All the good tables in Italy offer this condiment as a side dish for pizzas. This mixture makes it possible to produce a fragrant and spicy homemade oil that will advantageously replace the small plastic containers given by pizzerias. Our recipe connects the East to the West, mixing spices, aromatics and peppers.
Traditionally, this spicy condiment seasoned pizzas in Italian cuisine but also bruschetta and pasta. This preparation is multi-purpose because it allows to enhance a wide variety of dishes, starting with toast, cubes of tofu in marinade, white fish, salad with dried tomatoes, fresh cheese or ratatouille vegetables from the summer garden.
To prepare the spicy oil, choose a 50cl bottle, carefully cleaned and dried, and put all the ingredients of the bag in it. Fill with 3/4 of sweet olive oil and 1/4 of another vegetable oil such as sunflower oil. Cap the bottle and let macerate for at least 3 weeks before the first tasting.
In a pretty bottle, the mixture will only have more appeal and can become a pleasant gift for fine cooks or teenagers fond of pizzas!
Composition: Bird's tongue chilli pepper, garlic, 3 berry blend, white origan, wild thyme, bay leaves
