September 13, 2010 | Pasta & Pizza, Vegetables
I’ve been busier than a one armed paper hanger…as the saying goes. So to make up for my lack of quality posts in the past week or so, I’m happy to launch another olive oil giveaway. Just comment at the bottom of this post before Friday, September 17th and tell me what fall dish you are most looking forward to cooking now that the weather’s cooling down a bit. While you are thinking about that, let me tell you about the olive oil and how I used it in today’s recipe.Vetrano is an olive olive oil from the Campania region of Italy – near and dear to me after spending my anniversary there in April. This yellow olive oil has a very fruity taste – alot of tomato flavor and aroma – and it’s one of those oils I find will only be wasted by cooking it, which makes it perfect for finishing a dish. So I chose instead to puree up the leftover ratatouille I made with some Denver classes this morning to make a very rustic vegetable sauce for pasta.I must say I’m a bit concerned that I seem to like my vegetables more like baby food – pureed rather than chunky. I’ll take a cream of any vegetable soup any day over the chunky whole vegetable counterpart. And so was the case with my Quick Ratatouille which I liked just fine, but loved pureed over pasta with a generous drizzle of the Vetrano Extra Virgin Olive Oil over the top and a sprinkling of Parmigiano Reggiano cheese. This is how olive oil is meant to be enjoyed – so post a commet below to win your own bottle of this great olive oil. It’s brought to you by the great folks at Gourmet Cooking & Living, who just ventured to Italy on another trip to scope out the oils you enjoy if you join their Olive Oil of the Month Club. They are the sponsor of this giveway, and to date the only sponsor I’ve alligned with. That, my friends, should tell you how much I love their products!