Plus more on her newest cookbook in this exclusive.
This is my 11th cookbook, De Laurentiis tellsEatingWell.
The chef explains that these foods are the basis of Italian cooking.
Photo:Penguin Random House
That is what this whole book is about.
Super-Italianis split into sectionspasta, cocktails and appetizers, condiments and more.
Can you tell us more about one of those sections?
The first section of the book is all condiments.
For example, things like my garlicky anchovy breadcrumbs that I use in pasta dishes and on salads.
I use it for coating my chicken Parm, I use it in many ways.
Its very nutrient-dense because of all of the anchovy thats in it, right?
I think that is the key to Italian cooking.
It is also the key to this book.
The book is very healthy ingredientfocused.
Is there an ingredient in Italian cuisine that you think is underrated?
Anchovies are loaded with antioxidants andomega-3s.
I think that people are scared of it, but then they love Caesar salad.
What do you think is in a Caesar salad dressing?
Its anchovy paste, whole anchovies or anchovy oil, right?
People aren’t realizing that the things they truly love actually have these ingredients in them.
They just dont want to think about it.
Its one of those flavor-bomb ingredients that changes your whole world.
It opens up your palate.
Could you talk more about your Fregola Salad with Olive Relish & Chickpeas recipe?
Fregola is something I grew up on.
Its a Sardinian pasta really, and its kind of like orzo.
Its really, really fabulous.
Its almost like the old world of making pasta in the days of my grandfathers time.
It makes for great salads.
It has a nice bite to it, so its not like eating oatmeal or something thats gummy.
So I love to load it up with greens and beans and all the things that add protein.
Its a way to add protein into salad.
I grew up with all sorts of fregola salads, and I find it so versatile.
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You said you prioritize proteins in your meals.
What are your favorite sources of protein?
And I think beans are great.
Chickpeas are awesome, and in Italy, we use them a lot.
We also do a lot of white bean purees that we add to fish.
If you check the box of Italian pastas, you should see around 8 grams of protein per serving.
I think whats really important for people is picking really nutritious ingredients.
Any meals youre looking forward to making this spring?
Spring to me says asparagus, it says snap peas, it says fruits.
The color just makes me happy.
