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Recipe: Piquant Oil (Olio al Peperoncino) (Italian)

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PIQUANT OIL (OLIO AL PEPERONCINO)

Hot-pepper oil is olive oil that has been steeped with hot peppers. The Italians from Apulia call it "holy oil" (olio santo), because in ancient times this red-tinged oil was used to anoint those who deserved such accolades. It is used primarily to finish dishes, added at the last minute to a hot plate of pasta or bowl of soup or drizzled on pizza.

Many Italian-American restaurants put a shaker bottle of red-pepper flakes on the table for the same purpose, but I think the oil is better, because its flavor is more evenly dispersed. It is available in Italian markets and specialty-food stores, but you can make your own.

A week before you plan on using it, steep 1/2 to 1 teaspoon hot red-pepper flakes in 2 cups of extra-virgin olive oil. As the Apulians say, it will add "a tear or two" to your dish.

Storage: Store as for other oils.

Source: Make It Italian by Nancy Verde Barr
MsgID: 0311316
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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