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www.insideHALTON.com | OAKVILLE BEAVER | Thursday, May 8, 2014 | 6 Italians put food on the world stage -- and vice versa Healthy Fam Julia Hanna Spotlight T "Italians don't trust anything they can't taste, touch or see." hat is what Elizabeth David believed in 1954 when she wrote her book, Italian Food. In 2006, Elizabeth Gilbert's book, Eat, Pray, Love, talks about how gaining 10 pounds in Italy brought her back from the brink of despair. Italians' love for food is their cultural identity and shared by the world. Like Michelangelo's David, and Leonardo Da Vinci's, Mona Lisa, linguine alla carbonara and Caprese salad have been etched into history, enjoyed by millions. Since 1945, Italy has had 46 governments. Obviously, Italians don't appear to trust politicians. I think this helps explain their love for food. They can count on it, for they can see it, smell it and taste it. A bowl of penne bolognese consistently delivers on a promise and never disappoints. How many things in life can we say that about? Italians take pride in the ingredients they use and treat them like old friends -- there's no way to replace them. Italians not only love to prepare and eat food, they love to talk about food. Conversations about recipes and styles of cooking can get as heated as conversations about politics, sex or religion. The Italian Trade Commission sent a delegation of Canadian chefs to experience the specialties of Emilia Romagna, the birthplace of parmigiana reggiano, Balsamic vinegar and prosciutto di parma. I had the privilege to be one of the participants in this culinary extravaganza. I saw this as an opportunity to seek out the de nitive recipe, once and for all, for the famous Bolognese sauce. Instead, I learned there were more recipes than days of the year. Each recipe claiming to be the original and each one equally delicious. You will nd the same challenge with a tomato sauce, there are so many variations. Italians love food -- on their table, in their conversations and around the world. It is something they can count on, for they can see it, smell it and taste it. Here are several recipes from Oakville restaurateur and founder of HealthyFam programs Julia Hanna for you to do the same. | photo by Adam Simopolous The one we've chosen is quick and simple. Polenta is gluten-free and packed with ber. The silky texture of the polenta is complemented beautifully by the crunchy texture of the broccoli and cauli ower salad. You can simplify the polenta recipe by purchasing the prepared tube of polenta that is readily available at grocery stores. This polenta dish will be a conversation starter around your table. Quick Tomato Sauce Ingredients: · 1 28-ounce can diced tomatoes OR Passata pureed tomatoes (if you like a smooth texture) · 2 medium cloves of garlic, peeled · 3 tablespoons extra-virgin olive oil · 2 tablespoons coarsely chopped fresh basil leaves (about 6 leaves) · ¼ teaspoon sugar · Salt to taste Method: 1. Process the garlic through a garlic press (or mince very nely). Heat the oil and the garlic in a sauté pan over medium heat until fragrant but not browned, about 2 minutes. Stir in the tomatoes; simmer until thickened slightly, about 10 minutes. Stir in the basil, sugar and ½ teaspoon salt. Polenta Lasagna - serves 6-8 Ingredients: · 1 recipe of quick tomato sauce · 8 cups water · 2 tablespoons salt · 1 pound polenta meal or coarse cornmeal · 1 cup grated Romano or Parmesan cheese · 2 cups shredded Mozzarella cheese Method: 1. Bring the water to a boil in a large saucepan, and dissolve the salt. Stirring continuously with a whisk, slowly add the polenta meal or cornmeal. If you are using the coarser cornmeal, you may need to add extra water. 2. When all the polenta is blended with the water, lower the heat and simmer for approximately 45 minutes, stirring often with a whisk. Then as the polenta begins to thicken, stir instead with a wooden spoon. When the polenta is done, it will come away from the sides of the plan cleanly and be very rm. 3. Rinse a large glass baking dish with cold water and spread the hot polenta evenly into the dish. Put it in the refrigerator to cool and harden for about 2 hours. 4. Preheat the oven to 350F 5. Lightly oil a large, oblong baking dish with olive oil. Loosen the sides of the molded polenta from the pan and turn out onto a chopping board. Slice the polenta into ½ inch slices. Spread a layer of the polenta slices in the bottom of the baking dish and cover with tomato sauce. Sprinkle romano on top, and then add some of the shredded mozzarella cheese. Add another layer of the polenta slices, and keep layering the above ingredients until the baking dish is full. The top layer should be polenta drizzled with sauces and covered with some mozzarella cheese. 6. Bake covered for 30 minutes and bake uncovered for 10 minutes, making sure not to burn the mozzarella on top. Cool slightly before serving to let the dish settle. Slice and serve hot. Broccoli Cauli ower Salad - serves 8 Ingredients: · 1 head fresh broccoli, chopped · 1 head cauliflower, chopped · ½ red onion, diced · 1 can black olives, pitted, drained and rinsed · ¼ cup dried cranberries · ¾ cup sliced almonds · ½ cup extra virgin olive oil · 3 tablespoons white wine vinegar · 1 teaspoon sugar (optional) Method: 1. Lightly steam the chopped broccoli and cauli ower then place in an ice bath to cool and keep color. When cool, drain well. 2. Combine the broccoli, cauli ower, onion, olives, cranberries and almonds in a large bowl. 3. Whisk together the oil and vinegar. Pour over salad and toss to coat. NEIL OLIVER Vice ­President and Group Publisher DAVID HARVEY Regional General Manager JILL DAVIS Halton Region Editor in Chief Volume 52 | Number 55 447 Speers Road, Oakville ON (905) 845-3824 Oakville Beaver is a member of the Ontario Press Council. The council is located at 80 Gould St., Suite 206, Toronto, Ont., M5B 2M7. Phone (416) 340-1981. Advertising is accepted on the condition that, in the event of a typographical error, that portion of advertising space occupied by the erroneous item, together with a reasonable allowance for signature, will not be charged for, but the balance of the advertisement will be paid for at the applicable rate. The publisher reserves the right to categorize advertisements or decline. Editorial and advertising content of the Oakville Beaver is protected by copyright. Unauthorized use is prohibited. 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