Ingredients
1 stephen ceideburg
2 cup good olive oil
1 tbsp black peppercorns
3 fresh bay leaves
3 dry chiles (i.e. japones), includin, g seeds
3 branches fresh thyme
Directions
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
Servings: 2 servings
Provencal Pizza Oil Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
We can read the history of `recipes` back into ancient history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. However, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Moving on, there are a couple of interesting cookery books dating from the 14th Century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are unconnected to the spicy food that we all know today, but rather recipes for the types of food on the menues of the rich and wealthy people of those days. During the next few hundred years, the wealthy families of the West tried to serve the best banquets, and because of this the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Provencal Pizza Oil recipe.
