Fred Seghetti's Top Secret Recipes

Ingredients:  

1.5 pounds mixed mushrooms, sliced

8 ounces whole-wheat linguine pasta

1 cup diced shallots

1 cup dry white wine

2 tablespoons extra-virgin olive oil

1 tablespoon Seghetti’s Top Secret Italian Herb seasoning

1 tablespoon chopped fresh thyme

½ cup crème fraiche

¼ cup grated Parmesan cheese plus more for garnish

1 tablespoon butter

½ teaspoon salt

¼ teaspoon ground pepper

6 cloves garlic, sliced

Finely chopped fresh parsley

Directions:   

1. Begin by bringing a large pot of water to a boil on high heat. Cook the pasta following the instructions on the package. Remember to reserve 1/2 cup of the pasta water before draining the pasta.

2. In a large skillet over medium heat, heat the oil and garlic until fragrant, which should take about 2 minutes. Increase the heat to high and add mushrooms, shallots, Seghetti’s Top Secret Italian Herb and thyme. Cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, and the mushrooms are beginning to brown. This process typically takes 11 to 13 minutes.

3. Pour wine into the pan and let it cook until reduced by about half, approximately 3 minutes. Stir in the reserved pasta water, crème fraîche, Parmesan, butter, salt, and pepper. Add the pasta and toss everything together to coat. When serving, top with more Parmesan and parsley if desired.

Buon Appetito!

Ingredients:   

5-6 medium zucchini, trimmed

1 pound raw shrimp, peeled and deveined, tails left on if desired

1 ripe avocado

1 cup packed fresh basil leaves

¼ cup unsalted shelled pistachios

¼ cup extra-virgin olive oil plus 2 tablespoons, divided

2 tablespoons lemon juice

3 cloves garlic, minced

1-2 teaspoons Seghetti’s Top Secret Italian Herb seasoning

¾ teaspoon salt, divided

¼ teaspoon ground pepper

Directions:  

1. Use a spiral vegetable slicer or a vegetable peeler to cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle to prevent the noodles from falling apart. Place the zucchini "noodles" in a colander, toss with 1/2 teaspoon salt, and let drain for 15 to 30 minutes. Gently squeeze to remove any excess water.

2. In a food processor, combine avocado, basil, pistachios, lemon juice, pepper, and the remaining 1/4 teaspoon salt. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, for 30 seconds. Add shrimp, Seghetti’s Top Secret Italian Herb and cook until the shrimp is almost cooked through, about 3 to 4 minutes. Transfer to a large bowl.

4. Add the remaining 1 tablespoon oil to the pan. Toss the drained zucchini noodles until hot, about 3 minutes. Transfer to the bowl, add the pesto, and gently toss to combine.

Buon Appetito!

Ingredients:   

 For the Risotto:

1 cup Arborio rice

3 cups chicken or vegetable stock, kept warm

1 small onion, finely chopped

2 tablespoons unsalted butter

1/4 cup dry white wine

1/4 cup grated Parmesan cheese

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb

Salt and freshly ground black pepper, to taste

For the Filling:

1/2 cup mozzarella cheese, cut into small cubes

1/4 cup cooked peas (optional)

For the Coating:

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

For Frying:

Vegetable oil, for deep frying

Directions:  

 1. Prepare the Risotto

Heat the butter in a large skillet over medium heat. Add the onion and sauté until softened.

Stir in the Arborio rice and cook for 2-3 minutes until the grains are lightly toasted.

Add the white wine and cook until mostly absorbed.

Gradually add the warm stock, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.

Once the rice is tender and creamy (about 18-20 minutes), stir in the Parmesan cheese, Seghetti's Top Secret Seasoning Italian Herb, salt, and pepper.

Spread the risotto on a baking sheet to cool completely.

2. Assemble the Arancini

Take a small handful of the cooled risotto and flatten it into a disk in your palm.

Place a cube of mozzarella (and a few peas, if using) in the center. Fold the risotto around the filling and shape it into a ball.

Repeat until all the risotto and filling are used.

3. Coat the Arancini

Roll each ball in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Press gently to ensure the breadcrumbs adhere.

4. Fry the Arancini

Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).

Fry the arancini in batches, turning occasionally, until golden brown and crisp, about 3-4 minutes.

Remove and drain on paper towels.

5. Serve

Serve the arancini hot with marinara sauce for dipping, if desired.

Tips for Success

Seghetti's Top Secret Seasoning Italian Herb infuses the risotto with aromatic flavors, adding a unique twist to this classic dish.

Ensure the risotto is completely cooled before shaping to make handling easier.

Use a thermometer to maintain the frying oil temperature for even cooking.

 Buon appetito! 

Ingredients:  

8 thin slices of beef or veal (about 3x5 inches each)

8 slices of prosciutto or pancetta

8 thin slices of provolone or mozzarella cheese

2 cups fresh spinach leaves

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

Salt and black pepper, to taste

Olive oil, for searing

Kitchen twine or toothpicks

For the White Wine and Herb Sauce:

2 tablespoons butter

2 tablespoons olive oil

2 shallots, finely minced

2 garlic cloves, minced

1/2 cup dry white wine

1 cup chicken or beef broth

1 cup heavy cream

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb

1 teaspoon thyme leaves

1 teaspoon fresh rosemary, chopped

Salt and pepper, to taste

Directions:   

Prepare the Involtini:

1. Flatten the Meat: Use a meat mallet to pound the beef or veal slices to an even thinness.
2. Assemble the Rolls: Lay a slice of prosciutto, a slice of cheese, and a few spinach leaves on each piece of meat. Mix breadcrumbs, Parmesan, garlic, parsley, salt, and pepper in a bowl and sprinkle lightly over the fillings.
3. Roll and Secure: Roll each piece tightly and secure with kitchen twine or toothpicks.
4. Sear the Rolls: Heat olive oil in a large skillet over medium-high heat. Sear the rolls on all sides until golden brown. Remove and set aside.

Make the Sauce:

1. Sauté the Aromatics: In the same skillet, reduce the heat to medium. Add butter and olive oil. Sauté shallots and garlic until softened, about 2-3 minutes.
2. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the pan. Let it simmer for 2 minutes.
3. Add Broth and Cream: Stir in the chicken or beef broth, heavy cream, Seghetti's Top Secret Italian Herb, Dijon mustard, thyme, and rosemary. Simmer gently until the sauce thickens slightly, about 5-7 minutes. Season with salt and pepper.

Cook the Involtini:

1. Return the seared rolls to the skillet with the sauce. Cover and simmer over low heat for 20-25 minutes, turning occasionally, until the meat is tender and cooked through.

Serve:

1. Remove the twine or toothpicks from the rolls. Plate the Involtini and spoon the creamy sauce over the top. Garnish with additional chopped parsley if desired.
2. Serve with mashed potatoes, sautéed greens, or a simple pasta.

Buon Appetito!

Ingredients:   

8 thin slices of beef (top round or flank steak, about 4x6 inches each)

1/4 cup Seghetti's Top Secret Seasoning Italian Herb blend

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

2 cloves garlic, minced

2 tablespoons pine nuts (optional)

2 tablespoons raisins (optional)

8 slices of prosciutto

Olive oil, for searing

Kitchen twine or toothpicks

For the Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and black pepper, to taste

1/4 cup fresh basil leaves, chopped (for garnish)

Directions:  

Prepare the Braciole:

1. Flatten the Meat: Use a meat mallet to pound the beef slices to an even thinness (about 1/4 inch).
2. Prepare the Filling: In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, garlic, Seghetti's Top Secret Seasoning Italian Herb blend, pine nuts (if using), and raisins (if using).
3. Assemble the Rolls: Lay a slice of prosciutto on each piece of meat. Spread about 2 tablespoons of the filling mixture over the prosciutto, leaving a small border around the edges. Roll each slice tightly and secure with kitchen twine or toothpicks.

Sear the Braciole:

1. Sear the Rolls: Heat olive oil in a large skillet over medium-high heat. Sear the Braciole on all sides until browned, about 2-3 minutes per side. Remove and set aside.

Make the Sauce:

1. Sauté Aromatics: In the same skillet, add olive oil if needed. Sauté the onion and garlic until softened and fragrant, about 3 minutes.
2. Deglaze the Pan: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
3. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, sugar, oregano, basil, salt, and pepper. Bring to a simmer.

Cook the Braciole:

1. Simmer in Sauce: Return the Braciole to the skillet, ensuring they are submerged in the sauce. Cover and simmer over low heat for 1.5 to 2 hours, turning occasionally, until the meat is tender and infused with flavor.

Serve:

1. Finish and Garnish: Remove the Braciole and discard the kitchen twine or toothpicks. Plate the rolls, spoon the rich tomato sauce over the top, and garnish with fresh basil.
2. Pair and Enjoy: Serve with your choice of pasta, polenta, or crusty bread to soak up the sauce.

Buon Appetito!

Ingredients:   

 1/2 cup olive oil

1/4 cup unsalted butter

6-8 garlic cloves, thinly sliced

8 anchovy fillets, finely chopped

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb

Fresh vegetables for dipping (e.g., carrots, celery, bell peppers, fennel, cauliflower, radishes)

Crusty bread (optional, for serving)

Directions:  

 1. Prepare the Bagna Cauda Base

In a small saucepan, combine the olive oil and butter over low heat.

Add the sliced garlic and cook gently, stirring occasionally, until the garlic softens but does not brown, about 5 minutes.

2. Incorporate the Anchovies

Add the chopped anchovy fillets to the saucepan. Stir and cook over low heat until the anchovies dissolve into the oil and butter mixture, about 3-4 minutes.

3. Season the Sauce

Stir in 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb. Mix well to combine and let the flavors meld over low heat for an additional 2-3 minutes.

4. Serve Warm

Transfer the Bagna Cauda to a warmed bowl or a small fondue pot to keep it warm.

Arrange the fresh vegetables and crusty bread on a platter around the sauce.

Tips for Success

Serve the Bagna Cauda warm to maintain its smooth consistency.

Seghetti's Top Secret Seasoning Italian Herb adds an aromatic herbal twist to the traditional recipe.

Pair with a crisp white wine for a classic Italian experience.

Buon Appetito!

Ingredients:  

14 oz spaghetti

3 large eggs (approximately 6 oz total)

3.5 oz Pecorino Romano cheese, finely grated

5 oz guanciale (or pancetta), diced

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

Freshly ground black pepper, to taste

Salt, for pasta water

Directions:   

1. Prepare the Ingredients

Bring a large pot of salted water to a boil for the spaghetti.

In a bowl, whisk the eggs (6 oz) and mix in the grated Pecorino Romano cheese (3.5 oz) until smooth. Set aside.

2. Cook the Guanciale

Heat a large skillet over medium heat. Add the diced guanciale (5 oz) and cook until crispy and golden, about 5-7 minutes. Remove from heat but leave the rendered fat in the pan.

3. Cook the Spaghetti

Add the spaghetti (14 oz) to the boiling water and cook until al dente, according to package instructions.

4. Combine Everything

Reserve 8 oz (1 cup) of the pasta cooking water and then drain the spaghetti.

Toss the hot spaghetti into the skillet with the guanciale and rendered fat. Stir quickly to coat the pasta evenly.

5. Add the Egg Mixture

Remove the skillet from heat to prevent scrambling the eggs. Pour the egg and cheese mixture over the pasta, tossing vigorously. Add a small amount of reserved pasta water, 1 oz at a time, to create a creamy sauce.

Sprinkle in 0.5 oz (1 tablespoon) of Seghetti's Top Secret Seasoning Italian Herb blend and mix well to distribute the flavors evenly.

6. Season and Serve

Add freshly ground black epper to taste. Plate the pasta and garnish with additional grated Pecorino Romano if desired.

Tips for Perfection

Ensure the skillet is not too hot when adding the egg mixture; residual heat is enough to cook the eggs without curdling.

The herbal blend of Seghetti's Top Secret Seasoning elevates the traditional carbonara to a new level of flavor.

Buon Appetito!

Ingredients:   

 4 veal shanks, about 1.5 inches thick (approximately 3 lbs total)

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

1/4 cup all-purpose flour, for dusting

3 tablespoons olive oil

2 tablespoons unsalted butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

2 celery stalks, finely chopped

3 garlic cloves, minced

1 cup dry white wine

1 cup beef or veal stock

1 (14 oz) can diced tomatoes

1 teaspoon lemon zest

1 bay leaf

1 sprig fresh thyme

Salt and freshly ground black pepper, to taste

For the Gremolata (optional garnish):

1/4 cup fresh parsley, finely chopped

1 garlic clove, minced

Zest of 1 lemon

Directions:  

 1. Prepare the Veal Shanks

Pat the veal shanks dry with paper towels and tie them around the circumference with kitchen twine to keep their shape during cooking.

Season the shanks generously with salt, pepper, and 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb blend.

Lightly dust each shank with flour, shaking off excess.

2. Sear the Veal

Heat the olive oil and butter in a large, heavy-bottomed Dutch oven over medium-high heat.

Sear the veal shanks until golden brown on all sides, about 2-3 minutes per side. Remove and set aside.

3. Cook the Aromatics

Reduce the heat to medium. Add the onion, carrot, and celery to the same pot. Sauté until softened, about 5 minutes.

Stir in the garlic and cook for 1 more minute.

4. Deglaze and Build the Sauce

Pour in the white wine to deglaze the pot, scraping up any browned bits. Let the wine reduce by half, about 2-3 minutes.

Add the diced tomatoes, beef stock, lemon zest, bay leaf, and thyme. Stir to combine and season with salt and pepper.

5. Simmer the Osso Buco

Return the veal shanks to the pot, nestling them into the sauce. Ensure the liquid covers at least two-thirds of the shanks.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook gently for 1.5 to 2 hours, turning the shanks occasionally, until the meat is tender and falling off the bone.

6. Prepare the Gremolata (Optional)

In a small bowl, combine parsley, garlic, and lemon zest. Set aside for garnish.

7. Serve

Remove the twine from the veal shanks. Plate the Osso Buco with a generous spoonful of the sauce.

Garnish with the gremolata for a burst of fresh flavor (optional).

Pair with risotto, polenta, or crusty bread to soak up the rich sauce.

Buon Appetito!

Ingredients:   

 For the Eggplant:

2-3 large eggplants, sliced lengthwise into 1/4-inch slices

Salt, for sprinkling

Olive oil, for brushing

For the Meat Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 lb ground lamb or beef

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1/2 cup red wine

1 tablespoon Seghetti's Top Secret Seasoning Italian Blend

1 teaspoon ground cinnamon

Salt and freshly ground black pepper, to taste

For the Béchamel Sauce:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups whole milk, warmed

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

Salt, to taste

A pinch of ground nutmeg

Directions: 

1. Prepare the Eggplant

Lay the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 20-30 minutes to draw out moisture. Rinse and pat dry with paper towels.

Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet.

Roast for 15-20 minutes, flipping halfway, until tender and lightly golden. Set aside.

2. Make the Meat Sauce

Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened.

Add the ground lamb or beef and cook until browned, breaking it up with a spoon.

Stir in the diced tomatoes, tomato paste, red wine, 1 tablespoon of Seghetti's Top Secret Seasoning Italian Blend, cinnamon, salt, and pepper.

Simmer for 15-20 minutes, until the sauce thickens slightly. Set aside.

3. Prepare the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.

Gradually whisk in the warm milk, continuing to stir until the sauce thickens.

Remove from heat and stir in the Parmesan cheese, beaten egg, salt, and nutmeg. Mix well and set aside.

4. Assemble the Moussaka

Reduce the oven temperature to 375°F (190°C). Grease a large baking dish.

Layer half of the roasted eggplant slices at the bottom of the dish. Spread the meat sauce evenly over the eggplant.

Add another layer of eggplant slices on top of the meat sauce. Pour the béchamel sauce over the top, spreading it evenly.

5. Bake

Bake in the preheated oven for 40-45 minutes, until the béchamel is golden and bubbling.

Let the Moussaka cool for 10-15 minutes before serving.

Tips for Success

Seghetti's Top Secret Seasoning Italian Blend adds a unique herbal twist to this classic Greek dish.

For a lighter version, grill the eggplant instead of roasting.

Serve with a crisp green salad and crusty bread for a complete meal.

 Καλή όρεξη! 

Ingredients:  

 2 tablespoons olive oil

1 medium onion, finely chopped

2 celery stalks, finely chopped

2 medium carrots, finely chopped

3 cloves garlic, minced

1 (14 oz) can diced tomatoes

4 cups chicken or vegetable broth

2 cups cooked cannellini beans (or 1 can, drained and rinsed)

1 cup ditalini or other small pasta

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

1 teaspoon dried oregano

1 bay leaf

Salt and freshly ground black pepper, to taste

1/4 cup grated Parmesan cheese (plus more for garnish)

2 tablespoons fresh parsley, chopped (for garnish)

Directions:   

 1. Prepare the Aromatics

Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrots. Sauté until softened, about 5-7 minutes.

Add the garlic and cook for 1 more minute until fragrant.

2. Build the Base

Stir in the diced tomatoes, chicken or vegetable broth, and bay leaf. Add 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb blend and 1 teaspoon of dried oregano. Stir to combine.

Season with salt and pepper to taste. Bring the mixture to a gentle boil.

3. Simmer and Add Beans

Reduce the heat to low and add the cooked cannellini beans. Simmer for about 15-20 minutes to allow the flavors to meld.

4. Cook the Pasta

Meanwhile, cook the ditalini pasta in a separate pot according to package instructions until al dente. Drain and set aside.

5. Combine and Serve

Remove the bay leaf from the soup. Stir the cooked pasta into the pot. If the soup is too thick, add a bit more broth to achieve your desired consistency.

Adjust seasoning with additional salt, pepper, or Seghetti's Top Secret Seasoning Italian Herb blend if needed.

6. Garnish and Enjoy

Ladle the Pasta e Fagioli into bowls. Sprinkle with grated Parmesan cheese and garnish with fresh parsley.

Serve with crusty bread for dipping.

Tips

For extra creaminess, mash a small portion of the beans before adding them to the soup.

Seghetti's Top Secret Seasoning Italian Herb adds a unique and flavorful twist to this traditional Italian favorite.

Buon Appetito!

Ingredients:   

  1 1/2 cups Arborio rice

4 cups chicken or vegetable stock (kept warm)

1/2 cup dry white wine

1 medium onion, finely chopped

2 tablespoons unsalted butter (divided)

2 tablespoons olive oil

1/2 teaspoon saffron threads

1/2 cup grated Parmesan cheese

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped (for garnish, optional)

Directions:  

 1. Prepare the Saffron Stock

In a small bowl, dissolve the saffron threads in 2 tablespoons of warm stock and set aside.

2. Sauté the Aromatics

Heat 1 tablespoon of butter and the olive oil in a large, heavy-bottomed pan over medium heat.

Add the chopped onion and sauté until softened and translucent, about 5 minutes.

3. Toast the Rice

Add the Arborio rice to the pan and stir to coat the grains in the fat. Cook for 2-3 minutes, stirring frequently, until the edges of the grains become translucent.

4. Deglaze with Wine

Pour in the white wine and stir continuously until it is mostly absorbed by the rice.

5. Cook the Risotto

Begin adding the warm stock, one ladleful at a time, stirring constantly. Wait until the liquid is nearly absorbed before adding the next ladleful.

After about 10 minutes of cooking, stir in the saffron-infused stock and 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb blend. Continue adding stock and stirring until the rice is al dente and creamy, about 18-20 minutes total.

6. Finish with Butter and Cheese

Remove the pan from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Adjust seasoning with salt and freshly ground black pepper, if needed.

7. Serve

Spoon the risotto onto warm plates and garnish with chopped parsley, if desired. Serve immediately.

Tips for Success

Use warm stock to maintain the cooking temperature and ensure even cooking of the rice.

Stirring constantly is key to achieving the creamy texture characteristic of a perfect risotto.

The addition of Seghetti's Top Secret Seasoning Italian Herb blend brings a unique and flavorful twist to this classic dish.

Buon Appetito!

Ingredients:   

  For the Stifado:

2 lbs beef chuck or stewing beef, cut into 2-inch cubes

2 tablespoons olive oil

2 medium onions, finely chopped

3 garlic cloves, minced

1 cup pearl onions, peeled

1 cup red wine

1 (14 oz) can diced tomatoes

1/4 cup red wine vinegar

1 tablespoon tomato paste

1 cinnamon stick

3-4 whole cloves

2 bay leaves

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb

Salt and freshly ground black pepper, to taste

2 cups beef stock or water

For Garnish:

Fresh parsley, chopped

Crusty bread or rice (for serving)

Directions:  

 1. Sear the Beef

Heat olive oil in a large Dutch oven over medium-high heat.

Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.

2. Sauté Aromatics

In the same pot, reduce heat to medium and add the chopped onions. Sauté until softened and lightly golden.

Add the minced garlic and pearl onions, cooking for another 2-3 minutes.

3. Deglaze and Build the Sauce

Stir in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3-4 minutes to reduce slightly.

Add the diced tomatoes, tomato paste, red wine vinegar, cinnamon stick, cloves, bay leaves, and 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb. Stir well to combine.

4. Simmer the Stifado

Return the seared beef to the pot. Pour in the beef stock or water to ensure the meat is mostly covered.

Bring the mixture to a simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

5. Adjust Seasoning and Serve

Remove the cinnamon stick, cloves, and bay leaves.

Taste and adjust seasoning with additional salt and pepper if needed.

6. Serve

Spoon the Stifado over rice or alongside crusty bread to soak up the flavorful sauce.

Garnish with chopped parsley for a fresh finish.

Tips for Success

Seghetti's Top Secret Seasoning Italian Herb adds a delightful aromatic depth to this modern twist on a Greek classic.

For extra flavor, marinate the beef in red wine and garlic for a few hours before cooking.

Serve with a side of Greek salad or roasted vegetables for a complete Mediterranean-inspired meal.

 Καλή όρεξη! 

Ingredients:  

 12 oz rigatoni or penne pasta

2 medium eggplants, cut into cubes

1 lb Italian sausage (sweet or spicy), removed from casing

1/4 cup olive oil (plus more for frying)

4 garlic cloves, minced

1 (14 oz) can diced tomatoes

1 tablespoon tomato paste

1/2 teaspoon crushed red pepper flakes (optional)

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

Salt and freshly ground black pepper, to taste

1/2 cup ricotta salata or Parmesan cheese, grated

Fresh basil leaves, for garnish

Directions:   

  1. Prepare the Eggplant

Sprinkle the cubed eggplant with salt and let sit in a colander for 20-30 minutes to remove bitterness. Rinse and pat dry with paper towels.

Heat olive oil in a large skillet and fry the eggplant in batches until golden and tender. Remove and set aside on a plate lined with paper towels to drain excess oil.

2. Cook the Sausage

In the same skillet, heat a bit more olive oil if needed. Add the Italian sausage, breaking it into small pieces with a spoon. Cook until browned and fully cooked through. Remove and set aside.

3. Prepare the Sauce

Using the same skillet, add a bit more olive oil and sauté the minced garlic until fragrant, about 1 minute.

Stir in the tomato paste, diced tomatoes, and crushed red pepper flakes (if using). Add 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb blend. Simmer the sauce over low heat for 15-20 minutes, stirring occasionally.

4. Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining.

5. Combine Everything

Add the fried eggplant and cooked sausage to the sauce. Mix well to combine.

Toss the cooked pasta into the skillet with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Stir until everything is evenly coated.

6. Serve

Plate the Pasta alla Norma and top with grated ricotta salata or Parmesan cheese.

Garnish with fresh basil leaves and serve immediately.

Tips for Success

The addition of Italian sausage adds a rich and hearty flavor to this traditional Sicilian dish.

Seghetti's Top Secret Seasoning Italian Herb blend enhances the sauce with a unique herbal complexity.

For an authentic touch, use ricotta salata if available.

Buon Appetito!

Ingredients:   

 8 thin slices of veal (about 4 oz each)

8 slices of prosciutto

8 fresh sage leaves

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

1/2 cup all-purpose flour, for dusting

2 tablespoons unsalted butter

2 tablespoons olive oil

1/2 cup dry white wine

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving (optional) 

Directions:  

 1. Prepare the Veal

Place each veal slice between sheets of plastic wrap and pound gently with a meat mallet until thin and even.

Place a slice of prosciutto and a sage leaf on each veal slice. Use a toothpick to secure them together.

2. Season and Flour

Lightly season each side with Seghetti's Top Secret Seasoning Italian Herb blend, salt, and pepper.

Dust each piece with flour, shaking off excess.

3. Sear the Veal

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the veal slices, sage-side down, and cook for 2-3 minutes until golden. Flip and cook for another 2 minutes on the other side. Remove and set aside.

4. Deglaze the Pan

Lower the heat to medium. Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan.

Let the wine simmer and reduce by half, about 2-3 minutes.

5. Finish the Dish

Return the veal slices to the skillet and cook for an additional minute, spooning the sauce over the meat to coat.

6. Serve

Arrange the Saltimbocca on a serving platter and drizzle with the sauce. Serve with lemon wedges for a bright finish, if desired.

Tips for Success

Use fresh sage for authentic flavor and aroma.

Seghetti's Top Secret Seasoning Italian Herb blend enhances the dish with a flavorful herbal twist.

Serve Saltimbocca alla Romana with a side of sautéed spinach, roasted vegetables, or creamy polenta for a complete Italian meal.

Buon Appetito!

Ingredients:   

 For the Meatballs:

1 lb ground beef

1 lb ground pork

1 lb ground lamb

1 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup breadcrumbs

1/4 cup whole milk

1 egg

1 tablespoon Seghetti's Top Secret Seasoning Onion and Garlic Herb

1/2 teaspoon allspice

1/2 teaspoon nutmeg

Salt and freshly ground black pepper, to taste

2 tablespoons butter, for frying

For the Gravy:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

2 cups beef broth

1/2 cup heavy cream

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper, to taste

For Serving:

Mashed potatoes or egg noodles

Lingonberry jam (optional)

Fresh parsley, chopped (for garnish) 

Directions:  

 1. Prepare the Meatballs

In a large bowl, combine the breadcrumbs and milk. Let soak for 5 minutes.

Add the ground beef, ground pork, lamb, onion, garlic, egg, Seghetti's Top Secret Seasoning Onion and Garlic Herb, allspice, nutmeg, salt, and pepper. Mix until just combined. Do not overmix.

Roll the mixture into small meatballs, about 1 inch in diameter.

2. Cook the Meatballs

Heat the butter in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 6-8 minutes total.

Remove the meatballs and set aside, keeping them warm.

3. Make the Gravy

In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.

Gradually whisk in the beef broth and bring to a simmer, stirring constantly until thickened.

Stir in the heavy cream, Worcestershire sauce, salt, and pepper. Simmer for 2-3 minutes until the gravy is smooth and creamy.

4. Combine Meatballs and Gravy

Return the meatballs to the skillet, gently coating them in the gravy.

Simmer for 5-7 minutes to heat through and allow the flavors to meld.

5. Serve

Serve the Köttbullar over mashed potatoes or egg noodles. Add a dollop of lingonberry jam on the side if desired.

Garnish with fresh parsley for a bright finish.

Tips for Success

Seghetti's Top Secret Seasoning Onion and Garlic Herb adds a savory depth of flavor to the meatballs, enhancing the classic Swedish taste.

Use a gentle hand when mixing and shaping the meatballs to keep them tender.

Lingonberry jam provides a traditional sweet contrast to the savory meatballs and gravy.

 Smaklig måltid!

Ingredients:  

 1 lb wild boar or pork shoulder, cut into 1-inch chunks

3 tablespoons olive oil

1 large onion, finely chopped

2 celery stalks, chopped

2 medium carrots, chopped

3 garlic cloves, minced

1 (14 oz) can diced tomatoes

1 tablespoon tomato paste

4 cups chicken or vegetable stock

2 cups cooked cannellini beans (or 1 can, drained and rinsed)

1 small bunch of kale or Swiss chard, stems removed and leaves chopped

4 cups stale crusty bread, cut into chunks

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

1 teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese, for serving (optional)

Olive oil, for drizzling

Directions:   

   1. Prepare the Pork

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the pork chunks with salt and pepper.

Sear the pork until browned on all sides, about 5-7 minutes. Remove and set aside.

2. Sauté the Vegetables

In the same pot, add the remaining olive oil. Sauté the onion, celery, and carrots until softened, about 5 minutes.

Stir in the garlic and cook for another minute.

3. Build the Base

Add the tomato paste and diced tomatoes, stirring well to combine.

Return the pork to the pot, then pour in the chicken or vegetable stock. Add the bay leaf, thyme, and 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb blend. Season with salt and pepper to taste.

4. Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the pork is tender.

5. Add Beans and Greens

Stir in the cannellini beans and chopped kale or Swiss chard. Simmer uncovered for another 15-20 minutes, until the greens are tender.

6. Incorporate the Bread

Add the chunks of stale bread to the pot. Stir gently to allow the bread to soak up the broth and break down slightly, creating a thick and hearty texture. Cook for an additional 10 minutes.

7. Serve

Ladle the Ribollita into bowls and drizzle with olive oil. Garnish with grated Parmesan cheese, if desired.

Tips for Success

The addition of pork shoulder or wild boar adds a rich, meaty flavor that elevates this traditional Tuscan dish.

Seghetti's Top Secret Seasoning Italian Herb blend provides a unique depth of flavor to the broth.

Ribollita is even better the next day as the flavors continue to meld.

Buon Appetito!

Ingredients:   

 1 whole chicken (about 3-4 lbs), cut into 8 pieces

1 tablespoon Seghetti's Top Secret Onion and Garlic blend

2 cups dry red wine (such as Burgundy)

1/2 cup chicken stock

3 tablespoons olive oil

4 oz bacon or pancetta, diced

1 medium onion, finely chopped

2 carrots, sliced into rounds

3 garlic cloves, minced

2 tablespoons tomato paste

1 bay leaf

4-5 fresh thyme sprigs

8 oz cremini or button mushrooms, sliced

1/2 cup pearl onions, peeled2 tablespoons unsalted butter

2 tablespoons all-purpose flour

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions:  

 1. Marinate the Chicken

Season the chicken pieces with salt, pepper, and 1 tablespoon of Seghetti's Top Secret Onion and Garlic blend. Place in a large bowl or resealable bag.

Pour the red wine over the chicken, ensuring all pieces are covered. Add the bay leaf and thyme sprigs. Cover and refrigerate for 4-6 hours (or overnight).

2. Prepare Ingredients

Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade.

3. Sear the Chicken

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5-7 minutes. Remove and set aside.

4. Cook the Bacon and Vegetables

In the same pot, add the diced bacon or pancetta. Cook until crispy, then remove and set aside.

Add the chopped onion and carrots to the rendered fat. Sauté until softened, about 5 minutes.

Stir in the minced garlic and tomato paste, cooking for 1 minute.

5. Build the Sauce

Pour the reserved marinade and chicken stock into the pot, scraping up any browned bits. Return the chicken and bacon to the pot.

Add the pearl onions, mushrooms, thyme sprigs, and bay leaf. Bring to a simmer, then reduce heat to low and cover. Cook for 45 minutes to 1 hour, until the chicken is tender.

6. Thicken the Sauce

In a small bowl, mash the butter and flour together to form a paste (beurre manié). Stir it into the sauce and simmer uncovered for 10-15 minutes until the sauce thickens.

7. Serve

Remove the bay leaf and thyme sprigs. Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or buttered noodles.

Tips for Success

Seghetti's Top Secret Onion and Garlic blend enhances the depth of flavor in the marinade and sauce.

Use a robust red wine for the best flavor; cooking will mellow the wine’s sharpness.

Buon Appetito!

Ingredients:   

 For the Cabbage Rolls:

1 large head of green cabbage

1 lb ground beef

1/2 lb ground pork

1/2 lb ground lamb

1/2 cup cooked rice

1 medium onion, finely chopped

2 garlic cloves, minced

1 tablespoon Seghetti's Top Secret Seasoning Onion and Garlic Herb

1 egg, lightly beaten

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

For the Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 (14 oz) can diced tomatoes

2 tablespoons tomato paste

1 teaspoon smoked paprika

2 cups beef or vegetable broth

Salt and freshly ground black pepper, to taste

Directions:  

 1. Prepare the Cabbage

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water.

Boil for 5-7 minutes, then gently peel away the softened outer leaves. Repeat until all the large leaves are removed. Set aside to cool.

2. Make the Filling

In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, 1 tablespoon of Seghetti's Top Secret Seasoning Onion and Garlic Herb, egg, paprika, salt, and pepper. Mix well until evenly combined.

3. Assemble the Cabbage Rolls

Lay a cabbage leaf flat and trim the thick part of the stem for easy rolling.

Place 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling and roll tightly. Repeat with remaining leaves and filling.

4. Prepare the Sauce

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic, sautéing until softened.

Stir in the diced tomatoes, tomato paste, smoked paprika, broth, salt, and pepper. Bring to a gentle simmer.

5. Cook the Cabbage Rolls

Place the cabbage rolls seam-side down in the pot with the sauce. Layer them snugly, and pour additional broth or water if needed to cover the rolls.

Cover the pot and simmer over low heat for 1.5 to 2 hours, until the rolls are tender and the flavors have melded.

6. Serve

Serve the cabbage rolls hot with a generous ladle of sauce. Pair with crusty bread or mashed potatoes for a hearty meal.

Tips for Success

Seghetti's Top Secret Seasoning Onion and Garlic Herb adds a robust depth of flavor to the filling.

Leftover rolls taste even better the next day as the flavors continue to meld.

For a tangy twist, add a splash of vinegar or a few sauerkraut leaves to the sauce.

 Добар апетит! 

Ingredients:  

 2 tablespoons olive oil

1 large onion, finely chopped

2 leeks (white and light green parts only), thinly sliced

2 medium carrots, diced

3 garlic cloves, minced

1 tablespoon Seghetti's Top Secret Italian Herb blend

2 medium tomatoes, diced (or 1 cup canned diced tomatoes)

1/2 cup dry white wine

6 cups fish stock or seafood stock

1/2 teaspoon saffron threads

1 bay leaf

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

For the Seafood:

1 lb grouper or any fish, cut into 2-inch chunks

1/2 lb shrimp, peeled and deveined

1/2 lb mussels or clams, scrubbed and debearded

1/2 lb squid, cleaned and sliced into rings (optional)

For Garnish:

1/4 cup fresh parsley, chopped

Crusty bread or baguette slices

Rouille (optional): A garlic and red pepper aioli for spreading on the bread

Directions:   

 1. Prepare the Aromatics

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, leeks, and carrots, and sauté until softened, about 5-7 minutes.

Add the minced garlic and cook for 1 minute, stirring frequently.

2. Build the Broth

Stir in the diced tomatoes, Seghetti's Top Secret Italian Herb blend, and saffron. Cook for 2-3 minutes until the tomatoes soften.

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes.

Add the fish stock, bay leaf, and thyme. Season with salt and pepper. Bring the broth to a gentle simmer and cook for 15-20 minutes to allow the flavors to meld.

3. Cook the Seafood

Add the grouper to the pot and simmer gently for 5 minutes.

Add the shrimp, mussels (or clams), and squid (if using). Cover the pot and cook for another 5-7 minutes, or until the mussels and clams open and the shrimp turn pink.

4. Serve

Remove the bay leaf and discard any mussels or clams that haven’t opened.

Ladle the Bouillabaisse into large bowls, ensuring each portion has a mix of seafood and broth.

Garnish with fresh parsley and serve with crusty bread or baguette slices. Spread rouille on the bread for an authentic touch.

Tips for Success

Seghetti's Top Secret Italian Herb blend adds a unique and aromatic twist to this traditional Provençal dish.

Use the freshest seafood available for the best flavor.

Serve with a glass of chilled white wine to complete the meal.

Buon Appetito!

Ingredients:   

  1 tablespoon Seghetti's Top Secret Seasoning Original blend

1/2 lb dried white beans (e.g., cannellini or Great Northern), soaked overnight

4 cups chicken or vegetable stock

1/2 lb pork shoulder, cut into 2-inch chunks

1/2 lb pork belly or pancetta, cut into large pieces

4 duck breasts

4 sausages (e.g., Toulouse or mild Italian)

1 large onion, finely chopped

2 carrots, diced

3 garlic cloves, minced

1 (14 oz) can diced tomatoes

1/2 cup dry white wine

1 bouquet garni (a bundle of thyme, bay leaf, and parsley)

Salt and freshly ground black pepper, to taste

1 cup breadcrumbs (optional, for topping)

Olive oil, for cooking and drizzling

Directions:  

 1. Cook the Beans

Drain the soaked beans and place them in a large pot with the chicken or vegetable stock.

Add the bouquet garni and a pinch of salt. Simmer gently for 1 hour or until the beans are tender but not falling apart. Drain and set aside, reserving the cooking liquid.

2. Brown the Meats

Heat a large Dutch oven or casserole dish over medium heat. Drizzle in olive oil.

Brown the pork shoulder and pork belly pieces until golden on all sides. Remove and set aside.

Brown the sausages until lightly golden. Remove and set aside.

If using raw duck breast, sear them skin-side down until the skin is crispy and golden. Remove and set aside. (If using confit duck legs, this step is unnecessary.)

3. Prepare the Base

In the same pot, add the onion, carrots, and garlic. Sauté until softened, about 5 minutes.

Stir in the diced tomatoes and cook for 2-3 minutes.

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Cook until the wine reduces by half.

4. Layer the Cassoulet

Return the browned meats (pork shoulder, pork belly, sausages, and duck legs) to the pot.

Add the cooked beans and sprinkle with 1 tablespoon of Seghetti's Top Secret Seasoning Original blend. Stir gently to combine.

Pour in enough reserved bean cooking liquid to just cover the ingredients. Season with salt and pepper to taste.

5. Bake the Cassoulet

Preheat your oven to 325°F (160°C).

Cover the Dutch oven with a lid or foil and bake for 2-3 hours, checking occasionally to ensure the liquid level is maintained. Add more reserved liquid if necessary.

6. Optional Crusty Topping

For a traditional crusty top, sprinkle breadcrumbs over the cassoulet during the last 30 minutes of cooking. Drizzle with olive oil and return to the oven uncovered.

7. Serve

Remove the bouquet garni before serving. Spoon the cassoulet into bowls and garnish with a drizzle of olive oil or fresh parsley if desired.

Tips for Success

Seghetti's Top Secret Seasoning Original blend enhances the depth and balance of flavors in this rich, hearty dish.

Cassoulet tastes even better the next day, as the flavors meld further.

Serve with a simple green salad and crusty bread for an authentic French experience.

Buon Appetito!

Ingredients:  

For the Goulash:

2 tablespoons olive oil

2 lbs beef chuck, cut into 1.5-inch cubes

Salt and freshly ground black pepper, to taste

1 large onion, finely chopped

2 garlic cloves, minced

2 tablespoons sweet paprika

1 tablespoon smoked paprika

1 tablespoon Seghetti's Top Secret Seasoning

2 tablespoons tomato paste

1 cup dry red wine

4 cups beef broth

1 (14 oz) can diced tomatoes

2 medium carrots, sliced

2 medium potatoes, peeled and diced

1 red bell pepper, diced

1 teaspoon caraway seeds

1 bay leaf

1/2 teaspoon cayenne pepper (optional, for heat)

Fresh parsley, chopped (for garnish)

For Serving:

Buttered egg noodles, mashed potatoes, or crusty bread

Sour cream (optional, for garnish)  

Directions:  

 1. Prepare the Beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.

2. Sauté the Aromatics

In the same pot, reduce the heat to medium. Add the onions and cook until softened and lightly golden, about 5 minutes.

Stir in the garlic, sweet paprika, smoked paprika, and Seghetti's Top Secret Seasoning. Cook for 1-2 minutes until fragrant.

3. Build the Base

Add the tomato paste to the pot and stir well. Cook for 2 minutes to caramelize slightly.

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer for 3-4 minutes to reduce slightly.

4. Simmer the Goulash

Return the seared beef to the pot. Add the beef broth, diced tomatoes, carrots, potatoes, bell pepper, caraway seeds, bay leaf, and cayenne pepper (if using).

Bring to a gentle simmer, then reduce heat to low. Cover and cook for 2-3 hours, stirring occasionally, until the beef is tender and the flavors are well developed.

5. Finish the Goulash

Adjust the seasoning with additional salt and pepper, if needed. Remove the bay leaf before serving.

6. Serve

Serve the goulash over buttered egg noodles, mashed potatoes, or with crusty bread on the side. Garnish with fresh parsley and a dollop of sour cream, if desired.

Tips for a Gourmet Touch

Use high-quality beef and fresh spices for the best flavor.

Adding Seghetti's Top Secret Seasoning elevates the dish with an aromatic and balanced herbal note.

Pair with a robust red wine for a complete gourmet dining experience. 

 Jó étvágyat! 

Ingredients:  

 2 tablespoons olive oil

1 lb chicken thighs, cut into pieces

1/2 lb rabbit (optional), cut into pieces

1 tablespoon Seghetti's Top Secret Seasoning Texas Blend

1/2 lb green beans (or flat green beans), trimmed and cut into 2-inch pieces

1/2 cup lima beans or butter beans

2 medium tomatoes, grated

1/2 teaspoon smoked paprika

1/2 teaspoon saffron threads, crushed

4 cups chicken stock (or water)

2 cups Bomba or Calasparra rice (short-grain Spanish rice)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

Directions:   

 1. Prepare the Ingredients

Heat the olive oil in a large, wide paella pan over medium-high heat.

Season the chicken and rabbit pieces (if using) with salt, pepper, and 1 tablespoon of Seghetti's Top Secret Seasoning Texas Blend.

2. Brown the Meat

Add the chicken and rabbit to the pan. Cook until browned on all sides, about 5-7 minutes. Remove and set aside.

3. Cook the Vegetables

Add the green beans and lima beans to the pan. Sauté for 3-4 minutes until slightly tender.

Stir in the grated tomatoes and smoked paprika. Cook for another 2-3 minutes until the mixture thickens slightly.

4. Build the Broth

Pour in the chicken stock (or water) and add the saffron threads. Stir well to combine.

Return the browned chicken and rabbit to the pan. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 10-15 minutes.

5. Add the Rice

Evenly distribute the rice across the pan, ensuring it is submerged in the liquid. Do not stir the rice after this point.

Simmer gently for 20-25 minutes, allowing the rice to absorb the liquid and form a crispy layer at the bottom (known as socarrat).

6. Rest and Serve

Once the liquid is absorbed and the rice is tender, remove the pan from the heat. Cover with a clean kitchen towel and let the paella rest for 5 minutes.

Garnish with chopped parsley and serve with lemon wedges.

Tips for Success

Use a traditional paella pan for even cooking and to develop the signature socarrat.

Seghetti's Top Secret Seasoning Texas Blend adds a bold and smoky flavor, elevating this classic dish.

Serve with a crisp white wine or sangria for an authentic experience.

Buon Appetito!

Ingredients:   

1/2 lb dried large white beans (such as fava or butter beans), soaked overnight

4 cups chicken or vegetable stock

1/2 lb chorizo sausage, sliced

1/2 lb regular sausage (mild or spicy), sliced

1/2 lb smoked pork belly or bacon, diced

1 medium onion, finely chopped

3 garlic cloves, minced

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb blend

1 teaspoon sweet paprika

1/2 teaspoon smoked paprika (optional)

1 bay leaf

Salt and freshly ground black pepper, to taste

Olive oil, for cooking

Fresh parsley, chopped (for garnish)

Directions:  

  1. Cook the Beans

Drain and rinse the soaked beans. Place them in a large pot with the chicken or vegetable stock. Bring to a simmer over medium heat.

Add the bay leaf and season lightly with salt. Simmer gently for 1 hour, or until the beans are tender but not falling apart.

2. Prepare the Meats

Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced pork belly (or bacon) and cook until crispy. Remove and set aside.

In the same skillet, brown the chorizo and regular sausage slices until golden. Remove and set aside.

3. Sauté the Aromatics

In the same skillet, add the onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.

Stir in the sweet paprika, smoked paprika (if using), and 1 tablespoon of Seghetti's Top Secret Seasoning Italian Herb blend. Cook for another minute.

4. Combine and Simmer

Add the sautéed onion mixture, browned meats, and any rendered fat to the pot with the beans. Stir gently to combine.

Simmer the Fabada Asturiana for another 30-40 minutes over low heat, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.

5. Serve

Ladle the Fabada Asturiana into bowls and garnish with fresh parsley. Serve with crusty bread on the side for dipping.

Tips for Success

Seghetti's Top Secret Seasoning Italian Herb blend adds a unique and aromatic twist to this traditional Asturian dish.

Use high-quality sausages and smoked meats for the best flavor.

Fabada tastes even better the next day, as the Spanish and Italian flavors continue to deepen.

Buon Appetito!

Ingredients:   

 For the Schnitzel:

4 veal or pork cutlets (about 4-5 oz each)

Salt and freshly ground black pepper, to taste

1 tablespoon Seghetti's Top Secret Seasoning Onion and Garlic Herb

1/2 cup all-purpose flour

2 large eggs

2 tablespoons milk

1 cup breadcrumbs (preferably fresh)

4 tablespoons butter

4 tablespoons vegetable oil

For Serving:

Lemon wedges

Fresh parsley, chopped (for garnish)

Optional sides: Potato salad, cucumber salad, or lingonberry jam

Directions:  

 1. Prepare the Cutlets

Place each cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound them to about 1/4-inch thickness.

Season both sides of the cutlets with salt, pepper, and 1 tablespoon of Seghetti's Top Secret Seasoning Onion and Garlic Herb.

2. Set Up Breading Stations

Place the flour in a shallow dish.

In a second dish, whisk together the eggs and milk.

In a third dish, spread out the breadcrumbs.

3. Bread the Schnitzel

Dredge each cutlet in the flour, shaking off excess.

Dip it into the egg mixture, ensuring it’s evenly coated.

Press the cutlet into the breadcrumbs, coating thoroughly and gently pressing the crumbs to adhere. Set aside.

4. Cook the Schnitzel

Heat the butter and vegetable oil in a large skillet over medium heat until hot and shimmering.

Add the breaded cutlets to the skillet, cooking in batches if necessary. Fry for 2-3 minutes per side, until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

5. Serve

Arrange the Wiener Schnitzel on plates. Garnish with fresh parsley and serve with lemon wedges for squeezing over the cutlets.

Tips for Success

Seghetti's Top Secret Seasoning Onion and Garlic Herb adds a subtle yet flavorful twist to the traditional schnitzel.

Use fresh breadcrumbs for the crispiest coating.

Maintain the oil temperature to ensure even cooking and prevent soggy schnitzel.

 Guten Appetit! 

Ingredients:  

 1 tablespoon Seghetti's Top Secret Seasoning Original blend

2 tablespoons olive oil

1 lb beef chuck or sirloin, cut into 1-inch chunks

1 medium onion, diced

2 garlic cloves, minced

1 medium eggplant, diced

1 medium zucchini, diced

1 red bell pepper, diced

1 green bell pepper, diced

4 medium tomatoes, diced (or 1 14-oz can of diced tomatoes)

1/2 teaspoon smoked paprika (optional)

Salt and freshly ground black pepper, to taste

2 large eggs (optional, for topping)

Fresh parsley, chopped (for garnish)

Crusty bread, for serving

Directions:   

 1. Prepare the Beef

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Season the beef chunks with salt, pepper, and 1/2 tablespoon of Seghetti's Top Secret Seasoning Original blend.

Add the beef to the skillet and sear until browned on all sides, about 6-8 minutes. Remove and set aside.

2. Sauté the Vegetables

In the same skillet, heat the remaining olive oil. Add the onion and garlic and sauté until softened, about 3-4 minutes.

Stir in the eggplant and cook for 5 minutes, until slightly softened.

Add the zucchini, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally.

3. Build the Sauce

Stir in the diced tomatoes, smoked paprika (if using), and the remaining 1/2 tablespoon of Seghetti's Top Secret Seasoning Original blend. Mix well to combine.

Season with additional salt and black pepper to taste. Simmer gently for 20-25 minutes, until the vegetables are tender and the flavors meld.

4. Incorporate the Beef

Return the seared beef chunks to the skillet. Stir to combine and let simmer for an additional 10 minutes, ensuring the beef absorbs the flavors of the sauce.

5. Optional: Add Eggs

If desired, crack the eggs directly into the skillet and cover. Cook until the whites are set but the yolks remain runny, about 5 minutes.

6. Serve

Spoon the Pisto Manchego with beef into bowls or plates. Garnish with chopped parsley and serve with crusty bread for dipping.

Tips for Success

Seghetti's Top Secret Seasoning Original blend adds a rich and aromatic layer of flavor to both the beef and the vegetable medley.

Choose beef cuts with good marbling, like chuck or sirloin, for tender and flavorful bites.

Serve warm as a main dish or alongside rice for a complete meal.

 ¡Buen provecho! 

Ingredients:   

 For the Marinade:

3 cups red wine

1 cup red wine vinegar

1 cup water

1 large onion, sliced

2 carrots, sliced

2 celery stalks, sliced

3 cloves garlic, minced

2 bay leaves

10 whole black peppercorns

5 whole cloves

1 tablespoon Seghetti's Top Secret Seasoning Original blend

3-4 lbs beef roast (rump, chuck, or bottom round)

For the Sauerbraten:

3 tablespoons olive oil

2 cups beef broth

1/4 cup brown sugar

6-8 gingersnap cookies, crushed

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions:  

 1. Marinate the Beef

In a large bowl or resealable plastic bag, combine the red wine, red wine vinegar, water, onion, carrots, celery, garlic, bay leaves, peppercorns, cloves, and 1 tablespoon of Seghetti's Top Secret Seasoning Original blend.

dd the beef roast to the marinade, ensuring it is fully submerged. Cover and refrigerate for 3-5 days, turning the roast once daily.

2. Prepare for Cooking

Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately.

3. Sear the Beef

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove and set aside.

4. Build the Base

Add the reserved vegetables to the Dutch oven and sauté for 5 minutes until slightly softened.

Return the beef to the pot and pour in the reserved marinade and beef broth. Bring to a simmer, cover, and reduce the heat to low.

5. Cook the Sauerbraten

Simmer gently for 2.5 to 3 hours, turning the beef occasionally, until the meat is fork-tender.

6. Make the Sauce

Remove the beef and strain the cooking liquid, discarding the solids. Return the liquid to the pot and bring to a simmer.

Stir in the brown sugar and crushed gingersnaps. Cook for 10 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning with salt and pepper.

7. Serve

Slice the Sauerbraten and arrange on a serving platter. Pour the sauce over the top and garnish with chopped parsley.

Serve with potato dumplings, spaetzle, or red cabbage for a traditional German meal.

Tips for Success

The long marinade time is essential for the signature tangy flavor of Sauerbraten.

Seghetti's Top Secret Seasoning Original blend adds a unique depth to the marinade and sauce.

The gingersnaps help thicken the sauce and add a subtle sweetness to balance the dish’s tanginess.

 Guten Appetit! 

Ingredients:   

 For the Ox Breast:

2-3 lbs ox breast (beef brisket or similar cut)

1 large onion, halved

2 carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

4 garlic cloves, smashed

1 tablespoon Seghetti's Top Secret Seasoning Onion and Garlic Herb

1 bay leaf

5-6 whole black peppercorns

Salt, to taste

Water, enough to cover the meat

For Serving:

Horseradish sauce or mustard

Boiled potatoes

Braised cabbage or seasonal vegetables

Fresh parsley, chopped (for garnish)

Directions:  

 1. Prepare the Broth

In a large pot, place the ox breast, onion, carrots, celery, garlic, bay leaf, peppercorns, and 1 tablespoon of Seghetti's Top Secret Seasoning Onion and Garlic Herb.

Add enough water to fully cover the meat and season with salt.

2. Cook the Ox Breast

Bring the pot to a boil over medium-high heat, then reduce the heat to low.

Simmer gently for 3 to 4 hours, skimming any foam or impurities from the surface, until the ox breast is tender and easily pierced with a fork.

3. Rest and Slice

Remove the ox breast from the pot and let it rest for 10 minutes.

Strain the broth and reserve for serving or other uses, such as soup.

Slice the ox breast against the grain into thick portions.

4. Serve

Arrange the sliced ox breast on a serving platter. Pair with boiled potatoes, braised cabbage, or other seasonal vegetables.

Drizzle some of the reserved broth over the meat for added flavor and moisture.

Garnish with fresh parsley and serve with horseradish sauce or mustard on the side.

Tips for Success

Seghetti's Top Secret Seasoning Onion and Garlic Herb enhances the broth with a flavorful herbal twist, elevating this classic dish.

For a richer broth, include beef bones or marrow bones in the pot.

Leftover broth can be used as a base for soups or stews.

 Guten Appetit! 

Ingredients:  

 4 large slices of beef (top round or flank, pounded thin, about 1/4-inch thick)

1 tablespoon Seghetti's Top Secret Seasoning Onion and Garlic herb

4 tablespoons Dijon mustard

4 slices of bacon

1 large onion, thinly sliced

4 dill pickles, sliced lengthwise into quarters

2 tablespoons all-purpose flour

3 tablespoons olive oil

2 cups beef broth

1/2 cup dry red wine (optional)

1 bay leaf

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions:   

  1. Prepare the Beef

Lay the beef slices flat on a clean surface. Spread 1 tablespoon of Dijon mustard over each slice.

Sprinkle evenly with 1 tablespoon of Seghetti's Top Secret Seasoning Onion and Garlic herb.

2. Add the Fillings

Place a slice of bacon, a few slices of onion, and a pickle spear on each piece of beef.

Roll each slice tightly into a roulade and secure with toothpicks or kitchen twine.

3. Brown the Rouladen

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

Dust the rouladen lightly with flour, shaking off excess. Sear on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.

4. Prepare the Sauce

In the same skillet, add the remaining sliced onion and sauté until softened, about 5 minutes.

Deglaze the pan with red wine (if using) and scrape up any browned bits. Simmer for 2-3 minutes.

Add the beef broth, bay leaf, and paprika. Bring to a simmer.

5. Simmer the Rouladen

Return the rouladen to the skillet, ensuring they are submerged in the sauce. Cover and simmer over low heat for 1.5 to 2 hours, turning occasionally, until the beef is tender.

6. Finish the Sauce

Remove the rouladen and discard the bay leaf. Simmer the sauce until it thickens slightly. Adjust seasoning with salt and pepper as needed.

7. Serve

Remove the toothpicks or twine from the rouladen. Serve hot with the sauce spooned over the top.

Garnish with fresh parsley and pair with spaetzle, mashed potatoes, or red cabbage for a traditional German meal.

Tips for Success

Seghetti's Top Secret Seasoning Onion and Garlic herb adds a unique depth of flavor that complements the savory filling and rich sauce.

Use a heavy skillet or Dutch oven for even cooking and to develop deep flavors.

For the best results, cook low and slow to ensure tender beef.

 Guten Appetit! 

Ingredients:   

 2 lbs Yukon Gold or waxy potatoes, peeled and sliced into 1/4-inch rounds

4 slices of bacon, diced

1 medium onion, finely chopped

1/4 cup apple cider vinegar

1/4 cup chicken or vegetable broth

2 tablespoons Dijon mustard

1 tablespoon sugar

1 tablespoon Seghetti's Top Secret Seasoning Onion and Garlic Herb

1/4 cup olive oil

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Directions:  

 1. Cook the Potatoes

Bring a large pot of salted water to a boil. Add the sliced potatoes and cook until just tender but not falling apart, about 10-12 minutes.

Drain and set aside to cool slightly.

2. Cook the Bacon

In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3. Prepare the Dressing

Add the chopped onion to the skillet with the bacon fat and sauté until softened, about 3-4 minutes.

Stir in the vinegar, chicken broth, Dijon mustard, sugar, and 1 tablespoon of Seghetti's Top Secret Seasoning Onion and Garlic Herb. Bring to a simmer and cook for 2-3 minutes.

4. Combine the Salad

Place the warm potatoes in a large bowl. Pour the warm dressing over the potatoes and gently toss to coat.

Add the cooked bacon and drizzle with olive oil. Season with salt and black pepper to taste.

5. Serve

Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve warm or at room temperature.

Garnish with chopped parsley before serving.

Tips for Success

Seghetti's Top Secret Seasoning Onion and Garlic Herb enhances the savory and tangy flavors of this classic dish.

Use waxy potatoes like Yukon Gold or red potatoes to maintain their shape and texture.

Serve as a side dish with schnitzel, bratwurst, or grilled meats for a complete German meal.

 Guten Appetit! 

Ingredients:   

 4 boneless, skinless chicken breasts (trimmed)

4 cups chicken bone broth (or low-sodium chicken stock)

1.5 cups sour cream (or substitute Greek yogurt for a tangy twist)

1 large yellow onion, finely chopped

1 cup shredded Monterey Jack cheese (blend with mild cheddar for richness)

1 jalapeño, finely diced (seeded for less heat if preferred)

4 garlic cloves, minced

1 tbsp olive oil

1 tbsp Seghetti's Top Secret Seasoning Texas Blend

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

½ tsp chili powder (adjust for spice preference)

Salt and pepper to taste

 Corn and Garnishes:

2 cups roasted sweet white corn (fresh or frozen; char in a skillet for extra flavor)

½ cup fresh cilantro, finely chopped

1 lime, juiced (plus extra wedges for serving)

Thickening Slurry:

3 tbsp cornstarch

3 tbsp water

Optional Toppings:

Crumbled cotija cheese

Tortilla strips or crushed tortilla chips

Sliced avocado

Fresh jalapeño slices for added heat

Directions:   

1. Sauté Aromatics:

Heat a large, heavy-bottomed pot over medium-high heat. Add olive oil and sauté the onion and jalapeño until the onion softens and turns translucent (about 3–4 minutes). Stir in the minced garlic, cumin, smoked paprika, chili powder, oregano and Seghetti's Top Secret Seasoning Texas Blend. Cook for another minute until fragrant.

2. Cook Chicken:

Season chicken breasts with salt and pepper. Add them to the pot along with the chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until the chicken is fully cooked and tender.

3. Prepare Slurry:

While the chicken cooks, mix the cornstarch and water in a small bowl until smooth. Set aside.

4. Shred Chicken:
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

5. Combine Creamy Ingredients:
Lower the heat to medium and stir in the sour cream, shredded cheese, roasted corn, cilantro, and lime juice. Mix until fully combined and creamy.

6. Thicken the Chili:
Stir the cornstarch slurry to recombine and pour it into the chili. Simmer uncovered for about 10 minutes, stirring occasionally, until the chili thickens to your desired consistency.

7. Serve and Garnish:
Ladle the chili into bowls and garnish with your choice of toppings: crumbled cotija cheese, crispy bacon, tortilla strips, sliced avocado, or a squeeze of fresh lime. Serve hot with warm tortilla chips or crusty bread on the side.

Pro Tips:

Extra Flavor: Roast the corn in a dry skillet or on a grill before adding it for a smoky, caramelized flavor.

Time-Saver: Use rotisserie chicken instead of raw chicken breasts to reduce cooking time.

Spice Level: Add a pinch of cayenne pepper or diced fresh chilies if you love more heat.

Make Ahead: This chili tastes even better the next day as flavors meld, so feel free to prepare it in advance!

 ¡Disfruta tu comida! 

Ingredients:  

10 ounces tuna packed in olive oil, drained

1/2 cup mayonnaise, plus more as desired

2 teaspoons white wine vinegar

1 tablespoon lemon juice

2 teaspoons wasabi paste

3 tablespoons finely chopped red onion

3 tablespoons finely chopped dill pickles

1/3 cup crispy jalapeño chips

1/4 cup chopped apple

1/2 cup fresh corn kernels

1/2 cup frozen peas

1 tablespoon Seghetti's Top Secret Seasoning Italian Herb

Directions:   

 In a medium bowl, whisk together the mayonnaise, white wine vinegar, lemon juice, wasabi paste, and Seghetti's Top Secret Seasoning Italian Herb blend until the mixture is smooth and well combined.

Gently stir in the red onion, dill pickles, crispy jalapeño chips, chopped apple, corn kernels, and peas until evenly coated with the dressing.

Add the drained tuna to the bowl and fold it into the mixture, ensuring all ingredients are well incorporated. Adjust the mayonnaise to your desired creaminess.

Serve immediately for a fresh and vibrant taste or cover and refrigerate until ready to enjoy.

I prefer to let mine sit for a bit to allow the flavors more time to come together.

Enjoy!

Ingredients:   

  For the Pastry:

3 cups all-purpose flour

1/2 teaspoon salt

3/4 cup unsalted butter, cold and diced

1/4 cup lard (or shortening), cold and diced

6-8 tablespoons cold water

For the Filling:

1.5 lb lamb or beef chuck, finely diced

1 medium potato, peeled and diced into small cubes

1 medium turnip (or rutabaga), peeled and diced into small cubes

1 medium onion, finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon all-purpose flour

2 tablespoons unsalted butter, diced

For Assembly:

1 egg, beaten (for egg wash)

Directions:  

 1. Prepare the Pastry

In a large mixing bowl, combine the flour and salt.

Add the cold butter and lard, rubbing it into the flour with your fingertips until the mixture resembles breadcrumbs.

Gradually add the cold water, one tablespoon at a time, mixing until

the dough comes together.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling

In a large bowl, combine the diced lamb, potato, turnip, and onion.

Sprinkle with salt, pepper, and flour. Toss to combine evenly.

3. Roll Out the Pastry

Preheat the oven to 400°F (200°C).

Divide the chilled dough into 4 equal portions. Roll each portion into a circle about 9 inches in diameter.

4. Assemble the Pasties

Place a quarter of the filling mixture onto one half of each pastry circle, leaving a small border around the edge.

Dot the filling with a few pieces of butter.

Fold the pastry over the filling to form a semicircle. Press the edges together to seal, then crimp the edges to secure.

5. Bake the Pasties

Place the assembled pasties onto a baking sheet lined with parchment paper.

Brush the tops with beaten egg for a golden finish.

Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.

6. Serve

Let the pasties cool slightly before serving. Enjoy warm or at room temperature.

Tips for Success

Dice the filling ingredients uniformly to ensure even cooking.

Use cold butter and lard for a flaky pastry.

For authentic flavor, turnip (or rutabaga) is a traditional ingredient that adds a slightly sweet, earthy note.

Enjoy!

Ingredients:   

 2 lbs boneless center-cut pork, cut into 1-inch cubes

2 tbsp Seghetti's Top Secret Seasoning Onion & Garlic

4 cloves garlic, minced

1 medium onion, sliced

1/2 cup soy sauce

1/3 cup white vinegar

1 cup water or pork broth

2 tbsp cooking oil

2 bay leaves

1 tsp whole black peppercorns

1 tbsp brown sugar (optional, for a touch of sweetness)

1/2 tsp ground black pepper

1 large potato, peeled and cubed (optional)

Steamed white rice, for serving

Directions:  

 1. Marinate the Pork:
In a large bowl, combine the pork, soy sauce, vinegar, minced garlic, 1 tablespoon of Seghetti's Top Secret Seasoning, and black pepper. Mix well and marinate for at least 30 minutes (or overnight for better flavor).

2. Sear the Pork:
Heat the cooking oil in a large skillet or pot over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear until lightly browned on all sides. Set aside.

3. Cook the Aromatics:
In the same pan, sauté the onion until translucent, about 3-4 minutes. Add the bay leaves and whole black peppercorns, stirring until fragrant.

4. Simmer the Dish:
Return the pork to the pan. Pour in the reserved marinade, water (or pork broth), and brown sugar (if using). Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes.

5. Add Potatoes and Seasoning:
If using potatoes, add them to the pot during the last 15 minutes of cooking. Stir in the remaining 1 tablespoon of Seghetti's Top Secret Seasoning. Adjust the seasoning to taste.

6. Reduce the Sauce:
Uncover the pan and let the sauce reduce to your desired consistency, about 10 minutes. The sauce should be thick and flavorful.

7. Serve and Enjoy:
Remove from heat and let the dish rest for a few minutes. Serve hot over steamed white rice and enjoy the bold flavors with a twist!

Enjoy!