Text 20000, 75 rader
Skriven 2007-09-03 23:21:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: Ugh.
================
 -=> On 09-03-07  02:00,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Re: Ugh. <=-

 JK> You know, it's funny.. growing up in an Italian household, 
 JK> we never adulterated the olive oil with any other flavors 
 JK> :) :)

  :-}}   My roots are different, and I did not even run into olive oil
  until later in life.

 JK> I guess the hard thing is really to find truly Italian 
 JK> Olive oil, not olive oil made in Spain, etc.. not that it's 
 JK> so bad, but it's not the same.

  Dave Sacerdote and others here have talked about Italian Olive oil,
  with the bits still in it -- i.e. unfiltered.   He says it is quite
  good, but we've not seen any in the stores we go to.  Every thing we
  see is clear virgin oil, some seems a little bit darker than others
  (but I'm not sure that is not just the glass coloring).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
 
      Title: Cauliflower Soup (Minestra Di Cavalfiore)
 Categories: Italian, Soup, Vegetable
      Yield: 6 servings
 
      1 lg Head cauliflower
      2 tb White or cider vinegar
    1/4 c  Olive oil
      4    To 6 cloves garlic
    1/4 ts To 1/2 tsp hot pepper flakes
      3 c  Hot meat broth
           Salt
    1/3 c  Chopped fresh parsley
      6 oz Freshly grated pecorino
           -cheese
 
  "There's probably no sense in making this soup if you don't like
  cauliflower.  As with so much Italian food, this recipe uses a few
  basic ingredients to showcase the star vegetable.  A purist would
  even shudder at the cheese!  Make this soup as garlicky and spicy as
  you like but be sure to serve lots of crusty Italian bread or
  bruschetta (toasted Italian bread brushed with olive oil).  When I
  want a soup with a bit more texture, I remove 1 cup of the cooked
  cauliflower, puree it, and return it to the remaining soup"
  
  Break the cauliflower florets into small (1/2 inch) pieces.  Trim the
  stem end and cut into 1/2-inch pieces.  Wash the cauliflower in 2
  quarts of cold water blended with 2 tablespoons of vinegar.  Drain
  and drop into a large pot of boiling salted water.  Boil for 4
  minutes; drain and dry well.
  
  Heat the olive oil in a soup pot; add the garlic and hot pepper, and
  cook gently until the garlic is golden.  Add the cauliflower and cook
  for 5 minutes, stirring to prevent it from browning.  Add the hot
  broth, salt and parsley and cook until the cauliflower is tender.
  Ladle into soup bowls and sprinkle with a generous amount of cheese.
  
  Serves 6.
  
  [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
  0-394-55798-0 ]
  
  Posted by Fred Peters.
  Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
 
MMMMM


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