Earlier this year, while on vacation in Italy we bought some spaghetti seasoning and long story short we really love it. There are only 3 ingredients in it, sliced garlic, parsley and chili peppers according to the package. The chili peppers remind me of the kind you would see in a pizza place for sprinkling on pizza. My question is: Where can I buy this kind of prepackaged seasoning here in DFW? Or if it can't be bought what is the correct recipe for manking some myself? Thanks
I've never seen a prepackaged blend such as you describe, but it should be very easy to replicate in your kitchen. If I were doing that I would use
- crushed red pepper flakes
A close replica of the seasoning that you purchased would use dried parsley flakes, granulated garlic, and crushed red pepper (sometimes called red pepper flakes or crushed red chili pepper or a similar name). You should be able to find all of these ingredients in any supermarket or you could purchase them online at a shop such as Penzey's or The Spice House. Note that I am suggesting the granulated garlic instead of sliced if you are making a dry mixture only because it might be difficult to track down dried garlic slices.
A freshly made version would use chopped parsley, sliced garlic, and the same red pepper flakes.
In either case, the proportions are up to you. I would suggest using more parsley than garlic, and only a little bit of crushed red pepper flakes to start. You could sprinkle a bit of the test mixture on some plain bread to get a sense of what it would taste like on spaghetti. With only three ingredients, it should not be too hard to get the proportions right.
Good luck, and let us know how it goes!
Thanks, I'm thinking the original looked about 1 part parsley to 1/2 part sliced garlic to 1/4 part pepper flakes. Does that sound about right?
Also bought a bag of bruschetta spice there consisting of oregano, sliced garlic, dried tomato chunks, chili powder and basil. Any advice on proportions for that would be appreciated. The bruschetta worked great on chicken BTW.
the parsley to garlic ratio looks like a good place to start. How much red pepper flakes to use will depend on the red pepper flakes that you are using. The heat level can vary greatly. So I suggest you taste your red pepper flakes on their own and then use an amount that you expect would be too little. Taste the mixture and work your way up to a ratio that you like.
The bruschetta mixture that you purchased sounds a lot like dehydrated bruschetta, not just a spice mixture! There are tomatoes in there, after all. I actually have seen tomato powder online (The Spice House) but not dried tomato chunks. If I wanted to make some spice mixture at home, I would leave out the tomato entirely and just do the other spices. You can use fresh or canned tomatoes when you do make bruschetta. That would probably be nicer than dehydrated, anyway. For bruschetta I would be careful to use only a small amount of chili powder (just a touch, to add some bite) I'd use similar amounts of oregano and basil and a smaller amount of the granulated garlic. However, this all depends on the ingredients. Dried herbs lose flavor over time. As always with cooking, the trick is to taste the ingredients and keep tasting along the way.
I hope this helps.