliable method. We can’t expect that at the fish market though so the next… Continue reading Octopus the gem food of Puglia