Provencal Pizza Oil

* Exported from MasterCook *

PROVENCAL PIZZA OIL

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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



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