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Article: Spanish Mackerel roulade peached in extra virgin olive oil. (Serves 2).(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2002
- Author:
CopyrightCOPYRIGHT 2002 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Ingredients
3 strigs rosemary, chopped
2 tablespoons Marsala 100% extra virgin olive oil (*)
For the poaching oil: 4 cups extra virgin olive oil
1 bunch thyme
1/2 bunch rosemary
1 head garlic, cut in half
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black pepper corns
For the green olive stuffing:
1/2 teaspoon Marsala 100% extra virgin olive oil
1 small shallot, peeled and minced
2 tablespoons pitted picholine olives
1/2 teaspoon minced capers
Zest of 1/2 lemon minced
Salt and pepper to taste
For the Spanish mackerel:
4 2 ounce Spanish mackerell fillets, trimmed and skin on
2-8 inch pieces butchers ...
Related newspaper, magazine, and journal articles:
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Article: OLIVE OIL< COLAVITA EXTRA VIRGIN IS ...
Seattle Post-Intelligencer (Seattle, WA);
April 6, 2001 ;
353 words
... ... Impressive Oil" (Jan. 24), Colavita extra virgin olive oil is 100 percent Italian olive oil, from olives grown and pressed in Italy ... consumers who want to cook with authentic Italian olive oil - the same consumers who have made Colavita ...
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