15/03/2013

"New Oil" - Chef Fabio Picchi - Teatro del Sale, Cibrčo, Florence

 

New oil as you wish, on bread, on boiled rice, in a powerful mayonnaise sauce for raw eggs, on half-cooked dark cabbage leaves , salads of all kinds, beans and chickpeas. Add to mashed potatoes, for once without butter but with parmesan cheese, egg yolks, black pepper, hot milk and whisked with the new Tuscan olive oil this time. The new oil that comes every year and reminds us of who we are.

Sons of our fathers' and as capable to leave to our children the same Holy Honored Heritage. Fried Polenta ( thick maize porridge ) in new oil with chopped turnip greens on the side that have also been sauteed with garlic cloves brought to a golden colour, and then pepper is a must. For the greedy carnivores, before frying the turnip greens, it is possible to add a peeled and chopped sausage into the hot oil. Even bacon and ham cut into strips is fine. A tripe salad called "The Anti-Flu" (only for the Florentine or residents of my city).

If you have a kilo of pink tripe - tripe which has been processed in a steam boiler and not the white one that goes around half of Europe which has been washed with caustic soda – you can and should cut it into strips 1/2 centimetre wide and not more than 4 in length, leaving it immersed in plenty of water with half a cup of vinegar for 10 minutes, the same operation that you should do with Florentine tripe from the start. After that rinse it 5 times with tap water, making sure that all the molecules of its fat, excessively odorous, disappear. Once drained and dried it can be already eaten with salt.

I cannot resist this initiative. Try it and you'll understand. If you have to get the better of a French friend with a cooking victory, to dress a real salad, from our markets, from our farmers and our gardens, add 4 tablespoons of our Tuscan oil , 2 tablespoons of a good yogurt, whole- fat of course, a little spoon of Parmesan cheese , nearly nothing of salt and two small handfuls of this salad. Blend all the ingredients with an immersion blender.

Returning to the kilo of tripe, add it to chopped red onions , 2 carrots and a heart of celery, all worked with a knife or with the half- moon. Two cloves of garlic, also finely chopped, ˝ cup of Tuscany extra virgin olive oil and 4 tablespoons of red wine vinegar. Ground chilli pepper , salt and pepper to taste and all will be mixed with a finely chopped tablespoon of parsley to complete the alchemy of this powerful anti-flu.

 

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