We continue to explore seasoning with intensely flavored ingredients, currently dry cured olives. We stewed Italian long hot peppers in olive oil with the olives and a bit of crushed red pepper for a sharper accent of heat. We did use a bit of salt but held back considerably because of our generous use of the olives. The peppers gently steamed and cooked down in the oil. The olives absorbed the moisture in the pot, plumped up and seasoned the peppers. The additional pepper flakes punctuated the olives and peppers with a clean heat.
Years Past
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