OLIO SANTO

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Olio Santo image

Chef Pasquale Martinelli uses this olio santo for his recipe for baccala (cod baked in spicy tomato sauce).

Provided by Martha Stewart

Categories     Italian Recipes

Yield Makes 1/2 cup

Number Of Ingredients 2

5 to 6 small green or red hot peppers, preferably diavolicci, halved lengthwise, or 8 teaspoons red-pepper flakes
1/2 cup olive oil

Steps:

  • Place peppers in a medium bowl and cover with oil. Cover and let stand at room temperature overnight before using.

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