Living a balanced life

A 2022 study confirmed that Italians have the right approach to life. The Organization for Economic Cooperation and Development promotes policies that improve the economic and social well-being of people around the world. In a study of 22 countries, Italy scored 9.4 out of 10 on the OECD Better Life Index in the category of work-life balance. That is the highest of all the participating countries.

The OECD’s BLI is calculated by aggregating 11 key dimensions of well-being, each measured by several indicators. Those dimensions are income, jobs, housing, health, education, social connections, civic engagement, environment, safety and life satisfaction, in addition to work-life balance. Cultural attitudes toward home, leisure and food are a large part of Italy’s dominance in the work-life balance category.

Connectedness to family is paramount, and food is often in the equation. Many small cities and towns still observe a midday break that allows workers to go home for lunch with their families. Their evening repasts are surely the highlight of the day in a culture that puts so much emphasis on eating the best meals made with the best ingredients. Sitting around the table with loved ones for a leisurely dessert and lively conversation caps the meal. And if the end of the day leaves a little time for il dolce far niente, life is good.

OLIVE PROFUMATE
(Fennel- and Orange-Scented Olives)

1 clove garlic, finely sliced
Zest of 1 orange, cut in fine pieces
1-1/2 teaspoons fennel seeds, crushed
2 cups oil-cured black olives

You can choose from many Mediterranean cured black olives but avoid Kalamata olives, which may be too salty, and California black ripe olives, which are too bland. Pitted olives are best. Mix the garlic, orange zest and crushed fennel seeds with the olives. Leave them at room temperature for several hours. If you plan to serve them later, cover and store in the refrigerator for several days, but remove several hours before serving. If you like, add shards of cheese and assorted nuts to the platter. Serve with crusty bread.

MERLUZZO ALLA GRIGLIA
(Broiled Cod)

2-3 cod fillets (about 12 ounces)
Salt and pepper, to taste
2 lemons
3 tablespoons butter
2 small cloves garlic, sliced
Paprika, to taste
Chopped parsley for garnish

If frozen, defrost the cod fillets and pat dry. Season them generously on both sides with salt and pepper. Use a zester to accumulate 1 teaspoon of lemon zest from one of the lemons, then squeeze 2 tablespoons of lemon juice. Set both the zest and juice aside. Slice the second lemon into round slices and set aside.

Melt the butter in a medium, heatproof skillet and gently sauté the sliced garlic to flavor the butter. Turn the sliced garlic a few times until it has softened. Discard the garlic. Stir in the reserved lemon juice and zest. Place the fillets in the pan and turn once to coat both sides of the fish. Place 1 lemon slice beneath each fillet in the skillet. Sprinkle the top of the fish lightly with paprika and place the skillet in a preheated broiler, about 4-5 inches from the heat source. Broil 4-7 minutes or until the fish flakes easily. It is better to cook less, so check often. Plate with additional lemon slices and chopped parsley.

SPAGHETTI ALLA PUTTANESCA
(Spaghetti Harlot’s Style)

3 tablespoons olive oil
2 cloves garlic, through a press
1/2 teaspoon crushed red pepper flakes, or to taste
2 anchovy fillets, rinsed and chopped
1 (14-ounce) can crushed San Marzano tomatoes
1/4 teaspoon black pepper
1/2 cup pitted Gaeta or other black Mediterranean olives
2 tablespoons capers, drained and rinsed
Pinch of sugar (optional)
2 tablespoons chopped Italian parsley
8-10 ounces spaghetti, cooked al dente

Heat the olive oil in a large saucepan and add the garlic and red pepper flakes. Stir for about a minute, until aromatic. Do not let the garlic burn. Stir in the anchovies, mashing them slightly with the back of the spoon. Add the tomatoes, black pepper and olives. Cook for 7-8 minutes. Add the capers, optional sugar and 1 tablespoon of the parsley. Heat through and serve in a warmed bowl with the drained pasta. Garnish with remaining 1 tablespoon parsley.

Notes: Look for San Marzano tomatoes in the ethnic aisle of your grocery store. At least one importer sells them in 14-ounce cans, but you may need to use half of a 28-ounce can. Salt is not typically used in this dish because of the saltiness of the anchovies, capers and olives. For the same reason, you may forgo grated cheese with this dish.

PEPERONATA
(Braised Peppers with Tomatoes and Onions)

1 pound plum tomatoes (about 8 medium)
2 green bell peppers
2 yellow bell peppers
1 large, sweet onion
3 tablespoons olive oil
1 large clove garlic, cut in half
1/2 teaspoon salt, divided use
Black pepper, to taste
4 large, fresh basil leaves, finely chopped

Peel the tomatoes by plunging them into boiling water for 10-15 seconds. The skins will peel off easily. Cut them each in half and remove the seeds with a teaspoon. If you work with a sieve over a bowl you can collect the juice in the bowl. Press any pulp in the sieve with back of a spoon to extract more of the juice. Coarsely chop the tomatoes and set aside. Wash the peppers and cut each in half. Remove and discard the core and seeds. Slice the peppers into strips 3/4- to 1-inch thick. Slice the onion into 1/4-inch slices.

Heat the olive oil in a skillet and add the garlic. Cook just until it begins to take on color and then discard the garlic. Add the onions to the oil and cook gently until they start to soften, about 8 minutes. Add the peppers, season with 1/4 teaspoon of the salt, cover and cook over very low heat for 15 minutes. Add the chopped tomatoes and the accumulated juices. Season with the remaining 1/4 teaspoon salt, black pepper and fresh basil, and stir well. Return to a boil, then reduce the heat to lowest setting and cook until the peppers and tomatoes are soft, 20-30 minutes. Taste to correct seasonings and serve warm or at room temperature.

PETTI DI POLLO CON SALSA DI POMODORO BALSAMICO
(Chicken Breasts with Balsamic Tomato Sauce)

4 skinless, boneless chicken breasts
Salt and pepper, to taste
Paprika, to taste
2 tablespoons olive oil, divided use
1 tablespoon butter
3/4 cup chopped sweet onion
2 cloves garlic, through a press
2-1/4 cups cut-up heirloom tomatoes
1/2 teaspoon basil
1/4 teaspoon oregano
Pinch of dried mint (optional)
2 tablespoons balsamic vinegar
3/4 cup shredded mozzarella
Fresh chopped parsley or basil for garnish

Pat the chicken breasts dry and season them on both sides with salt, pepper and paprika. Heat 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat and add the butter. Sauté the breasts on both sides to a golden color and set them aside on a plate. Add remaining tablespoon of olive oil to the same skillet and sauté the onions until softened. Add the garlic and sauté another minute. Add the tomatoes and season them with basil, oregano and optional mint. Stir in the balsamic vinegar and taste, adding additional salt and pepper if desired.

Place the chicken breasts on top of the tomatoes. Transfer the skillet to a preheated 325-degree oven and bake for 20-25 minutes, depending on the thickness of the chicken. Remove the skillet from the oven and turn on the broiler. Distribute the cheese over each breast, covering well. Place the skillet under the broiler until the cheese is melted and turning a little golden. Garnish with chopped fresh parsley or basil before serving.

GEMELLI CON SUGO DI SALSICCIA
(Double-Stranded Pasta with Sausage Sugo)

1/2 pound Italian sausage, casings removed
1/3 cup chopped onion
1 clove garlic, through a press
1 (14.5-ounce) can petite diced tomatoes
1 (8-ounce) can tomato sauce
1/3 cup red wine
1 tablespoon chopped fresh parsley
Fresh or dried basil, to taste
1/4 teaspoon dried oregano
1 tablespoon grated Pecorino Romano
1/2 pound gemelli, cooked al dente, 1/4 cup cooking water reserved

Crumble the sausage into a large non-stick skillet. Cook over medium-high heat for a few minutes and then add the chopped onion. Chop to break up the sausage. Cook, stirring occasionally, until the sausage has started to brown and the onion is tender. If too much fat has accumulated, drain it off. Add the garlic and sauté for a few more minutes. Add the diced tomatoes and their juices, the tomato sauce, wine, parsley, basil and oregano. Bring to a boil, then reduce the heat. Simmer uncovered for 20-30 minutes, stirring occasionally and pressing the tomato pieces with the back of a spoon to break them into smaller pieces. Near the end of the cooking time, stir in the grated cheese. If the sauce is thicker than you’d like it, add 1/4 cup of the pasta cooking water. Taste and add additional herbs, if desired. Serve with cooked and drained gemelli.

You may use hot or mild sausage for this sauce. The flavor may vary according to the brands of sausage and tomatoes you use. You also can use other types of pasta that will hold the sauce well, such as penne rigate, rotini or medium shells.

AFFOGATO AL CAFFÈ
(Gelato Drowned with Espresso)

2 or 3 small scoops vanilla gelato or vanilla ice cream
1 (1-ounce) shot glass of espresso

It is traditional to use a clear dessert bowl or short glass to serve this simple preparation. Scoop the gelato or ice cream into the serving dish. Pour prepared espresso into a shot glass. Sit down at the table with your ice cream and pour the espresso over it. Eat at once. If you don’t have an espresso maker you can use very strong coffee. Some people like to add a half-shot (1/2 ounce) of liquor to the affogato. Commonly used additions are Frangelico, amaretto, rum, Grand Marnier or Cointreau.

CHEF’S NOTE

America’s Test Kitchen explains: “True gelato differs from ice cream in how it’s churned, how it’s stored and how it’s served. These factors add up to a dessert with a different taste, texture and mouthfeel than ice cream.” Ice cream is churned at a slower speed, allowing more air to be incorporated, resulting in a light and airy texture. Gelato’s faster churning speed leads to a denser and creamier texture that feels rich on the palate. Gelato is usually served at a slightly warmer temperature and some tasters feel this allows the flavors to be more pronounced. If you want the real gelato experience, you should purchase it a gelateria where it is made in small batches every day.

The article above appears in the October 2025 issue of the print version of Fra Noi. Our gorgeous, monthly magazine contains a veritable feast of news and views, profiles and features, entertainment and culture.

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