I spent a summer in Rome and discovered that they don’t have supermarkets like in the U.S. They have bodegas and gourmand shops. A prominent staple is an Italian spice blend: Aglio olio e peperoncino. Translated means garlic, oil, and peppers. The recipe is a well-guarded secret; you couldn’t Google it. Until now.

Being a mad kitchen scientist, I brought a sample home, determined to crack the code, and this is an approximation—a taste of Italy. Perfect for sauces, pasta, pizza, and salad dressing. 

Recipe Notes: What you will need: A mixing bowl, a spice mill, and an 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
• 1 tsp anise seed
• 1 tsp fennel seed
• ~~~~~~~~~~~~~~
• 2 Tbsp dry ground porcini mushrooms

Preparation:

1. In a mixing bowl, combine the first 12 ingredients.
2. In a spice mill, grind porcini mushrooms to a crumble, not a powder.
3. Add to spice mix and blend well. Store in an airtight container.

For salad dressing:

• 2 tsp Aglio olio e pepperoncino
• 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 blend. Brush on bread. Sprinkle with vegan parmesan.
2. Bake @350 until golden brown.