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      RECIPE TITLE "Olive Oil with Anchovies and Chili Peppers"
    recipe from the Mediterranean Pantry
    Excerpted from The Mediterranean Pantry. Copyright (c) 1994 by Aglaia Kremezi. Reprinted with permission by Artisan.

    yields Makes 2 cups.time --- difficulty easy

    Garum, also called liquamen, was the favorite sauce of both the ancient Greeks and Romans--as ubiquitous in those days as ketchup is today. It was made form small fish and fish guts that were left to macerate in the sun with salt, vinegar, and spices. This strong sauce was used to flavor all kinds of foods, including vegetables, dried beans, meat, and fish.

    It is believed that the anchovy sauces we encounter today in the south of Italy, and especially in Sicily, have their roots in this ancient sauce, as does the old English standby, Worcestershire.

    Use Olive Oil with Anchovies and Chili Peppers to dress tomato salads and steamed or grilled vegetables. It is particularly good with steamed cauliflower and broccoli.

      RECIPE INGREDIENTS

    4 anchovy fillets in olive oil

    1 fresh chili pepper, bruised

    2 cups extra-virgin olive oil

    Mediterranean Pantry The Mediterranean Pantry is filled with delicious recipes for unusual and familiar condiments--preserves, flavored oils and vinegars, liqueurs, and spice and herb mixtures--that can be used to infuse sunny Mediterranean flavors into meals all year. It also contains many suggestions and a selection of delicious recipes that use these products to produce dishes with a Mediterranean flavor at a moment' notice. The text is accompanied by twenty color photographs. which demonstrate how to make these condiments into elegant gifts. Drawing on customs that extend back to ancient times, Aglaia Kremezi explores traditional seasonings and preserved foods from around the Mediterranean, weaving together historical, mythological, and botanical information. She presents seventy recipes from Italy, Spain, Greece, the Eastern Mediterranean, and North Africa that incorporate distinctive herbs, spices, and flavorings. Included are recipes for Preserved Lemons, Harissa, Green Olives with Harissa and Orange, Green Fig Preserves, Fried Artichokes with Garlic in Olive Oil, Thyme Liqueur, Olive Oil with Truffles, and many other items with which to stock your pantry shelves and which also make out-of-the-ordinary gifts. Many recipes are as simple as mixing several ingredients, with little or no cooking. The book includes a details list of mail-order sources so that even the most exotic ingredients are available to all. It is an indispensable volume for all who like to preserve their summer produce, prepare delicious, robust dishes quickly, and share the bounty of their larders by giving homemade prepared foods.

      RECIPE METHOD

    Drain the anchovies and pat dry with paper towels.

    Chop 1 of the anchovies and place it in a clean and absolutely dry 2-cup bottle. Add the whole anchovies and the bruised chili pepper. Fill the bottle with the olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.

    Olive Oil with Anchovies and Chili Peppers will keep for 3 to 6 months stored in a cool, dark place.



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