The Mediterranean Family Table: 125 Simple, Everyday Recipes Made with the Most Delicious and Healthiest Food on Earth
Angelo Acquista, Laurie Anne Vandermolen
Format: PDF / Kindle (mobi) / ePub
Tutti a tavola—All to the table with this bounty of Mediterranean recipes to try, savor, and gather around
To help his patients improve their health, Dr. Angelo Acquista began “prescribing” them recipes for nutritious and flavorful home-cooked meals prepared with ingredients key to the Mediterranean diet. The Mediterranean Family Table combines his medical experience and Sicilian roots to outline the guiding principles of the Mediterranean diet and takes it one step further with a collection of easy, wholesome, and delicious recipes the entire family will love.
From purees made with fresh vegetables that will tempt the taste buds of bambini—and can serve as easy sides for the rest of the family—to recipes tailored to meet the special nutritional needs of children and seniors (highlighted by icons for easy reference), this well-curated collection of recipes will allow you to:
• Reinvent classic recipes by replacing mayonnaise and butter with heart-healthy olive oil in dishes like Mediterranean Potato Salad and Olive Oil Mashed Potatoes
• Discover good-for-you Mediterranean greens in kid-approved recipes like Orecchiette with Bread Crumbs and Broccoli Rabe, and Swiss Chard and Cannellini Beans alla Alessandra
• Create your own “Sunday Supper” family tradition with recipes like Quick and Easy Tomato Sauce and Mama’s Meatballs with Pasta
The Mediterranean Family Table contains a wealth of helpful information, including how to make healthier eating choices; instill good habits in kids that will last a lifetime; and buy, store, and cook ingredients fundamental to the Mediterranean diet. Anecdotes from Acquista’s family history are woven throughout, as well as stories of growing up near the Mediterranean Sea, and the techniques he uses to incorporate what he learned from his Sicilian upbringing into his busy, landlocked, modern family life. Buon appetito!
DEDICATION To those I have most loved having around my table, my wife, Svetlana, my children, Alessandra, Salvatore, and Nicholas, my mother, Sara, and my brother Domenick, who has always been beside me, as both a brother and a father figure. In loving memory of my father, Salvatore Acquista CONTENTS Dedication Introduction Eat Healthy Mangiare Sano What Is the Mediterranean Diet? What Makes the Mediterranean Diet So Good for You? Eating and Drinking: The Fabulous 14 Tutti a Tavola: All
away. Nothing was taken for granted. In devoting attention to our food, we were able to create sumptuous feasts with very modest resources. My love of cooking was passed on to me from my mother, as well as from the culture at large, and absorbed, becoming a part of me. So much so that when I later moved to Manhattan, I bonded with many in the restaurant-chef community, where my zeal for food was shared. When I appreciate a meal, I make it a point to meet the chef, and so my circle of friends
cucumber, parsley, radishes, and mint. 5. To make the dressing, in a smaller bowl, whisk together the oil and lemon juice; add the salt, pepper, and cumin, and mix well. 6. Add the dressing to the salad and toss. NOTE: Kale is rich in calcium and vitamin K, known to ward off osteoporosis and strengthen bones, respectively. Fennel and Orange Salad seniors This is a favorite of mine from Sicily. It’s best served chilled. SERVES 4 3 fennel bulbs, fronds removed � cup pomegranate seeds 1
small bowl, combine the mustard, vinegar, salt, and pepper. Slowly whisk in the oil, then set the vinaigrette aside. 3. Wrap the beets in a sheet of aluminum foil and bake them for 45 minutes to 1 hour (until the beets are fork-tender or soft enough to allow you to put a knife through them). 4. Allow the beets to cool, then peel and slice them into wedges. 5. Place the beets in a bowl, add the onion, pour half of the vinaigrette over the vegetables, and toss. 6. Place a dry pan over medium
recipe, a blend of the ingredients below. It’s a southern Italian condiment with many variations. SERVES 4 TO 6 1 teaspoon salt Juice of 1 lemon 1 tablespoon chopped fresh oregano, or � tablespoon dried 2 tablespoons chopped fresh parsley � cup extra-virgin olive oil 1 teaspoon black pepper 2 pounds swordfish, cut into �-inch slices 1. Clean the grill or grill pan, grease it generously with olive oil, and preheat it over medium heat. 2. To make the salmoriglio, in a medium bowl, beat