Italian Romesco with Red Snapper
Butternut Squash “Lasagna”
Spaghetti Squash Puttanesca
Spaghetti Squash with Chicken Ragù
Cauliflower “Risotto” with Porcini Mushrooms & Peas
Italian Seafood “Pasta”
Roasted Vegetables with Balsamic Vinegar Reduction
Roasted Carrots & Butternut Squash
Roasted Cipollini Onions
Eggplant & Sausage Caponata
Sautéed Zucchini Ribbons with Spinach
Artichokes in Lemon & Herb Sauce
Herb-Stuffed Artichokes
Braised Fresh Peas & Pancetta
Zucchini with Olives & Sun-Dried Tomatoes
Zucchini Fritters
Venetian Potatoes
Creamy Garlic Cauliflower “Rice”
Lemon-Raspberry Meringue Cookies
Custard Pie with Pine Nuts & Almonds
Creamy Coconut Custard
Panna Cotta with Berries
Lemon, Apple & Caramel Bread Pudding
Raspberry & Pistachio Semifreddo
Pistachio & Almond Biscotti
Prosecco & Peach Cocktails
Chocolate Pots de Crème
Brownie & Coffee Frozen Custard Sundae
Chocolate Chip Cookies
Chocolate Almond Torte
Foreword by Robb Wolf
New York Times Bestselling Author of The Paleo Solution
When I think about Italians and traditions, Cindy Barbieri stands out as a champion of the joyful practice of gathering around the table to eat, laugh and share stories of the day with family and friends. Everyone fortunate enough to enjoy Cindy’s hospitality leaves with a dish or a gift to take home as a thank-you for spending time with her. She enjoys all aspects of entertaining, but most of all she loves cooking for her guests.
Cindy’s family is from Italy, and she visits Tuscany every year. Upon returning home to Massachusetts, she recreates Italian dishes inspired by meals enjoyed on picturesque mountaintops overlooking the vineyards of central Italy. Since becoming part of the Paleo community, Cindy has been transforming traditional dishes, along with new inspirations, into authentic Paleo Italian recipes. Her crowd-pleasing Tuscan twist adds something new to the Paleo world, including popular and flavorful one-pot recipes that are suitable for both weeknight family dining and entertaining.
This cookbook will show you how to make restaurant-quality Paleo Italian recipes right in your own kitchen!
Foreword by Bobby Soper
President & CEO, Mohegan Sun
When you spend time with Cindy Barbieri, the word “passion” comes to mind. Whether it’s her passion for sharing her culinary creations with the world; or her passion for helping others who are less fortunate via her efforts with Food-share; or her passion for showcasing her talents through her Cindy’s Table magazine and this cookbook, her energy emanates from everything she does. This energy is contagious and uplifting. We are proud to be associated with such a talented individual who creates smiles on the faces of all her viewers, readers, and people in the community who she has helped.
ABOUT CINDY
Cindy’s love for food began before she could reach the counter in her Nana’s Italian kitchen. Her grandmother Nicolina, who was from Naples, loved to be surrounded by her family. She could always be found in the kitchen stirring a large pot of sauce or making lasagna to feed the neighborhood. Cindy is a lot like her Nana, as she enjoys sharing her love for cooking and preparing her family’s favorite meals when all the kids are home visiting.
Every meal has a story of Cindy and Nana in the kitchen together, and Cindy’s eyes sparkle when these tales are shared with family and friends. Cindy’s two sisters also love to reminisce about their childhood. Although the sisters sometimes disagree about the way Nana made certain recipes, they always have fun when they get a chance to cook together—with, of course, a glass of wine in hand.
Cindy’s infectious enthusiasm for Italian food pervades all of her recipes, which demonstrate the passion inspired by her Italian heritage and her extensive travels throughout Italy. Her Italian style of cooking is flavorful yet clean, and very approachable. The recipes are not complicated, and many of them can be made in advance, but they’ll always be the star of the party!
Cindy and her husband Glenn love to entertain in their large country home in Marlborough, Connecticut. Most of the recipes in this book appear regularly in Cindy’s kitchen—especially her antipasti, which is always offered to family and friends. Other favorites are the spinach and artichoke rolls and her delicious frittatas. She always serves Italian chopped salad alongside Tuscan favorites such as anchovy pizza or Roman braised eggplant. A pot of sauce or meatball and kale soup will be simmering on the stove on the weekends. On any given night at Cindy’s, you might be served her chicken scaloppine in a caper sauce or even osso buco; if she feels like seafood, you could have the salmon with lemon, capers and thyme. Cindy’s desserts are light and easy, but very Italian. This book offers a unique take on the flavors of Tuscany. Cindy’s hope in sharing these homemade Tuscan Paleo recipes is that you will feel like part of her family and share her love for the taste of Italy.
BUON APPETIT O!
WELCOME TO MY WORLD
Iam so happy you are here to share what I love most: cooking for my family and friends while drinking wine in my kitchen! I’ve found that inviting new friends home to share one of my homemade Paleo Italian dishes with a glass of wine is a wonderful way to deepen a friendship.
My family is from Naples, Italy, and many of the Paleo Italian recipes in this book are based on my family traditions and the flavors from this area. My husband and I also spend two weeks in Italy every year. We especially love the Tuscan area of central Italy, with its natural cobbled streets, wide-open windows, and friendly folks standing outside ready to welcome you into their restaurants or shops; but there are countless beautiful parts of Italy to be discovered while traveling through the countryside. I’ve been lucky enough to have traveled throughout Europe and the U.S., and I have found that I feel