Comments on: Healthy Mediterranean cuisine in Puglia http://www.italycookingcourses.com/2009/11/mediterranean-cuisine-puglia/ Cooking classes and vacations in Puglia Italy Wed, 25 Aug 2010 20:31:44 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: T. W. Anderson http://www.italycookingcourses.com/2009/11/mediterranean-cuisine-puglia/comment-page-1/#comment-267 T. W. Anderson Wed, 10 Feb 2010 07:47:50 +0000 http://www.italycookingcourses.com/?p=1796#comment-267 Tim, thank you for your comment! We totally like your approach. In fact we think there is no problem with having fried food once in a while. In fact we believe that we should eat everything....but in moderation. Nice to read you only use extra virgin olive oil! Tim, thank you for your comment! We totally like your approach. In fact we think there is no problem with having fried food once in a while. In fact we believe that we should eat everything….but in moderation. Nice to read you only use extra virgin olive oil!

]]> By: Cinzia & Marika http://www.italycookingcourses.com/2009/11/mediterranean-cuisine-puglia/comment-page-1/#comment-263 Cinzia & Marika Tue, 09 Feb 2010 18:59:52 +0000 http://www.italycookingcourses.com/?p=1796#comment-263 When we fry foods, we always use EVOO. I'd say, during any given week, we might eat 4 or 5 things that include some form of fried vegetable or food, and I always use EVOO to fry. In fact, we don't even have any other types of oil in our house anymore. The past two years have seen us transition into 100% extra virgin olive oil for everything. It just depends on what we are making. For example, if we are having a special salad or dish that requires some fried fish or chicken, I always use olive oil. Sometimes I make breaded fried beans where I lightly coat the beans with extra virgin olive oil, then toss them with flour, dill, basil, and celery flakes, then fry them lightly on each side and serve them with fresh lemon juice squeezed over the top. Other times we eat the beans in a salad with a light drizzling of extra virgin. We fry rarely these days, but when we do we use olive oil, all the way When we fry foods, we always use EVOO.

I’d say, during any given week, we might eat 4 or 5 things that include some form of fried vegetable or food, and I always use EVOO to fry. In fact, we don’t even have any other types of oil in our house anymore. The past two years have seen us transition into 100% extra virgin olive oil for everything.

It just depends on what we are making. For example, if we are having a special salad or dish that requires some fried fish or chicken, I always use olive oil. Sometimes I make breaded fried beans where I lightly coat the beans with extra virgin olive oil, then toss them with flour, dill, basil, and celery flakes, then fry them lightly on each side and serve them with fresh lemon juice squeezed over the top. Other times we eat the beans in a salad with a light drizzling of extra virgin.

We fry rarely these days, but when we do we use olive oil, all the way

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