Edward Gioachino Giobbi is an American artist and author of quite a few cookbooks. This particular one, Eat Right, Eat Well – The Italian Way was published in 1985. Don’t let the fact that this book is roughly 27 years deter you from trying a few of Giobbi’s recipes. They stand the test of time, as classic recipes always do.
This fare presented isn’t heavily sauced or laden with calories. This take on Italian cooking demonstrates the food isn’t always heavy with butter, eggs, creams and high fat items. More of a take on good healthy food which is prepared with the freshest ingredients and lower fat options.
The recipes are also presented with personal stories of Mr. Giobbi’s experiences living, traveling and cooking in Italy.
Here is an adaption of Fettucine Alfredo…..substitute Alfeta for the Alfredo. No heavy cream or sauce. The texture is enriched with the feta cheese.
12 ounces fettuccine
3 tablespoons extra virgin olive oil
8 ounces feta cheese, crumbled
2 cups chopped fresh tomatoes
3 tablespoons thinly sliced ripe black olives
1/4 cup sliced fresh basil
salt & fresh ground pepper
Cook fettuccine according to package directions. Drain, return to pan and toss with olive oil. Toss with cheese, tomatoes and basil. Season with salt and pepper.
More about Edward Gioachino Giobbi