Publisher's Synopsis
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The 80s saw chefs making use of and working for the fresh, wholesome ingredients that have become a given in today's modern Italian kitchens. Back then, they did not have access to truffles, prosciutto, or even extra-virgin olive oil. Everything we know about Italian cooking had to be improvised in the earlier years.
Classic Italian cuisine is essentially basic due to its peasant origins. The cooking methods used therein are available to individuals who worked full time and had little resources. This describes the absence of recipes that contain components that require lengthy, near attention and specific heats, such as a delicate cookie or fine spices. There are many more interesting things about Italian cuisine.
The recipes in this book were created with your special dietary considerations in mind. All recipes contain twenty grams or fewer of net carbohydrates. Many of these dishes are calorie and fat conscious as well, however there are richer dishes included in this collection as well. If you encounter a dish that you need to make lighter for your individual dietary needs, you may substitute any richer ingredient for a lighter one, such as low fat cheese for the full fat variety or substituting red wine vinegar for the actual wine listed in the recipe. Taste each recipe as you go and make adjustments as need be. Embrace your inner Italian chef, and once again embrace the full bounty of flavors from Italy.
Known for its cultural diversity, thanks to a wide variety of different influences over the year by various civilizations, many Italian dishes are simplistic in nature with high flavor profiles.
This book covers:
- Breakfast
- Appetizers
- Soup and Stew
- Seafood
- Desserts
- Snacks
- Poultry
- Beef
- Sides
- Main meals
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