In the past few years, it’s become all the rage for restaurants to serve a little saucer of olive oil, instead of butter, for diners to dip their bread in while they have the aperitivo and wait for their first courses. This simple recipe is not only great for dipping, but can also be used to liven up the flavors in other dishes—as your cooking oil, or in salad dressing, or just drizzled over grilled fish or meat. It’ll keep in the fridge for a month.
Recipe information
Yield
makes 1/2 cup
Ingredients
Preparation
Step 1
In a small, heaven saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate up to 1 month.
Antipasti Platter
Step 2
When I want to have some friends over and keep it simple and have the freedom to sit back and relax, I like to put together an antipasti platter. I start with my favorite platters (oval in shape) and arrange some Italian deli meats such as salami, prosciutto, mortadella, and bresaola. Then I add some of my favorite cheeses, such as a wedge of asiago cheese, sliced provolone cheese, sliced fontina cheese, bocconcini (bite-size mozzarella), and even an herbed goat cheese. On another platter I arrange some fresh-cut vegetables, such as carrot sticks, celery sticks, assorted bell peppers, sliced fresh fennel, and some cherry tomatoes with Pinzimonio sauce (opposite). In small separate serving bowls, I like to set out Marinated Olives (page 33), Sweet and Spicy Roasted Almonds (opposite), and Roasted Bell Pepper Salad (page 52). And to finish it off I place some fresh focaccia (you could use your favorite bread) in a basket. This way, my guests can compose their own assortment of antipasti on their plates.
