Pili Pili—Piquant Oil

May 29, 2009

My youngest son just arrived in southern France (Languedoc-Roussillon) for a mystical summer sojourn in the country. The ancient regional language, Occitan, is still heard in parts of Languedoc. Occitan first began to appear in writing during the 10th century and was used particularly to write the poetry of the troubadours. When France became a unified country in the 15th century, the language of the Parisian court, langue d’oïl, was favored over Occitan and other regional languages, which fell into decline…langue d’oil slowly morphed into modern French.

During the 19th century, Occitan experienced a revival, largely thanks to the efforts of a Provençal literary group called the Félibre which included the Nobel laureate poet and wordsmith, Frédéric Mistral, who worked to standardize written Occitan. Their efforts have been rewarded as today there is one weekly newspaper La Setmana and magazines written entirely in Occitan and some regional newspapers, such as La Dépêche du Midi occasionally publishing columns in Occitan.

The word Languedoc means, literally, the language that uses “oc” which means “yes.” In contrast, “langue d’oïl,” means the language that uses “oïl”—an early form of “oui“—for the affirmative.

My son is particularly pumped, because tomorrow is lunch at his favorite pizza venue where he gets to feast al fresco on some just straightout awesome pie. No doubt some fine jambon et fromage will be visiting the yeasty, crisp dough on his plate. Most pizzerias in France feature a bottle of fiery oil known as pili pili, which is a combination of herbs, hot chili peppers, and oil that has its roots in central Africa. Just wondering whether his table sports a bottle which he can drizzle on a slice…but look forward to finding out soon enough.

Bon appetit ou Bon apetís, mon fils!

PILI PILI

1 fresh, plump garlic clove, peeled and minced finely
3 red chili peppers, stemmed, seeded and minced finely
1 T oregano
2 t crushed red pepper flakes
1 t fennel seeds
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 bay leaves

1-2 C olive oil

Place the first 8 ingredients in a freshly cleansed bottle, then cover with oil. Close securely and let rest for several days. Not only reserved for pizzas, pili pili is delicious on grilled meats and vegetables.

Advertisements

One Response to “Pili Pili—Piquant Oil”


  1. Wow! This blog looks exactly like my old one! It’s on a completely different subject but it has pretty
    much the same layout and design. Superb choice of colors!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: