Discover the Italian approach to healthful eating--where nothing is off the menu--with 100 delicious, superfood-packed recipe s from From the day Giada De Laurentiis started cooking professionally, her fundamental formula for making meals memorable has not changed: Good Cooking = Technique + Ingredients + Ambience. This same formula is the key to good health when you choose ingredients that promote wellness, cook them simply, and eat them joyfully. In her skillful hands, a pantry of Italian superfoods is the starting point to better health and longevity. Olives + olive oil: Umbrian Chicken Stew with Green Olives, Kale Salsa Verde, and Grilled Swordfish with Olive Bagna Cauda Beans + Legumes : Artichoke Dip with White Beans, Crunchy Roasted Butter Beans, and Creamy Cannellini Beans Cruciferous vegetables : Winter Beans and Greens Soup, Orecchiette with Almond Pesto and Broccoli Rabe, and Green Gazpacho Small fish: Caesar Aioli, Pasta Assassina, and Anchovy Pasta with Walnuts Vinegar: Balsamic Chocolate Truffles, Grilled Endive Salad with Citrus and Pancetta, and Filet Mignon with Gorgonzola and Balsamic Tomatoes: Sicilian Pesto, Tomatoes Gratinata, and Calabrian Pomodoro By using carbs and fats mindfully and amplifying vegetables, lean proteins, and flavor-boosting superfoods at every meal, Giada shows how easy it is to eat like an Italian. With 100 stunning photographs of finished meals and their superfood components, Giada teaches us that when you start with truly excellent, minimally processed ingredients, simply prepared, you can have your pasta and eat it too!

Autorentext

Giada De Laurentiis

Klappentext

"If the past few years have taught us anything, it's that life involves a series of pivots. Certainly, that has been true for Giada herself and her journey through the world of food and cooking. Although through it all her fundamental formula has not changed: good cooking = Technique + Ingredients + Ambience. In writing her 11th (yes, 11th!) cookbook, Giada has found that "healthy" needs to be a part of that fundatmental formula as well. Choosing ingredients that promote wellness is the starting point not just to better meals, but to better health and longevity. We all know that food can cause inflammation, weight gain, and other maladies that lead to chronic illness, but we rarely think about the fact that the flip side is equally true. A diet rich in a variety of nutrients can make a world of difference in how you look and feel. And this is where this cookbook comes in. Every single recipe in this book will include the vitamins and minerals our bodies need to stay strong and function properly; antioxidants that tame inflammation; protein to help our bodies repair cells and make new ones; and fiber to keep our guts happy and remove waste from the body. With a deep dive into the Italian superfoods (think olives, beans and legumes, and bitter greens) as well as 100 recipes to help us get the very most out of these ingredients, Giada proves once again that she is an essential member of the food world"--

Zusammenfassung
*NEW YORK TIMES BESTSELLER • Discover the Italian approach to healthful eating—where nothing is off the menu—with 100 delicious, superfood-packed recipe*s from New York Times bestselling author Giada De Laurentiis.**

From the day Giada De Laurentiis started cooking professionally, her fundamental formula for making meals memorable has not changed: Good Cooking = Technique + Ingredients + Ambience. This same formula is the key to good health when you choose ingredients that promote wellness, cook them simply, and eat them joyfully. In her skillful hands, a pantry of Italian superfoods is the starting point to better health and longevity.

Super-Italian helps you stock your shelves with healthy Italian superfoods and create meals that are nutritionally dense, supportive of health, and still downright craveable. The superfoods featured and incorporated into every recipe are:

Olives + olive oil: Umbrian Chicken Stew with Green Olives, Kale Salsa Verde, and Grilled Swordfish with Olive Bagna Cauda
Beans + Legumes: Artichoke Dip with White Beans, Crunchy Roasted Butter Beans, and Creamy Cannellini Beans
Cruciferous vegetables: Winter Beans and Greens Soup, Orecchiette with Almond Pesto and Broccoli Rabe, and Green Gazpacho
Small fish: Caesar Aioli, Pasta Assassina, and Anchovy Pasta with Walnuts
Vinegar: Balsamic Chocolate Truffles, Grilled Endive Salad with Citrus and Pancetta, and Filet Mignon with Gorgonzola and Balsamic
Tomatoes: Sicilian Pesto, Tomatoes Gratinata, and Calabrian Pomodoro

By using carbs and fats mindfully and amplifying vegetables, lean proteins, and flavor-boosting superfoods at every meal, Giada shows how easy it is to eat like an Italian. With 100 stunning photographs of finished meals and their superfood components, Giada teaches us that when you start with truly excellent, minimally processed ingredients, simply prepared, you can have your pasta and eat it too!

Leseprobe
Introduction

If the past few years have taught us anything, it’s that life involves a series of pivots. Certainly, that has been true for me and my journey through the world of food and cooking.

I knew from a very young age that I wanted to be involved in the food world in some capacity, although it took me a while to articulate it—even to myself. When I was a kid, new to this country and feeling a bit like a fish out of water, mealtimes with my extended family were the best time of the day, and when we weren’t eating we were talking about food and thinking about what we’d eat later. That might seem a bit extreme, but I didn’t know any different. I thought everyone cooked with their grandparents, and loved food the way my family did.

In my teen years, I haunted the aisles of my grandfather’s incredible gourmet food destination, DDL Foodshow, where patrons could buy everything from prepared foods to pastries, pizzas to pignolis. Working there after school, seeing how excited people were by the ingredients my grandfather imported to the United States, many of which were not available elsewhere in this country, instilled a huge respect in me for the power of food, specifically Italian food, to enrich people’s lives. I knew then that I wanted to do something that would let me have that feeling every day.

When I announced to my family that I was heading to culinary school in Paris after college, their reaction was not exactly ecstatic, but to their credit, they kept their doubts (mostly) to themselves. And a good thing, too, because there were plenty of days when I returned to my tiny Parisian apartment, exhausted from a day of babysitting soufflés and folding puff pastry, wondering exactly what I was doing there! But the pride I felt when I received my certification from Le Cordon Bleu gave me the confidence to know I had what it took to make it as a chef.

When I returned to Los Angeles and began working in restaurants, and then later as a private chef and caterer, I gained new insights into the way food impacts us every day. I saw how a good meal could turn a bad day around, and how a simple occasion could be elevated into a memorable one, all through food. I would happily have continued down that path indefinitely if Food Network hadn’t come calling and offered me the chance to bring my distinctly Californian take on Italian cooking to a wider audience. Growing up in a family of filmmakers and actors, I’d never seen myself as a performer, much less a “personality,” but when those opportunities present themselves, we owe it to ourselves to make the most of them. For twenty years, I had the privilege of coming into people’s homes in a different way, sharing everything I’d learned about cooking—and lear…