Olio all’ Arrabiata

‘Enraged’ oil

Preparation info

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Method

If you are unsure of your own or your friends’ liking for hot chili pepper, fill a small stoppered bottle ¾ full of olive oil and into it put a couple of whole chili peppers (slightly bruised). Left for several days, the chili will ‘enrage’ the oil enough to satisfy any hot-blooded person, serve as a condiment at the table so everyone can add a few drops, or not to their own taste. This is a particularly good idea when serving Fettunta or any of the robust Tuscan soups like Pappa al Pomodoro.