Michael Chiarello was introduced to flavored oils in the kitchen of his nonna, who would put a spoonful of olive oil infused with dried tomatoes into her tomato sauce. "The intensity of flavor added a mouthful of summer to her wintertime sauce," he writes of his grandmother's recipe in his book Flavored Oils: 50 Recipes for Cooking With Infused Oils (Chronicle Books).
For the full article, check out the new issue of Wine Spectator, on newsstands November 30, 2006.
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