Do you have pasta in your pantry? It’s likely that you do, given its affordability, long shelf life, and versatility for quick meals. (I always keep pasta on hand for easy dinners.) However, if you’re aiming to create more nutrient-rich dishes, cookbook author and Food Network star Giada De Laurentiis recommends stocking up on a few additional ingredients for delicious Italian cuisine. With a background as a chef at Wolfgang Puck’s fine-dining establishment, Spago, De Laurentiis has become a renowned figure in Italian cooking, drawing on her upbringing in Rome where she learned traditional recipes from her family. With ten cookbooks under her belt and an eleventh release scheduled for March 4, De Laurentiis is set to unveil her latest project, “Super-Italian: More Than 110 Indulgent Recipes Using Italy’s Healthiest Foods,” which focuses on incorporating superfoods into classic Italian dishes. Ahead of her exclusive book launch on HSN on February 25, De Laurentiis spoke with Food & Wine about the inspiration behind her new book and the definition of superfoods. While the term “superfood” is often used in marketing and doesn’t have a formal nutritional classification, it typically refers to foods rich in nutrients like antioxidants, vitamins, minerals, fiber, and other compounds that promote overall health. De Laurentiis aims to emphasize these nutrient-dense qualities in her recipes, highlighting ingredients that offer immune-boosting, anti-inflammatory, and heart-healthy benefits. By showcasing the power of superfoods, her book encourages readers to incorporate these ingredients into their daily cooking routines. One versatile superfood that De Laurentiis recommends is olive oil, a staple in Italian cuisine known for its rich flavor and health benefits. According to De Laurentiis, authentic olive oil from real olives is high in polyphenols, beneficial for heart health, circulation, and energy levels. Incorporating superfoods like olive oil into your Italian cooking can enhance the flavor and nutritional value of your dishes, making them both delicious and wholesome.
Olives are not only a delicious fruit but also a powerhouse of health benefits. Olive oil, in particular, is a key player in promoting overall well-being. Rich in polyphenols, a potent compound found in plants, olive oil has been proven to aid in the prevention and slowing down of cardiovascular and neurodegenerative diseases. Its antioxidant and anti-inflammatory properties make it a valuable addition to your diet. For the highest polyphenol content and antioxidants, opt for extra virgin olive oil as recommended by UC Davis Health.
Cruciferous vegetables, a diverse family of veggies, are widely used in various cuisines worldwide. When it comes to Italian cooking, Giada suggests incorporating options like wild arugula, artichokes, dandelion greens, and broccoli rabe. These vegetables can be savored in different ways: raw in salads or roasted for a flavorful addition to sandwiches or pasta dishes. Each cruciferous veggie offers a unique nutrient profile, typically rich in fiber, antioxidants, anti-inflammatory compounds, and essential vitamins such as C, K, and B9.
Anchovies, although often underrated, are a nutritional powerhouse packed with flavor. De Laurentiis highlights their significance in various cuisines, particularly in dishes like Caesar salad where their umami-rich taste shines. These tiny saltwater fish are not only versatile but also incredibly nutritious, offering a substantial amount of protein, vitamin B3, and selenium, a potent antioxidant mineral.
So, next time you’re in the kitchen, consider incorporating these wholesome ingredients to not only elevate the taste of your dishes but also boost your overall health.
