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A Mediterranean diet is all about fresh ingredients and simple preparation. Filled with fruits, vegetables, seafood and olive oil, it's now thought of as one of the healthiest ways to cook.
Anthony loves the Italian cooking from his childhood. He wants to make a special meal for his wife, recreating the memorable meals of his youth, while still keeping it light and healthy. We'll start off with a Basic Marinara Sauce. And then use that in a Healthy Eggplant Parmesan and a Seafood Fra Diavolo. Healthy greens include Saut‚ed Tuscan Kale With White Beans and for dessert, Wine Glazed Summer Fruit.
Emeril's Kitchen Tips: Fresh Vs. Dried Pasta
- Dried Pasta
- Made of little more than semolina flour, water, and salt, dried pasta can be stored at room temperature almost indefinitely.
- Dried pasta's firm texture means it can hold up to even the heartiest sauce.
- Most shapes double in size when cooked. One pound of dried pasta serves four people generously.
- Fresh Pasta
- Because it contains eggs and additional water, fresh pasta is more tender than dried and takes about half the time to cook.
- Its delicate texture is best with light sauces made with tomatoes, cream, oil, or butter flavored with herbs.
- One and a half pounds of fresh pasta serves four people generously.
Recipes featured on this episode:
Emeril's Basic Marinara Sauce
Emeril's Healthy Eggplant Parmesan
Emeril's Seafood Fra Diavolo
Emeril's Saut‚ed Tuscan Kale With White Beans
Emeril's Wine Glazed Summer Fruit
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
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Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
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