Last week, we ate at a pizza place in El Nido called Trattoria Altrove.
Aside from the perfect pizza crust (or well, MY idea of a perfect pizza crust, which is a bit soft, with a bit of chew, and a tad yeasty-flavored), what I liked about that restaurant was their chili oil. It was perfect on pizza and I love how it was mild, a tinge sweet, and basically perfect on pizza and even on pasta.
Don’t get me wrong. I love really spicy chili oil. However, there are times wherein a good dish just needs a bit of kick while letting the main flavors shine through.
Without further ado:
Ingredients
1/4 cup olive oil
1/2 cup veg oil
1 teaspoon dried minced onions
1 teaspoon dried chilli flakes
4 tablespoons dried bell pepper
1/2 teaspoon dried rosemary
1 heaping tablespoon dried cranberries (or raisins)
10 pcs. dried cherry tomatoes
Directions
1. In a heavy-bottomed pan, heat oil.
2. Add the rest of the ingredients. Cook over low heat for about 3-5 minutes.
3. We’re done.
Notes:
*Aside from pizza, I’ll probably drizzle this on an open-faced cheese toast, on an omelette, rice, and steamed veggies. Oh and I think this oil is the perfect base for “gourmet tuyo”. Will post a recipe once I get around to making it.
**If you want to add other flavorings like herbs, veggies, fruits, or spices, make sure to use DRIED add-ons. Why? Botulism, that’s why. 😀
***I’ll strain this in about a week or less. Will last about a month in the fridge.
