* Exported from MasterCook *
Olive Oil with Anchovies and Chili Peppers
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 anchovy fillets -- in oil
1 fresh chili pepper -- bruised
2 cups extra-virgin olive oil
Drain the anchovies and pat dry with paper towels.
Chop 1 of the anchovies and place it in a clean and absolutely dry 2-cup
bottle. Add the whole anchovies and the bruised chili pepper. Fill the
bottle with the olive oil, cover, and let stand in a dark place for a
week, shaking from time to time, before using.
This will keep for 3 to 6 months stored in a dark place.
Makes 2 cups
AuthorNote: Garum, also called 'liquamen', was a favorite sauce of both
the ancient Greeks and Romans - as ubiquitous in those days as ketchup is
today. It was made from small fish and fish guts that were left to
macerate in the sun with salt, vinegar and spices. This strong sauce was
used to flavor all kinds of foods, including vegetables, dried beans, meat
and fish.
It is believed that the anchovy sauces we encounter today in the south of
Italy and especially in Sicily, have their roots in this ancient sauce, as
does the old English standby, Worcestershire.
Use [this oil] to dress tomato salads and steamed grilled vegetables. It
is particularly good with cauliflower and broccoli.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 121 Calories; 14g Fat (99.0%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 18mg Sodium. Exchanges: 0 Lean Meat; 0
Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0
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