Recipes with Hot pepper Oil
Roasted bread with “salsa del trappeto”
Make a sauce from ten seeded plum tomatoes, drained and cut into cubes, a handful of pitted green olives, coarsely chopped, two pinches of salted capers watered for a few minutes to desalinate, a tablespoon of black olive paste, five anchovies mashed with a fork.
Flavored with oregano and vinegar; seasoned with five tablespoons of extra virgin olive oil, one tablespoon of Olio all´aglio and a tablespoon of Hot pepper Oil; mix well, add salt if needed and leave for a couple of hours.
Spread the sauce on toasted bread and serve hot.
Soak for 15 minutes a handful of dried tomatoes in warm water, then cut to thin slices. Sautee in extra virgin olive oil, add a little bit of the soaking water, salt and pepper. Add a pinch of salted capers, roughly chopped and a bit of sweet pepper powder. A dozen mussels pre cooked and shelled per person.
Flavour with savory (pepper grass or herb of satyrs) simmer for 15 minutes and then season with Hot pepper Oil to make it a burning hot sauce.
Pour over spaghetti al dente and add moderately aged pecorino cheese and slices of white truffle.
Prepare a sauce with four tablespoons of extra virgin olive oil, two tablespoons of Hot pepper Oil, salt, pepper, a tablespoon of herbs pulverized (savory, thyme, rosemary, sage) and the juice of a lemon.
Use this sauce to marinate slices of veal carpaccio for two hours, turning them several times to season them well.
Serve the meat displaying it on a serving dish, sprinkled with some of the liquid marinade, topped with slices of white and red radishes, rocket leaves and slices of of aged ricotta.