For those looking to cut carbs from the diet, Fabrizio Aielli of Sea Salt restaurant shares a few of his low-carb, gluten-free recipes. Not only good for those with a gluten-intolerance, low-carb diets are great for those with autoimmune diseases suffering from joint pain, as well as help reduce the risk of brain disorders like dementia and Alzheimer’s disease, as per neurologist David Perlmutter’s book Grain Brain (Little, Brown and Company, 2013)
Here, Aielli shares five low-carb recipes that appeared in Perlmutter’s book, Grain Brain. “These were created by my good friend and chef Fabrizio Aielli at Sea Salt, one of my favorite local restaurants in Naples, Florida, that I frequently visit,” said Permutter. “Fabrizio was gracious enough to give me a few of his recipes.”
Ahi Tuna Carpaccio with Red Onion, Parsley, and Pink Peppercorns
Serves 6
- 1 1/2 lbs Ahi Tuna
- 1/2 red onion, thinly sliced into half moons
- 1 bunch parsley leaves, chopped
- 1 tbs pink peppercorns
- 4 tbs olive oil Salt to taste
- 3 lemons, cut in half
Thinly slice the tuna into quarter-inch slices; each plate should have three to five slices. On top of the tuna add the red onion, parsley, peppercorns, olive oil, and finish with a sprinkle of salt.
Kale Salad with Feta Cheese, Roasted Peppers, Black Olives, Artichokes, and Buttermilk Dressing
- 2 bunches kale, stems removed and leaves roughly torn
- 10 oz feta cheese, crumbled
- 3 roasted bell peppers, sliced
- 1 cup black olives, pitted and halved
- 12 marinated baby artichokes, halved
- 1 cup buttermilk
- 1/2 cup olive oil
- 1 tbs red wine vinegar
- Salt and pepper to taste
In a salad bowl, mix the kale, feta cheese, peppers, olives, and artichokes. In a separate bowl, whisk together the buttermilk, olive oil, and red wine vinegar. Pour the dressing over the salad, toss, and season with salt and pepper.
Continue to page 2 for Aielli’s recipes for Tomato and Red Cabbage Soup, Red Snapper with Avocado and Yellow Grape Tomatoes, and Akushi Beef Tenderloin with Brussels Sprouts.
Tomato and Red Cabbage Soup
Serves 6
- 1/2 cup olive oil?
- 1 Vidalia onion, chopped?
- 2 stalks celery, chopped
- ?2 tablespoons minced garlic?
- 2 (28-ounce) cans crushed San Marzano tomatoes
- 1 red cabbage, chopped?
- 10 basil leaves?
- 1 1/2 quarts chicken stock
- ?1 1/2 quarts vegetable stock?
- Salt and pepper to taste
In a large soup pot over medium-high heat, add half of the olive oil and sweat the onions, celery, and garlic until translucent (about? 5 minutes). Add the crushed tomatoes, red cabbage, half of the basil leaves, chicken stock, and vegetable stock, and bring to a boil. Lower the heat to medium and continue to cook at a low boil for 25 to 30 minutes. Add the remaining olive oil, season with salt and pepper, and let the soup stand for 10 minutes. Puree the soup in a blender and serve.
Red Snapper with Celery, Black Olives, Cucumber, Avocado, Yellow Grape Tomatoes
Serves 6
- 2 tablespoons olive oil?
- Salt and pepper to taste
- ?6 American red snapper fillets, skin on
- 2 stalks celery, chopped
- ?1 cup black olives, pitted?
- 1 cucumber, chopped?
- 2 avocados, chopped?
- 1 pint yellow grape tomatoes, halved?
- 1 tablespoon red wine vinegar?
- Juice from 2 lemons
Heat 1 tablespoon of the olive oil in a sauté pan over medium-high heat. Salt and pepper the snapper fillets and sear for 6 minutes on each side. In a mixing bowl, combine the celery, olives, cucumber, avocados, tomatoes, red wine vinegar, lemon juice, and remaining olive oil. Divide the salad among six plates and serve the seared snapper, skin up,? on top.
Akushi Beef Tenderloin with Brussels Sprouts
Serves 6
- 6 cups water?
- 6 tablespoons olive oil?
- 2 teaspoons salt, plus salt and pepper to taste?
- 2 pounds Brussels sprouts, trimmed and cleaned?
- 1 cup chicken stock
- ?6 cuts (about 6 ounces each) Akaushi beef tenderloin
- 1 garlic clove, minced?
- Leaves from 2 sprigs rosemary, chopped
For the Brussels sprouts:
Bring the water, 2 tablespoons of the olive oil, and 2 teaspoons salt to a boil. Add the Brussels sprouts and cook on medium-high heat for 9 minutes, or until tender. Strain.
In a sauté pan add 2 tablespoons of the olive oil, the Brussels sprouts cut in half, and salt and pepper to taste, and cook on high heat until the sprouts are lightly browned. Add the chicken stock and cook until it evaporates.
For the steaks:
Season the steaks with salt and pepper. Add the remaining olive oil to a sauté pan, heat over medium-high heat, and sear the steaks until golden brown on the first side (about 2 minutes). Turn them and add the minced garlic and rosemary. Reduce the heat to medium and continue cooking and turning for a few more minutes until they are done to your liking (about 3 to 6 minutes depending on the steaks’ thickness).
Pour the juice from the meat over the Brussels sprouts and serve on the side of the tenderloin.
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