*  Exported from  MasterCook  *
 
                            PROVENCAL PIZZA OIL
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    2       c            Good olive oil
    1       tb           Black peppercorns
    3                    Fresh bay leaves
    3                    Dry chiles (i.e. japones),
                         -including seeds
    3                    Branches fresh thyme
 
   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
  
 
 
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