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 The Mediterranean Diet |
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Recipes in which olive oil (extravergine !) is an irreplaceable ingredient are many. Taking it from the top, there's the salad, which in Italy is dressed almost exclusively with a healthy dose of oil seasoned with salt and vinegar or lemon. These last two are added at the last moment so as not to wilt the lettuce. A platter of grilled vegetables dressed at the last instant with a trickle of olive oil is a welcome appetizer. Pinzimonio is a crisp alternative consisting of varied crudités, arranged on a serving tray and dressed with oil, salt and pepper which is eaten with the fingers. Of the many, many other dishes prepared with olive oil, we've selected some of the most famous for your gastronomic pleasure!
Most people don't realize that this famous condiment is made almost entirely of olive oil. Many Italians make their own using a pale, light oil. Mayonnaise appears on the table in a variety of ways: on boiled potatoes or fish, on hard-boiled eggs and as the dressing for insalata russa (a dish similar to potato salad with potatoes, carrots, green beans, peas and a pickle all diced very small). It is also the base for salsa rosa, a delicious condiment. Tradition demands mayonnaise be made by hand, and it's easier than you think:
It is important is to begin with eggs at room temperature. Beat the yolks with a wooden spoon, then gradually add the olive oil, strirring the mixture constantly into a cream. Add the lemon, salt and pepper. If the mayonnaise separates, start over in a separate bowl with just one egg yolk, add the oil and beat to a cream which can be added to the first mixture to "save" the mayonnaise. For a lighter, fluffier result, gently fold a bit of beaten egg-white into the finished mayonnaise.
 Pesto has become well-known and well-loved in many parts of the United States in recent years. Again, many people couldn't guess how easy it is to make! Made of simple ingredients, pesto is one to the tastiest and versatile sauces around. Traditionally, it is made with a marble mortar and pestle... and a lot of patience... but don't be put off! Lots of good cooks have gone over to modern kitchen appliances, even in Italy. This savory green paste is used to dress spaghetti, tagliatelle and, ideally, real Ligurian trofie noodles. It's also lends a tasty note to a pot of vegetable minestrone, added just before serving. Pesto can be made in advance and stored for up to 15 days in a glass container topped off with olive oil, or in the freezer. How to make enough for 8 oz. of pasta? Read on...
First grind the nuts in a food processor before adding the other ingredients all at once. Do not blend for too long or the pesto will lose its interesting texture. Just blend long enough to mince the basil. Add the sauce directly to cooked pasta without heating. If it's too thick, add a tablespoon of the pasta's cooking water. Some olive oil can be added before serving.
Where did our garlic bread come from? It's forefather's were certainly the various versions of this simple and splendid dish! The most elementary recipe is perhaps the following:
Lightly toast the bread slices, brush with garlic and top with minced or sliced tomatoes and garnish with finely chopped basil. Add oil and salt to taste. American cooks can prepare their Bruschetta much in the same way they make garlic bread, substituting olive oil for butter -- it's healthier and tastier!
The following recipe calls for a more robust olive oil! Ingredients:
Heat the oil in a skillet and add the garlic in thin slices or whole (less pungent). Sauté until golden brown, remove from the heat and add parsley, salt and red pepper. At the same time, have your pasta cooked al dente and ready so that the sauce can be mixed in immediately.
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