Wednesday, July 11, 2007


The first Bottling exercise was a multipurpose paste which Cecilia calls “Stuzzico”. The literal translation is “Stimulate”, think "Amuse Bouche". It can be used for Bruschetta, as a marinade, as a base for a salad dressing etc.

First Eggplant, Peppers, Red Onion, Garlic, Oregano and Fennel (the fresh herb) are roasted in the oven. Once tender (about 30 minutes) White Wine Vinegar is added and it is put in a blender.

The mixture is added to bottles which have been boiled and then drenched with Olive Oil heated to 90 degrees. Voila!

1 comment:

Margaret said...

This is quite an involved process..

Hope you'll find a way to send a few of these back to us somehow!!!