Jill Murray
Origin: Dad, Mom & Greg, the McManuses, my head
The Jist: “This is how they do it in Italy.” Don’t you just want to slap people around when they say stuff like that? Usually it’s to justify drinking red wine out of a juice glass with ice or something stupid, and you’re like “whatever, freakshow.” I mean, if Italy jumped off a bridge, would you jump too?
This time, I gotta answer “yes” because this oil is the love that binds the top and bottom of my pizza together.
I don’t know if it’s really like this in Italy. That could just be a phone rumour and besides, the rosemary was my idea. The important thing is, when you use this in your pizza-making, people will talk about how over-the-top amazing your pizza tastes, only they won’t be able to figure out where the extra goodness is coming from. But you will know and that will make you feel good. Really good.
Ingredients:
Garlic, crushed
Dried
Chili Flakes
Method:
1- The night before you want to make
2- Add lots of garlic, rosemary, and just a few chili flakes
3- Cover, leave over night
4- Come mornin’ strain the oil into another container.
5- Do whatever you want with the gunk you strain out. I freeze it to toss in the big pot the next time I make veggie soup stock.
That’s all there is to it.
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