If there’s one cuisine that seriously hard to find true Paleo versions of, it’s Italian. Think about it – what are the foods that come to mind when you think “Italian”? I’m guessing you thought of one of the following: Pizza, spaghetti, lasagna, any type of pasta dish ever made. But there’s way more to Italian cooking than pasta + sauce or pizza. Way more.
In Everyday Paleo Around the World: Italian Cuisine, Sarah Fragoso takes you on a tasty trek through Italy exploring the customs and history of different types of Italian food along with tasty Paleo recipes for gluten-free meals. If you’re thinking of making a trip to Italy anytime soon, I’d recommend this book as much as any travel book. Learning the ins-and-outs of how the cuisine differs with each area is fascinating in and of itself.
What I love about the first section of the book, the travel journal, is Sarah’s writing style. You’ll feel like you’re on the journey with her and her crew – accompanying them from Sardinia to Rome, to Milan and everywhere in between. Not to mention all of the incredible stories regarding food and the happenings in an Italian kitchen. Cooking is a prized talent passed down generation to generation – you can taste the history in the food.
Now the fun part – the recipes. Sarah takes you through every course of an Italian meal, so you can create your perfect Italian feast. From antipasti like fresh bruschetta (recipe below!), ‘primi piatti’ aka first course classics like Minestrone soup and ‘secondi piatti’ aka second course such as Meatballs & Spinach with Bechamel Sauce – I’m getting so hungry writing this… And what’s a true Italian feast without DESSERT?? She’s got some killer recipes here for sweet treats like panna cotta and the classic poached pears.
For the pasta dishes, various vegetables are used to make “noodles” – mainly zucchini or spaghetti squash. There is another new boy on the block – Cappello’s Almond Flour. That’s right – pre-made almond flour pasta. Definitely a treat to any pasta bowl. I’ve had their pasta and it’s pretty legit. Make sure you also get a spiral slicer AKA the kitchen tool of the moment to make the best veggie noodle around in your own home.
As promised, Sarah has given me and all of you a special treat: a look at her Tomato Bruschetta! I’m going to go make this NOW and eat them all – you should too. After you’re powered up by Bruschetta, go get the book – it’s available now so time to get it on your bookshelf!
Yield 4 -5
- 1 tablespoon fresh or roasted garlic, minced
- 2 tomatoes, diced (about 1 cup)
- 2 tablespoons red onion, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup italian parsley, chopped
- sea salt and black pepper to taste
- cucumber, bell pepper or hard salami (or mix some of all)
- In a large bowl, mix all ingredients together
- Serve on top of a cucumber, bell pepper, or hard salami slices
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