It's basil, oregano, rosemary, thyme, and marjoram. Usually mostly oregano or thyme.
I saw some dork on a recipe site say to add something called "savory" as well. OP, if you're in the US just go to the store and buy a little container of the pre-made shit rather than figure out the perfect ratio
Oh no you didn't! Savory is used all the time here in Bulgaria. It's great in stews -- lentils, peas, beans etc., as well as enywhere with mincemeat. It can be overpowering so be sure to balance it properly.
this is less fuck than I imagined. thank you for teaching me a thing
who the hell knows. I'm gonna send the author of that recipe a dried up dog turd
I will never forgive marjoram. Seriously though, I don't fuck with it unless it's in a blend because too much will absolutely ruin a dish. Unlike the rest of the herbs in Italian blend which you can kind of fudge.
It's just a common blend of herbs almost everyone in america has a jar of somewhere in their spice cabinet
Question I have is that this is usually a dry herb mix.
4 Dashes? Dashes are meant for liquids, right? Is this some kind of liquid herb tincture or something?
i assume they're intending for you to use one of those shaker things and just kinda 'shake' out 4 'dashes' of the seasoning. this is however, ridiculous and no way to actually give ingredient measurements for any recipe.
Yo, it's cooking. You're supposed to fudge things to your own flavour preference.
Spices aren't precise because their flavor isn't consistent.
i agree, but a lot of people that look up recipes aren't the type of people that cook often and a little guidance is a good idea.
Hey, I was searching for something diferent when I came across this
Basically I'm thinking of how to make gnocchi out of tomato, but all the google hits are for gnocchi with tomato sauce
dehydrate slices of tomato, grind them into a powder, and add them to your gnocchi dough 😎
Yes, I was thinking of that, but also was thinking of using some starch + fresh tomato + dried tomato/tomato extract.
(good tomato extract is just dried tomato slightly rehidrated and mixed)
The thing about gnocchi is having the correct humidity and the least flour possible, while also being maleable and maintaining shape..
Seems pretty literal and straight forward. Grind up some Italians and sprinkle them on liberally.
When I have come across this in american recipes I tend to use a mix of 1 part dried oregano, 1 part dried basil and about 2 3rds a part dried thyme and it has worked if that helps.
Looking at this recipe though I would be really tempted to substitute some or all of that heavy cream for mozzarella cos the flavours look good but with heavy cream its gonna be really dense.
Edit: Actually would be extra important if it calls for cooking the gnocci in the sauce as the gnocci is gonna release a load of starch in the sauce.
Step 1: put as much dry pasta, pizza, tiramisu and Italian wine as you want in a blender
Step 2: blend
Step 3: put in the freezer until it's a solid block
Step 4: blend it again until it's dust
Step 5: enjoy your Italian seasoning
