It brings together intense and authentic flavors of Neapolitan cuisine and one of the elements that makes it so unique is ‘o russ’, the spicy red oil that is used to season the mussels.
Very few ingredients, a concentrate of goodness: here’s how to use it
What makes this seasoning even more special is that it is not commonly found in the supermarket. Generally, ‘o russ’ is prepared at home following recipes handed down from generation to generation or can be purchased in the fishmongers of Naples, where each fishmonger jealously guards his own secret recipe. The preparation of this spicy oil requires care, attention and skill to find the right balance of ingredients and chili pepper: only in Naples can you find the true Neapolitan red strong oil, an authentic product rooted in the gastronomic tradition of the Easter holidays. Therefore, every time you taste the mussel soup on Holy Thursday seasoned with ‘o russ’, remember that you are enjoying not only a delicious dish, but also a piece of Neapolitan history and culinary tradition.
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Ingredients
300 ml of extra virgin olive oil
A clove of garlic
40g of hot chillies
100 g of tomato paste
Preparation of Neapolitan strong red oil
To make this recipe, start by pouring the extra virgin olive oil, the peeled garlic clove and the chopped hot peppers into a large pan. Place on the heat and fry the ingredients over a low heat, stirring occasionally with a wooden spoon. Once the garlic is golden, you can remove it so that it does not give too strong a flavor to the spicy red oil: then add the tomato paste to the mixture and continue to mix well to combine all the ingredients.
Let it cook on a low heat for about half an hour, making sure that the temperature does not drop below 90 degrees or exceed it: it is advisable to use a kitchen thermometer to check the temperature and adjust it accordingly. Continue stirring continuously to prevent the tomato paste from burning on the bottom of the pan. Be careful because the oil must never smoke, otherwise it would become harmful to your health and should be thrown away.
Once cooking is finished, remove the pan from the heat and let it cool completely. Once cold, filter the spicy red oil well to eliminate any solid residues and store it in sterilized glass jars with an airtight seal.
Spicy red oil is the traditional condiment of the Neapolitan mussel soup on Holy Thursday, but it is also ideal for seasoning pasta, pizza, salads or any dish you wish to make more spicy and tasty. Once ready, store it in a cool, dark place, away from direct sunlight.
SOURCE RECIPESPRINT
