Not the typical recipe, but we like to stir a tablespoon or two of pesto (I make it) with a tablespoon or two of olive oil in a glass bowl, mince a fresh tomato and stir it in, then cover with Fini (gold, not silver) balsamic vinegar, grind some black pepper over, and let sit for a few hours for the tomato to marinate. Works well as a salad dressing too, but I dip
breadsticks in it.
Sylvia, not even 1% Italian, but I love the food!
(2/6/01)
The best, imho, dipping for good bread is the best quality extra virgin olive oil you can afford. That's it. Just savor the delicious olive taste.
If you must have something more, any number of herbs can be steeped. You can make a pesto like topping -- process fresh basil, a clove or two of garlic, some ground pine nuts and put in a little jug with the olive oil.
Or forget the olive oil and make a Bagna Cauda:
Melt some clarified butter into which you have chopped a bit of anchovy and garlic and slowly simmered these. Serve this warm (in Italy, bagna cauda is served fondue style with lots of cubed bread, veggies, etc.).
You could also steep a few sprigs of rosemary, or some sage leaves, etc.
Carolyn
(2/7/01)
I like good olive oil (about 4 T) with good balsamic vinegar (about 4 T). Add some crushed garlic to taste (probably 1-2 cloves and make sure it is really pulverised), a pinch of crushed rosemary, about a T finely grated strong cheese (parmesan, asiago, romano, etc). Grind a bit of black pepper over it, mix thoroughly, then let it sit for a little bit for the flavours to blend - maybe 30 minutes or so. It will separate, so mix it up again before serving.
Cherry
(2/7/01)
Yummy. Balsamic vinegar and extra virgin olive oil with hot crusty bread to dip into it. Food of the gods.
Judy
(2/8/01)
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