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
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
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