This finger food is very popular in Abruzzo. It is traditionally grilled over a fornacella, a shallow trough of charcoal just wide enough to cook 4 inches of skewered meat. (We use a hibachi or grill pan.) The garlic is my addition.
Cauliflower is the “little black dress” of the Southern Italian table; it can be dressed up or down and is compatible with an array of ingredients. For eye-popping color, add strips of roasted and peeled red pepper.
The polyphenol levels, which give olive oil many of its healthful properties, in this Spanish and Portuguese harvest are among the highest I’ve seen in years.
I must tell you that since I first started using your olive oil, I get excited like a child at Christmas time every quarter, waiting for the arrival of my new shipment. It is delicious. I use it for most everything I cook, including eggs. My favorite side—escarole sautéed in your olive oil and chopped […]
