- Pizza (thin crust, rustic)
- Osso Buco
- Simple Green Salad
- Panzanella Salad
- Oil and Vinegar Dressing
- Olive Oil
- Panna Cotta
- San Pellegrino
I also love her parting words of the chapter.
Authentic Italian food is a lot like an Italian woman: it's beautiful, it has great proportions, it's sexy, vibrant, and colorful, and it smells wonderful. Both Italian food and a good Italian woman will fill the entire house with love.
So how does one as clueless as me know what's the real deal? Here's how: just by looking at a plate will give you a good idea, the author says.
There will be roughly the same amount of vegetables, meat and pasta. The sauce will be proportionate to the pasta or meat, and it will be part of the meal, not a sloppy afterthought. If you find yourself faced with mountains of pasta drowning in a creamy sauce that is congealing because it's so fatty, with sad, soggy vegetables suffocating under the sauce and oil spilling over the edge of the plate, then you've got yourself a faux and fatty Italian meal.
On to the next chapter on OLIVE OIL! See you later. A dopo.