Extra virgin olive oils that best accompany beef, sheep and pork. Recommended by our expert depending on the cooking
Red meats require well-structured oils, with much, much character: for example, those with medium to intense fruitiness and with very pronounced spikes of bitterness and pungency.
Usually this category of extra virgin is identified with those of Central Italy, Tuscan in the lead, or of the South, Puglia in particular.
Right, but only in part because it is not only the territory of origin that determines the characteristics of an oil and its flavor, but also the variety of olives from which it is obtained.
Here are those that, taking into account their origin, better enhance the individual preparations.
Good extra virgin olive oils with cattle
Beef and beef have a rather intense taste. On a base already rich in flavor it is therefore necessary to use equally tasty oil. It gives a greater palatability and a general sense of pleasantness to the use of an extra virgin olive oil with a robust character, rich in fruity and savory notes.
Good ones with roasts
Sicilian oils are excellent from cerasuola olives, but if the meat is marinated before being cooked, those from nocellara del Belice or tonda iblea are fine because they are savory and fragrant, able to better balance the taste of the preparation.
Escalopes (or slices)
They want fruity and fragrant oils like the Tuscan ones from the frantoio or moraiolo cultivar. If cooked with pizzaiola, with tomato, or with pepper, the Pugliesi of Salento are exceptional with coratina olives or cellina di Nardò. Tartare: the lean meat minced beef with anchovies, onion, capers, parsley and yolk and seasoned with lemon, salt and pepper wants a drizzle of oil, which should be of medium fruity like the Abruzzese from Loreto olives. Ribs: either grilled or grilled, they are accompanied by a medium fruity flavor, better still the Molise or Gargano oil from rosciola or peranzana olives.
Boiled
Still steaming it goes close to the intense fruity of the Barese from coratina olives, intensely herbaceous and very bitter and spicy; if it is served cold in salads or with sauces (for example with thyme), well also those from Umbria with moraiolo or Sicilians from nocellara del Belice. Stracotto alla fiorentina: perfect in this case a regional combination. Therefore, choose a Florentine oil from the oil mill triad
Overcooked At Fiorentina
Perfect in this case a regional combination. To be chosen therefore a Florentine oil of the triad frantoio, moraiolo and leccino, rather intense and sapid, bitter, with peaks of astringency. With pork, savory with judgment
Pork, although tasty, can contain less intense oils
With the ribs
If flavored with orange juice, they are a delight accompanied with a Sicilian extra virgin olive oil from Moorish olives, a Trieste oil from bianchera olives or a Sardinian variety of Bosana. For those with anchovies or olives, both Veneto and Lombardy medium-sized oils are good, obtained from Casaliva or Gargna cultivars.
With fillet and loin
They are the leanest cuts and for them both medium intensity fruity oils and those with a decidedly more intense and marked character are good. The difference comes from the type of cooking and the seasonings used: as a rule, the longer the first and the tastier the seconds, the greater the intensity of the oil used must be.
On the livers
Wrapped in the pork net and then baked in the oven, they require an oil with an intense flavor and a compact consistency like those of the Tuscan Maremma from olive Seggianese olives
For the kid, better little oil but with personality
Less savory than that of mutton but more than that of lamb, kid meat is nevertheless rich in taste and quite fatty, so the oil to be used must be little but very fruity and sapid, with a penetrating taste that pinches into throat. Particularly if, as often happens, it is marinated before cooking, the oil from Bari with pure coratina olives and the moraiolo of Umbria prove to be excellent. The grilled ribs are an exception: in this case it is better to use an extra virgin olive oil from Lazio from Itrana olives, with an intense fruitiness. It should be noted that the kid is often prepared according to regional recipes: in this case the suggestion is to also use local oils
Luigi Caricato – Number 11 November 2008
This recipe has already been read 243 times!