In less than two weeks, those of you who have pre-ordered Eat Happy Italian will have the copy in your hot little hands.
My publisher told me in no uncertain terms that the pre-orders will make the difference in whether or not this book performs well or fizzles out.
No presh or anything.
I’m trying to remain calm.
But I might be freaking out 1000% on the insides.
I’m kicking things off by posting a new recipe from the book that I’m obsessed with: Low Carb Panzanella Salad, which is a gluten free, grain free version of one of the worlds best comfort food salads: a salad with BREAD in it. Italians don’t fuck around, do they? If they’re gonna eat greens, you bet they’ll throw some bread in there for good measure.
Needless to say, if you have celiac, a gluten intolerance, or you’re avoiding carbs, you won’t find this deliciousness out at a restaurant. You need to take matters into your own hands. Get thee to a kitchenry. Recipe bonus: it has the best Italian dressing ever, and it won’t have any dumb dumb seed oils in it. Clean. Delish.
As always, a downloadable, printable version of this recipe lives here.
THANK YOU to everyone who has already pre-ordered. I will be doing a giveaway the pub-week of 10/8-10/12 for people to share the book on socials, and the winner will receive an entire leg of prosciutto. Deets forthcoming, but I’m hoping y’all will help get the word out with the temptation of a giant swath of cured pork.
Mangia Bene.
LOW CARB PANZANELLA SALAD
Serves: 6-8
This recipe uses a version of my easy grain-free bread recipe to make low-carb croutons. This is a fun way to make a bread salad without feeling like you’re missing out on the bread. Because you’re not! You’re welcome.
GRAIN-FREE CROUTONS
Olive oil, as needed
2½ cups almond flour
1 teaspoon salt, plus more to taste
½ teaspoon baking soda
3 large eggs
1 teaspoon apple cider vinegar
DRESSING
½ cup olive oil
¼ cup red wine vinegar
1 teaspoon anchovy paste
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
PANZANELLA SALAD
3–4 cups arugula
1 red bell pepper, cored and thinly sliced
8–10 flat-leaf parsley sprigs
¼ red onion, thinly sliced
½ cucumber, thinly sliced
½ cup halved cherry tomatoes
Mini mozzarella balls (ciliegine), for garnish (optional)
Grated fresh parmesan cheese, for garnish (optional)
To make the croutons, preheat the oven to 300 degrees F. Lightly grease a rimmed baking sheet with olive oil.
In a large bowl, combine the almond flour, salt, baking soda, eggs, and vinegar and mix well until a thick dough forms. Press the dough flat on the prepared baking sheet to a ¾-inch thickness. Bake on the bottom rack of the oven for 15–20 minutes, until cooked through (the outside of the loaf will be golden brown). Remove the sheet from the oven and let cool completely. Using a pizza cutter or knife, cut into 2-inch squares.
In a large, flat-bottomed nonstick sauté pan or cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, toast the croutons until browned on both sides, 1–2 minutes per side. Repeat, adding more olive oil to the pan, until all the croutons are toasted. Season the hot croutons with salt. Set aside to cool.
In a small bowl, whisk together all the dressing ingredients.
To make the salad, in a large salad bowl, combine the arugula, bell pepper, parsley, red onion, cucumber, tomatoes, and half of the croutons. Toss with half of the dressing. Spread out the remaining croutons on a large platter. Drizzle with the remaining dressing, then mound the salad atop the croutons. Garnish with mozzarella balls and parmesan, if desired. Serve immediately.
making those low carb croutons immediately.