The Lighter Side of Italian Cooking

Two recipes for hearty dishes, made healthier.

This article, written by , appears on The Guardian.

A lighter way to enjoy Italian recipes by Anna Jones

Italy’s soothing staples are given a fresh, light touch this week with an onion and nettle cream risotto and ricotta dumplings rolled in a perky, cherry tomato sauce

My cooking life has centered around Italy. I earned my stripes in the kitchens of Fifteen, at the time an Italian restaurant where I made one hundred risottos a week and rolled every incarnation of pasta on a bench by a sunny window. I spent a long summer in the Chianti fields of Tuscany working every hour as a line cook in a posh, white-table-clothed trattoria. No one spoke English and I spoke little ltalian.

View the recipe at The Guardian…

Like us on Facebook to receive more food, wine and travel.

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.