September-October 2015 | HEALTHY ITALIAN WITH FAUSTO

CHEF EXECUTIVE: Ristorante Antipasti's Fausto DiCarlo
HEALTHY ITALIAN WITH FAUSTODIVERSIFIED DISH: Fausto's Pasta With Local Crabmeat may be served for lunch, dinner or as an appetizer.HEALTHY ITALIAN WITH FAUSTOHEALTHY ITALIAN WITH FAUSTO



Each year, surveys rank Italian food at or near the top of the list of the nation’s favorite cuisines. But for many health-conscious Americans, the rich, calorie-laden meats, cheeses and sauces associated with Italian food are potential deal-breakers. To see if we could get the best of both worlds, we visited the kitchen of award-winning chef Fausto DiCarlo, of Ristorante Antipasti in Ocean City, who whipped up a medley of three light, healthy and nutritious dishes that are sure to please your palate as much as they do your waistline.


1 can Sicilian tuna
¼ lb. guanciale or pancetta
2 hard-boiled eggs, chopped
8 black or green olives
1 head baby Boston lettuce
½ cup 100% pure olive oil
½ cup white balsamic vinegar
Salt and pepper

Place the ingredients in a bowl; mix olive oil and balsamic vinegar, then add to salad and mix again. Salt and pepper to taste. Serves four.

Fausto says: “An incredibly healthy and nutritious salad that can be served for lunch, dinner or as an appetizer.”


¼ lb. local crabmeat
1 box angel hair, spaghetti or linguini
2 large, fresh local tomatoes (or four tomatoes from a can of San Marzano plum tomatoes if not in season)
½ cup 100% pure olive oil
½ cup white wine
1 clove garlic
Bay leaves

Boil tomatoes as you would pasta (5-10 mins.). Remove tomatoes, peel skin and chop. Sauté with garlic, olive oil and bay leaves. Boil pasta to taste. When pasta and tomatoes are done, only then add crabmeat. Mix with wine, then salt and pepper to taste. Serves four.

Fausto says: “It is essential to use only local crabmeat for this dish. Also, you must stick with the thinner pastas to properly complement this dish. Don’t use egg noodles! This dish is delicious and 
healthy as an appetizer or main course.”


Tuna, stripped bass, red snapper, halibut or mahi mahi
1 large tomato, in-season, sliced thin
2 egg-sized pieces buffalo mozzarella, sliced
½ cup 100% pure olive oil
½ cup balsamic vinegar

Cut fish into small medallions, and grill for 10 minutes maximum. When finished, salt and pepper to taste, then set aside. In a tureen, take one slice of tomato, one slice of mozzarella, one medallion of fish and add a sprinkle of basil. Repeat this process until you get four servings. Then, pour a one-half reduction of balsamic vinegar into each tureen; add a dash of olive oil afterward. Place in oven heated to 350° and cook until mozzarella is completely melted (about 15-20 mins.) Serves four.

Fausto says: “All these dishes are as healthy as they are delicious. Notice that there is no butter, cream and practically no fat in any of them. Since not everyone has the time to go to culinary school, a simple rule to remember is that the food’s color tells you its story. For example, meats that are maroon, gray or brown usually aren’t particularly good for you, whereas foods that are bright and vibrant-colored – reds, yellows, bright greens, basically rainbow colors – tend to be good for you. Remember: ugly color, ugly food; pretty color, pretty good food! This is the philosophy I learned from my mother back in Ascoli Piceno more than 50 years ago, and it will work for you, too.”


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