While traveling through the Mediterranean, I had an opportunity to stay in Rome for a couple of months. Excited to check out the neighborhood trattorias and shop at the local markets, I soon learned some cultural lessons. For one thing, Americans eat, while Italians savor. And the same rule applies to food shopping. They don’t have oversize Mega marts with mammoth freezer cases and endless aisles of packaged processed food like we do. Their idea of prepared food is the Gourmand section, or what we might call the deli. It’s the largest and busiest area of the market bursting with culinary delicacies of cured meats, fresh pasta, sauces, cheeses, pastries, and bread. And although produce selections tend to be limited, the Gourmand case is the heart of every store where the shopkeeper encourages you to sample, smell, and fondle the merchandise.

Prominently displayed in every specialty shop, market, and bodega are cellophane pouches of the ubiquitous staple known to every Italian cook as Aglio olio e peperoncino. Literally translated, it means garlic, oil, and peppers. It’s a headier version of Italian seasoning than we’re used to. But once you try it, you won’t imagine yourself using anything else. Since the ingredients are a well-guarded secret, I brought a pouch home and mixed and matched ingredients from my pantry until I came up with an approximation. Then, as Emeril Lagasse would say, “kicked it up a notch” and included the aromatic seasoning of Italian sausage to round out the essence. Perfect for sauces, pasta, pizza, mixing with olive oil for dipping bread, making zesty Italian salad dressing, or just about anything that, at the risk of assuming propriety, is “a taste of Italy” in a sachet.

Recipe Notes: What you will need: Mixing bowl, spice mill, and airtight container. Yields 1-cup. Difficulty level: Very easy

Ingredients:

• 1-Tbsp salt
• 1 ½-tsp pepper
• 1-Tbsp dry minced garlic
• 1 -Tbsp dry minced onion
• 2-tsp dried oregano
• 1-tsp dried basil
• ¼-cup dried parsley
• 2-Tbsp dry vegetables
• 2-Tbsp red pepper flakes
• 1-Tbsp paprika
• ~~~~~~~~~~~~~~
• 2-Tbsp dry ground porcini mushroom
• ~~~~~~~~~~~~~~
• 1-tsp anise seed
• 1-tsp fennel seed

Preparation:

1. In mixing bowl, combine the first ten-ingredients.
2. In a spice mill grind porcini mushrooms to a crumble, not a powder.
3. Measure 2-Tbsp and add to the spice mix.
4. Store remaining mushroom powder for later use.
5. In spice mill grind anise and fennel, add to spices.
6. Mix ingredients well and store in an airtight container.

For the zesty salad dressing:

• 1-tsp Aglio olio e pepperoncino
• 1-Tbsp + 2-tsp faux “Good Seasons” Italian dressing blend
• 1/4 cup red wine vinegar
• 3-Tbsp water
• 1/2 cup extra virgin olive oil

Combine ingredients in a cruet and shake well.

For Dipping Sauce:

• 1/2 cup extra virgin olive oil
• 1 1/2-tsp Aglio olio e peperoncino

For Garlic Bread:

• 1/2 cup extra virgin olive oil
• 1 1/2-tsp Aglio olio e pepperoncino
• ~~~~~~~~~~~~~~
• 2-Tbsp Vegan Parmesan cheese

Preparation:

1. Combine oil and spice brush on bread, sprinkle with vegan parmesan.
2. Bake @350 till golden brown.