Italian superfoods star in giada de laurentiis' new cookbook | members only

Giada De Laurentiis has a way of making us all feel like we’re dining in an Italian villa, even if we’re just in our own kitchens.  The Emmy Award-winning television host, author and

entrepreneur behind such Food Network hits as _Giada at Home_ and _Giada in Italy_ is known for her megawatt smile and love for the dishes of her homeland. While she is famous for indulging

in sweets and pasta, over the last decade or so the 54-year-old has recognized the importance of adjusting her eating habits to incorporate healthier choices, more protein and ingredients

that pack a good-for-you flavor punch. Her newest project is inspired by her commitment to healthy food choices that don’t sacrifice la dolce vita: _Super-Italian: More Than 110 Indulgent

Recipes Using Italy’s Healthiest Foods,_ which features the nutrient-packed ingredients that make Italian cuisine so flavorful. The volume focuses on superfoods such as olives and olive oil,

herbs, citrus, vinegar, chiles, nuts, garlic, tomatoes, small fish (great for their essential fatty acids and vitamins A and D), cruciferous vegetables and more. But nutrition isn't

the only concern. De Laurentiis also wants people to enjoy the process of preparing these beloved dishes. “It’s really important to me that these recipes are foolproof, and so we test them

over and over. I test them on all my family and friends,” De Laurentiis tells AARP. “I hope that when people get in the kitchen, the dishes end up looking just like they do in the photos and

that they feel really proud of themselves.” AARP caught up with De Laurentiis on Zoom from her home in Los Angeles to learn more about her inspiration, how she stays fit and how she’s

adjusted her lifestyle in her 50s.  'Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods' is celebrity chef Giada De Laurentiis' latest book.

Courtesy Penguin Random House COOK WITH GIADA De Laurentiis shared three recipes from _Super Italian_ with AARP members: GREEN GAZPACHO My version is bright green, which makes it as

refreshing visually as it is on the palate. ZITI WITH ROASTED GARLIC AND ARUGULA PESTO I’ve paired the garlic with arugula and pistachios for a dreamy green sauce. ONE-PAN CHICKEN WITH

ARTICHOKES AND ORZO I pumped up the Italian flavors even more for a dish that has a different taste in every bite. _This interview has been edited for length and clarity._ WHAT MAKES THIS

COOKBOOK SPECIAL?  It’s called_ Super-Italian _because I go through all the superfoods that Italians use and that I use in my regular cooking. It came full circle to my heritage, tapping

into all the superfoods that my mom, my grandfather and my whole family used to make all the dishes we loved super nutritious. That is the focus. It has 17 pasta recipes in the pasta

chapter, which is the most I've ever done. I realized how much I loved eating pasta, but I had to also find ways to make it more nutritious.  I only eat pasta from Italy made with two

ingredients [water and semolina flour], cut on bronze dyes and slow-dried, because that slow drying of the pasta itself helps to not spike the blood sugar. [In her book’s pasta chapter,

she talks about reducing portion sizes to be more in line with Italians’ “primo,” or starter course, and pairing the pasta with a lean protein and green vegetables to cover the nutritional

bases of a meal.]  HOW CAN A LITTLE PREP WORK HELP A HOME COOK MAKE HEALTHY CHOICES?  There’s a whole chapter on condiments. If you spend the time to make those condiments, they can really

help all of your food be super nutritious during the week. I have a garlicky anchovy breadcrumb that you can sprinkle on things or use as a coating. And I have lots of different spreads and

mayos and dressings and relishes that you can use with all of the foods that you traditionally make during the week. [She writes, “Making liberal and frequent use of those condiments and

the superfoods they contain is a big part of how I think about food now.” Kale Salsa Verde, Green Olive Relish and Sicilian Pesto are just a few examples.]