#fotorecipe,’Holy oil’ with roasted peppers

peperoncini tostati

Chilli, who likes, is good in all ways: fresh, pickled, raw, dry pulverized, fried. I prefer dried chillies roasted in the oven, coarsely shredded and preserved in oil. They have a superior taste that in addition to spicy give that flavor scorched that gives added value (such as the spaghetti with garlic, oil and hot peppers). And it’s a natural Viagrpeperoncini sottolioa! We have everything in Italy, never played …
The dried chillies are put in a baking dish and cott 100 °, not more: the roasting must be slow and gradual. When all the chillies will have a brown uniform, pull them out of the oven and let cool for a few minutes.
Now put the latex gloves (with bare hands would have fingers for hot days) and coarsely chop the peppers one by one. I repeat, do not have to do a powder but chopped coarse. Now put them into the jar and filled with extra virgin olive oil. peppers in oil before consuming it you have to wait a few days so that the oil soak the charred peppers. To baptize I recommend the spaghetti with garlic, oil and hot pepper flavor so you will hear say in purity. Good job and I recommend the gloves!


You may also like

Polenta with octopus (and extravirgin olive oil)
Broccoli e ‘acqua’ di fagioli
Spaghettone ‘Rebirth’ #saverummo
Triumph of prawns

Leave a Reply