Olio piccante from Italian Grill by Mario Batali

  • sweet paprika
  • olive oil
  • dried red pepper flakes
  • jalapeño chiles

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

  • Breadcrumbs on July 19, 2011

    p. 33 - The recipe yields such a delicious, versatile oil. As MB indicates this oil would be great drizzled over grilled veggies, seafood pastas, pizza and grilled bread. This morning we served a little atop our cheesy scrambled eggs w basil and it really elevated and brightened the dish. Ideally you want to make this a day ahead of needing it as the flavours need to develop overnight. Prep is super quick and easy. Coarsely chopped jalapenos are combined w red pepper flakes and paprika then simmered over medium heat before transferring to a heatproof bowl to cool. The next day the oil is strained and, ready to use. MB notes that it will keep in the fridge for up to 10 days. The finished oil has a brighter flavour than jarred chili oils and, the paprika seems to add a unique depth that we found very appealing. Happy to recommend this one.

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