David Rocco Talks Olive Oil
By:
David Rocco
A lot of folks ask me about olive oil, so here's the deal. I use extra virgin for everything, including deep frying. There's no comparison to other oils. Don't believe me? Try frying your french fries next time in EVOO.
I generally have two types: a good one for frying and sauteing, and an amazing one for drizzling over and finishing bruschetta, salads, pastas, meats, etc.
To find that amazing bottle, you can go to a gourmet supermarket, deli, or cheese shop and ask them to try out a few, or check out your favorite Italian wine maker — they often make an excellent olive oil.
Next Up
David Rocco's Italian Basics
Let David Rocco be your guide to the staples of Italian cuisine: perfectly cooked pasta, fresh tomato sauce and more.
Giada De Laurentiis Bio
Learn more about Cooking Channels Giada De Laurentiis host of Everyday Italian and see how she makes easy Italian recipes for any occasion from quick weeknight meals to entertaining a crowd.
Italian, With Only a Few Ingredients
Sometimes, the fewer the ingredients, the better. So is the case at the new location of Frankies Spuntino at 570 Hudson Street in Manhattan. Chef/owners Frank Falcinelli and Frank Castronovo have let classic Italian dishes shine by focusing on essential ingredients like amazing extra-virgin olive oil and heaps of fresh garlic in their grandma's dining room-style restaurant.
Pantry: Italian Essentials
A well-stocked pantry makes whipping up delicious Italian meals a snap. Countless dishes can be made from ingredients on hand, but with a quick dash through the express line for perishables, the options are limitless.
