Olive Oil Struggles

Well, I can officially say that I have had the experience of using five liters (1.32 gallons) of olive oil in two weeks. I ran out today and it was the End of the World. I had to supplement with sunflower oil, which was an atrocity.

Since I already posted a blog entry earlier today, I’ll keep it short. I made Spaghetti alla Rustica, Pollo con le Olive Nere, and Zucchine Fritte. I really liked the chicken, but I was so lazy today I made it way too early so I wouldn’t have to be stressed later. I think it dried out while it was staying warm in the oven. Oh well, it was still flavorful. I used garlic, anchovies, white wine, white wine vinegar, and lemon juice. Maybe I liked it because it was so strong!

I’ve made the zucchini before but this time I cut them into rounds instead of strips. This ended up being nice because the seeds didn’t fall out and the discs didn’t get as mushy and fall apart as the julienned sticks did. I still fried them in the Terrible Oil with garlic and sage and doused them in white wine to counteract the sunflower blandness. The picture of them you see is of their pre-fry salt bath. I tried to extract some liquid out of them so that they’d fry more effectively and not become so mushy. I think it kind of worked!

The pasta was so-so. I thought pasta alla Rustica would be very different because I spent three years at school making Rustico sandwiches that had chicken, tomato pesto, provolone, and basil. Serves me right for basing my assumption off of the Sodexo Cellar Pub menu. Real Spaghetti alla Rustica is made with anchovies dissolved into a paste with essence of garlic, chopped up parsley, oregano, and lots of grated Pecorino Romano cheese. I added a lot of salt to bring out the minimal taste, which might (likely) have been due to the Infernal Oil Combination.

Professor Calleo’s wife arrives tomorrow, and I’m making a nicer dinner in her honor. I’ll be experimenting with veal again, yay!


5 thoughts on “Olive Oil Struggles

  1. Maybe roast/broil/grill peppers instead? And undercook a little. Space in the pan and high heat will help anything not be soggy but that’s tough with few burners. Stay strong it all sounds delish!


  2. For fried zucchini, the trick is the heat. Slice into rounds, salt and pepper them, and then put a very small amount of olive in the pan and drop the rounds in when the olive is sizzling. No sizzle = soggy squash! Great with a little drizzle of balsamic over the top, too.


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