Low-Carb Recipe: Chicken Capers Piccata

Chicken is a great choice for a low-carb diet; it's high in protein, tasty, and can be used in literally thousands of different dishes. Its firm but tender texture, and mild flavor means it goes well in everything from spicy Indian curry, to Mexican stew, to Italian casseroles. This delicious low-carb recipe is simple to make, and tastes absolutely divine.  To cut the carbs even more, use almond flour, but usually a couple of tablespoons of whole wheat is fine - unless you're gluten-sensitive. (Without the wheat flour, this also makes a great choice if you're trying to go gluten-free.)

Chicken Capers Piccata
(Serves 4-8.)

Ingredients:

Chicken piccata. (Photo credit: Wikipedia)

4 boneless, skinless chicken breasts, cut in half lengthwise so you have 8 thin cutlets
black pepper to taste
3 Tbsp whole-wheat or almond flour
3 Tbsp cooking oil
1/2 cup fresh lemon juice
1/2 cup chicken broth
1 Tbsp capers
2 Tbsp chopped fresh parsley
1 thinly sliced lemon for garnish (optional)

Directions:

• Season chicken to taste with black pepper.
• Put the flour in a plastic food bag, add the chicken cutlets, and shake to coat.
• Put a large skillet over medium-high heat, add the cooking oil, and when pan sizzles, add the cutlets, browning both sides (about 3 minutes each side or until nicely browned.)
• Remove chicken from skillet and set aside.
• In the same skillet over medium-high heat, add the lemon juice and broth, bring to a gentle boil, stirring to bring up the fried pieces from bottom of skillet; turn heat to low and add the capers; stir.
• Arrange the chicken evenly into the skillet and simmer for 5 minutes. Remove and sprinkle parsley over chicken.
• Serve by putting chicken on plate and pour sauce over chicken.
• Garnish with lemon slices if desired.
• You can serve 2 cutlets on each plate to feed 4 a full meal, or 1 cutlet on each plate to serve 8 a light lunch.
• May be served over a bed of mixed greens to stretch your low-carb meal.

Recipe: Minute Minestrone

While nothing can beat the taste of real, home-made minestrone made from scratch with loads of fresh summer vegetables, if you're in a hurry, this stand-in version can be ready in a jiffy! For a tasty, healthy, one-pot meal that is on the table in minutes, this is a great alternative when you're hungry and pressed for time.

Minute Minestrone
(Serves 4-6.)

Ingredients:

(Photo credit: Wikipedia)

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp Italian seasoning blend
1 can (48 oz) chicken broth
1 cup tomato-vegetable juice (such as V-8, or fresh-made if you have a juicer)
2 tsp red wine vinegar
1 can (14 oz) diced tomatoes
1 can (14 oz) garbanzo beans, drained
1 can (14 oz) cut green Italian style beans, drained
1 can (4 oz) sliced mushrooms, drained
salt and pepper to taste
Parmesan cheese for serving

Directions:

• In a large pot over medium heat, put the olive oil and onion and cook until the onion is just softened, then add the garlic and cook just until garlic is fragrant, about 1 minute.
• Add the seasoning, chicken broth, tomato juice, and red wine vinegar and cook until heated thoroughly.
• Turn heat to low and add the remaining ingredients. Slightly cover pot and simmer slowly for 10 minutes. Taste and season with salt and pepper if needed.
• Serve immediately in big bowls with bread if desired, and sprinkle with grated Parmesan cheese.

Recipe: Slow & Smooth Cannellini Soup

This yummy, hearty Italian soup is great for a cool fall evening - and it's easy to make in the crockpot as well. Just cook on low for 8 hours and have a lovely dinner ready at the end of the day.

Slow & Smooth Cannellini Soup

(Photo credit: Wikipedia)

Ingredients:

8 ounces dried cannellini beans
6 sage leaves
2 garlic cloves
dash kosher salt
olive oil
3 carrots, diced small
2 celery stalks, diced small
1 dried chili pepper, diced (seeds removed)
4 large tomatoes, chopped small
5 ounces ditalini (or other small) pasta
Olive oil or Parmesan cheese for garnish (optional)

Directions:

• Put the beans in a large glass bowl and cover with lots of water. Let soak overnight. Drain the water that the beans soaked in overnight, put the beans in a large (8 quart) soup pot, fill with fresh water and the sage leaves and garlic cloves.
• Cook the beans for 2 hours or until they are tender, over low heat. When beans are almost tender, add the kosher salt. 
• Meanwhile, put a skillet over low heat, add olive oil, carrots, celery, and chili pepper, and cook until veggies are tender, stirring often.
• When beans are cooked and tender, ladle out most of the cooked beans (working in sections) into your food processor and puree, removing to a bowl and continuing until most of the beans are pureed. 
• Pour the pureed beans back into the soup pot, add the vegetables from the skillet to the pot, add the tomatoes, and simmer on low heat for 30 minutes, stirring often, maintaining a gentle bubble.
• Add the pasta to the pot, and continue simmering until the pasta is al dente, then serve in deep bowls with a drizzle of good olive oil, and/or a sprinkle of Parmesan cheese.

Italian Cooking: Crockpot Style

Italian cuisine is not nearly as difficult to master as some may believe. In fact, when you throw a crockpot in the mix, it becomes nearly effortless. There are many ways to create a delicious Italian meal with just a little organization and preparation. Here are a few tips and ideas that can turn your kitchen into an Italian bistro – crockpot style.

Get Ingredients Ready

Ravioli Marinara (Mangia Trattoria) (Photo credit: Wikipedia)

One of the most important things to remember when using the crockpot is to have all the ingredients you need on hand. Having the right ingredients for a crockpot meal is very important since the reason for cooking in a crockpot is convenience. If you are trying to throw a meal together fast in the morning, you don't want to be running to the store when you are trying to save time. With a little bit of preparation you can have a stocked pantry and refrigerator in no time.

A few of the ingredients you want to stock would be fresh or frozen vegetables, especially onions, garlic, celery, tomatoes, and green bell pepper. Fresh or dried herbs such as basil and oregano should always be in the kitchen. Then of course you'll want meat, chicken, seafood or other protein of choice on hand. Frozen meat is fine as long as it's sized right and cooks long enough in the crockpot to cook thoroughly. Olive oil, pasta, cheese, and wine are a few other must-have’s when creating a delicious Italian feast.

Get Recipes Ready

Start searching for crockpot recipes now so you are ready when the time comes to cook something Italian style. You don't need a whole arsenal of recipes to get started. Here are just a few classic Italian dishes to keep in mind.

Cheesy Tortellini – There are some variations to this recipe but for the most part you can keep it as basic and simple as you want. You will need ground beef or Italian sausage, marinara sauce, and any vegetables you want to add to the slow cooker. A few favorites tend to be mushrooms and tomatoes. Once the sauce has been slow cooking all day, you can throw in the tortellini and some cheese to top it off. When the pasta is tender, you are ready to serve and enjoy.

Spaghetti all' arrabbiata (Photo credit: Wikipedia)

Spaghetti with Meat Sauce – This is a true favorite that you really can’t go wrong with. You can combine ground beef with Italian sausage, onions, tomatoes, and seasonings of your choice such as garlic, basil, and oregano. Let this mixture cook all day in the crockpot to develop all that flavor. Then when it's dinner time, just cook the spaghetti pasta and you are ready to dig in.

There are a few things that you can do ahead of time that will ensure your meal has the best flavor. You can start my browning the meat before adding it to the crockpot. You can also saute the veggies in olive oil or butter before adding them to the crockpot. This will mean a little extra effort on your part but the end result is worth the trouble.

The crockpot has been a favorite tool for busy families and will continue to have a place in our homes, and our hearts. Pick out a few favorite Italian dishes and put your crockpot to work for you. With just a little preparation and a few simple steps, you can create an Italian meal in your crockpot that will draw everybody to the dinner table with a smile on their face!

Recipe: Gluten-Free Pizza Crust

Obviously on a gluten-free diet, you may think that pizza is one of the first things to go. But if pizza's a household favorite, don't despair! Although it may be known as the ultimate take-out food, it's actually not that hard to make pizza at home, and this version eliminates the gluten, so you can still enjoy all of your favorite toppings, on a gluten-free crust.

Gluten-Free Pizza Crust

Ingredients:

Pizza crust dough. (Photo credit: Wikipedia)

1 Tbsp quick-rising yeast
1 cup milk, warmed
2 tsp sugar or honey
2/3 cup white bean flour
1/3 cup tapioca flour
2 tsp xanthan gum
1/2 tsp salt
1 tsp Italian seasoning
1 Tbsp canola oil
rice flour or corn flour for dusting
gluten-free toppings as desired

Directions:

1. Preheat oven to 400 degrees. Grease a 12 inch pizza pan.
2. In bowl, combine yeast and sugar or honey, then add warm milk, stir gently, and let sit for 5 minutes.
3. In another bowl, put the white bean flour, tapioca flour, xanthan gum, salt, and Italian seasoning, then mix with a whisk or fork.
4. Pour in the milk/yeast to the dry ingredients, add the oil, then with an electric mixer on medium-low speed, mix until well blended. The dough will be slightly sticky and soft.
5. Remove dough to the pizza pan and sprinkle on top well with the rice flour or corn flour. Then, using your hands, gently spread the dough out to form a pizza crust shape, sprinkling with more flour as needed to keep the dough from sticking to your fingers. 
6. Bake pizza crust in preheated oven for 10 minutes. Remove and top with any gluten-free sauce and toppings you like, then put back in oven and bake for an additional 15 minutes or until toppings are cooked through and cheese is melted. Remove and allow to cool slightly, then slice and serve.

Recipe: Italian Sausage And Bean Soup With Pasta

Quick, easy, simple, and delicious, this recipe is the essence of Italian cooking! It's great for a cold winter night, and easy to tailor to your own tastes - try different pasta shapes, different kinds of beans, add different herbs, etc. to make it your own. Use fresh (or frozen) ripe tomatoes for a fresher, lighter taste. 

Sausage And Bean Soup With Pasta
Ingredients:

1 pound fresh Italian sausage
1 cup onion, chopped
2 tsp olive oil
28 ounces diced tomatoes (or 4 large fresh tomatoes, diced)
1 cup pasta (shells, penne, ziti, or other sturdy pasta)
2 chicken bouillon cubes (or 4 cups fresh or frozen chicken broth or stock)
3 1/2 cups water, hot
18 ounces kidney beans or white beans, cooked (or canned) & drained
Parmesan cheese (optional)

Directions:

• Brown the sausage and onion in the oil in a large skillet over medium high heat for approximately 5 minutes. 
• Once the sausage and onion have been browned, add the tomatoes with their juice, the pasta, bouillon cubes or broth, and water.  Bring to a boil, reduce the heat, then add the beans. 
• Make sure soup is just simmering, then cover pot, and simmer for about 10 to 15 minutes or just until the pasta is al dente.
• Serve hot in bowls sprinkled with Parmesan cheese if desired.

Recipe: Classic Spaghetti Aglio e Olio

This is probably the simplest Italian recipe in existence!  Stripped down to the basics of classic Italian food - spaghetti, garlic, and olive oil - this recipe also can serve as the basis for dozens of variations and other delicious Italian recipes.

If you want a bit more substance, try adding grated Italian cheeses, fresh herbs of your choice, or fresh diced ripe tomatoes. If you have more time, or want more variety, add diced cooked chicken, sundried tomatoes, sauteed mushrooms, onions, and/or green or red peppers, or sliced olives - or top with a variety of sauces - your creativity is the only limit to this dish!

Classic Spaghetti Aglio e Olio
(Serves 4-6.)

Ingredients:

Spaghetti all' aglio, olio e peperoncino.(Photo credit: Wikipedia)

1 lb spaghetti
1 tsp salt
1/2 cup good olive oil
4 garlic cloves, grated
*other ingredients optional

Directions:

• Fill a very large pot (an 8 quart pot works best) with water, add the salt, and bring to a boil. (Hint: cover the pot so the water boils sooner.)
• Once the water is boiling, add the spaghetti (leave lid off the pot now), turn heat down to medium-low, and gently cook the spaghetti until just al dente. Read the package directions for guideline. Drain well and put back in pot, cover and keep hot.
• Put the olive oil and garlic in a very large skillet over medium heat and cook, stirring, just until garlic gets golden and fragrant, but not brown or burned - 30-60 seconds should be plenty. 
• Transfer the cooked spaghetti to the skillet and, using a pair of tongs, toss the spaghetti so it gets coated with the aglio e olio (garlic and oil) sauce.
• *You may add other ingredients as you wish, such as herbs, peppers, olives, and/or Parmesan cheese, etc. (Also see suggestions above.)

Italian Cooking Made Easy For Busy Families

In today’s busy world it’s getting more difficult for families to find the time to sit down at the dinner table together. There's homework to do, deadlines to meet, and often very little time to breathe let alone cook a big meal! Italian cuisine may be intimidating because some of the meals look very time consuming. But, don't despair. There are ways to fit even Italian cooking into your schedule - and actually many Italian recipes are quite simple. Although there is no way to add any extra hours to the day, there are ways to take the stress out of cooking a big meal. Let's take a look at ideas to make the preparation quick and easy for families on the go.

Find Simple Go-To Recipes

Cover of How to Cook Italian

There are a ton of three and four ingredient Italian recipes out there. These meals require little preparation and time but end up tasting like you spent hours in the kitchen. You don’t have to waste a lot of time figuring out what spices and seasonings to use, and you don't have to travel to a dozen different specialty stores to find the ingredients. Let the freshness of a few simple, high-quality ingredients speak for themselves.

The dish most of us call 'spaghetti' literally requires only spaghetti pasta and sauce. Nothing more. You can embellish the sauce as much as you like, and have time for. But a sauce made Italian style would be very simple; tomatoes, seasonings, onion, garlic, and meat if you like. It takes less time to prepare this dish then it would to drive to and wait in line at a fast food place.

For hot weather, enjoy a quick cold Italian pasta salad. Use a sturdy pasta, like penne, and mix it with Italian salad dressing and olive oil, then add other ingredients you have on hand. You can toss in cooked chicken, seafood, onion, celery, bell peppers, and olives, then sprinkle with oregano or basil and Parmesan cheese and dinner is done, all in a matter of minutes. Keep a few basic ingredients on hand at all times and you can put together a pasta salad any time.

Put Your Slow Cooker to Work

The slow cooker has been around for quite some time helping busy families survive the hectic dinner hour. You can turn just about any Italian meal into a slow cooked feast with very little preparation. And that bit of preparation will pay off, because coming home to a meal that is ready to enjoy just eases that stress away.
Thinking again of our simple recipes, the slow cooker is the perfect way to prepare a sauce for your spaghetti meal. Throw in your ingredients, and, as they say, “set it and forget it.” When you come home, cook your spaghetti and dinner is ready. For the Italian pasta salad, put chicken in the slow cooker in the morning, seasoned with oregano, basil, thyme and rosemary, and when you come home it will be ready to cut up and toss into your cooked pasta. You can even make a simplified chicken cacciatore in the slow cooker using fresh marinara sauce, mushrooms, onion, celery, and Italian seasonings.

Although the slow cooker isn't well suited to cook most pasta, there are some recipes that work, such as lasagne using the large noodles. But, even if you have to cook the pasta for a meal when you come home, it takes only a few minutes. Put the pot on to boil, drop in the pasta, and by the time you've sorted the school backpacks and signed a few permission slips, the pasta is ready. Putting your slow cooker to work making Italian meals will not only help you maintain your sanity, but will allow you time to spend with your family instead of fretting over what to serve for dinner.

Healthy Meals Made Fast & Easy

If it seems like eating healthy takes too much time, take another look at Italian cooking. You might be surprised at how healthy Italian cuisine actually is. When you picture a plate of lasagne or spaghetti, the word 'healthy' may not be the first thing you think. However, when you break down the elements of a good Italian recipe, you find the ingredients to be quite healthy.

Spaghetti all' arrabbiata (Photo credit: Wikipedia)

With ingredients like tomatoes, mushrooms, onions, celery, bell peppers, artichokes, olive oil, fresh herbs, seafood, fish, chicken, and lean meats, it's easy to see how healthy Italian cooking can be. But, can this healthy cooking be easy, too? Yes. By following the tips we've discussed – finding simple recipes and putting the slow cooker to work – you can put together a few healthy ingredients fast and have dinner ready when you are.

Now you can skip the fast food racket. Although fast food may seem like the quick and easy fix when you're short on time, in the long run it’s unhealthy and expensive. Instead, stock up on whole grain pastas, fresh or frozen vegetables, olive oil, and plenty of herbs and seasonings. You'll be able to whip up healthy Italian meals in minutes with just a few basic recipes.

And don't forget to involve your whole family in the cooking process. After all, the idea behind cooking fast and easy Italian meals is so you have more time to spend with your family. What better way to do that than having a little help in the kitchen? And what better way to enjoy meals that are both healthy and delicious than learning how to cook Italian style? You will be able to give your family the nutrition they need without taking away the hearty, rich taste everybody loves about Italian cuisine.

Be sure to check back here later this week for some delicious and simple Italian recipes!

These Cookbooks Contain Lots of Easy Italian Recipes:
     

Recipe: Cheesy Eggplant Lasagna

This simple and tasty low-carb recipe uses eggplant as the "noodles" in this fun take on lasagna. Use medium-sized long or oval eggplants if you can, so you can get the slices to approximate lasagna noodles in size. This is another great way to use up all those fresh tomatoes, basil, and eggplants your garden may be full of this time of year! Packed with healthy goodness, this one is also a good recipe for those on a low-carb or gluten-free diet.

Cheesy Eggplant Lasagna

Ingredients:

2 medium eggplants, sliced in thin lengthwise strips
1 cup tomato sauce
1 pound tomatoes, sliced thin
1 cup ricotta cheese, softened
3/4 cup shredded mozzarella cheese
2 tsp dry basil or 1/4 cup fresh chopped basil
2 tsp Italian seasoning  
salt and fresh black pepper, to taste
cooking oil spray

Directions:

1. Preheat oven to 400 degrees F.
2. Season eggplant slices with salt and pepper. Arrange slices evenly in a nonstick baking pan and bake for fifteen minutes.
3. Spray a glass baking dish with cooking spray and arrange eggplant slices evenly on the bottom. Pour half of the tomato sauce over the eggplant, then top with a few tomato slices. 
4. Sprinkle salt, pepper, basil, and Italian seasoning over this mixture, then spread a little of the ricotta cheese over the tomatoes. Sprinkle some mozzarella on top. 
5. Repeat in layers, topping with mozzarella as a final step.
6. Bake for twenty minutes, then place under a broiler just until cheese turns golden brown.
7. Slice lasagna evenly and garnish with Italian seasoning.

Recipe: Eggplant Italian Garden Pasta

Although it was far from a favorite of mine as a child, in recent years I've come around, and eggplant has now become a common ingredient in many of my summer dishes. The creamy texture and rich, mild taste of cooked eggplant is wonderful with another summer favorite - tomatoes. It goes great in many Italian dishes, such as this one, below, and is an excellent way to use up some of those excess summer veggies you have piling up in the fridge! This vegetarian recipe is a great idea for a "Meatless Monday" dinner, or add some fresh Italian sausage to the saute if you want to spice it up. Because eggplant cooks down so well, it is often hard to tell it is in the sauce, so it's a good way to "sneak" some into a meal even if your family doesn't care that much for eggplant.

Eggplant Italian Garden Pasta
(Serves 6.)

Long slender eggplants. (Photo credit: Wikipedia)

Ingredients:

2 yellow bell peppers
1 small eggplant, peeled and cut in 1/2-inch cubes
1 cup water
2 tbsp olive oil, divided
2 tbsp minced fresh oregano
2 tbsp capers
2 minced garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini or linguine
3/4 cup grated Romano cheese

Directions:

• Turn your broiler on to preheat, setting the rack at about 6 to 8 inches. Choose a broiler pan or baking sheet and cover it with foil.
• Cut bell peppers in half lengthwise, remove inside membrane and seeds. Place halves skin side up on prepared pan. Put under broiler for about 8 to 10 minutes or until blackened. (You can also do this on a preheated grill if you wish.)
• Turn oven to bake at 425 degrees.
• Remove pan from oven and carefully place peppers (while still hot) in a Ziploc bag, seal, then let stand for 15 minutes. Peel off the skin and charred bits, then cut into strips and set aside. 
• Arrange eggplant cubes in a 2-quart baking dish in one layer. Pour 1 cup water over the eggplant and bake in 425 oven for 30 to 35 minutes or until tender, adding water as needed. Remove from oven and set aside.
• Heat 1 tbsp of oil in a large nonstick skillet on medium-high heat. Add capers, oregano, and garlic and sauté for one minute. Stir in salt, black pepper, cooked eggplant, roasted bell peppers, and tomatoes. Cover skillet and reduce heat, simmering 15 minutes and stirring occasionally.
• Cook pasta according to package directions. Drain pasta over a bowl, reserving 1/2 cup of this cooking liquid.
• Toss pasta with remaining 1 tablespoon oil, then add to bowl with eggplant mixture; add reserved cooking liquid to coat the pasta; toss. 
• Sprinkle with grated Romano cheese and serve immediately. 

Italian Cooking in American Kitchens Today

Most of us have found some sort of Italian cuisine that has become a favorite for our families and ourselves. Unfortunately, far too many of us discount the possibility of bringing Italian cooking into our very own kitchens for fear that many of the recipes are far too difficult. The truth is that learning to cook Italian food just might make your home the favorite drop-in dining spot for friends and family alike!

Image via WikipediaBelieve it or not, most great Italian recipes have an easier version that can be made with very similar effects when it comes to flavor and aroma. Also, despite the commercials of old, all Italian cooking does not require an entire day of simmering in order to achieve great flavor. (Though you don't have to let your friends and family in on that little secret!) Be a martyr for flavor and they will love you even more.

The biggest challenge that most Americans face when it comes to ethnic cooking is basically learning a new set of essential ingredients. However, most ingredients used in Italian cooking are pretty easy to find in American stores nowadays. The cheese, meats, or grains that are used in their creation most often identify or define Italian cuisine. It's the combination of these primary ingredients that create some of the most distinctive flavors on earth. Learn about these ingredients. Identify the flavors and study the combinations of flavors and you should be able to not only follow many great Italian recipes but also to invent a few of your very own Italian inspired recipes!

The greatest thing when it comes to cooking Italian food is that most of these dishes are pretty hard to mess up. This of course does not mean that it cannot be done, only that it isn't as simple as with some of the more complex and delicate cuisines from other cultures. Italian food is durable and flavorful but for the most part not too terribly delicate when it comes to flavor. You can go a little heavy with some spice or cheese without completely ruining the dish in most instances. If you are anything like me, this is a regular occurrence when cooking and one of the reasons I enjoy cooking Italian food so much. :-)

Image via WikipediaWhether you are a beginner when it comes to the culinary arts or a seasoned pro there is something that will provide the appropriate challenge for you when it comes to Italian cooking. Take a look around - there are recipes in abundance across the Internet, at your local library, in specialty cook books, and even in your favorite blockbuster best selling novels. (And of course be sure to check our blog frequently for new tasty recipe ideas!)

Another thing you should keep in mind when cooking Italian food is that nothing seems to bring out the flavor of Italian food better than a good bottle of wine to match. Perhaps this is the reason that it is difficult to ruin an Italian meal, no matter how bad it is, the good wine paired with it will make up for minor mistakes! You will want to spend a little time researching and studying the science (though some will argue that this is truly an art form) that goes along with pairing a good bottle of wine with the right flavor combination when it comes to Italian cooking. Once you've mastered this, there is nothing to prevent you from being the diva of all things Italian when it comes to food preparation.

The most important thing for you to remember when cooking Italian food is not to take it too seriously. Good Italians know that the enjoyment of preparing the meal is an important piece of the process! Make your meal an event with plenty of time for pleasant conversation and enjoyment of your company in between courses. And remember - you should also never rush a good Italian meal or you will find that all your efforts of cooking Italian food will be for naught as the true pleasure of Italian cuisine has been lost somewhere in translation.

Great Italian Cooking Starts Here:
   

Italian Food: The History of Pizza

Since we were just talking bruschetta, I thought this might be a good time to expound upon another dearly loved Italian favorite.... Pizza!

Image via WikipediaItalian food is unique amongst world cuisines in that it has birthed not one, but two international sensations.  Of course I'm talking about pasta and pizza.  Pizza is one of the most widely eaten foods today.  While most people think of pizza in America as Italian food, it really is not like the pizza of authentic Italian food (having been to Italy more than once, I can definitely confirm this personally!).  It is said that with one taste of pizza made in the style of authentic Italian food, you will never go back to the Americanized version (I know I certainly had a hard time of it).  Even when eating at good Italian restaurants in the US, it is hard to capture the distinguished taste of true Italian pizza. 

Pizza is one Italian food that has been around in one form or another for centuries.  It has a long history in the Mediterranean where it began as a seasoned flatbread that was used more as an edible plate to hold other food, rather than as a food by itself.  However, these earlier pizzas established a name for Italian food very early on and were eaten in Greece, Rome, Egypt, and Babylon and were emphatically praised by many historians of the day.

Image via WikipediaIt was in the Middle Ages that pizza began to take a form that would be more familiar to Italian food lovers today.  Pizza started out being just a dough topped with herbs and olive oil.  Once mozzarella cheese began to be produced from Indian Water Buffalo it quickly became a signature aspect of pizza.  Today at any true Italian food eatery this fresh mozzarella di buffalo is nonnegotiable.  The dried shredded mozzarella that is often associated with Italian food would actually never be used on a pizza made by a true Italian food chef. 

It wouldn't be until the tomato became popular in Italian food in the 18th century that we would see modern pizza.  During this time pizza began to take an even more prominent role in Italian food.  In Naples pizza was sold on the streets for every meal.  This once peasant food was quickly taking hold of all of society, including the upper class.  In fact, by 1830 the first ever pizzeria was opened in Naples.  Ever since this time pizzerias have been found all over the world converting people to the love of Italian food. 

Image via WikipediaTraditional Italian pizza is cooked in a wood fired oven.  The reason American pizza is often not thought of as a true Italian food is because the large restaurant chains that specialize in pizza do not cook it in a wood-fired oven.  Pizzas featured in Italian food restaurants should use only the freshest ingredients.  In Italy pizzas change with the seasons as new ingredients become available.  The great thing about pizza that has made it so popular is the fact that it can be topped with a vast array of toppings.  Each region of Italy has its own particular style of pizza that they specialize in, making use of the ingredients most readily available to them.

So for real Italian food pizza it is necessary to step out of the confining ideas of just a few types of pizza and open your mind to the different possibilities.  Italian food is full of variety and you could literally spend a year in Italy just trying all the different styles of pizza that made Italian food so universally popular. (I would definitely enjoy that vacation!)  :-)    

Related articles on Pizza:

• How to Prepare an Authentic Italian Pizza (csahm.com)
• Pleasure Diet: My go-to meal at an Italian restaurant (self.com)
• Queen Margherita, Meet My Family. (katefromscratch.wordpress.com)

Making Pizza From Scratch:
 

Tiramisu - The Classic Italian Dessert

I could literally spend a month blogging just about Italian food, but I want to cover other cuisines as well, so I'll move on....for now....  :-)

But a discussion of Italian food would not be complete without dessert! Here is some info on the most classic and favorite of Italian desserts, as well as a video and recipe.

Image via WikipediaToday Tiramisu is the most popular of Italian food desserts.  It graces the menu of nearly every Italian food restaurant.  However, its rise to fame has been meteoric; it wasn't even invented until the 1970's in the Veneto region of Italy.  It didn't even gain widespread popularity until the early 1990's.  It is a unique blend of ingredients that separately seem to not go together at all.  However, when correctly blended together they form one of the treasures of Italian food.

Image via WikipediaThe first ingredient is Mascarpone cheese.  This cheese has very deep roots in Italian food.  It was made as far back as the 13th century in the region of Lombardy.  This cheese is concentrated milk cream and has a very high fat content, getting up to seventy-five percent.  It is a smooth and creamy cheese.  Traditionally it has been considered to be more of a winter dish and therefore shows up in more of the seasonal Italian food dishes.  This is mainly because of its high calories and the fact that when it was first produced there was no refrigeration and this delicate cheese does not keep well in hot temperatures.  Like many other Italian foods, the best Mascarpone cheese comes directly from Italy.  However, it you're an Italian food lover making Tiramisu at home, there are plenty of makers of Mascarpone cheese in America.

The next ingredient is Zabaglione cream.  This is a true classic Italian dessert.  It hails from the world renowned kitchens of Venice.  When it originally became a popular Italian food dessert it was made with yolks, honey, and a sweet Cyprus wine.  However, today the cream has taken on a new flavor.  To begin with sugar is substituted for the original honey.  The most stated difference in taste though, comes from the use of Marsala wine instead of the sweet Cyprus wine.  This cream can be made from home and is easier to make than most Italian food chefs let on.

The third ingredient is the most distinctive factor of Tiramisu, espresso.  This shot of caffeine is where the dessert gets its name, which means "pick me up".  This is a coffee that is true to Italian food and is much stronger than American coffee.  Espresso is the most important coffee in Italian food and can be seen following many Italian meals. 

The fourth and final ingredient is Ladyfingers.  These popular cookies originated in Italy and have made numerous appearances in not only Italian food, but in many other national cuisines.  These cookies are remarkably light due to the fact that the dough with which they are made is rich with whipped egg white.  They are immensely popular and one of the most appreciated Italian food desserts in Italy.

These four ingredients blended together just right and topped off with chocolate make an Italian food dessert that is as popular as the individual ingredients.  Make sure when you prepare this at home that you take great care in choosing the ingredients, it will really make a difference in the quality of Tiramisu.

Here is a short video showing how easy it can be to make your own Tiramisu (don't be scared - instructions are also given in English):

Tiramisù, Italian original recipe
Tiramisù Recipe. The world's most famous Italian recipe. Recipe, photos and instructions in Italian ricette.giallozafferano.it . Other recipes www.giallozafferano.it

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Keeping Italian Food Healthy

It seems recently that among health circles Italian food has gotten a bad rep.  With the advent of Atkins many former Italian food fans have steered clear of the cuisine because of all the pasta that is used.  However, this idea that pasta will make you fat is largely unfounded.  A diet of Italian food, especially from the Mediterranean, is actually very healthy and will keep you looking and feeling great as long as you know what Italian food to eat and how to prepare it.

Image via WikipediaA great example of the fact that Italian food will not make you fat is in Sophia Loren.  She told the world in her book that she grew up on spaghetti and ate it constantly.  She says that it is not the pasta that makes you fat; it's what you put on top of it.  People who gain weight eating Italian food typically do so not because of the pasta, but because of creamy sauces like Alfredo sauce and because they eat too large portions (a common issue in American today, no matter what type of food you're talking about).  Italian food from the Mediterranean doesn't rely on rich, thick sauces and uses olive oil instead of butter, making it very healthy.

It all starts with the ingredients you use.  For good, healthy Italian food you want to make sure you stock the kitchen with quality pasta, olive oil, garlic, onions, lean meat, fish, and seafood.  For seasoning you will want some herbs like basil, oregano, and parsley.  You'll want to stay away from a lot of cheese and perhaps only get a little parmesan cheese to top your favorite Italian food dishes.  The creamy and cheesy Italian food dishes are the ones you're going to want to stay away from to keep a healthy diet. 

There are lots of different light Italian food meals that you can prepare with these simple ingredients.  Here is one to start you off, an Italian food classic -- pasta with tomato sauce (this is a vegetarian version).  You can use any type of pasta you want and you might want to try livening it up with a new shape, or try fresh instead of dried.  Italian food is not just spaghetti noodles.

Boil the pasta in water with a dash of salt.  Make sure not to overcook the pasta.  You want it to be firm, yet tender.  The most common mistake made in making Italian food is making mushy pasta.  For the sauce simply chop up some garlic, an onion, and some tomatoes (you can try other additions if you like - mushrooms, eggplant, or celery are some other interesting ideas which add their own depth of flavor).

Image via WikipediaTake a tablespoon of your quality olive oil and sauté both the garlic and onions (and other veggies, if using) until they are soft.  Once that is done add the tomatoes and cook until all the ingredients are blended together well.  To top it off add your favorite herbs such as parsley, oregano, or basil.  Try different combinations of herbs, there is no definitive herbs for Italian food so experiment and give your sauce your own signature flavor.

Serve this sauce over your hot pasta and if you want put a little sprinkle of parmesan on it.  This is a simple Italian dish that stands on its own and you won't need to eat bread or anything else with it, but you may add a green salad for a complete and healthy dinner. This is a great example of how healthy Italian food is supposed to be, light and fresh, and easy to prepare. 

Feel free to try different variations on this recipe.  Italian food is full of a variety of pastas and recipes that can keep you satisfied and healthy as long as you stay away from the heavy sauces and creams. (Though there's nothing wrong with indulging in one once in a while, as long as you don't overdo it!) 

(For some more great Italian recipes, see cookbooks below.)


   

Italian Cooking - Types of Pasta

For those who love Italian food, like me, pasta is practically a way of life! Having been to Italy (more than once), and being of Italian heritage myself, there is little I love more than a good pasta bowl! Here is some info on pasta for those wanting to know a bit more about this yummy meal option.

Image via WikipediaThere are two main categories of pasta used in Italian food: dried pasta and fresh pasta.  Right now there are over 350 different shapes and varieties of dried pasta available for use in Italian cooking.  Some varieties are common and others are specific to a certain regional area.  The shapes used can range from the classic tubes and strands to butterflies or bowties and even unique shapes such as tennis rackets.  Italian food is taken very seriously in Italy and by law all dried pasta is required to be made with pure durum semolina flour and water.  This standard is adhered to by most pasta makers all over the world and only this type of dried pasta is used in good quality Italian food. 

One reason that Italian food in Italy tastes different than the Americanized Italian food is because pasta makers in Italy take more care in making quality pasta.  Dried pasta is meant to hold onto the sauce with which it is being served.  After all, Italian food wouldn't be Italian without the sauce.  The pasta is made with ridges or into complex shapes in order to grab onto the sauce.  These ridges are formed during a process known as extrusion.  This is the step in pasta making where the pasta is forced out of a copper mold and then cut into the desired length before being dried.  The copper molds are the key.  They are expensive and likely to wear, but they make the best pasta.  Unfortunately, most of the pasta used in American Italian food is made with steel molds that make the pasta too slick to hold onto the sauce.  However, more and more pasta makers outside of Italy are beginning to use the copper molds in an effort to make better quality Italian food.  The drying process also greatly affects the quality of the pasta and the resulting dish.

Pasta should be dried for a specific amount of time at a specific temperature depending on the variety.  Pasta made in Italy is allowed to dry for long periods of time - up to fifty hours, and at relatively low temperatures.  Companies outside of Italy typically dry their pasta at high temperatures in order to get it dried quicker.  This method comes at a price and diminishes the quality of the pasta.

Image via WikipediaThe other form of pasta used in Italian food is fresh pasta.  All pasta actually starts out as fresh pasta but certain pasta recipes require that the pasta be eaten fresh and soft, not dried.  Fresh pasta is often made with slightly different ingredients than dried pasta.  In the northern parts of Italy fresh pasta is most often made with all-purpose flour and eggs.  However, the southern parts of Italy make their fresh pasta with semolina and water.  It should be noted that different recipes can call for different variations.  These different recipes give a distinct flavor to the Italian food of different regions.  Some types of pasta are meant just to be eaten fresh, while others are meant to be dried.  There are also some types of pasta that can be eaten either fresh or dried, depending on what Italian food dish is being prepared.

When a variation of pasta can be either dried or fresh it is sometimes argued that the fresh style is best.  Making fresh pasta is a point of pride for many Italian households and is reflected in the quality of the Italian food that they prepare.