OLIO PICANTE

OLIO PICANTE (Italian spiced oil, about 2 cups)

 

OLYMPUS DIGITAL CAMERA Condiments, oils, olio picante (Italian) 2


See
roasted chicken al diavolo for a recipe.

2 cups extra-virgin olive oil

8 jalapenos, seeded and cut into 1/8 inch dice

2 tablespoons hot red pepper flakes

1 tablespoon sweet pimenton (Spanish smoked paprika)


  1. In a medium saucepan the oil, jalapenos, red pepper flakes and pimenton and heat over medium heat until the oil reaches 175*. Remove from the heat and allow to stand overnight.
  1. Strain out the solids from the oil. The oil will keep for 3 weeks in a cool, dark place.

 

from Mario Batali, Molto Italiano

 

 

 

 

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