There's something magical about how food can whisk us away to far-off places, and Italian cuisine is at the top of that list. Whether it's the simple elegance of a freshly grated Parmesan cheese or the rich comfort of creamy risotto, these dishes have the power to transport us straight to Italy. That's why we're thrilled to bring you recipes from At My Italian Table, a cookbook that captures the essence of authentic Italian flavors.
“These recipes are perfect for when you need a quick, comforting meal after a long day, or when you have time to savor a more elaborate dish,” says Laura Vitale, a YouTube cooking sensation with nearly 4 million subscribers. Laura’s passion for Italian cooking shines through in her recipes, making them both accessible and delicious. Whether you're a seasoned chef or just starting out, these dishes will make you feel like you're dining in Italy. So, let's dive into some authentic Italian classics you can make tonight!
Classic Beef Carpaccio with Fried Capers
Serves 6
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8 oz. beef tenderloin
2 tbsp. plus 1 ⁄4 cup olive oil
2 tbsp. capers, rinsed and dried
3 oz. baby arugula
Juice of 1 ⁄2 lemon
Parmigiano Reggiano cheese, for shaving
8 oil-packed anchovy fillets (optional)
Directions:
1. Begin by wrapping the beef tenderloin in plastic wrap and pop it into the freezer for about an hour. This helps firm it up, making it easier to slice. While that’s chilling, line a plate with paper towels. In a small saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the capers and fry them, shaking the pan occasionally, for about 2 minutes. Once they're crispy, transfer them to the paper towels and set them aside.
2. Once the beef has chilled, unwrap it and slice it as thinly as possible. Lay the slices on a piece of parchment paper in a single layer and top with a second sheet. Using a meat mallet, carefully pound the beef so that the slices are as thin as possible without tearing.
3. Now, replace the top piece of parchment with a large platter and carefully turn the beef onto the platter.
4. Top the beef with arugula and sprinkle with the fried capers, the remaining olive oil, lemon juice, salt, black pepper, shavings of Parmesan, and anchovies if you're feeling adventurous. Serve immediately while the flavors are fresh and vibrant.
Nutrition Facts: PER SERVING: 434 calories, 43 grams protein, 4 grams carbs, 2 grams fiber, 2 grams sugar, 28 grams fat.
Seafood Risotto: A Taste of the Italian Coast
Serves 4
24 littleneck clams, soaked in saltwater in fridge 24 hours
24 mussels, debearded, soaked in cold water 15 minutes
3 tbsp. olive oil
2 garlic cloves, smashed
Pinch of red pepper flakes
8 oz. shrimp, peeled, deveined
4 oz. squid, tubes sliced
4 oz. sea scallops
8 oz. cherry tomatoes, halved
4 cups seafood stock
1 onion, minced
1 cup Arborio rice
1 ⁄2 cup white wine
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Directions:
1. Start by draining the clams and mussels. In a covered pan over medium heat, steam them for about 4 minutes. Discard any shells that don’t open.
2. In a large Dutch oven over medium heat, cook the garlic and red pepper flakes in 1 tablespoon of olive oil for about 2 minutes. Add the shrimp, squid, scallops, and cherry tomatoes; cook for about 4 minutes until they're slightly cooked through. Remove from the pan and set aside in a bowl.
3. In a small saucepan, bring the seafood stock and 2 cups of water to a simmer.
4. In the same Dutch oven, cook the minced onion in 2 tablespoons of olive oil for about 5 minutes until it's translucent. Add the Arborio rice and stir for 2 minutes to toast the grains. Add the white wine and stir until it's almost fully absorbed.
5. Begin adding the simmering stock, one ladleful at a time, stirring continuously until the rice is plump and creamy. Once the rice is cooked, add the seafood and one more ladleful of stock; cook for about 4 minutes until everything is heated through. Serve hot and enjoy the flavors of the sea!
Nutrition Facts: PER SERVING: 626 calories, 57 grams protein, 57 grams carbs, 4 grams fiber, 6 grams sugar, 17 grams fat.
