Provencal Pizza Oil Recipe


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

It is quite feasible to prove the history of recipes far back into distant history, certainly as far as the Egyptians, and maybe even further. In practice though, these, early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

Interestingly, the oldest recipe in existence, according to historians are a few clay tablets in Sumerian describing 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 drinkers feel `wonderful`.

Closer to modern times, we find a couple of cookery books from the 1300s ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is popular today, but rather descriptions of the types of meals enjoyed by the nobility of that time.

During the succeeding few centuries, the powerful and rich competed to lay on the best banquets, and as a consequence, chefs and their recipe collections were greatly in demand. However, it wasn`t until the 19th century that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording the recipes that were being prepared for the better households.

By the time we get to the twentieth century, cookbooks are highly popular due to more people being able to read, leisure time and having more money.

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