Email to Cat      

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

â—¦ 1 cup olive oil
â—¦ 2 tablespoons red pepper flakes
â—¦ 1 teaspoon crushed fennel seeds
â—¦ 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