DeCarlo
| Producer: | Saverio De Carlo; Grazia De Carlo | | Location: | Bitritto area of Bari in Apulia | | Certification: | DOP CCIAA of Bari | | Composition: | Ogliarola Barese, and Coratina Olives | | Color: | Golden Yellow with Green reflections | | Acidity: | 0.3% (oleic acid) | | Awards: | 2007 Slow Food Award for best value | About the House of De CarloThe DeCarlo family has worked the land of Bitritto, in the Apulia region of Italy, since the 16th century. While they still harvest using the age-old method of brucatura (hand-selecting only the best fruit and grinding within 24 hours), innovation and modernization ensures the consistent quality of their extra-virgin oils. Learn More  |
|
 |
|
|
 |
|
Serves 6.
Prep: 10 min. Cook: 5 min.
Ingredients:
48 large shrimp (21 to 25 count), shelled and de-veined
½ cup Garlic Oil (infused or use recipe below)
Pepper
Salt
2 tablespoons freshly chopped Parsley
Crusty French bread
Preheat oven to 450 degrees F. Place the shrimp in a large ovenproof casserole, pour the garlic oil over them and season the shrimp with the pepper and salt. Roast in the oven until pink and just cooked through, about 6 to 7 minutes. Remove the shrimp from the oven and sprinkle with the chopped parsley. Serve immediately with crusty French bread.
Garlic Oil:
Ingredients:
8 oz Extra Virgin Olive Oil
3 cloves of garlic, peeled and crushed
Add the oil gradually to the garlic in a food processor and process until all the oil and garlic are fully blended. Pour into a glass bottle and seal tightly. Refrigerate for 14 days, turning the bottle upside down once every 2 days. Discard when oil becomes cloudy.
 Print |
|
|
Aged Balsamic Vinegar
