Frying: Collina di Mela is excellent for sautéing and shallow pan frying. It is counter productive to use for deep fat frying because at high temperatures the many fine flavors and aromas dissipate.
Pasta and Veggies: We love the buttery flavor and peppery finish. It is a great complement to any pasta or veggie combo. Just toss cooked pasta with oil along with sautéed or grilled veggies to toss or top. Add sea salt, garlic and pepper. Serve with various cheeses grated to finish.
Salads: Create a wonderful salad by using your favorite lettuce mix, tomatoes, cucumber and red onion. Hearts of palm, artichoke hearts, garbanzo beans, peppers, nuts, etc. can be added. Remember less is best. You don’t want the lettuce weighed down with too many veggies. Hand toss with oil to coat lightly. Sprinkle with sea salt and pepper. Add red wine or a good balsamic vinegar a little at a time. Sample as you go. Add more salt if needed. Bear in mind our oil is a finishing oil. Use it where flavor is utmost.
Cooking With Our Oil
Here are some of our favorite uses for our medium robust finishing oil
Healthy substitutionEVOO may be substituted for vegetable oil or canola oil in direct proportions.
Please note: For baking purposes use lighter, less robust oil as the vegetableoil alternative. Flavored oils such as lemon and orange, although not EVOO,work very well.
2 Eggs, 1 t of Flour, 1 1/2 t of Water, 1 T of Butter, and 2 T of Collina di Mela EVOO.
Beat eggs, water, and flour until smooth. Add Collina di Mela EVOO and butter to an electric frying pan at 300 degrees F. Dip zucchini flowers into egg, water, and flour mixture then sauté until golden brown on both sides. Add garlic salt and pepper as needed.
Recipe makes 10-12 zucchini flowers.
***Personal favorite seasoning is the Suzie Q's Santa Maria Style Seasoning.