Chef Luigi Diotaiuti Serves Up Healthful Meals For Picnics Or Family Gatherings

The Chef/Owner of Washington DC's Al Tiramisu restaurant, shares his most popular recipes.

Washington, DC - - The warm weather is the perfect time for outdoor get-togethers. Any place will do, the deck, backyard, patio, or just head for the hills. Pack a picnic basket or fire up the grill and look forward to a great alfresco meal with friends and family. "Great food does not have to be complicated. Italian food is very simple....fresh, good quality ingredients put together in an easy way," says Luigi Diotaiuti, award-winning chef and owner of Washington DC's favorite Italian restaurant, Al Tiramisu. As we come to the end of summer, Chef Luigi, shares two of the most popular dishes from his restaurant -guaranteed to please everyone.

"Our approach at Al Tiramisu is to present 'elevated' Italian cuisine...meaning we transform traditional ingredients and recipes into the fine dining experience. My goal is to show that cooking a good meal does not have to be complicated, and that Italian cuisine can be part of a healthy diet." As an avid marathon runner, Chef Luigi is a testament to his belief that good food can also be healthy.

This summer create memorable get-togethers with these delicious and healthy dishes that will have everyone asking for more.

Fennel and Orange Salad
(Insalata di finocchi e arancie)
Serves 4

"A crisp white bulb of fennel brings to mind my father and the people of his generation, who loved to eat it as a palate-cleansing finish to a long meal. Fennel, with its delicate, anise-like flavor, thrives on the Italian plains. High in fiber and potassium, fennel has been prized for its nutritional and medicinal value since ancient times.

This simple, refreshing salad has been on the Al Tiramisu menu since I first created this version many years ago. It's a perennial hit with my guests who invariably ask me for the recipe. Many home cooks seem mystified by fennel's unusual appearance and for them I offer tips, below, for dealing with fennel."


Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt, to taste
2 fresh bulbs of fennel, approximately 11-ounces each, stalks and fronds removed
2 oranges, peeled and cut into segments
4 black olives, pitted

Preparation:
1. In a medium bowl, vigorously whisk the olive oil and lemon juice with a little bit of salt to form a creamy vinaigrette.
2. Using a mandolin, or a sharp knife, slice the fennel into thin, paper-like pieces.
3. Add fennel slices to the vinaigrette and mix well to incorporate.
4. Divide the fennel onto four salad plates.
5. Arrange the oranges in a decorative pattern around the salad and decorate the sides of the oranges with 2 olive halves.

Salmon in Orange Sauce
(Salmone in salsa d'arancia)
Serves 4

"This salmon recipe is on my list of 'untouchable' Al Tiramisu menu items. I cannot remove it without disappointing a number of long-time customers so enamored with it that they often bring friends and family members along to try it. Anyone who respects the philosophy of fine, simple food will love this dish too. It's made with oranges rather than the more typical lemons. The acidity of oranges is milder than of lemons, resulting in a beautiful balance with the salmon."

Ingredients:
4 medium oranges, peeled, with white pith completely removed, cut into 16 slices, with remaining orange pieces set aside for juicing
1/8 cup fish stock
1 teaspoon cornstarch dissolved in ? cup water
Salt, to taste
4 (7-ounce) salmon fillets

Preparation:
1. Preheat grill to high heat or preheat the oven to 375F degrees.
2. Juice the reserved orange pieces in a colander set over a bowl. Place orange juice and fish stock in a skillet over medium high heat. Bring to a boil and let cook fo