At his new L’Amico, house-infused chile oil is a pantry staple for Executive Chef Laurent Tourondel. Relying on it for its lingering but subtle heat, he features the oil in his popular fusilli with sausage, pecorino and bitter greens. “The balance of the chile with pecorino provides the perfect amount of heat and flavor,” he says. A smart way to express the restaurant’s terroir, the chile oil is also featured in the Soppressata Picante, with tomatoes, mozzarella and Sicilian oregano. And it’s table-topped at L’Amico, encouraging guests to dip their bread and customize heat levels in their menu choices. “It adds that extra kick to elevate flavors,” he says.
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