Cooking Spice Blends: Olio Do Panne
It makes a great oil for sautes or simply to mix with your favorite vinegar or lemon juice to adorn a salad. This concoction may also be used as a marinade for fish, meat, poultry, and vegetables, or as a sauce for pasta or white pizza.
Ingredients: Parsley, Garlic, Oregano, Basil, Rosemary, and Crushed Red Pepper.
In Medieval Times, Italian woman would send their husbands to work with a loaf of fresh baked bread and a small flask of herbed olive oil for dipping as their noontime meal. It was a fresh, flavorful, and practical way to feed the men while away from home. Throughout the ages, containers of olive oil for dipping adorned the tables of many European homes, rather than butter. Today, modern conveniences allow us to have a huge number of choices for our bread, therefore, the tradition of making olive oil for dipping has virtually been forgotten...until now.
Slice a loaf of Italian bread in wide pieces but avoid cutting the bread all the way through. Combine
- 2 Tsp Minced Garlic
- 1/3 Cup Olive Oil
- 1 Tsp OLIO DO PANNE
Drizzle on bread to suit your taste. Broil bread until golden brown. To cook on the grill, wrap the loaf in foil and place it in a spot on the grill which is not directly over the heat. Rotate for even crispness.
BREAD DIPPING OIL
- 1 tsp Olio do Panne
- 1/3 cup olive oil
Mix and microwave for 1 minute on high. Refrigerate when not serving.
Photo Credit: Julie Cecchini
You can follow this conversation by subscribing to the comment feed for this post.