Cucina Di Magro (Paperback) by Romagnoli, G. Franco
Paperback; Published 1/1/2003; 270 Pages; ISBN 9781586420567
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Cooking lean does not necessarily mean skimping on flavor or elegance. Cucina di magro--lean food--originated in the fourth century in response to the Roman Catholic tradition of foregoing meat on Fridays, holy days, and for Lent and has had sixteen centuries to perfect its gustatory and salutary attributes. It is the only cooking style that unites all of Italy’s richly varied regional culinary traditions.
Originally published in 1976, this revised edition has been updated to include the fresh ingredients available in today’s markets and contains twenty-one completely new recipes. Romagnoli’s friendly style is wonderfully suited to his topic: “Press down on the bits of garlic with a wooden spoon and mash any resisting pieces to nothingness.” “If olive oil leaves a bitter aftertaste, it is perfect--to boil in cauldrons and pour on attacking enemies.” The book outlines special techniques for the savvy home chef, such as pasta-making with a Cuisinart, and includes photographic illustrations. Featuring classic dishes--fettucine pomodoro e basilico, flounder with capers, savory risotto in red wine sauce, and fresh fig pie, for example--these recipes satisfy every expectation of pan-Italian eating while simultaneously respecting the principles of lean cooking.
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Take a few minutes after you've come back from grocery shopping to assemble a large green salad. Having it ready in the fridge will make meal prep quicker, and it will also make it less tempting to reach for a not-so-healthy snack if you've come home from work famished.