Seriously, when it’s sweltering hot: I hate elaborate cooking.
I mean this whole slaving over a hot stove and sweating through my shirt is not my idea of summer fun. In fact, it’s just not cool… (Pun intended. Oh dear. This heat is going to my head. My apologies.)
When it’s hot outside, ovens and complicated recipes are just not in my vocabulary.
But, chopping is.
Oh, yes. Chopping up ripe seasonal fruits and veggies is my hack for creating delicious, easy and elegant summer dishes. But that’s not all. You get the added benefit of washing your fruits and vegetables. If I close my eyes in that moment, I’m no longer in my hot kitchen but near a mountain spring being splashed by refreshing water that cools me down.Makeshift paradise.
Here’s what’s in this dream summer salad:
Juicy, jammy cold peaches sliced paper thin
Cool cucumbers to add some crunch
Extra virgin olive oil and refreshing lemon juice
Fresh herbs: oregano, lemon thyme and mint. Don’t forget the mint.
Parmigiano Reggiano shavings because life is just better with Parmigiano Reggiano. (Although if you want to make this Vegetarian or Vegan, just leave this off.)
What I love most about this salad is that you can prepare everything in advance so it’s easy peasy when guests arrives or you’re ready to serve your hungry family. Just put the peach and cucumber on individual plates with a squeeze of lemon juice and store in the fridge, create the herb vinaigrette and leave it at room temperature. Then when guests arrive just top with a few drizzles of the vinaigrette, pepita and hemp seeds and a few Parmigiano Reggiano shavings. It’s that simple. And, oh so good.
Skip down for this delicious recipe; otherwise read on about finding courage.
Raise curious, courageous and compassionate children.
Build a successful business with Mr. Italicano that gives us a creative outlet, brings us personal satisfaction, keeps our minds challenged, helps our customers solve a problem, does well for the environment and give us monetary means to one day afford a small house and a boat on the lake surrounded by nature.
Publish my novel and continue to write until I become a best selling author.
Continue to learn and share with others all I have learned about the Mediterranean Diet Lifestyle by teaching cooking classes in Seattle, publishing regular content on Italicana Kitchen, writing for magazines, appearing on TV cooking shows and writing a cookbook.
Some days I feel as though I can conquer the world. I break out of my cocoon of comfort and throw myself into a challenge, dedicating myself completely towards creating something unique and exceptional. I know I have it in me to do great things and achieve the goals I’ve set for myself. I don’t let myself get in the way. I rise at dawn or work until the wee hours of the night, weekends don’t exist as I am consumed in creating something of value. For instance, a few months ago, I was sitting in my kitchen in Italy with one mission: develop the most incredible organic sprouted farro granola for my client. These granolas and granola bars would be branded under the company’s name and sold in supermarket stores all over Italy. What a satisfaction it would be to have my recipes on supermarket shelves!I rolled up my sleeves and dove in: the days were long andhot. I researched and shopped for the best ingredients then spent hour after hour in my kitchen developing recipes, baking, tastings and retesting.
I made over 40 batches tweaking each recipe, process and cooking time until I developed five delicious and unique flavors with just the right amount of sweetness, crunch, cluster consistency and fruit to granola ratio. Mr. Italicano and I then worked with a professional baker to understand how to replicate these recipes on a larger scale production.
The project was stimulating and fascinating.Each failed attempt was vital in the learning process. And, now these healthy granolas are on Italian supermarket shelves! I couldn’t be more proud.These are the days I feel like I am following my path, I am improving my skill sets, I am offering value to others and making a small helpful mark in the world.
I wish I was this courageous all the time. The truth is that there are many days where I can’t find the courage to act. Instead, I remain paralyzed by fear of failure instead of actually dedicating myself to the learning process where failed attempts are a vital part of growth. I get flustered and overwhelmed, already imagining how I will not succeed. For instance, food photography still secretly frightens me. I know. Really, after four years of food blogging I should be pretty comfortable with my DSLR camera. It’s frankly embarrassing. On one hand, I love food styling and finding the perfect dishware, linens and accessories to createa beautiful photographic set.
But when Mr. Italicano or my friends who are photographers start talking with me about technical features of the camera, my eyes glaze over and I tense up. I should know this stuff. I should be a pro. But, to be honest, each time I pick it up the camera instead of finding the courage to practice, fail, learn and improve, my mind tells me that: I’m not skilled enough, smart enough or creative enough to take great food photography because it’s too technical. I don’t do well with technical things. I’m terribly horrid at math, excel spreadsheets and anything really that requires precise measurements (that’s why you don’t see a lot of baking on this blog).So I’ve let this fear of the technical aspects of photography stop me from developing this skill. Instead I fall back on the 1 to 2 photography tricks I know to take ok photos. Sometimes they turn out even to be great photos, but I wouldn’t be able to explain to you how I got that shot. These are the moments I’m not proud of myself. I could be honing a craft to improve and instead I’m scared to try so my skills remain mediocre and I constantly feel insecure.
It’s funny, I look at my 8 month old daughter and she is doing everything right.
Each day Pepper is courageous. She wakes up in the morning, curious and determined to learn something new and doesn’t give up until she excels. Her mind is not deceiving her with doubts that she is too little to walk, or too small to make someone smile, or too uneducated to communicate. Oh, no. She is confident. She is persistent. She is consistent day in and out.
This daring little creature tried for a week to stand, falling time again as she tried to figure out how to coordinate her arms and legs and use her body to pull herself up. At times she would be frustrated, but she would never give up. She also didn’t care that I saw her try and fail. She had no insecurities about what I must have thought at her “failed attempts”. On the contrary, seeing her struggle, I immediately was rooting her on. It was inspiring to watch her tenacity, her resilience, her perseverance to succeed at the task at hand. And, just like that—with her continued dedication towards doing one thing well, she soon stood with ease and was off to learning her next “one big thing”.
She is growing exponentially because she constantly puts herself out there and doesn’t have fears, doubts and insecurities blocking her way.
What if I could go back to this learning mentality?
What if I could get out of my head long enough to take action towards doing one thing well each day on a consistent basis?
What if I could give myself permission to try and fail without thinking less of myself, but rather, knowing that it is just part of the process to mastering a skill?
Oh, Pepper, sweet little girl. You are a wise little one without even knowing it. When I need to find courage each day I will think of you.
Breathe.
Baby steps.
Daily steps.
Do one thing well each day.
Peach & Cucumber Carpaccio + Finding Courage to Improve Each Day
This Peach & Cucumber Carpaccio is the perfect dish to stay cool during the summer heat. It's bursting with flavor and easy to make ahead so you can enjoy a cold glass of rosè with your friends instead of slaving away in the kitchen. Double win.
You can cut the peach in half, remove the pit and thinly slice half moons or, what I tend to do is to slice large circles off the whole peach working my way around the peach until I get to the pit then I discard. Divide the peaches on two plates and add the sliced cucumber. Next make the vinaigrette by whisking together the extra virgin olive oil and lemon juice. Evenly drizzle this mixture over the peaches and cucumber then top with fresh lemon thyme, oregano, mint, pepitas, hemp seeds and a few shavings of Parmigiano Reggiano cheese. Crack on top sea salt and black pepper.
Make ahead: if you’d like to make in advance, just put the peach and cucumber on individual plates with a squeeze of lemon juice and store in the fridge, create the vinaigrette and leave it at room temperature. Then when guests arrive just top with a few drizzles of the vinaigrette, fresh herbs, pepita and hemp seeds and a few Parmigiano Reggiano shavings.
Spring is officially here! What better way to kick off this season than with a delicious spring farro salad that is easy to make and packed with flavor. Plump chewy and lovely nutty farro grains are the star of this recipe.
Farro is an ancient grain high in protein that is grown in Emilia-Romana, Tuscanyand other regions of Italy. I really like the farro products from Poggio del Farro, a family owned company in Tuscany. They have a range of products that are delicious, healthy and easy to prepare. Try combining flavorful farro wheat berries with seasonal vegetables and this lemon Dijon vinaigrette and you’ll surprise yourself with how simple it is to prepare a stunning and mouthwatering main course or side dish for your family and friends.
I created this recipe for my cooking shows with Smeg in Chicago and New York City. While Spring had sprung in Italy, little did I know that a snow storm would be heading my way when we landed in Chicago last week! We arrived with sunshine and optimal temps but awoke to a flurry of snow. It was quite a sight. Luckily it was just a one day ordeal and the snow quickly melted in the following days. Thank goodness! I am so over winter…bring on spring and all the good seasonal fruits & veggies, t-shirts and light weight coats and longer days of sunshine.
Add the farro and water to a medium-sized pot and bring to a boil. Cook according to the package instructions.
In the meantime, add of the ingredients for the sauce to a bowl and stir.
When the farro is done, drain and pour into a serving bowl. Add the carrots, fennel, radishes, spinach, Parmigiano Reggiano, chives and the sauce. Mix well. Serve warm or cover with plastic wrap and store in the refrigerator and serve cold. Buon appetito!
3.4.3177
Here are some photos of the shows in Chicago at Williams-Sonoma ,Eataly, Bloomingdales and the IHHS tradeshow . I had a great time in Chicago and now am having a lot of fun at the shows in NYC. If you want to see more photos, check out my Facebook or Instagram pages. March 26, I will be atBloomingdale’sNY 59th from 12-2pm and will be making this salad along with beet farro crepes topped with ricotta, blood oranges, pistachios, honey and aged balsamic vinegar. I look forward to hopefully seeing you there!
I’ve never found fresh cranberries in Italy, only dried. Normally it wouldn’t be a problem; after all, I only ever eat fresh cranberries at holiday meals like Thanksgiving and Christmas. Yet, it’s now approaching 2 years since my last cranberry fix; two years since I’ve been home to the US during the holidays.
What do I love about homemade cranberry sauce? Well, for starters, its bright vibrant red color that brightens the table, then there’s that sudden shock of surprise when a cranberry pops in my mouth releasing its tart juices that slowly are taken over by sweetness and later rounded off by a hint of CONTINUE READING
Last week here in Correggio (Emilia-Romagna, Italy) it was hot and humid, but now it’s rainy and cool outside. It feels good to wear a sweatshirt and Mr. Italicano’s big warm blue sweatpants. I don’t think I will every get use to the humid air that steals my energy like a sneaky pickpocket ::borseggiatore steals wallets on the crowded metro. Before you know it, what you had is gone. Such injustice, I tell you.
I’m in my Italian kitchen—5500 miles from Seattle, but I feel like I am there. I look out my window and see the same dreary grey sky that I spent so many years staring out at from behind closed windows of all shapes and sizes in libraries, offices, coffee shops, restaurants, gyms and various apartments. Some may hate this drab ::scialbo weather, but I find it comforting and soothing. It’s as though I am nestled by big pillows of sheep fur, the sensation is so cozy that it makes me want to curl up and read and write or relax cooking with a warm cup of tea and some mellow music.
I think of Mr. Italicano as I snap open these peas for this quinoa salad. He’s gone off to the Adriatic Sea for a sailing course. Poor him. Every time he goes he encounters bad weather and an angry sea :: mare. Yet, maybe it’s for the better. As a good English proverb says, “A smooth sea never made a skilled sailor.” How true this is, and so applicable to our daily lives. The challenges we face, the obstacles we have to hurdle are the things that benefit us in the future. It is this hope that I can realize my dreams and passions that helps me to not give up when things get tough, reminding me that these challenges will only make me stronger. (Even though it’s not always easy!)
I am making a big bowl :: ciotola grande of this quinoa salad with shaved asparagus and peas. It’s the perfect healthy dish to warm me up today, and we’ll eat it cold tomorrow when my hungry sailor returns. I hope you have a great weekend wherever you are and enjoy your day, rain or shine!
This wholesome quinoa salad with peas and shaved asparagus is perfect for healthy weeknight dinners or a large get-together.
Serves: 6-8
Ingredients
For the quinoa:
4 cups water
2 cups (370g) quinoa
1 tablespoon extra virgin olive oil
2 cloves garlic, peeled
30 stocks of asparagus, ends snapped off and shaved
1 cup shelled peas, fresh or frozen
For the parsley basil pesto:
2 handfuls Italian flat leaf parsley
2 handfuls basil
1 small lemon, juiced
⅓ cup extra virgin olive oil
2 tablespoons pine nuts (or walnuts)
1 clove garlic, finely chopped
Salt and black pepper, to taste
Instructions
Bring a medium saucepan of water to boil. Add the quinoa, cover, lower the heat to simmer, and cook for 15 minutes. Remove the saucepan from the heat with the lid still on and rest for 5 minutes.
In the meantime, make the parsley basil pesto. Toss all of the ingredients into a food processor or use a hand immersion mixer and mix until smooth. Add more extra virgin olive oil if needed to arrive at a runny consistency.
Heat the extra virgin olive oil in a large skillet over medium heat then add the whole garlic cloves and shaved asparagus. Cook for 2-3 minutes then add the peas and cook for an additional 2-3 minutes. Discard the garlic.
Fluff the quinoa with a fork and pour into a big serving bowl. Add the asparagus, peas and parsley basil pesto and stir until combined. Serve warm or cold. A great make-ahead recipe for large gatherings.
Mr. Italicano and I principally eat a Mediterranean diet: a lot of vegetables, fruits, whole-grains, legumes, beans :: fagioli, healthy fats, cheese, wild caught fish and good red wine.
Quinoa is one of our favorite whole-grains (or “psuedo whole-grain because it is the seed of a beet relative). It can be prepared in a variety of ways: in soups ::zuppe, in fillings, as a flatbread, as small cakes and most commonly, as a salad.
Quinoa is extremely nutritious; it contains all 9 essential amino acids that are essential for humans. On the package of my black quinoa box :: scatola, it even says that NASA is studying it as a possible alternative food source :: to add in the astronauts’ diets, especially on long voyages. It’s quite impressive; it really is a superfood.
There are many varieties of quinoa, but the most common are white, red and black. The white variety is fluffier while the red and black varieties are on the crunchier side. I always add in a bunch of seasonal vegetables :: verdure di stagione, a good vinaigrette and in half an hour I have a created a delicious and wholesome meal.
Add seasonal vegetables and a dijon vinaigrette to this black quinoa salad to create a delicious and wholesome meal under half an hour.
Serves: 2
Ingredients
For the quinoa:
2 cups water
1 cup (200g) Black Quinoa
1 tablespoon extra virgin olive oil
1 garlic clove, skin peeled but left whole
1 leek, thinly cut into julienne strips
4 asparagus, the bottoms snapped off then shaved with a vegetable peeler or thinly cut into julienne strips
3 heirloom tomatoes, chopped
1 bunch Arugula (1.5oz, 45g), chopped
2 carrots, grated
3-4 dashes of sweet paprika
For the vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ shallot, finely chopped
Salt and black pepper
Instructions
In a medium size saucepan bring the water to a boil, add salt then pour in the quinoa. Turn down the heat to a low, cover and cook for 28 minutes (or the time stated on the package.)
In a large skillet add the extra virgin olive oil, garlic clove, and leek; cook over medium heat for 5-6 minutes. Add the shaved asparagus and cook for another 3-4 minutes. Remove from heat and discard the garlic.
In a small bowl combine the extra virgin olive oil, red wine vinegar, dijon mustard, shallet, salt and pepper.
When the quinoa is ready, pour it into a large serving bowl and fluff with a fork. Add the tomatoes, arugula, carrots, paprika, and vinaigrette. Top with the cooked leeks and asparagus. Buon appetito!
It’s officially spring :: primavera! The days are getting longer, the temperature is getting warmer, flowers are starting to bloom and if you stop and listen I’m sure you’ll hear birds singing an enchanting melody. This arugula salad with blood oranges and green onion is fresh, healthy and easy to make. Green onions are often times called spring onions, so it’s the the perfect ingredient to kick off this beautiful season.
Here in Italy, the farmer’s markets are filled with dark green arugula, blood oranges from Sicily and herbaceous spring onions. I try to buy as much in season and local produce as possible because not only is it cheaper, but the flavors are more intense.
This recipe is inspired by a delicious salad that I ate at DonnaAurora restaurant in Carpi (in the region of Emilia Romagna). The owners are from Sicily and although the decor is nothing special and the overhead lights are a bit on the bright side, all of this was forgotten as soon as the food arrived. Lost in a sea of new flavors, the chef guided my palate on a new gastronomic adventure.
One of my favorite dishes was their blood orange salad served simply with finely sliced white onions and blood oranges, extra virgin olive oil, salt, oregano flowers and parsley. Here’s my twist with these flavors, I hope you like it!
Some days I feel as though I can conquer the world. I break out of my cocoon of comfort and throw myself into a challenge, dedicating myself completely towards creating something unique and exceptional. I know I have it in me to do great things and achieve the goals I’ve set for myself. I don’t let myself get in the way. I rise at dawn or work until the wee hours of the night, weekends don’t exist as I am consumed in creating something of value. For instance, a few months ago, I was sitting in my kitchen in Italy with one mission: develop the most incredible organic sprouted farro granola for my client. These granolas and granola bars would be branded under the company’s name and sold in supermarket stores all over Italy. What a satisfaction it would be to have my recipes on supermarket shelves! I rolled up my sleeves and dove in: the days were long and hot. I researched and shopped for the best ingredients then spent hour after hour in my kitchen developing recipes, baking, tastings and retesting.
I made over 40 batches tweaking each recipe, process and cooking time until I developed five delicious and unique flavors with just the right amount of sweetness, crunch, cluster consistency and fruit to granola ratio. Mr. Italicano and I then worked with a professional baker to understand how to replicate these recipes on a larger scale production.
The project was stimulating and fascinating. Each failed attempt was vital in the learning process. And, now these healthy granolas are on Italian supermarket shelves! I couldn’t be more proud. These are the days I feel like I am following my path, I am improving my skill sets, I am offering value to others and making a small helpful mark in the world.
But when Mr. Italicano or my friends who are photographers start talking with me about technical features of the camera, my eyes glaze over and I tense up. I should know this stuff. I should be a pro. But, to be honest, each time I pick it up the camera instead of finding the courage to practice, fail, learn and improve, my mind tells me that: I’m not skilled enough, smart enough or creative enough to take great food photography because it’s too technical. I don’t do well with technical things. I’m terribly horrid at math, excel spreadsheets and anything really that requires precise measurements (that’s why you don’t see a lot of baking on this blog). So I’ve let this fear of the technical aspects of photography stop me from developing this skill. Instead I fall back on the 1 to 2 photography tricks I know to take ok photos. Sometimes they turn out even to be great photos, but I wouldn’t be able to explain to you how I got that shot. These are the moments I’m not proud of myself. I could be honing a craft to improve and instead I’m scared to try so my skills remain mediocre and I constantly feel insecure.
This daring little creature tried for a week to stand, falling time again as she tried to figure out how to coordinate her arms and legs and use her body to pull herself up. At times she would be frustrated, but she would never give up. She also didn’t care that I saw her try and fail. She had no insecurities about what I must have thought at her “failed attempts”. On the contrary, seeing her struggle, I immediately was rooting her on. It was inspiring to watch her tenacity, her resilience, her perseverance to succeed at the task at hand. And, just like that—with her continued dedication towards doing one thing well, she soon stood with ease and was off to learning her next “one big thing”.
She is growing exponentially because she constantly puts herself out there and doesn’t have fears, doubts and insecurities blocking her way.
Farro is an ancient grain high in protein that is grown in 
I created this recipe for my cooking shows with 
Quinoa is one of our favorite whole-grains (or “psuedo whole-grain because it is the seed of a beet relative). It can be prepared in a variety of ways: in soups :: zuppe, in fillings, as a 
