Maximo's is a fun Italian spice blend to jazz up olive oil for dipping bread, chicken, & veggies.
I found a wonderful sweet/tart Balsamic powder to add to the usual Italian blend. This has a nice kick too!
Try as a seasoning for a vinaigrette recipe to follow.
1 C salad oil
1/2 C red wine vinegar
1/2 C water
1T Dijon mustard
1T Aimee's Home Cookin' Maximo's
2 rolled anchovy with caper
Place all ingredients in blender and blend for 1 minute. Keeps for 1 week in Mason jar in refrigerator.
2 Onions, chopped, 1 celery stalk, diced, 2 carrots, chopped, 2 28 oz. cans whole peeled San Mariano type tomatoes, 2 cloves garlic, minced, 1 C fresh basil leaves, 1 C heavy cream, 2 T Maximo’s Italian Seasoning, 1 T agave, salt & pepper to taste, Orzo cooked & set aside.
In a large stock pot swirl with olive oil, add onions, celery carrots. Sauté over medium heat until soft 5-8 minutes. In a blender add tomatoes, basil, garlic. Pulse until smooth. Return to stock pot and heat on medium heat. Add cream Maximo’s, agave, s & p to taste. Garnish with orzo, sliced basil & Fresh Parmesan cheese.