Recipes and Uses for Spettacalore Bread Dip Blend
Just like the name says, this blend is spectacular!
With the combination of garlic, sweet red pepper, and italian spices and herbs,
the only thing that limits this blend is your imagination.
Here are some of our favorite recipes and uses.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Spettacolare Bread Dip:
2 teaspoons Spettacolare Bread Dip Blend
1/4 cup olive oil
INSTRUCTIONS:
Mix together oil and Spettacolare Blend in a small dish.
Serve with sliced Italian bread.
Spettacolare Butter Pasta:
8 oz pasta
Splash of olive oil4 tablespoons butter, divided1 1/2 tablespoons Spettacolare Bread Dip Blend1/2 cup parmesan cheese1/4 cup parsleyINSTRUCTIONS:In a medium-sized saucepot, bring salted water to a boil.
Add a splash of olive oil to the water.
Add pasta and cook according to the package instructions.
When the pasta is cooked, reserve 1 cup of the pasta water before draining.In a skillet, melt butter on medium heat.
Add Spettacolare Bread Dip Blend and sautee for about 1 minute.Add the hot pasta along with a part of the pasta water, and toss it using kitchen tongs until a thick sauce is coating the pasta.
Remove from heat, and add freshly grated parmesan cheese and chopped parsley leaves.
Toss continuously and season with salt if needed.
Serve warm with a sprinkle of Andy's Parmesan Polvere di Fata Blend.
Recipe credit: Spiced Up!
Spettacolare Garlic Bread:
2 1/2 teaspoons Spettacolare Bread Dip Blend
3 tablespoons melted butter
1 loaf Italian bread, sliced in half
INSTRUCTIONS:
Combine Spettacolare Bread Dip Blend and melted butter.
Spread on each half of bread with pastry brush.
Place bread on baking sheet.
Broil until golden brown.
Top with a sprinkle of Andy's Parmesan Polvere di Fata Blend.
Recipe credit: Spiced Up!
Spettacolare Chicken and Vegetables:
4 small 6-8 ounce boneless, skinless chicken breasts1 teaspoon Kosher salt, divided1/4 cup extra-virgin olive oil1/4 cup balsamic vinegar2 teaspoons Spettacolare Bread Dip Blend1/2 teaspoon black pepper1 pint cherry tomatoes left whole1 medium zucchini or yellow summer squash2 cups fresh green beans (about 6 ounces)1/3 cup freshly grated parmesan cheese2-3 tablespoons chopped fresh parsleyINSTRUCTIONS: Lightly pound the chicken breasts to an even 1/2-inch thickness.
Sprinkle the chicken with 1/2 teaspoon Kosher salt and place in a large ziplock bag.
Set aside.In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Spettacolare Bread Dip Blend, black pepper, and remaining 1/2 teaspoon salt.
Pour half of the mixture into the ziplock bag.
Seal the bag and massage so that the chicken is evenly coated.
Place the bag on a plate and put in the refrigerator to marinate for at least 30 minutes.Prepare the vegetables:
Leave the tomatoes whole.
Cut the zucchini into 3/4 inch dice (you can leave the peels on).
Trim the ends off of the green beans.
As you cut, place the vegetables in a second ziplock bag.
Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.When you are ready to cook, preheat your oven to 425 degrees F.
Remove the chicken and vegetables from the refrigerator and let stand at room temperature while the oven heats.
Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper.
Arrange the the chicken in the center of baking sheet with vegetables around the edges - vegetables can overlap each other.Bake for 15-20 minutes, until the chicken reaches an internal temperature of 165 degrees and vegetables are done.
Remove from oven and transfer the chicken to a serving platter.
Sprinkle with parmesan and parsley.
Recipe credit: Erin Clarke
Spettacolare Beef Braciole:
Recipe adapted from The Soprano's Family Cookbook
1.3 pounds top or bottom round beef roast (can also use sirloin or silverside)8-10 slices prosciutto2 packages Boursin cheese3 cups crushed strained tomato puree (or sauce)1 tablespoon chopped fresh basil 1 tablespoon olive oilINSTRUCTIONS:Cut the beef into ¼ inch (½ cm) thick slices. Pound them to half the thickness with a meat mallet or rolling pin.Sprinkle the inside of each beef slice with a little salt and pepper, then spread a chunk of Boursin cheese on top.Sprinkle Spettacolare Bread Dip Blend.
Roll up the slice of beef and secure each end with a toothpick.Heat the olive oil in a large pot and brown the beef on all sides.
Once browned, add the tomato puree and stir to combine.
Cover with a lid and turn the heat down to low, simmer slowly for 2 hours.Add the fresh basil to the sauce and stir to combine.
Plate beef and top with a dollop of Boursin cheese.
Recipe credit: The Rustic Kitchen
Spettacolare Italian Dressing:
1 tablespoon Spettacolare Bread Dip Blend
1/3 cup olive oil
2 teaspoons Andy's Parmesan Polvere di Fata Blend (or grated parmesan cheese)
INSTRUCTIONS:
Combine all ingredients in a jar or plastic container with lid.
Shake to combine ingredients.
Refrigerate for up to 2 weeks
Recipe credit: Spiced Up!
Italian Pork with Mashed Sweet Potatoes:
1/2 teaspoon fennel, crushed2 teaspoons Spettacolare Bread Dip Blend
1/2 teaspoon salt
1/4 teaspoon pepper1 (1 1/2 to 2 pound) boneless pork shoulder roast1 pound sweet potatoes, peeled and cut into 1-inch pieces1 cup reduced-sodium chicken brothINSTRUCTIONS:Combine fennel, Spettacolare Bread Dip Blend, salt, and pepper in a small bowl.
Trim fat from meat.
Sprinkle the seasoning mixture evenly over the meat; rub in with your fingers.
If necessary, cut the meat to fit into a 3 1/2- or 4-quart slow cooker.
Set aside.Place sweet potatoes in the cooker.
Add the meat.
Pour broth over mixture in the cooker.Cover and cook on Low for 8-10 hours or on high for 4-5 hours.Remove the meat from the cooker, reserving cooking juices.
Slice the meat.
Using a slotted spoon, transfer the sweet potatoes to a medium bowl.
Use a potato masher to mash the sweet potatoes, adding enough of the cooking juices, if necessary, to moisten.
Serve.
Recipe Credit: Eating Well
Spettacolare Baked Fish:
1 1/2 pounds cod filets (or mahi mahi or similar mild white fish)1/2 cup Spettacolare Italian dressing (recipe above)
1/2 cup of panko bread crumbsINSTRUCTIONS:Preheat oven to 400 degrees F.Place the cod in a 9x12 (or similarly sized) baking dish.
Pour Spettacolare dressing over the fish and allow it to marinate at room temperature for 15-20 minutes.
Sprinkle the fish with the panko bread crumbs.Bake for 12-20 minutes, depending on the thickness of your fish. (Fish that’s about an inch in size will take 16-18 minutes). Internal temperature should be 145 degrees F at the thickest part of fish.Serve hot with extra pan drippings drizzled over the fish.
Recipe credit: Kathryn Doherty
Spettacolare Popcorn:
1 1/2 teaspoons Spettacolare Bread Dip Blend
3 tablespoons melted butter
1 large bowl of popped popcorn
INSTRUCTIONS:
Combine Spettacolare Bread Dip Blend and melted butter. Pour over popcorn and toss.
Top with Andy's Parmesan Polvere di Fata
Recipe credit: Spiced Up!
