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Have you every ate at an Italian restaurant and they served a dish of warm bread with olive oil and some type of spices in the oil? I been searching for those spices. Anyone has any idea what they are?
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Many times they sprinkle Parmesan cheese or Romano Cheese and freshly grated black pepper over the olive oil. I would think any Italian spice blend would also be good - oregano, basil, thyme, tarragon, garlic powder.
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Lurah is exactly correct; at Romano's that's exactly what is in the oil - and it is great!
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I mix in a little garlic also .. with Kosher salt... get the best oil you can find for this treat...
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Thanks for the advice...I will give it a try!
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Fresh garlic, dried garlic, salt, pepper, crushed red pepper, basil, oregano, thyme are the ingredients..all but the fresh garlic are dried...
Try this mix it is supposed to be similar to the one used at Carabba's. I think you will have to play with the amounts to get it just right but I think the ingredients sound right on. *Debi* ~*Never trade the thrills of living for the security of existence*~ |
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I think any spices you put in olive oil will be fine as long as the bread is good and warm!!
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Am I the only person that doesn't care for bread served this way? It's so soggy. Give me some good toasted garlic bread or dinner rolls made with parmesean cheese and Italian seasonings in the dough.
We were at a lovely restaurant one evening and the server plopped it down in front of us. I told her to take it back and bring garlic bread or dinner rolls. She acted as if I had two heads. |
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To Sharon - generally they bring out the seasoned dipping oil and you dip your fresh, unbuttered Italian bread in it as you prefer, lightly or really sopping it up.
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I love the olive oil dip from Carrabba's. They give out the recipe.
To Extra Virgin Olive Oil add: Fresh rosemary Fresh basil Parsley - fresh or dried Crushed red pepper flakes Fresh garlic - finely minced Granulated garlic powder salt & Pepper No measurements - just add some of each |
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Oh, I know how they serve it, I can't stand eating bread dipped in liquid oily substances. I use mostly olive oil for cooking, so it's not that I dislike olive oil. I just don't like oil, any kind, making bread soggy or dripping off the bread or as many times I've seen, the oil running down someone's face. Sorry, it's not and never has been my cup of tea.
I want my spices baked into the dough and served with butter please  |
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Sharon.. I don't do well with soggy anything... but I do enjoy a little of this..
My daughter makes a bread pudding that is a little on the dry side .. and I'm ok with that... it's funny what textures you like & dislike.. When I discovered the New Orleans BBqued Shrimp( which is not bbqued) and it said.. " plenty of good bread for sopping" I about had a stroke.. I finally have a New Orleans bread recipe I could do a throwdown with and someone want to get it wet??? I did dip it in the juices ... more than once.. so I guess there's hope for me after all... Becky |
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