North End Oil (4oz) Recipe

North End Oil (assembly)

1. 1

   Toast and prepare aromatics

   If using optional crushed fennel seed, warm a small dry skillet over medium heat. Add 1/4 tsp fennel seed and toast, stirring, for 20–30 seconds until fragrant. Remove and let cool, then crush lightly with the back of a spoon or mortar and pestle. Finely mince the fresh parsley, oregano, basil, and the garlic clove. Zest 1/2 lemon (about 1/2 tsp) and set all aromatics aside.

2. 2

   Bloom spices in oil

   Place 1/2 cup extra-virgin olive oil in a small bowl or jar. Add 1/2 tsp crushed red pepper flakes and 1 tsp freshly ground black pepper. Stir to combine and let sit for 2–3 minutes to bloom the pepper and chili flavors into the oil.

3. 3

   Combine cheese and herbs

   Add 2 tablespoons grated Pecorino Romano to the oil, then incorporate the minced parsley (1 tbsp), minced oregano (1 tsp), chiffonaded basil (1 tsp), minced garlic (1 clove), and the toasted crushed fennel seed if using (0.25 tsp). Stir thoroughly so the cheese begins to hydrate in the oil and the herbs are evenly distributed.

4. 4

   Season and rest

   Add 0.5 teaspoon fine sea salt and the lemon zest (0.5 tsp). Stir again and taste; adjust salt, pepper, or chili flakes to preference. Cover and let the mixture rest at room temperature for at least 15 minutes (up to 1 hour) to allow flavors to meld. If preparing ahead, refrigerate in a sealed container for up to 3 days; bring to room temperature and stir before serving.

5. 5

   Portion and serve

   For a 4 oz serving: gently stir the oil and transfer 4 oz (about 1/2 cup) into a 4 oz sauce container or ramekin. Ensure some grated Pecorino and herb flecks are included in each portion so diners get both oil and solids when dunking crust. Serve with warm pizza crusts or bread.