Coleslaw is a traditional American BBQ side dish. I love it, but I hate mayonnaise. For those who want a healthy coleslaw dressing without mayonnaise, simply use Greek yogurt. Don’t worry, you still get all the delicious taste :: sapore.
Of course this Greek yogurt coleslaw can be eaten with any lunch or dinner, but there is just something about the crunchy cabbage and carrots that go well with BBQ food.
Speaking of BBQ’s, I’ve noticed quite a few differences between American and Italian BBQ’s:
Variety of meat: The American BBQ’s that I grew up with usually consisted of one kind of meat or fish as the spotlight dish (steaks, ribs, hamburgers, chicken, salmon etc.) while the rest of the table was filled with various chips, side dishes and desserts ::dolci. In Italy, at least 5-6 kinds of meats are always on the table. Besides some snacks and grilled vegetables, I’ve noticed that there are rarely any side dishes.
Type of Grill: In America it is common to find gas grills while in Italy the majority of Italians cook over a charcoal or wood fire BBQ.
Sauces: BBQ sauce, steak sauce, ketchup, mustard and mayonnaise are almost never missing from an American BBQ compared to the Italians who traditionally eat their meat with a drizzle of good extra virgin olive oil.
Drinks: Where you’ll find an American BBQ, you’ll find a cooler of beer. In Italy, you’ll find some beer, but wine is usually the drink of choice. Coolers and store bought ice cubes are hard to come by. Imagine that.
This homemade coleslaw recipe takes just minutes to prepare and you can easily double or triple the recipe if you have a larger crowd. You can serve it on the side, inside tacos, or on top of hamburgers or sandwiches. Enjoy!
I’ve never been that fond of plain baked potatoes ::patate al cartoccio; even if I add toppings, I find them still quite insipid and dry. I’ve always loved mashed potatoes though, especially when they’ve been whipped with Greek yogurt, parmesan cheese and green onions to add some tang and pizzazz. The beauty of twice baked potato is that you have all the creaminess you get from mashed potatoes with that added punch of baked flavor.
The other day Mr. Italicano and I went to a local cafe for a cappuccino and a croissant. As we meandered down the cobblestone street, we noticed that people where setting up booths under the archways that lead to the large square. To my delight, it was an antique market ::mercatino di antiquariato.
My parents had a lot of antiques that decorated our house growing up. I secretly despised these relics; I preferred modern decor. Now my heart jumps when I see something worn, rusted, beaten or ripped. I immediately want to buy it and give it a home, especially old books. I love their tattered corners, worn covers and faded words. I love the musty smell that holds secrets from the past. I love thinking about the hundreds of invisible fingerprints that touched turned their pages :: pagine. What were they thinking as they read the words? Did the book inspire them or change their life in some way?
Speaking of books, this week I’ve come to the Alps to finish my first novel :: romanzo. It’s taken me almost 6 years to complete the first draft. I’ve constantly started and stopped; always doubting my ability to write and petrified of the critiques that may follow if (when!) it does get published. I suppose that is the risk you take as an aspiring author when you bare your soul to the world. Some may love my book; others may hate it. I am no longer afraid. Come what may. Since I was a child I dreamed of writing a book that would inspire and that would have a positive impact on someone’s life. It’s time to turn this dream into a reality and I know I can never achieve my goal if I first don’t finish what I’ve started. Great things come when you take action. Believe in each step you take and never, ever give up.
Looking for a delicious make-ahead Easter recipe? Look no further. This twice baked potato recipe is a winner. It is easy to prepare for a large crowd and has rather minimal expenses on your wallet.
Serves: 4-8
Ingredients
4 potatoes, scrubbed
½ cup milk (I used soy milk)
½ cup (130g) Greek yogurt
1 cup (60g) parmesan cheese, grated
½ tablespoon freshly chopped rosemary
1 tablespoon extra virgin olive oil
2 tablespoons chopped green onions, both green and white parts
½ teaspoon salt
Instructions
Preheat the oven to 350°F.
Place the potatoes directly on the oven rack and cook for one hour, or until soft when pierced with a fork. When the potatoes are done let them cool for 10 minutes.
Cut the potatoes in half lengthwise, scoop out the soft potato filling leaving some around the edges so it doesn’t tear the skin. Put the filling into a bowl and add: milk, Greek yogurt, half of the parmesan cheese, rosemary, extra virgin olive oil, half of the green onions and salt. Mix with a hand mixer until smooth, adding more milk if needed.
Scoop the filling into each potato shell and top with the remaining parmesan cheese and green onions.
Put the potatoes in a baking dish and bake for another 20-25 minutes until hot and the cheese has melted. Top with additional green onions, if desired.
These spinach balls are the perfect no fuss side dish for your upcoming holiday gatherings or for a weekday dinner when you want something nutritious in a matter of minutes.
This time of year in Italy the outdoor farmer’s market always has crates piled high with bright green spinach leaves. Because they wilt down to nothing, I always buy about 2 kilos (4.4 pounds). If you are rushed for time, you can definitely buy the prepackaged washed spinach, but I find cleaning spinach a relaxing affair—just like shelling peas or shucking corn :: mais. Even though my agenda is filled with countless things to do, I don’t want to forget my upbringing and the feeling of doing things by hand.
It’s important to clean the spinach well. I often fill up my sink with water and give the spinach a good clean soak, then empty the water with the main dirt residue. I then fill the sinks up again and add some baking soda. My mom always washed her vegetables from the garden with just plain tap water, and that’s what the FDA recommends as well; however, since living in Italy, almost every Italian cook I’ve come across washes his vegetables with bicarbonato :: baking soda. The research I’ve done online leaves me with inconclusive data as to whether this step is truly necessary. What is your opinion on the use of baking soda to wash vegetables?
Spinach :: spinaci is considered to be one of the most nutrient-dense foods and has advantages of being eaten both raw and cooked. In America, I often ate raw spinach salads topped with caramelized pecans, pears and shaved pecorino cheese. In Italy, I hardly see people eat raw spinach. What is typical here are cooked spinach balls. If you go to any fruit and vegetable store, they usually have spinach balls for sale which are simply steamed, sautéed or boiled then rolled together in a ball.
Typically these balls are just made with cooked spinach and are eaten plain with a drizzle of good extra virgin olive oil. I like to give them a bit more flavor by adding garlic, green onions :: cipollotti, spices and cheese.
Using a chive stem isn’t necessary to keep the balls intact, but I like the presentation; it reminds me of a little personal present :: regalo ready to be unwrapped. What a great little side dish to fit in with the holiday spirit.
These spinach balls are the perfect no fuss side dish for your upcoming holiday gatherings or for an weekday dinner when you want something nutritious in a matter of minutes.
Serves: 6-8
Ingredients
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
2 green onions, chopped
4.5 pounds fresh picked spinach or prepackaged spinach
3 dashes of ground nutmeg
5 cloves
3 dashes of dried rosemary
3 dashes of dried oregano
3 pinches of salt
2 handfuls of freshly grated Parmesan cheese
Instructions
Pluck off the spinach roots and wash the spinach at least 3-4 times in cool water. Add baking soda if desired during the 3rd soak. Use a salad spinner to thoroughly dry the spinach leaves.
In a large skillet, add the extra virgin olive oil and sauté the garlic and green onions for 1-2 minutes over medium low heat. Add the spinach and cover until slightly wilted. You may need to add the spinach in batches if your skillet isn’t large enough to hold all the leaves at once. Just wait 30 seconds until the leaves of the first batch have wilted and add more spinach. Repeat if necessary.
Add the nutmeg, cloves, rosemary, oregano, salt and Parmesan cheese. Continue to cook for a few minutes until the cheese has melted and any liquid has evaporated. Serve warm in a bowl or wait until cool and roll into balls and serve cold. They are a great side dish that can be made a day in advance, and reheated before serving or served cold.
These brandy, mustard and herb roasted potatoes are rockin’. If you like flavorful food, you are going to love these potatoes that are bathed in a tangy brandy mustard :: senape then cooked until crisp and crunchy. There are no mushy pieces here. Bleekk. You may be a bit curious about the brandy flavor on potatoes, but I can ensure you that they are beyond awesome and give the dish an extra kick. I got inspired to douse these babies with brandy because the day before I made these to-die-for peach scones with brandy and fig balsamic vinegar glaze to celebrate some HUGE news!
If you’ve been on my social media pages in the last few days you’ve probably already seen the news :: la notizie. If you haven’t, here it is: I am going to be participating on Italy’s most famous cooking show, La Prova del Cuoco with Antonella Clerici!!! It’s an all-expenses paid trip to Rome for a week and we will be shooting 5 episodes live on Italian national T.V. from the 15th -19th of September. The program is on air from 12:00p.m.-1:25p.m., and is one of the most watched lunch time shows. Talk about some huge visibility for italicana kitchen. I’m sure it will be quite a riot to watch as well since I will be trying to: 1) speak well in Italian 2) cook something delish and 3) work on not cutting off the tips of my fingers on national T.V. More details to come in September about how you can watch it!
So, back to these darn tootin’ good potatoes. Really? Did I just write tootin? Coming from a gal that has been abroad for 6 years, that is such a strange word. Just saying. Anyhoo, Mr. Italicano devoured these. And…more importantly he said they were buonissime :: very good. If I get the approval from Mr. Italicano, it’s a good thing. He’s quite the food critique and has no problem giving it to me straight. I love that man. And, I love these roasted potatoes. I think you will too. The potatoes, of course. Have a great weekend everyone!
These brandy, mustard and herb roasted potatoes take normal roasted potatoes to a whole new level.
Serves: 2
Ingredients
2 large potatoes
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh sage
1 clove garlic, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons dijon mustard
1 tablespoon brandy
Sea salt and freshly ground pepper pepper
Instructions
Preheat the oven to 425°(218°). Line a baking sheet with parchment paper.
Peel the potatoes and dice them in cubes. The smaller you cut the crunchier they’ll be. I like them sugar cube size pieces, but each to his own.
Soak the chopped potatoes in a large bowlful of water. Change the water at least 2-3 times.
In a small bowl combine the rosemary, oregano, sage, garlic, extra virgin olive oil, dijon mustard, brandy, course salt and pepper.
Drain the potatoes and return them to the bowl. Pour the sauce of the potatoes and use your hands to cover them completely. Don’t be afraid to get them dirty.
Drop the potatoes by the handfuls on the baking sheet and spread them out so they are in a single layer. Use two baking sheets if needed.
Bake for 30-35 minutes turning the potatoes at least once. Serve warm.
*I forgot to add fresh thyme so you can throw a tablespoon or two in the sauce if you want to.
**If your potatoes haven’t turned a nice golden brown, turn on your broiler for a few minutes but be sure to watch them so they don't burn.
Just like my kabocha squash fries, these roasted purple carrots are another solution for a side dish that is super healthy and loved by the whole family.
Like I’ve mentioned in many of my previous posts, I love simple cooking. Not only is it easier, but it is also quicker since you are using a short list of ingredients and surely healthier than prepackaged meals full of preservatives. Remember that our body is like a car :: macchina; what you put inside it will affect its performance. Would you dare put coca cola in the gas tank? Probably not, so why should we nutriate our bodies with a sugary drink either? Not to say every now and then I don’t splurge (I have a strange affection towards Mt. Dew) but I do keep things in moderation by keeping in mind the 80/20 rule.
The trick to simple cooking is good quality products :: prodotti. They don’t need to the most expensive on the shelf, but there is something to say about quality. Don’t chimp on good extra virgin olive oil, with just this one ingredient you can create endless recipes.
These roasted purple carrots were part of my dinner party menu, and everyone had seconds. Secretly I was hoping they wouldn’t so I would have leftovers—selfish, I know, but they were so good it was hard to share! Luckily they are easy to make so I can make them when I want without any effort. I used both purple and orange carrots but you can also use just one color. Just wash the carrots well, cut them in strips :: strisce, place on a baking dish lined with wax paper, drizzle with a good quality extra virgin olive oil, sprinkle with course salt and bake for around 20 minutes. You can serve them warm or cold.
These roasted purple carrots are another solution for a side dish that is super healthy and loved by the whole family.
Serves: 4 people
Ingredients
4 large purple carrots (or orange or a mix)
Extra virgin olive oil
Course salt
Instructions
Wash the carrots well, cut them in strips, place on a baking dish lined with parchment paper, drizzle with a good quality extra virgin olive oil, sprinkle with course salt and bake for around 20 minutes at 400°F(204°C). You can serve them warm or cold.
From autumn to spring pumpkins and squashes appear in many traditional Italian dishes. One of my favorites is this recipe for roasted kabocha squash fries.
My new Italian aunt :: zia, Anna Rita, shared this recipe with me. Would you believe me that it only calls for one ingredient? Well, it’s true. All that is needed for this delicious side dish is a ripe kabocha squash. In Italian, there is no linguistic difference between pumpkin and squash and therefore you will find that all varieties (at least to my knowledge) are called zucca :: pumpkin. In the U.S., however, pumpkins are considered a type of squash but not all squash are a type of pumpkin; it’s like saying a Golden Retriever is a dog but not all dogs are Golden Retrievers.
To prepare this recipe, simple cut the squash in half :: a metà. Scoop out the seeds and carefully remove the rind with a sharp knife. Next slice the peeled squash and cut the moon shaped crescents in half. The thickness of the slices depends on personal taste. Mr. Italicano likes thin slices so they are more crunchy whereas I prefer them thicker so they are dense.
Distribute the pieces on a baking sheet lined with wax paper and bake at (170°C) for 40-60 minutes or until the squash has a deep orange roasted color. The time will vary every time depending on how you sliced them, so just keep an eye on them every 10 minutes. There is no need to flip :: girare the pieces, simply turn down the heat if the edges start to burn. For the roasted squash fries you see in the photo, I’ve baked them for 60 minutes and they were thickly cut.
These roasted squash fries are madly addicting. Good thing they are 100% natural and are great for you. Pumpkins and squash are low-calorie and rich in vitamin A, C, beta-carotene and anti-oxidants.They are also kid-friendly and are the perfect healthy alternative to french fries :: patatine fritte. I love to eat them plain but you can also serve them with a healthy greek yogurt sauceif you like to dip your fries.
I live close to Mantova, a small town in Italy known for its annual pumpkin festival. Here there are lively markets and pumpkin/squash themed dinners that feature delicious recipes like tortelli di zucca :: pumpkin tortelli, risotto di zucca :: pumpkin risotto or gnocchi di zucca :: pumpkin gnocchi, just to name a few. My mouth is already watering.
Unlike classic potato fries, this is a side dish that can be served cold :: freddo. In fact, I usually make these ahead of time so it frees up the oven for other dishes that I need to prepare.
I have yet to try these fries with a different kind of pumpkin; if you do, please leave a comment below on how they turn out. The kabocha variety, also known as the Japanese pumpkin, is one of the sweetest (even more so than butternut) so there is no need for any olive oil or salt :: sale. Simply by roasting the pumpkin you are able to achieve a heavenly burst of flavor. Try these with a gourmet grilled cheese sandwich.
From autumn to spring pumpkins and squashes appear in many traditional Italian dishes. One of my favorite recipes is this roasted kabocha squash fries.
Serves: 2
Ingredients
1 kabocha squash
Instructions
Preheat the oven to 340°F (170°C).
Cut the squash in half. Scoop out the seeds and carefully remove the rind with a sharp knife.
Slice the peeled squash, cut the moon shaped crescents in half and distribute on a baking sheet lined with wax paper. The thickness of the slices depends on personal taste and will affect the baking time.
Bake for about 30-40 minutes for thinly sliced fries and about 60 minutes for thickly sliced. Check every 10 minutes to make sure that the fries are not burning; turn down the heat if needed. The fries are done when they have a deep roasted orange color. No need to flip or rotate the fries while baking.
Of course this Greek yogurt coleslaw can be eaten with any lunch or dinner, but there is just something about the crunchy cabbage and carrots that go well with BBQ food.
Speaking of BBQ’s, I’ve noticed quite a few differences between American and Italian BBQ’s:
This homemade coleslaw recipe takes just minutes to prepare and you can easily double or triple the recipe if you have a larger crowd. You can serve it on the side, inside tacos, or on top of hamburgers or sandwiches. Enjoy!
