Skinny Italian: Eat It and Enjoy It (25 page)

F
ENNEL
S
ALAD

1 large fennel bulb

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

1 tablespoon chopped fresh parsley

1.
Cut the fennel in half lengthwise. Cut out the tough triangular core at the bottom of the bulb. Cut the fennel crosswise into very thin slices. (You can use a mandoline or plastic V-slicer if you wish.) You should have about 4 cups sliced fennel.

2.
Whisk the lemon juice, vinegar, salt, and pepper in a large bowl. Gradually whisk in the oil. Add the fennel and toss well. Sprinkle with the parsley.

3.
Serve immediately, or refrigerate for an hour or so and serve chilled.

P
ANZANELLA
S
ALAD

CROUTONS

1/3 cup extra virgin olive oil

2 garlic cloves, minced

1/8 teaspoon salt

1 loaf day-old crusty Italian or French bread,
cut into 1-inch cubes

SALAD

¼ cup balsamic vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup extra virgin olive oil

4 large ripe tomatoes, cored, seeded, and cut into ½-inch dice

4 ounces fresh mozzarella, cut into bite-sized cubes

½ cup pitted and chopped kalamata olives

½ red onion, finely chopped

10 fresh basil leaves, torn into pieces

1 tablespoon drained capers

1.
To make the croutons, position a rack in the center of the oven and preheat the oven to 400°F.

2.
Whisk the oil, garlic, and salt together in a large bowl. Add the bread cubes and toss well. Spread on a rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 10 minutes. Let cool.

3.
To make the salad, whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil. Combine the croutons, tomatoes, mozzarella, olives, onion, basil, and capers in a large bowl. Add the dressing and toss well. Let stand for 20 minutes before serving.

G
IARDINO
M
INESTRONE

2 tablespoons extra virgin olive oil

1 medium onion, diced

1 medium carrot, cut into ½-inch dice

2 garlic cloves, minced

5 cups canned low-sodium vegetable or chicken broth

4 ripe plum tomatoes, cored, seeded, and diced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

One 19-ounce can cannellini (white kidney) beans,
drained and rinsed

4 ounces green beans, trimmed and cut into ½-inch pieces

2 medium zucchini, cut into ½-inch dice

1 cup uncooked small shell pasta (conchiglie)

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

½ cup freshly grated Parmigiano-Reggiano

1.
Heat the oil in a soup pot over medium heat. Add the onion and carrot, and cook until they begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the broth, 2 cups water, the tomatoes, oregano, salt, and pepper. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes.

2.
Add the cannellini beans, green beans, zucchini, and pasta, and return to a simmer over high heat. Return the heat to medium-low, and simmer until the pasta is tender, about 10 minutes. During the last few minutes, add the basil and parsley. Sprinkle in the cheese, and serve hot.

P
ASTA
U
MBRIA

4 tablespoons extra virgin olive oil

1 small red onion, diced

2 garlic cloves, minced

1 medium zucchini, cut into ½-inch cubes

1 medium eggplant, cut into 1-inch cubes

1 red bell pepper, cored, seeded, and cut into ½-inch dice

¼ teaspoon salt

¼ teaspoon crushed hot red pepper

1 pound orecchiette or conchiglie (large shell) pasta

3 tablespoons Audriana’s Pesto (
page 131
)

½ cup (2 ounces) shredded ricotta salata cheese

1.
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes. Add the remaining oil, and heat. Add the zucchini, eggplant, bell pepper, salt, and hot pepper. Cook, stirring often, until the vegetables have cooked into a thick, tender mixture, about 20 minutes.

2.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions until almost al dente. (The pasta will cook further in the sauce.)

3.
Drain the pasta, reserving ¾ cup of the pasta cooking water. Transfer the pasta to the sauce. Add the pesto. Stir in enough of the pasta water to make a light sauce that clings to the pasta. Reduce the heat to low and cook until the pasta is just al dente, about 3 minutes. Remove from the heat. Sprinkle with the cheese, and serve hot.

S
KINNY
S
NAPPER

1 tablespoon plus 2 teaspoons extra virgin olive oil

1 medium onion, sliced into thin half-moons

1 small green bell pepper, cored, seeded,
and cut into ½-inch-wide strips

2 garlic cloves, finely chopped

¾ teaspoon salt

½ teaspoon freshly ground black pepper

2 large tomatoes, cut in eighths

Four 5- to 6-ounce red snapper fillets

4 thin lemon slices

1 tablespoon chopped fresh parsley

1.
Position a rack in the center of the oven and preheat the oven to 400°F.

2.
Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat. Add the onion, bell pepper, and garlic, and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until softened, about 5 minutes. Add the tomatoes and mix well.

3.
Season the fillets with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Place the fillets, skin side down, on the vegetables in the skillet. Place a lemon slice on each fillet. Drizzle with the remaining 2 teaspoons oil. Place the skillet in the oven and bake until the fish is opaque when pierced with the tip of a knife, about 10 minutes. Sprinkle with the parsley, and serve hot.