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Index
The flavors of olive oil : a tasting guide and cookbook
THE GRADES OF OLIVE OIL
EXTRA VIRGIN OLIVE OIL
AND HUMAN HEALTH
The Mediterranean Diet at a Glance
Single Variety or Blend?
YOUR OWN TASTING Finding a Good Source for Oil
Choosing the Oils to Taste
How to Conduct the Tasting
Other Tasting Suggestions
OttEtW^fNl
ITALY
MOROCCO
NEW ZEALAND
PORTUGAL
SPAIN
TUNISIA
INTERNATIONAL
BLENDS
EQUIPMENT
INGREDIENTS
EXTRA
SOUPS 103
ROMEU
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t ry 3g--n-oo
lAossm
the french call a thin sauce of sieved fruits or tomatoes a coulis. Unsieved, this coulis is thinned with a liqueur to add flavor and to dilute
or Triple Sec whirl all the ingredients together in a blender
or food processor. Taste, and add more sugar if required. Don't make this too sweet, though, because a slight acidity is a good contrast to the cake.
the coulis will keep, covered and refrigerated, for up to a week.
CAPEZZANA
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