Baking staples I am a pretty basic baker, but I love to make custards, biscotti and other recipes in this book. My baking staples include raw nuts, baking soda, baking powder, almond butter or other nut butter, honey, maple syrup, coconut milk, creamed coconut, arrowroot powder, palm shortening, unsweetened cocoa powder, unsweetened shredded coconut flakes, vanilla extract and other extracts, unsweetened chocolate chips, dark chocolate and canned pumpkin.
Balsamic vinegar This special type of vinegar from Modena achieves its beautiful color and depth of flavor only after spending years in wooden barrels, where becomes concentrated into a complex syrup. Drizzle balsamic vinegar over figs or strawberries (or, if you occasionally eat cheese, over Parmigiano-Reggiano) for fantastic flavor combinations.
Broth or stock Although homemade is always best, it’s a good idea to keep cans or boxes of low-sodium all-natural broth handy in your pantry. If you go the homemade route, double or triple the batch and freeze the extra in containers. Broth is an essential base for soups, stews, sauces, and gravies.
Canned fish Canned tuna and salmon add a high-protein boost to salads and antipasti. They can also serve as the main ingredient in dishes like salmon cakes.
Capers Often mistaken for berries, capers are actually tiny flower buds from a bush that grows in the Mediterranean. They’re typically pickled in vinegary brine or sometimes packed in salt. For something so small, they add big, pungent flavor to sauces, condiments, and meat and vegetable dishes.
Eggplant The versatile eggplant can be baked, boiled or fried. Take care when frying, though, as it can absorb a lot of oil! To minimize this, coat eggplant slices well with batter or crumbs before sliding them into hot oil.
Flours Recipes in this book call for almond flour or meal, coconut flour, tapioca flour and other nut flours in place of wheat flour for pasta, baking and cooking. Follow the instructions carefully, as these flours are not interchangeable and conversion amounts vary.
Lemons Lemons add bright flavor to a wide range of dishes, from sweet to savory. This juicy, acidic fruit is also an important ingredient in drinks, including limoncello, the famous lemon liqueur from southern Italy.
Fresh Italian herbs Fresh herbs are always preferable to dried. Use them as often as you can.
Flat-leaf parsley Also known as “Italian parsley,” the flavor and aroma profile of this herb is green and vegetative. It goes particularly well in egg dishes, soups, stews, stocks and in combination with other herbs to bring out their flavor. With its vibrant green color, parsley also adds visual appeal to many dishes.
Oregano Used liberally in Italian cuisine, oregano is strongly aromatic and slightly bitter. Its pungent flavor is composed of earthy or musty, green, and minty notes.
Basil Used in tomato sauces, pestos, and Italian seasonings, basil is highly aromatic and slightly bitter, with notes of green grass, hay, and mint. Early Romans made basil a symbol of love and fertility; young Italian suitors wore sprigs of it to indicate that they were seeking marriage.
Rosemary Rosemary is popular in seasoning blends for meats and Mediterranean cuisines. It has a distinctive pine-woody aroma and a fresh, bittersweet flavor.
Sage Fragrant, with astringent savory notes, sage is ideal for flavoring pork, beef, poultry, lamb, tomatoes, squash, and much more. Traditionally, sage was prized not only as a seasoning, but for its healing properties as well.
Dried Italian herbs and seasonings Keep fresh herbs on hand when possible, but always stock dried herbs and seasonings. Dried basil, parsley, thyme, oregano, rosemary, sage, red pepper flakes, whole black pepper, and sea salt are the dried herbs and seasonings I use on a regular basis.
| A HANDY GUIDE FOR COMMON DRIED SEASONINGS TO FOOD PAIRINGS | |
| Basil | Tomatoes, salads, eggs, fish, chicken, lamb, garlic |
| Bay Leaf | Soups, sauces |
| Cayenne | Wings, chicken, eggs, pizza |
| Celery Salt | Chicken, cabbage, hot dogs, potato salad, sautéed onions |
| Chives | Eggs, fish, chicken, soups, potatoes, cheeses |
| Cilantro | Salsa, Mexican cuisine, salads, fish, shellfish, chicken |
| Coriander | Meats, chicken, seafood, and Mexican, Latin, Caribbean recipes |
| Cumin | Chili, sausages, stews, eggs, and Mexican, Latin, Caribbean recipes |
| Dill | Leaves or seeds in soups, salads, potato salad, fish, shellfish, shrimp, tuna fish, vegetables; seeds only with pickles or tomatoes |
| Garlic | Dressings, soups, meats, rubs, pasta, sauces |
| Marjoram | Beef, chicken, sausages, seafood, stuffing, vegetables |
| Mint | Beverages, desserts, lamb, sauces, soups |
| Mustard Seed | Meats, pickling, relishes, sauces |
| Nutmeg | Beverages, Swedish meatballs, cakes, cookies, squash, sweet potatoes, holiday baking |
| Oregano | Italian recipes, tomatoes, chicken dishes, fish |
| Paprika | Chicken, deviled eggs, dips, egg salad, potato salad |
| Parsley | Herb mixtures, Italian recipes, garnish, pasta and ravioli, sauces, soups, stews |
| Rosemary | Lamb, veal, beef, poultry, game, marinade, stews |
| Sage | Poultry, pork, stuffing, pasta, tomatoes, fry as garnish |
| Tarragon | Chicken, fish, eggs, salad dressings, sauces, tomatoes |
| Thyme | Fish, chicken, meats, stews, soups, tomatoes |
Oil Olive oil is an essential in Italian cuisine. I use regular olive oil for cooking, as it is less expensive than extra-virgin and great for high heat. Splurge on high-quality extra-virgin olive oil for dressings and for drizzling over dishes such as vegetables, antipasti, pasta, etc., and keep it close at hand. Other oil choices for cooking include coconut oil, palm oil and nut oils.
Olives Along with grapes and bread, olives were one of the three sacred elements of Roman cuisine. They remain an important ingredient in Italian food, appearing in everything from antipasti to main-course dishes.
Onions You’ll know an Italian kitchen by the scent of onions and garlic cooking—two of the most important ingredients in any Italian dish. Yellow and white onions are mostly used for sauces, sautés, soups or stews and other cooking; red onions are often thinly sliced and eaten raw with salads, as they have a milder flavor and look beautiful on a large platter.
Pancetta Pancetta, which is similar to bacon, is taken from the belly of the pig. The pork is rubbed with salt and spices; it is then cured for a couple of weeks.
You may find pancetta at your local Italian market or grocery stores in one of two forms:
• Sliced thin or thick like bacon. This type of pancetta is suitable for frying like bacon, wrapping meatloaf or just eating out of the package. I often slice it into strips after cooking and add it to an Italian salad or antipasto plate.
• In rounds cut from a roll. This type is the easiest to find. It works well diced and cooked up to flavor any Italian dish, especially Amatriciana sauce.
Pine nuts Italian pine nuts have a delicate flavor and are used in sweet and savory dishes. They are probably best known as one of the principal ingredients in Italian pesto.