Alice Waterson - The Healthy Italian Cookbook: Recipe from the Hearth of Italy

Italy has always been a country that loves good food. But the type of food has changed considerably over time.

While manypeople associate Italian cuisine with tomatoes, tomatoes werent a part of Italian cooking until the discovery of the New World. That changed everything. Of course, after thefall of the Roman Empire, Italy split into many sections, and each section has its specialties.

One thing all Italian cooking has in common is fresh ingredients. Mealtime is a joyful event, and food is meant to be savored, especially with a glass of good wine. Spices are meant to enhance, not overwhelm. Olive oil and vinegars should be of the best quality to bring out thebest in each ingredient. Pasta plays a large role in Italian cooking, and this Italian Cookbook isfilled with easy, delicious pasta recipes.

Show your family how much fun mealtime can be. Antipasto makes a great mixture of colors, textures and flavors.Cooking Time: 0Servings: 4Ingredients:

10 oz. bite-sized Genoa salami
10 oz. cubed provolone cheese
1 small jar chopped sun-dried tomatoes
8 oz. cherry peppers
1 cup halved pickled mushrooms
10 oz. quartered marinated artichokes
1 cup pitted Kalamata olive
Dash of black pepper
2 tbsp. olive oil
4 tbsp. red wine vinegar

Directions:1. Combine the ingredients except the olive oil and vinegar in a bowl.2. Add a dash of pepper, then drizzle with olive oil and vinegar.3. This can be served on a platter of torn lettuce. Use a good baguette for this delicious appetizer.Cooking Time: 0Servings:4Ingredients:

6 large diced and seeded tomatoes
cup chopped sweet onion
cup chopped basil
cup shredded mozzarella cheese
2 minced garlic cloves
3 tbsp. good-quality balsamic vinegar
1 sliced French baguette
1 extra garlic clove
2 tsp. olive oil

Directions:1. Combine the tomatoes, onion, basil, cheese, 2 minced garlic cloves, balsamic vinegar, salt, and pepper in a bowl.2. Refrigerate the mixture for 1 hour.3. Slice the baguette and rub with the garlic clove, then drizzle with the olive oil.4. Place the bread slices on a baking sheet and bake at 350 degrees for 8 minutes.5. Spoon the tomato mixture over each slice.

This appetizer, which originated on the Isle of Capri, is easy to prepare and will be gobbled upin minutes. The red and green of the tomatoes and basil make it a great holiday appetizer, butits wonderful anytime.

Cooking Time: 0Servings:4Ingredients:

4 thickly sliced fresh tomatoes
2/3 lb. thickly sliced mozzarella cheese
1/3 cup chopped basil
cup balsamic vinegar dressing
1 tsp. oregano

Directions:1. Alternate the tomato slice, basil, and cheese slices on a platter.2. Drizzle with the vinaigrette and season with salt, pepper and oregano. This is an elegant for-company type appetizer. Use fresh, springtime asparagus for this.Cooking Time: 10 minutesServings: 16Ingredients:

2 tbsp. olive oil
16 asparagus spears
16 slices prosciutto
3 tbsp. cream cheese
1 tbsp. grated parmesan cheese

Directions:1. Preheat the oven to 450 degrees.2. Cover a baking sheet with aluminum foil and drizzle with olive oil3. Gently smear each prosciutto slice with a bit of cream cheese.4. Wrap one prosciutto slice around each asparagus spear.5. Place the asparagus on the baking sheet and drizzle with parmesan cheese.6. Bake for 5 minutes.7. Roll the spears over and bake another 5 minutes.8. Serve hot. Everyone loves stuffed mushrooms. This recipe has no spices added as the Italian breadcrumbsshould add enough flavor. If you want more, just add a dash of oregano and basil.Cooking Time: 25 minutesServings: 12Ingredients:

24 large mushrooms
3 tbsp. butter
1 diced onion
3/4 cup diced Genoa salami
2 minced garlic cloves
cup Italian breadcrumbs
cup grated Parmesan cheese
2/3 cup chicken broth

Directions:1. Preheat the oven to 325 degrees.2. Coat a baking sheet with non-stick spray.3. Remove the mushroom stems and set the caps aside.4. Heat the butter in a skillet.5. Combine the stems, onion, salami and saut for 5 minutes.6. Add the breadcrumbs, cheese and broth.7. Stir well and remove from the heat.8. Stuff the mushroom caps with the filling.9. Transfer the mushrooms to the baking sheet.10. Bake for 25 minutes. This soup is teeming with Italian flavors. Its hearty and serves as a meal on its own.Cooking Time: 52 minutesServings: 6

1 lb. crumbled spicy Italian sausage
1 chopped onion
3 minced garlic cloves
4 cups beef broth
3 cups tomato sauce, preferably homemade
1 tbsp. chopped basil
Dash of oregano
8 oz. fresh tortellini
8 oz. of canned drained garbanzo beans
cup chopped spinach

Directions:1. Brown the sausage in a large pot for 5 minutes.2. Set the sausage aside.3. Saut the onion and garlic in the sausage fat.4. Add the broth, tomato sauce and herbs.5. Return the sausage to the pot.6. Bring the liquid to a boil.7. Reduce the heat and let simmer for 30 minutes.8. Stir in the tortellini and garbanzo beans.9. Cook for another 5 minutes.10. Add the spinach and cook for 2 minutes. Filled with flavor, this light soup is deceptively filling.Cooking Time: 20 minutesServings: 6Ingredients:

1 lb. spicy Italian sausage
2 chopped garlic cloves
48 oz. can chicken broth
15 oz. cans cannellini beans
1 head escarole, chopped
15 oz. can diced tomatoes
cup small pasta

Directions:1. Crumble the sausage and combine with the chopped garlic.2. Use your hands to create small meatballs.3. Place the meatballs in a soup pot and brown for 5 minutes.4. Add the remaining ingredients and bring to a boil.5. Reduce the heat to a simmer and cook for 15 minutes, until the pasta is done. This soup was traditionally served at weddings, but you can enjoy it anytime.Cooking Time: 17 minutes