By Robert St. John
“Start with a little oil in the bottom of the skillet,” I recently told my son, while showing him how to cook a dish in our home kitchen. That day I started the process with a little extra-virgin olive oil in the bottom of the pan. Typically, I never sauté with extra-virgin olive oil, but my friend Enzo Corti’s oil was in a can on the counter, the dish I was cooking had bold flavors that wouldn’t suffer from using a “stronger” oil. I also have an over-abundance of extra-virgin olive oil in my kitchen right now. The dish turned out great.
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