Bono Organic Sicilian Extra Virgin Olive Oil - Val Di Mazara PDO Description
First Cold Press
Acidity 0.2 - 0.4%
100% USDA Organic
Production Region: West central Sicily, precisely Palermo province and western province of Agrigento.
Variety of Olives: Biancolilla, Cerasuola and Nocellara del Belice.
Color: Golden with green hues.
Aroma: Intense and persistent with fruit hints.
Flavor: delicate with a Fruity after taste.
Use: Salad, soup, grilled meat and fish, vegetable, pizza, bruschetta, and dipping
Try it for its flavor and healthy benefits.
Keep the bottle properly closed, away from light and heat.
Cholesterol, sodium, trans fat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 34
|Amount Per Serving||% Daily Value|
| Calories from Fat||120|
|Total Fat||14 g||22%|
|Saturated Fat||2 g||10%|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
Other Ingredients: Organic extra virgin olive oil.
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Quick Potato Cakes
Buttery, satisfying and super simple to make, these potato cakes are a hit at any meal. Crispy on the outside and fluffy on the inside, these cakes’ secret is the use of potato flakes. That’s right! Bob’s Red Mill makes pure potato flakes with only one ingredient: russet potatoes. In this recipe, you’ll mix them into mashed potatoes, form cakes and fry in butter, oil or bacon fat. Top any way you like and enjoy as an entrée or a pota-totally
Quick Potato Cakes
- 1-? cups Bob’s Red Mill Potato Flakes
- 1-½ cups water
- 1 tsp. salt
- 2 Tbsp. butter
- ½ cup cold milk
- 1-1 ½ cups Bob’s Red Mill Unbleached White All-Purpose Flour
- Oil (butter or bacon fat for frying)
- In large saucepan over high heat, bring water to boil. Add butter and salt and remove from heat; pour in cold milk and gently stir in potato flakes. Fluff with fork and let sit 2–3 minutes to thicken. Stir again and let cool to a temperature at which working with hands is comfortable.
- To saucepan, add 1 cup flour and mix with hands to form rough dough. On well-floured work surface, place dough and knead until sturdy; add more flour if needed.
Separate dough into six equal portions; form patties (½-inch thickness, 4 inches in diameter). (Note: For squares cakes, pat dough to 6 x 9-inch rectangle, ½-inch thick. Cut six 3 x 3-inch cakes.)
In skillet over medium-low heat, melt butter, bacon fat or oil. (Note: Use about 1 tablespoon per batch of cakes.) Fry cakes until well browned, about 8–10 minutes per side, working in batches if necessary. Serve hot.
Get the handy ingredients you’ll need!