ITALIAN STYLEBOAT GALLEY

ITALIAN STYLEBOAT GALLEY

ITALIAN STYLEBOAT GALLEY

AU

THEN T I C A L LY E ATALIAN

J OI N

T H E M O V E MEN

T

P R E S E N T S

Cooking while at sea is part of the adventurePrepare for your voyage as if you were camping in the woods: space is limited, as it is cooking space and refrigeration, so planning ahead becomes critical. In a galley kitchen, you will be lucky to get two burners on the stove, let alone an oven or a microwave. A tiny sink will give you barely enough room to wash a cup--large pots and pans will act as washbasins by themselves--so plan your menus accordingly.The Italian gastronomic tradition gives you plenty of incredible and simple recipes that will make your boating ride even more enjoyable.

the authentiC italian diet brings you health benefitsStudies show that a Mediterranean-style diet has many health benefits, from reducing the risk of heart disease and cancer, to living a longer life. But something must be getting lost in translation. Many of the Americans’ favorite Italian foods, like cheese-laden pepperoni pizza and fettuccini Alfredo, are neither authentic nor healthy Italian recipes. In the Mediterranean countries, such as Italy for example, obesity is rare despite an abundance of pasta and other delectable dishes.

some simple and authentiC italian reCipes for your boating menus

as aperitif we suggest you a authentiC italian brusChetta!

how to make it:Make a few shallow cuts across the surface of the bread slices and then place them on the grill to toast until golden. Wash and chop tomato and basil and sprinkle with olive oil.Rub the surface of each slice of bread with the garlic clove. Top with chopped tomato, add salt and pepper and serve immediately.

ingredients:4 slices country bread, about 1/2” thick;1 ripe tomato;1 garlic clove;2 tbsps extra virgin olive oil;fresh basil;salt and pepper.

what about a Caprese salad for lunCh

how to make it:Slice the tomatoes and mozzarella into thick rounds. Arrange cheese and tomatoes on a dish alternating them in overlapping slices.Top with few basil leaves. Sprinkle with olive oil, salt, and black pepper.Serves 2 to 4.

ingredients:4 tomatoes2 cups mozzarella cheeseFresh basil leaves2 tablespoons extra-virgin olive oilSalt and freshly-ground black pepper

arugula salad with melon and prosCiutto

how to make it:Place olive oil, balsamic vinegar, and Dijon mustard in a medium bowl, stirring with a whisk until well combined. Add arugula to oil mixture; toss to coat greens. Top arugula mixture with cantaloupe and prosciutto.

ingredients:1 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegar1/2 teaspoon Dijon mustard4 cups arugula1 cup thinly sliced peeled cantaloupe2 ounces thinly sliced prosciutto

did you ever tried farro, dandelion and red bell pepper salad?

how to make it:Boil farro in salted water until tender yet still crunchy. Drain well, and then transfer to a large bowl. Season it with the chopped garlic, a tablespoon of extra virgin olive oil, salt and pepper to taste. In a covered pan, cook the dandelion and the diced bell peppers in ½ cup of water, stirring until the dandelion reduces in volume. Close the lid and let it simmer for 10 minutes. Combine the red bell pepper and dandelion mixture with the cooked faro. Enjoy it warm or refrigerate it overnight. Allow it to stand at room temperature for a half-hour before serving.Serves 2 to 4.

ingredients:1/2 lb farro1 bunch dandelion leaves cut into 1-inch strips2 large red bell peppers, peeled and diced 1 clove of garlic, finely choppedExtra-virgin olive oil to tasteSalt and black pepper to taste

how to make it:Slice the tomatoes and mozzarella into thick rounds. Arrange cheese and tomatoes on a dish alternating them in overlapping slices.Top with few basil leaves. Sprinkle with olive oil, salt, and black pepper.Serves 2 to 4.

ingredients:14 oz mixed greens(lettuce, arugola, radicchio, dandelion greens, watercress, spinach);7 oz of gorgonzola cheese;3.5 oz walnuts;2 pears;extra virgin olive oil; red wine vinegar;salt

a great idea for lunCh: pear, walnuts and gorgonZola salad!

oCtopus salad with arugula & tomatoesTender octopus is served on bitter greens with sweet cherry tomatoes.

how to make it:Thaw the octopus and cut off the head and beak.Place the octopus in a heavy saucepan with the celery, carrot, onion, garlic, wine, and water.Bring to a boil, then reduce the heat to a simmer.Continue to cook until the octopus is fork tender, about 25 to 30 minutes.It will release a lot of liquid as it cooks, and turn the cooking liquid purple which is normal.Preheat your broiler or grill.Remove from the heat and allow to cool.Remove the octopus from it’s cooking liquid and place on a baking sheet.Lightly brush the octopus with olive oil and then broil or grill until it begins to brown.Allow to cool, then cut into bite sized pieces and place in a a salad bowl.Add the cherry tomatoes and arugula.Toss, then drizzle in just enough olive oil to lightly coat the greens and season with salt and pepper.Toss gently once more and arrange in individual serving bowls.Drizzle just a little of the aged balsamic over the salad in each bowl and serve.

ingredients:1 Large or 2 Medium Frozen Octopus (About 1.5 Kg)1 Stalk Celery, Roughly Chopped1 Large Carrot, Roughly Chopped1 Small Onion, Peeled & Roughly Chopped2 Garlic Cloves, Peeled1 Cup White Wine1 Cup Water2 Cups Cherry Tomatoes, Halved4 Cups Fresh Arugula, Washed & DriedExtra Virgin Olive OilSalt & PepperAged Balsamic Vinegar

how to make it:Cook pasta in a large pot of rapidly boiling water until al dente or done to your liking.Meanwhile, prepare the sauce. Place olive oil and the garlic in a large sauté pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna, and season to taste with salt and pepper. Serve immediately.

ingredients:1 pound of pasta such as penne1 teaspoon extra-virgin olive oil6 medium garlic cloves, thinly sliced2 tablespoons capers rinsed, roughly chopped2 anchovies, finely minced1/2 cup pitted black olives, roughly chopped1 pint cherry tomatoes, halved or 1 (28-ounce) can whole, peeled tomatoes, chopped1/2 cup loosely packed, roughly chopped parsley or basil leaves1 can rinsed and drained, white albacore tuna1 teaspoon saltCracked black pepper

a simple and tasty lunCh first Course: penne with tuna, tomatoes, Cappers and olives!

spaghetti time!: green pesto spaghetti

how to make it:Crush the basil, parsley, and garlic using a pestle and mortar or food processor. Process until you get a thick paste. Add the cheese. Then proceed to add the oil in a thin drizzle. Taste and adjust seasoning. Pour into a serving dish, and serve with hot cooked pasta.

ingredients:2 garlic cloves3 cups fresh basil leaves3 tablespoons pine nuts1 oz. fresh flat-leaf parsley1/2 cup extra-virgin olive oil1/4 cup mixed grated Pecorino cheese and Parmigianino Reggiano cheesesalt and freshly-ground pepper

how to make it:Heat the oil in a heavy skillet over medium heat, then brown the zucchini rounds until lightly browned on both sides.Use a scoop to remove the zucchini to a bowl and set aside.Place a large pot of lightly salted water on to boil for the pasta.Add the pasta and cook until it is “al dente” following the package instructions.While the pasta is cooking, add the garlic to the pan the zucchini was cooked in and cook just a minute or two over medium heat until it is fragrant.Add the tomatoes to the garlic, and cook for 3 to 4 minutes, then add the shrimp.Cook over medium heat, stirring often until the shrimp are pink and cooked through, about 5 minutes.Add the basil, salt, pepper, and pepper flakes if using, and keep warm.Drain the pasta, reserving a small cup of the pasta water, and return it to the pot.Add the shrimp mixture to the pasta and cook a minute or two over high heat adding a little pasta water as needed until it is piping hot.Serve, garnished with a sprinkling of chopped parsley.

ingredients:1/3 Cup Extra Virgin Olive Oil4 Small Zucchini, Cut Into Coins2 Cloves Garlic, Peeled & Sliced1 Pint Cherry Tomatoes, Cut In Half1 Pound Medium Shrimp, Peeled & Deveined12 Fresh Basil Leaves, Thinly SlicedPinch Red Pepper Flakes (Optional)Salt & Black Pepper1 Pound PastaGarnish:Fresh Chopped Parsley

farfalle (bowties) with shrimp, ZuCChini, & Cherry tomatoes

a mediterranean flavored fish: Citrus marinated CarpaCCio of branZino and Cantaloupe melon

how to make it:Arrange the branzino in a single layer on a serving platter, drizzle with extra virgin olive oil, a squeeze of lemon and orange. Let the branzino fillets soak in the marinade for 5 minutes.In the meanwhile, thinly slice the melon and arrange it on the platter, lay the marinated branzino on top and season with salt and pepper, if desired.

ingredients:2 lbs branzino (European Sea Bass), very thin fillets1 small cantaloupe melon1 small orange (Blood orange), juiced1 small lemon, juiced1 tablespoon extra-virgin olive oil, or to taste

lemon pepper shrimp sCampi

how to make it:Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

ingredients:1 cup uncooked orzo2 tablespoons chopped fresh parsley1/2 teaspoon salt, divided7 teaspoons unsalted butter, divided1 1/2 pounds peeled and deveined jumbo shrimp 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon juice1/4 teaspoon freshly ground black pepper

how to make it:Preheat the oven to 375 degrees F.In a casserole dish large enough to hold the fish fillets, add the tomatoes, capers, olives, 3 tablespoons olive oil, basil, salt and pepper.Roast the tomato mixture for 12 to 15 minutes or until the tomatoes have softened and begun to release their juices.Use a large spoon to move the tomatoes aside, and lay the fish fillets in the casserole dish side by side.Spoon the tomato mixture on top.In a small bowl mix together the dressing ingredients and drizzle this over the fish.Bake until the fillets flake easily and are cooked through, about another 10 minutes..Serve a fillet per person with a spoonful of the tomato mixture and juice on top.Serve, garnished with a sprinkling of chopped parsley.

ingredients:4 Skinless, Boneless Fish Fillets (About 6 Ounces Each)2 Pints Cherry Tomatoes3 Tablespoons Olive Oil1/4 Cup Salted Capers, Rinsed Well Salt & Pepper4 Tablespoons Chopped Fresh Basil1/3 Cup Pitted Black OlivesDressing:4 Tablespoons Olive Oil3 Tablespoons Lemon JuiceSalt & Pepper

tilapia with roasted tomatoes, Capers & olives

about authentiCally eatalianThe purpose of Authentically EATalian is to promote the italian diet as a genuine and a nourishing diet that contributes to leading a healthy lifestyle and overall physical wellbeing.The project is sponsored by ministero dello sviluppo economico (the Italian Ministry of Economic Development), and is organized in partnership with assocamerestero, italy-america Chamber of Commerce, southeast of miami, italy-america Chamber of Commerce, west of los angeles and gambero rosso.The aim of authentically eatalian is to capture the minds of average american consumers and reinforce the idea that eating authentic italian food contributes to a person’s wellbeing and good health. The project’s goal is also to raise awareness on how to identify “real” italian food and avoid the “fake” / “italian sounding” products, which lure consumers daily into believing that what they are purchasing is authentic Italian food, without fully understanding the consequences of their misguided choices.

Authentically EATalianFollow Us on Facebook

In collaboration with:

Italy-America Chamber of Commerce Southeast, Inc .