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PROVENÇAL
HOT CHILI OIL
Bottles
of olive oil containing dried red chilies,
black peppercorns, and the wild herbs of
the region sit on the tables of every pizzeria
in Provence. When a thin, crisp pizza is
serves directly from the wood-burning oven,
the first thing to do is to sprinkle it
with some of the chili oil.
These
colorful bottles make charming gifts for
pizza lovers, especially when accompanies
with a pizza cutter, a bouquet of dried
herbs, a special Calabrian sausage, a block
or parmigiano-reggiano, or other accoutrements
associated with the making and eating of
pizza.
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1
tablespoon black peppercorns
3 fresh or dried bay leaves
5 small dried hot chili peppers, with seeds intact
3 fresh thyme sprigs, each 3 to 4 inches long
2 cups olive oil
In
the order listed, put all of the ingredients into
a dry, sterilized wine bottle. Seal with a cork
and store in a cool, dark place for at least 2
or 3 weeks to allow time for the oil to become
infused with the other flavors.
The
oil will keep for several months. To make a sprinkler
top, cut a 1/4-inch-deep, V-shaped channel the
length of the cork.
Makes
1 pint.
[The
Glass Pantry, Georgeanne Brennan]
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