Foods of Summer: A World in Flames (May, 1999)


  Tuscan Seasoning

The Chef
VINCENT SCOTTO of Scopa

Servings
Serves four to six.

Ingredients
1/2 cup dried oregano
5 tablespoons kosher salt
4 tablespoons Spanish paprika
4 tablespoons ground fennel
3 tablespoons granulated garlic
3 tablespoons granulated onion
2 tablespoons cayenne pepper
4 teaspoons sugar

Cooking Instructions
Combine all the ingredients in a glass or plastic container with a tight-fitting lid, and shake or stir to mix. Use on any grilled vegetables, chicken, flank or skirt steak, shrimp, or lobster. Can be stored in a cool, dark place for up to 6 months.

Best With
Scotto's Grill-Roasted Cauliflower.







 
 
   
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