advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Olio Santo

Chef Pasquale Martinelli uses this olio santo for his recipe for baccala (cod baked in spicy tomato sauce).

  • Yield: Makes 1/2 cup
Olio Santo

Source: The Martha Stewart Show, March Spring 2007

Ingredients

  • 5 to 6 small green or red hot peppers, preferably diavolicci, halved lengthwise, or 8 teaspoons red-pepper flakes
  • 1/2 cup olive oil

Directions

  1. Place peppers in a medium bowl and cover with oil. Cover and let stand at room temperature overnight before using.

Reviews (0)

Related Topics