Frottement italien en vrac

Zoë Spice Rubs est une recette unique que nous avons créée en utilisant la célèbre épice à steak de Montréal, mais avec une touche Zoë. Notre rub italien utilise les épices à steak de Montréal comme base avec l'ajout des herbes italiennes que vous aimez, les resels sont délicieux. Tous nos frottements ont été créés pour être universels afin que vous puissiez les utiliser sur de la viande, du poisson, des légumes pour assaisonner des sauces ou vraiment partout où votre imagination vous mène. Mettez-les là-bas en vrac ou dans l'un de nos kits de frottement d'épices Zoë qui incluent une huile d'olive infusée comme liant pour créer une expérience culinaire encore plus unique. Zoë rubs deviendra un incontournable de votre cuisine on le sait.

Pairing Suggestions for Zoë Italian Spice Rub 

Recipe 1:

Italian Grilled Chicken Pasta with Zoë Sun-Dried Tomato Cream Sauce

Ingrédients

For the Chicken:

• 2 chicken breasts, boneless and skinless
• 1 tbsp Zoë Italian Spice Rub Blend
• 1 tbsp Zoë Tuscan Herb Extra Virgin Olive Oil
• Zoë’s Salt and Pepper, to taste

For the Pasta:

• 300g fettuccine or linguine
• 1 tbsp Zoë Tuscan Herb Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1/2 cup Zoë Sun-Dried Tomatoes, chopped
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tbsp Zoë Mango White Balsamic Vinegar (optional for tang)
• Zoë’s Salt and Pepper, to taste
• Fresh basil leaves for garnish

Instructions

1. Prepare the Chicken:
   • Rub the chicken breasts with Zoë Italian Spice Rub Blend, Zoë Tuscan Herb Extra Virgin Olive Oil, and Zoë’s Salt and Pepper. Let marinate for at least 30 minutes.
   • Grill the chicken over medium-high heat for 6-7 minutes per side or until fully cooked. Set aside and slice into strips.
2. Cook the Pasta:
   • Boil the pasta in salted water according to package instructions. Drain and set aside.
3. Prepare the Sauce:
   • In a large skillet, heat Zoë Tuscan Herb Extra Virgin Olive Oil over medium heat. Add garlic and Zoë Sun-Dried Tomatoes, sautéing for 1-2 minutes.
   • Stir in heavy cream, chicken broth, and Parmesan cheese. Simmer gently until the sauce thickens. Add Zoë Mango White Balsamic Vinegar (optional) and season with Zoë’s Salt and Pepper.
4. Combine and Serve:
   • Toss the cooked pasta with the sauce until evenly coated. Serve topped with grilled chicken slices and garnish with fresh basil leaves.

Recipe 2:

Osso Buco with Spicy Parmesan Risotto

Ingrédients

For the Osso Buco:

• 4 veal shanks (about 2 inches thick)
• 2 tbsp Zoë Italian Spice Rub Blend
• 2 tbsp Zoë Tuscan Herb Extra Virgin Olive Oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef or veal stock
• 1 can (14 oz) crushed tomatoes
• 1 tsp Zoë Wild Greek Oregano
• Zoë’s Salt and Pepper, to taste
• Zest of 1 lemon (for gremolata garnish)

For the Spicy Parmesan Risotto:

• 1 cup Arborio rice
• 1 tbsp Zoë Tuscan Herb Extra Virgin Olive Oil
• 1 tbsp Zoë Chili-Infused Extra Virgin Olive Oil
• 1/4 onion, finely chopped
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, warmed
• 1/2 cup grated Parmesan cheese
• Zoë’s Salt and Pepper, to taste

Instructions

1. Prepare the Osso Buco:
   • Preheat your oven to 325°F (160°C).
   • Pat the veal shanks dry and rub with Zoë Italian Spice Rub Blend, Zoë Tuscan Herb Extra Virgin Olive Oil, and Zoë’s Salt and Pepper.
   • In a Dutch oven, heat Zoë Tuscan Herb Extra Virgin Olive Oil and sear the veal shanks until browned on all sides. Remove and set aside.
2. Build the Sauce:
   • In the same pot, sauté the onion, carrots, celery, and garlic until softened. Deglaze with white wine, scraping up any browned bits.
   • Add crushed tomatoes, stock, and Zoë Wild Greek Oregano. Return the veal shanks to the pot, ensuring they are mostly submerged.
3. Cook the Osso Buco:
   • Cover the pot and bake in the oven for 2-2.5 hours, or until the veal is tender and falling off the bone.
4. Prepare the Spicy Parmesan Risotto:
   • In a large saucepan, heat Zoë Tuscan Herb Extra Virgin Olive Oil and Zoë Chili-Infused Extra Virgin Olive Oil over medium heat. Sauté the onion until translucent. Add the Arborio rice and toast for 1-2 minutes.
   • Deglaze with white wine, stirring constantly. Gradually add warm stock, one ladle at a time, stirring until absorbed before adding more. Continue until the rice is creamy and cooked al dente.
   • Stir in Parmesan cheese and season with Zoë’s Salt and Pepper.
5. Serve:
   • Spoon the Spicy Parmesan Risotto onto plates and top with Osso Buco. Garnish with lemon zest for brightness.