From the sun-drenched hills of Tuscany to the coastal shores of Sicily, extra virgin olive oil is the essence of Italian cuisine. The olive trees of Tuscany and Puglia are the pride of Italy, their fruits crushed into a fragrant, robust oil that forms the foundation of countless sautéed dishes, infusing everything from pasta to vegetables with a distinctively Italian richness.
The flavors of Italy are further deepened with garlic from Sicily, basil from the Liguria region, and the spicy, sweet heat of red pepper flakes from the south.
In every sauté, the Italian spirit is palpable, a reminder that the joy of cooking and sharing a meal is a cornerstone of life in Italy, where the flavors are as rich as the culture itself.
Chicken pieces sautéed with onions, garlic, tomatoes, red wine, and herbs. It's then simmered to meld the flavors.
An Italian-style omelette made with eggs, sautéed vegetables (like zucchini, spinach, potatoes, or onions), cheese, and sometimes meats (like sausage or prosciutto). The filling ingredients are sautéed first, then mixed with eggs and cooked until set.
A Sicilian dish made with eggplant, celery, tomatoes, onions, capers, and olives, all sautéed together in olive oil and flavored with a sweet and sour mixture of vinegar and sugar.
While risotto itself is primarily about simmering rice in stock, the initial step involves sautéing onions (and sometimes garlic) in butter or olive oil before adding the rice and liquid.
Green beans sautéed with garlic, olive oil, tomatoes, and sometimes almonds or bacon.
While traditionally tomato-based, some versions of bruschetta include sautéed mushrooms or garlic on toasted bread.
Shrimp sautéed with garlic, butter, and a splash of lemon juice. Sometimes a bit of white wine is added for extra flavor.
Polenta is sautéed with sautéed wild mushrooms (often porcini) and garlic to create a savory dish.
Swiss chard or spinach sautéed with garlic, olive oil, and sometimes a pinch of chili flakes or a squeeze of lemon.
The initial step for making Bolognese sauce involves sautéing onions, celery, and carrots in olive oil or butter before adding ground meats (beef or pork), tomatoes, and wine.