Sunday, January 13, 2008

Carrabba's Herb Mixture

Dori, Linny & I were eating at the Carrabba's in Orem and commented to our waiter our delight over the herb mixture that he poured olive oil over then we dipped our bread into. Waiter, Graham, sat himself down at our table and said he knew the exact recipe and would share it with us. He proceeded to write in on a napkin. I've made it and it's right on the money. I think the fact that D&L were there made the waiter a little more flirty and helpful.

Mix together in equal parts (I'd start with 1/4 to 1/2 t. each) and then moisten with olive oil:

crushed fresh garlic
minced dried garlic
red pepper
black pepper
parsley
basil
oregano
rosemary
kosher salt

I keep this in a jar in the refrigerator for a couple of weeks at least.

2 comments:

Dori Girl said...

I love to use this herb mix in my favorite lasagna recipe (to be posted later). Mix it in with your ricotta cheese and it creates such a fabulous flavor!

Dori Knight said...

I'm quite a fan of this herb mixture and use it in nearly all of my Italian cooking.

Here's the best way to use it: Add a tablespoon to a ricotta/egg mixture for lasagna. Mix the ricotta, egg, and herbs together the night before you make the lasagna and the herbs will infuse the ricotta, making it taste DELICIOUS!