Hot red peppers preserved in oil (Peperoncini sott'olio) from Marcella's Italian Kitchen (page 65) by Marcella Hazan

  • salt
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  • peppers
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  • Serves : 1 cup

  • EYB Comments

    Can substitute jalapeños for fresh hot peppers, and vegetable oil for extra virgin olive oil. Peppers stand for 24 hours before covering with oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute jalapeños for fresh hot peppers, and vegetable oil for extra virgin olive oil. Peppers stand for 24 hours before covering with oil.

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