Real Mamas of Italy and Mandolines
Published: April 24, 2013
Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy —
All Under 350 Calories
by Rocco DiSpirito
Grand Central Life & Style, $26.99
Who among us doesn’t love Italian food? And who makes the best? Mama, of course. Now Rocco DiSpirito has created the third in his best selling Now Eat This! series with Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy — All Under 350 Calories. The recipes are healthy, with reduced fat and calorie iterations of classic Italian dishes that he developed while visiting mamas throughout Italy. Stunning images accompany the dishes of panzanella, pasta e fagoli, whole wheat pizza, saltimbocca and, of course, his mama’s spaghetti and meatballs.
For generations, chefs have used a mandoline to cut vegetables into uniform slices that look good and, perhaps more importantly, will cook to completion at the same time. Mandolines are expensive, heavy and difficult to clean, with protruding, moveable parts just begging to slice the cook too. The Kyocera slicer simplifies the task at hand. The two-sided rustproof blade cuts in half the time. An easy-to-turn knob lets you choose among four thicknesses. An included hand guard keeps your knuckles out of the food. And it’s dishwasher-safe. All of this for only $25.
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