Bonamini Peperoncino Chilli Olive Oil
Bonamini Peperoncino Chilli Olive Oil supports infusion of red chilli seasoning which takes on a spicy and tantalising taste. It gives thickness and spicy charm to marinades, soups and sautéed or grilled foods. It is often said that Bonamini Peperoncino Chilli Olive Oil is more of a taste match to pizza!
Bonamini Peperoncino Chilli Olive Oil is a great store staple which adds a kick to pasta dishes or pizza, especially if you don’t have any fresh chillies available.
Bonamini Peperoncino Chilli Olive Oil Product details
Variety of Olive: Native olives
Produced in: Illasi and Mezzane Valleys in the province of Verona, Italy
Ingredients: 98% extra virgin olive oil, natural chilli pepper aroma and dried chilli pepper.
Bottle Size: 0.25lt
Thanks to the infusion of red chilli peppers the oil takes on a spicy flavour. It gives a distinctive and a spicy flavour to marinades, soups and cooked or grilled foods and pizza.
Peperoncino Chilli Olive Oil – Recipe suggestions and making your own!
Pork Noodles with Black Bean Sauce
300g dried or fresh egg noodles cooked according to the packet and drained
2 garlic cloves – finely chopped
1 tablespoon fresh root ginger, finely chopped
3 tablespoons of spring onions, chopped – (keep some aside for garnish)
450g minced pork
3 tablespoons black bean sauce
1 1/2 tablespoons of rice wine or dry sherry
2 tablespoons soy sauce
ground black pepper
2 teaspoons of Peperoncino Chilli Olive Oil
2 teaspoons of dark brown sugar
Heat a large frying pan or wok over a high heat until hot. Add the oil when it is very hot and slightly smoking add the garlic, ginger and spring onions – stir fry for 15 seconds and add the minced pork.
Stir well to break up the minced pork and continue to stir fry for 3 minutes or until the pork loses its pink colour. Add the remaining ingredients except the noodles, stirring all the time. Bring to the boil, turn the heat down to low and simmer for 5 minutes adding a little water if it looks too dry.
Plunge noodles into a bowl of boiling water from a kettle for 30 seconds, or until they are just heated through – drain well with sieve.
Place noodles in a large serving bowl and pour the hot sauce over the top
Sprinkle set aside spring onions on top and mix everything together and serve immediately.
Making your own Peperoncino Chilli Olive Oil
Warm the Olive Oil in a saucepan and add chilli flakes and whole chillies to the oil and heat for a few minutes
Cool the oil and carefully strain into a sterilised sealable glass bottle using a funnel. Add a few chillies to the glass bottle
Keep the bottle in the refrigerator and use within one week.