Anna Vocino
Anna Vocino is the author of Eat Happy Italian, Eat Happy, and Eat Happy Too. eathappyitalian.com
For the millions of people who are following a low-carb or gluten-free dietary plan, the very idea of Italian food may feel off limits. But cookbook author Anna Vocino has transformed the Italian and Italian-American dishes she grew up eating into options for people who follow low-carb diets like keto, paleo, and no sugar, no grains (NSNG). Here are a few of her favorite Italian-inspired recipes.
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.
Olive oil, as needed
2½ cups almond flour
1 tsp salt, plus more to taste
½ tsp baking soda
3 large eggs
1 tsp apple cider vinegar
DRESSING
½ cup olive oil
¼ cup red wine vinegar
1 tsp anchovy paste
½ tsp garlic powder
½ tsp dried oregano
½ tsp salt
¼ tsp pepper
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°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 to a ¾-inch thickness on the prepared baking sheet. 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 of olive oil over medium-
high heat. Working in batches, toast the croutons until browned on both sides, one to two 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, and then mound the salad atop the croutons. Garnish with mozzarella balls and parmesan, if desired. Serve immediately.
SERVES: 4
Fra diavolo means “the brother of the devil.” This sauce is often confused with arrabbiata sauce as they are both spicy, but traditionally, fra diavolo is made without pancetta. It’s perfect with shrimp or shellfish.
1 pint cherry tomatoes, halved (about 2 cups)
4 Tbsp olive oil, divided
Salt and black pepper
1 medium onion, chopped
1 garlic clove, minced
1 tsp red pepper flakes or Calabrian pepper flakes
1 Tbsp white wine vinegar
2 pounds large shrimp, peeled and deveined
2 Tbsp chopped fresh flat-leaf parsley, for garnish
Preheat the oven to 350°F. Toss the cherry tomato halves on a rimmed baking sheet with 2 tablespoons of the olive oil. Season well with salt and black pepper. Roast for 20–25 minutes, until the tomatoes are soft and starting to blister. Remove from the oven and set aside.
In a large, flat-bottomed nonstick sauté pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until soft, 3–4 minutes. Add the garlic and cook for 1–2 minutes, until fragrant. Stir in the pepper flakes and vinegar and season with salt and black pepper. Add the shrimp and cook for 2–3 minutes, until the shrimp are cooked through. Add the roasted tomatoes and any juices that have collected on the baking sheet and toss with the shrimp until hot. Season once more with salt and black pepper if needed. Serve immediately, garnished with the parsley.
YIELDS: 1 (10–12-inch) Thin Crust Pizza
This recipe and the two that follow will cover your pizza craving—hear me now, believe me after you make one! I started with this almond flour pizza crust in my first book, and I’ve made it so many times over the years, it’s in my bones. I’ve also adapted this low-carb pizza crust in a lot of other applications, changing the spice and seasoning profile to suit any low-carb version of a flatbread.
Olive oil spray
1½ cups shredded mozzarella cheese (if freshly shredded, pat dry after shredding)
3 Tbsp cream cheese, at room temperature
1 large egg
2⁄3 cup almond flour
½ tsp dried oregano
½ tsp dried basil
½ tsp garlic powder
Eat Happy Kitchen Tomato Basil Marinara or Homemade Tomato Basil Marinara (recipe at right)
Toppings of your choice (shredded mozzarella cheese, sliced veggies, meats, etc.)
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper, and then spray it lightly with olive oil spray.
In a large bowl, combine the mozzarella, cream cheese, egg, almond flour, oregano, basil, and garlic powder and mix well. Form the mixture into a ball.
Place the dough ball in the center of the prepared baking sheet and press it into a circle or square 10–12 inches wide and one-quarter inch thick. Pierce the surface with a fork several times to prevent the crust from rising while baking. Bake for 6–8 minutes, until starting to turn golden, and then flip the crust and bake for another 5–6 minutes, until the crust is starting to brown. Do not overbake, as the crust may dry out.
Add the marinara and toppings and put the pizza back in the oven for 4–5 more minutes, until the topping cheese is melted and bubbly. Let cool slightly, and then serve.
YIELDS: 2½ cups
This is my OG marinara recipe that I’ve been making for 25 years from scratch. If you can’t find Eat Happy Kitchen marinara near you, make it at home from this recipe, and you won’t be disappointed.
Around the time that my family came over from Italy, the canned tomatoes available were so harshly acidic that it became common practice to add a pinch of sugar or brown sugar when making sauce. This practice was a move out of necessity but has become canon in a lot of Italian-American households. However, we don’t need to add a pinch of sugar anymore to cut acid. First, we have much nicer canned tomatoes and paste available to us. Just make sure you check the ingredient label for no sugar added. Second, there’s a trick at the end of the recipe to add butter or more olive oil to help cut the acid, which is something I suggest trying if you have a kid who finds red sauce too tangy.
You can make this marinara on the fly, but the longer it simmers, the better it gets.
1 Tbsp olive oil
1 tsp minced garlic
7–10 fresh basil leaves, chopped
2 (14–ounce) cans no-sugar-added diced tomatoes
3 ounces (6 Tbsp) tomato paste
1 tsp salt
1 tsp salted butter or additional olive oil (optional)
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and basil and cook for 1–2 minutes, until fragrant. Add the tomatoes with their juices, tomato paste, and salt and stir to combine. Bring to a boil, and then reduce the heat and simmer for 10–15 minutes. If desired, add a pat of butter or another drizzle of olive oil to the finished marinara to cut the acidity. Serve immediately or store in an airtight container in the fridge for up to 10 days.
