Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
Infuse: Oil, Spirit, Water (4 page)
Infused oils are a great way to elevate casual meals by adding layers of flavor to everyday recipes. We incorporate infused oils into our day-to-day cooking in a variety of ways, such as a slow-infused
Calabrian chili oil
topping smoky
grilled pizza
, a
simple vinaigrette
tossed with
crisp snap peas and fresh green herbs
, or a freshly infused
basil oil
finishing off a
summer salad of heirloom tomatoes
. We’ve also been known to combine some of these infused oils and dishes with good friends and plenty of sunshine on our rooftop during the warm Brooklyn summer for an
Italian-inspired grilled meal
, capped off with a few sips of homemade limoncello.
2 weeks
8 oz
Calabria, the southernmost region of mainland Italy, produces some of the spiciest food in the country, including this slow-infused chili oil called
Olio Santo. We keep this around all year, adding drops of flavorful heat to any dish that needs a bit of kick. If you can’t find Calabrian chilies, you can substitute your favorite type of spicy dried chili.
1/2 oz of dried Calabrian chilies
8 oz of extra virgin olive oil
i.
Grind the chilies in a spice grinder or food processor until coarsely ground (use gloves or wash your hands after handling!).
ii.
Combine with the olive oil in an 8 oz Mason jar. Seal and shake briefly until the ground chilies are evenly mixed into the oil.
iii.
Let sit in a cool, dark place for two weeks to allow the oil to infuse and the chilies to settle.
iv.
Use sparingly as you would use hot sauce. The infusion will keep for up to two months stored in a cool, dark place.
Great for grilled pizza (turn the page for a recipe combining ricotta, honey, and Olio Santo) and homemade pasta, and for elevating weeknight delivery pizza.
A little space can be a good thing. The ground chilies will separate from the oil and sink to the bottom of the jar over time. Stay calm! This is a good thing, allowing you to easily pour off the clear chili oil on the top.
Serves 4
This grilled white pizza combines a crispy, chewy, and smoky crust with creamy sheep’s milk ricotta, floral honey, and spicy Olio Santo to create an irresistible starter for an outdoor grilling session.
crispy.
8 oz of fresh pizza dough
2 tablespoons of olive oil
Sea salt flakes
Freshly ground black pepper
1/2 cup of sheep’s milk ricotta (whipped with a whisk until creamy)
1/4 cup of chives (cut into batons)
1/4 cup of wildflower honey
i.
Form the pizza dough into a ball and let rest for 10 minutes.
ii.
Preheat a grill to high heat. Stretch the pizza dough into a long rectangle approximately 18 inches by 6 inches. Brush with olive oil and season with a pinch each of salt and pepper.
iii.
Brush the grill grates with olive oil, then put on the pizza dough, stretching it into shape as you place it on the grill.
iv.
Cover and grill until blistered and crisp (a little char is a good thing), then flip and repeat on the other side.
v.
Remove the pizza from the grill and top with ricotta, chives, and salt and pepper. Drizzle honey evenly over the pizza and finish with Olio Santo to taste.
While we love good homemade pizza dough, it takes a long time to make. Take a shortcut for this recipe and swing by your local pizzeria: They will more than likely sell you some of their dough, ready to throw on the grill.
