Infuse your food with big flavor, and you’ll eat less.
Recipe:
Shellfish cacciucco with guanciale and farro.
One thing I love about Italian cooking is its melding of bold and gentle flavors-ricotta crostini with a strip of salty anchovy; braised chicken sharpened with strong lemon; pork chops with vinegar peppers. I keep such alluring juxtapositions in mind as I go about creating healthy, low-calorie Italian cooking. Capers, anchovies, pancetta and guanciale, prosciutto, orange zest, hot peppers, vinegar, sharp cheeses are all amazing flavors, and I’ve discovered that they’re crucial in controlling my appetite. It seems that satisfying my body with something intense and perfectly prepared is the best way to feel full fast. And faster than I’d have imagined it’s gotten my mind off of big bowls of fettuccine Alfredo or creamy rich baked ziti, the kind of mild, bloating foods that I always used to put mindlessly down my throat. (more…)
Erica De Mane 