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Thursday, January 19, 2017

HERBS AND SPICES 10 C - ITALIAN: REPOST - Tuscan Spice Mix Uses and My Recipe



LINK TO PART A











Makes 1 to 1/4 cups mix




· 1 tbsp fennel seeds

· 1 tbsp. black  peppercorns 


· 1 tbsp. coarse salt

(depending upon the type of salt you are using 

you must adjust this)

· 2 tbsp. dried oregano

· 2-4 tbsp. dried basil (to your taste)

· 2-3 tbsp. garlic powder (to your taste)

·1-2 tbsp. dried rosemary

· 1-2 tbsp. dried thyme

· 1 tbsp. Spanish paprika

· 1-2 tbsp. red pepper flakes

· 1 tsp. table sugar

· 1 tsp. dried sage

(Instructions below)








**** Use as a seasoning for pasta, chicken, pork, fish, 

salad, bread, grilled vegetables, flank or skirt steak, fish, 

shrimp, lamb or lobster. 

This mix can be stored in a cool, dark place for up to 6 

months. 

**** You can use as a dry rub for beef or add olive oil or 

regular cooking oil as a marinade for chicken. 

**** Vinaigrette for salad: Add 1 tsp. of mix to ½ cup of 

olive oil and ¼ cup balsamic vinegar. (If you don’t have 

balsamic on hand, use red wine vinegar as a 

substitute.) Double, triple or quadruple this recipe if you 

are serving a big group. 

**** Marinade for shrimp: 1 cup EVOO, 1/2 cup white 

wine, 1-2 smashed cloves of garlic, juice of 1 lemon, and 

2 -3 tbsn. fresh garden or Italian parsley (or 1-2 tsp. 

dried).  Divide the marinade into two 

portions.

Marinate shrimp for at least 1 hour in one-half of the 

marinade. Use the other half for brushing on the shrimp 

on the grill or sauté in a pan.


*If you don’t have parsley, use 1 tsp. dried chervil or 1 tsp.

tarragon or 1 tsp. tsp. dried cilantro.



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