This spicy oil is good for drizzling on lots of things besides pizza—bean soups, crostini of all kinds, and steamed or boiled greens or vegetables, to name just a few.
In a small stainless steel saucepan, heat the oil over medium-high heat to 120°F (use an instant-read thermometer).
Turn off the heat and add the red pepper flakes and fennel seeds.
Let steep until cool. Strain if desired.
Pour the oil into a clean jar, add the rosemary sprig, and store at cool room temperature.
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