| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
2 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
c |
Good olive oil |
| 1 |
tb |
Black peppercorns |
| 3 |
|
Fresh bay leaves |
| 3 |
|
Dry chiles (i.e. japones), including seeds |
| 3 |
|
Branches fresh thyme |
INSTRUCTIONS
Bottles of olive oil containing red chiles, black pepper- corns and the
wild herbs of the region sit on the table of every pizzeria in Provence.
When the thin crusted pizzas come hot to the table, the first thing to do
is sprinkle the hot pepper oil on them.
Pour the olive oil into a clean, dry wine bottle, then add remaining
ingredients. Cut 1/4-inch deep, V-shaped channel the length of a wine cork
and use it to cork the bottle.
Let stand in a cool, dark place for 2 to 3 weeks to let the oil become
infused with the flavors. Stored in a cool, dark place the oil will keep
several months.
Uses: This is wonderful sprinkled on almost any pizza, from traditional
ones such as quatre fromage or nouveau types such as goat cheese with
scallops.
Makes 2 cups.
PER TABLESPOON: 120 calories, 0 g protein, 0 g carbohydrate, 14 g fat, 0 mg
cholesterol, 0 mg sodium, 0 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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