Pinzimonio

In the last Italian cooking class at Chicca we tasted three different kinds of extra-virgin olive oil. One from Tuscany, one from Umbria and one from Sicily. We used the Pinzimonio. The name Pinzimonio is a combination of the word pinze, or tweezer and matrimonio, or mariage, refering to how to pinch the vegetable two fingers and merry it to the seasoned oil. ( molto romantico )

We cut the carrots, celery, fannel and radish in the shape of matchsticks and we dip it in extra-vergin oil seassoned with salt and pepper. Everybody agreed that the best combination was with the Sicilian extra-virgin oil. After some reasech I found out that the extra-virgin oil from Sicily is used the most with salad dressing, fresh vegetables and filled vegetables.

Brave mi complimento con voi senza saperlo avete scelto l'olio giusto per il giusto condimento.

The quality of oil depends on the type of pressing and the quality of extra-virgin olive oil is the finest grade. It is the resolt of the first pressing. In Italy they use the cold pressing above 60 degrees (F) because the heat destroy the antioxidants. A good extra-virgin olive oil has to have acid below 4%. The color goes from bright green to gloden - green.

San Marzano

Fumata bianca, White smoke emerged for the cooking class. Every Tuesday at 7:00 PM in a little village called New York a NYU professor and his wife a speech therapist, an advertising agent a professional fashion photographer and such and such meet at Chicca restaurant to share the one thing they have in common. Their passions of food, Italian language , and cooking. If you like to be part of these group join our Tuesday night class.

Last week we discussed why we should use San Marzano tomatoes for make a special tomato sauce.

San Marzano come from a small town of the same name near Naples, and were first grown in volcanic soil in the shadow of Mount Vesuvius. Compared to the Roma Tomatoes with which most people are familiar, Marzano tomatoes are thinner and pointier in shape. The flesh is much thicker with fewer seeds, and the taste is much stronger, more sweet and less acidic.

Ingredients

• 1/4 cup olive oil / ¼ di tazza di olio
• 1 can of pomodori San Marzano / 1 scatola di pomodori San Marzano
• 1 onions, minced / 1 cippola tagliata
• 1 cloves garlic, minced/ 1 spicchio d’aglio schiacciato
• salt and pepper to taste

Directions

1. In a large saucepan, heat oil over medium heat; add tomatoes, onions, garlic, and salt and pepper to taste.

2. Mix ingredients well; cover and simmer for 30 minutes. Serve.

Procedimento

1. mettere una padella a fuoco medio e aggiungere la cipolla e l’aglio. Fare rosolore il tutto e aggiungere la scatola di pomodori San Marzano. Lasciare cuocere a fuoco lento per circa 30 minuti.

tips:

Never cut the garlic in little pieces but smack it

l'aglio non si taglia ma si schiaccia

After you have saute it put it away and use the oil to saute the onions

Dopo averlo fritto si toglie e si usa l'olio per friggere la cipolla