| 8 | garlic cloves, halved | | 2 tsp. | red pepper flakes | | 1 tsp. | salt | | 1 cup | breadcrumbs (made from fresh or day-old bread) | | 1/2 cup | olive oil |
| | Soak breadcrumbs in water and squeeze dry. In a food processor, blend garlic, red pepper, and salt to a paste. Add the breadcrumbs and mix thoroughly. With machine running, add the olive oil a tablespoon at a time and process until smooth. If using a blender, combine garlic, pepper, salt and breadcrumbs and blend for a few seconds; then add the oil a little at a time. Store rouille in refrigerator up to 3 days. Variation: To 1 cup rouille, add 1 teaspoon finely crushed red pepper flakes (or dried chili peppers) and 1/4 teaspoon saffron. Use less red pepper if you want a less fiery sauce. Makes one cup. |
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