10 PANTRY STAPLES FOR BEST RESULTS

Continued from the previous page...

7. Extra Virgin Olive Oil - Adds its own unique nutty flavor to a variety of foods. The cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature.

8. Fresh Lemons and Limes - No bottled or canned substitute can compare. Nothing beats mother nature here...nothing.

9. Freshly Grated Parmesan Cheese - There are Parmesan cheeses made in Argentina, Australia and the United States, but none compares with Italy's preeminent Parmigiano-Reggiano, with its granular texture that melts in the mouth. Pregrated Parmesan is available but doesn't compare with freshly grated. Both domestic and imported Parmesans are available in specialty cheese stores, Italian markets and many supermarkets. Using the "canned variety" should be compared to substituting plastic flowers for fresh...which would you prefer to have?

10. Quality 100% Durum Wheat Semolina Pastas - As a general rule, imported dried pasta is superior to American factory-made products, mainly because the imported pasta is only made with semolina, which doesn't absorb too much water and is pleasantly firm when cooked al dente (a nice chew to the tooth). If you ask any Italian, they will tell you it's the pasta, not the sauce, that is the star of the meal!