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Peperoncino in Olio

Serves 4 to 6 Spice Mix vegetarian, Spice Mixes

Peperoncino in Olio

Peperoncino in Olio hails from the sun-drenched region of Calabria, where the heat of the chiles reflects the fiery spirit of its landscape. This simple yet potent condiment is a staple in Calabrian kitchens, often prepared without ceremony and enjoyed whenever an extra kick is needed. It captures the essence of home cooking, where recipes are passed down not on paper, but through the memory of hands.

Expect a bold, assertive heat from the dried Calabrian chiles, mellowed by the smooth richness of extra virgin olive oil. The garlic adds a fragrant undertone, while the sea salt enhances each flavor, creating a harmony that sings on the palate. Use it to enliven pasta, grilled meats, or even a slice of rustic bread.

Ingredients

  • 200 mlextra virgin olive oil
  • 4dried Calabrian chiles — crushed
  • 2 clovesgarlic
  • 1 tspfine sea salt

Method

  1. Place a small, dry skillet over medium heat. Add the 4 dried Calabrian chiles to the skillet. Toast them gently, shaking the skillet frequently to keep them moving. You'll know they're ready when they become fragrant and their color deepens slightly, but be careful not to let them burn.
  2. Remove the skillet from the heat and let the chiles cool completely. This cooling step is crucial to ensure that they grind or crumble properly without releasing too much moisture, which can affect the texture of the finished product.
  3. Once cooled, crumble the chiles into small pieces. You can use your fingers or a mortar and pestle for this step. Aim for a coarse texture that allows the chiles to infuse their flavor into the oil without becoming a fine powder.
  4. In a small bowl, combine the crumbled chiles with 200 ml of extra virgin olive oil. Peel and lightly crush the 2 cloves of garlic, then add them to the bowl. Stir in 1 teaspoon of fine sea salt, mixing until the salt is fully dissolved.
  5. Transfer the mixture to a clean, airtight jar. Ensure the garlic and chiles are fully submerged in the oil to prevent spoilage. Store the jar away from direct light to maintain the vibrant flavor of the oil.
  6. Allow the Peperoncino in Olio to sit for at least a day before using, so the flavors can meld together. This resting period is essential for the oil to absorb the heat and aroma of the chiles and garlic.
  7. Use the Peperoncino in Olio as a condiment or ingredient in your favorite dishes. Remember to refresh the jar every few months to keep the flavors bright and lively.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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