Italian Mix

A sophisticated blend of spices designed to add Mediterranean freshness and flavour to your pork and fish recipes. Whether you are grilling pork chops, stewing liver with onions or roasting sea bass, it will give your meal an Italian flavour and aroma. This spice mix is ​​perfect for anyone who loves authentic Italian flavours and wants to incorporate them in their cooking. It is a must-have for any home cook.

Ingredients:

fennel, garlic, black pepper, oregano, thyme, parsley, citrus peel, basil, rosemary, sage, marjoram

Net weight: 30 g

    Italian cuisine

    Italian cuisine is not only pasta and pizza, it also offers many meat and fish dishes. Meat plays a major role in Italian cuisine with dishes like porchetta, Venetian style liver with onions, pork chops and the popular Italian pork sausage with fennel. Italian osso buco (slow-cooked beef shanks), chicken Cacciatore, veal Saltimbocca and roulade with tomato sauce are world famous. Most of these dishes are prepared with simple ingredients, aromatic spices, garlic and olive oil. Italian cuisine has a lot to offer to meat lovers, from hearty stews to grilled steaks or fish.

    Italian baked fish

    Ingredients
    • big fish (seabass, sea bream, fagri)
    • Italian spice mix
    • lemon
    • dill
    • olive oil
    • salt and black pepper
    Preparation
    1. Make long incisions along the backbone of the fish from tail to head on both sides.
    2. Cut half a lemon into slices.
    Cooking
    1. Brush the skin of the fish with olive oil on both sides.
    2. Rub inside and out with Italian spice mix, salt, black pepper and the juice of half a lemon.
    3. Place fresh dill and lemon slices inside the fish.
    4. Bake in a preheated to 180°C oven for about 25 minutes or until done.

    Pasta shells stuffed with ricotta and spinach

    Ingredients
    • 1 pack of pasta shells (or other dry pasta shape, that can easily be stuffed)
    • 800 g ricotta
    • 2 kg tomatoes
    • 300 g spinach
    • 200 g parmesan cheese
    • 5-6 garlic cloves
    • 1-2 tbsp. Italian spice mix
    • fresh basil (optional)
    • olive oil
    • salt and black pepper
    Preparation
    1. Finely chop the garlic.
    2. Wash and chop the spinach.
    3. Finely grate the parmesan cheese.
    4. Cut the tomatoes into medium-sized pieces.
    Cooking
    1. Heat 2 tbsp. olive oil on medium heat and sauté garlic for 1 minute.
    2. Add 1-2 tbsp. Italian spice mix and stir.
    3. Add the spinach, season with salt and pepper and cook for 3-4 minutes.
    4. Pour the spinach into a bowl and let it cool. Then mix it with the ricotta, grated parmesan and olive oil. Taste and add salt if needed.
    5. Cook the pasta shells to ¾ doneness according to the package instructions.
    6. Meanwhile, make a tomato sauce with some garlic, olive oil and at the end add fresh basil.
    7. Stuff the pasta with the spinach and ricotta mixture.
    8. On the bottom of a baking tray spread a layer of tomato sauce. Arrange the stuffed pasta shells on top and spread the rest of the tomato sauce over it. Finish with grated parmesan cheese and olive oil.
    9. Bake in a preheated at 200˚C oven for about 20-25 minutes until it gets golden on top.

    Italian pork chops with onion (Venetian style)

    Ingredients
    • 1.5 kg pork tenderloin, cut at 1.5 sm. thick pieces/chops
    • 4-5 onions
    • 2-3 garlic cloves
    • 50 g cold butter
    • 1 cup stock
    • 6 tbsp. olive oil
    • 2-3 tbsp. Italian spice mix
    • salt and black pepper
    • parsley (optional)
    Preparation
    1. Cut the onion into half moons.
    2. Finely chop the garlic.
    Cooking
    1. Season the pork pieces on each side with salt, pepper and Italian spice mix.
    2. Heat 2-3 tbsp. olive oil on medium heat and sear the meat for 3-4 minutes on each side.
    3. Take the pork out of the pan, add another 2-3 tbsp. olive oil and sauté the onion with some salt, 1 tbsp. Italian spice mix and optional crushed chili - about 20 minutes.
    4. Add the garlic and cook for a minute.
    5. Return the pork to the pan, pour in the stock (or hot water) and cook with a lid on for 5-6 minutes.
    6. Add cold butter and mix.
    7. Serve with chopped fresh parsley.

    Quick one pot pasta with minced pork

    Ingredients
    • 300 g short pasta 3 peppers
    • 500 г minced meat (pork or mix)
    • 1 red onion
    • 2-3 garlic cloves
    • 1 cup white wine
    • 2-3 tbsp. olive oil
    • 1-1.5 tbsp. Italian spice mix
    • parmesan cheese
    • salt and black pepper
    • fresh basil (optional)
    Preparation
    1. Finely chop the onion and garlic.
    2. Grate the parmesan cheese.
    Cooking
    1. Heat 2-3 tbsp. olive oil on medium heat and sauté the onion with some salt.
    2. Add the garlic and cook for a minute.
    3. Add the chopped peppers.
    4. Add the minced meat, break it up with a spatula and cook until it changes colour.
    5. Pour in the wine and cook for 2-3 minutes until the alcohol evaporates.
    6. Add 1-1.5 tbsp. Italian spice mix.
    7. Add the pasta with 600ml of water and cook according to the package instructions.
    8. Sprinkle with grated parmesan.
    9. Optionally serve with fresh basil.

    Polenta with spiced minced pork

    Ingredients
    • 500 g minced meat (pork or mix)
    • 1-2 tbsp. Italian spice mix
    • 1 medium onion
    • 2-3 garlic cloves
    • 2-3 tbsp. tomato puree
    • 400 g tomatoes
    • parmesan cheese
    • salt and black pepper
    • olive oil
    • fresh parsley (optional)
    • 200 g polenta
    • butter (for the polenta)
    Preparation
    1. Finely chop the onion and garlic.
    2. Grate the parmesan cheese.
    3. If using whole tomatoes puree them.
    Cooking
    1. Heat 2-3 tbsp. olive oil on medium heat and sauté the onion with some salt.
    2. Add the garlic and cook for a minute.
    3. Add the minced meat, break it up with a spatula and cook until it changes colour.
    4. Add the tomato puree, mix with the meat and cook for 2-3 minutes.
    5. Add 1-2 tbsp. Italian spice mix.
    6. Pour in the tomatoes and cook for 5-6 minutes. If you are using fresh tomatoes, cook for a few more minutes.
    7. Finish with grated parmesan and mix well.
    8. Serve over polenta cooked with butter for a richer flavour. Optionally, sprinkle with more grated parmesan and fresh parsley.
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