|
Cocina del Mundo Herbs & Spices |
|
Opening your eyes to the worlds kitchen! |
|
Italian Rome Blend |
|
Italian Rome Blend-Spices dating back to the Roman times. Add to olive oil and vinegar for marinades. Sauté with olive oil and diced tomato for a bold pasta sauce. Great rub on meat and vegetables. |
Italian Rome Blend |
|
Foods to eat with Italian Rome Blend: Artichokes, beans of all sorts, green beans, beef, savory breads, cabbage, carrots, cauliflower, celery, cheese, chicken or turkey, corn, cucumbers, eggplant, eggs, fish, lamb, meatloaf mushrooms, onions, pasta, pork, potatoes, rice, salads, salmon, summer squash, stuffing, tomatoes, tuna, and all vegetables.
Italian Blend Recipes Herbed Chicken with Rice 1 lb. chicken cubed ½ c. olive oil 1 T. Italian Rome Blend 1 onion chopped 2 zucchini chopped 1 T. minced garlic 1 T. Italian Rome blend 1 T. butter 1 cup uncooked rice 1 cup chicken stock 1 T. salt Marinate chicken, oil, and blend over night. Start rice with above ingredients. Bring to boil, turn down to simmer, then cover. Cook for 30 minutes. Take off heat, keep covered. Sauté chicken while waiting for rice to cook. Stir chicken into rice. Garnish with toasted pine nuts. Spicy Pasta Bake Your choice of cooked pasta, for 4 1 egg whipped ½ c. ricotta ½ c. parmesan 1 small package thawed (frozen) spinach 1 c. mozzarella 3 cups pasta sauce, any type 2 T. Italian Rome blend Chopped pepperoni slices Salt & red pepper flakes to taste Mix egg, ricotta, parmesan, spinach and 1 T. Italian Rome blend. Add salt and red pepper flakes to taste. In large casserole dish lay out pasta, cover with egg/cheese mixture. Stir slightly and then cover in pepperoni. Pour pasta sauce over pepperoni, the sprinkle on remaining spice blend. Cover in mozzarella. Bake in 350 degree oven for 30 minutes, until cheese has browned. Marinade 1 T. Italian Rome Blend, 1 cup olive oil, and 2 T. red wine vinegar. Marinate for 1 hour. Croutons 1 French baguette cut into 1/2 inch cubes, coat lightly with olive oil, sprinkle with 2 T. seasoning, and then bake in 300 degree oven for 30 minutes. Sautéed Artichokes Use above marinade except substitute red wine for vinegar. Bring to a boil, add 2 cups artichokes, and then cook 5 minutes. Toss in feta and serve. Puree this for creamy dip. Serve with fresh bread, crackers, or bruschetta |
|
Italian Rome Blend Ancient Romans used many things to preserve and flavor meat including; wine, vinegar, lemon, salt, bay leaves, garlic, and rosemary were the most common. They enjoyed seafood and adopted a love of artichokes from the Jewish community. Roman cuisine was a blend of many cultures ranging from Jewish, Arab, Byzantine, and Spanish. The Roman food now consists of hearty sauces, with plenty of peppercorns, hot chili pepper, oils, organ meats, eggs and lots of cheese. The infamous Alfredo originated here. |
|
To contact us: |
|
Work cell 319-541-9566 If for any reason you have problems with the web site please notify me immediately! I encourage comments or suggestions. |
