Italian Rub Bulk

Zoë spice Rubs are a unique recipe that we have created using the famous Montreal steak spice but with a  Zoë twist. Our Italian rub uses the Montreal steak spice as a base with the addition of the Italian herbs that you love, the resalts are delicious. All our rubs have been created to be universal so you can use them on meat, fish, vegetables to season sauces or truly anywhere your imagination takes you. Trey them on there in bulk or in one of our Zoë spices rub kits which include an infused olive oil as a binder to create an even more unique food experience. Zoë rubs will become a staple in your kitchen we know it.

Pairing Suggestions for Zoë Italian Spice Rub 

Recipe 1:

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

Ingredients

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

Ingredients

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.