As with most chefs, Michael Chiarello stresses the importance of quality ingredients. One of the things he likes is grey sea salt from France. It contains no additives or preservatives.
"It just tastes better. It's milder than regular salt but has a wonderful taste," Michael says. It also is lower in sodium than table salt, containing just 32%.
Add a pinch to the water when boiling pasta or sprinkle over whole fish. Rub it on red meat and chicken with a little olive oil.
Chiarello prefers Sea Star™ Sea Salt, also a Napa Valley based company owned by Holly Peterson Mondavi.
Michael's Tips for Healthy Italian Cooking:
• Use fresh ingredients
• Buy high quality ingredients; you'll get more flavor and need to eat less.
• If you deep-fry, use peanut, canola or pure olive oil and keep the temperature between 350ºF and 375ºF to keep whatever you're frying from absorbing too much oil.
• Balance the meal with a variety of flavors to satisfy the palate.
• Take your time at the table.
