These peppers in oil provide a more succulent alternative to dried peppers, when fresh hot peppers are not available. Use them in any recipe of this or other Italian cookbooks that call for hot peppers. To the flavors of stews and pasta sauces, the tiny, tender rings of peppers add a high-pitched accent that will jab a nodding palate to attention. They can also be used as a condiment at the table whenever appropriate, as in a salad, for example. A few drops of only the olive oil in which they are put up often will supply all the fire one wants.
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