Italian Hot Pepper Oil
Source of Recipe
From "One Good Dish" by David Tanis
Recipe Introduction
"In sit-down pizzerias all over Italy, there are always two condiments on the table. One is a bottle of fruity extra virgin olive oil. The other is a small wine bottle with a pour spout, filled with olio santo, hot-red-pepper-infused olive oil. Diners choose whether to anoint their individual pizzas with one, the other, or both. This spicy oil is good for drizzling on lots of things besides pizza�bean soups, crostini of all kinds, and steamed or boiled greens or vegetables, to name just a few."
List of Ingredients
◦ 1 cup olive oil
◦ 2 tablespoons red pepper flakes
◦ 1 teaspoon crushed fennel seeds
◦ 1 small rosemary sprig
Recipe
In a small stainless steel saucepan, heat the oil over medium-high heat to 120� F (use an instant-read thermometer). Turn off the heat and add the red pepper flakes and fennel seeds. Let steep until cool. Strain if desired.
Pour the oil into a clean jar, add the rosemary sprig, and store at cool room temperature.
Makes 1
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