OLIO SANTO
Chef Pasquale Martinelli uses this olio santo for his recipe for baccala (cod baked in spicy tomato sauce).
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Place peppers in a medium bowl and cover with oil. Cover and let stand at room temperature overnight before using.
OLIO SANTO
Number Of Ingredients 0
Steps:
- The Lucanian hand with peperoncino is generous, extravagant, sometimes oppressive, almost as though to restrain some ephemeral longing for delicacy or to redeem, somehow, the sameness, the insufficiency of his stores. His weapon, often, is a bottle of his own good olive oil inspirited with a fierce dose of chile peppers that he calls olio santo-sainted oil. And with it, he gives benediction to nearly everything he cooks and eats. He has no recipe for its composition, only the counsel to crush as many of the little red bestie (beasts) as one can fit into a liter or so of warmed oil. A more serene prescription for it is to warm 2 cups of extra-virgin olive oil and to excite it with as many as 10 crushed chiles, to pour the oil into a bottle with a tight stopper and to use it sparingly. Here follow, then, six recipes for typical, straightforward Lucanian dishes that beg the chile and/or olio santo and that argue the candidness of the cuisine, of the goodness that can come from "making do."
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- If you use homegrown or fresh chillies, you need to dehydrate them. It is important that they are completely dry.
- Remove the green stems and cut the chillies lengthwise to remove the seeds. Depending on how much heat you want you can decide to leave the seeds and add them the oil - I always leave them in. Roughly chop them and add them to the bottle.
- Place the oil in a cold and dark place and let it rest for at least 3 weeks. The time is necessary for the chillies to infuse the oil.
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