copyright 2009, Maria Liberati
Farfalle pasta (or bow tie pasta) always seemed more stylish and elegant to me than spaghetti or penne. Maybe it’s the fact that they look like a stylish little bow tie or that they are easier to manage with a fork than spaghetti…but whatever the reason they are my favorite pasta..stylish and delicious.
Here is one of my favorite recipes for spring and summer with farfalle and an appetizer and dessert course to go with them. These make 3 courses for a Spring or Summer Picnic and make use of fresh fruits and vegetables..the taste here is fresh..so fresh….
(Farfalle or Bow Tie Pasta Garden Style)
copyright 2009, Maria Liberati
1 lb Farfalle Pasta (Bow Tie Pasta)
3 small zucchini
½ lb string beans fresh or frozen
½ lb peas-fresh or frozen
4 ounces fresh pecorino cheese cut into small cubes
1 garlic clove
Fresh basil leaves-torn or chopped
Cook zucchini, string beans, peas in 3 seperate pots with boiling water or steam till just past al dente stage. Remove from heat and drain.
Placeqa pot of water to boil t ocook pasta. Cut zucchini in cubes, string beans in small pieces.
Saute garlic in approx 1 tblsp of extra virgin olive oil. When beginning to turn golden, place in zucchini, string beans and peas and saute. Place in dash of salt and grated black pepper to taste. Remove from heat.
Cook pasta as directed. Drain. Place in bowl and place in vegetables, place in fresh basil leaves torn and pecorino cheese cut into small cubes or shaved. Toss. Drizzle olive oil on top, toss and serve.
12 slices of sliced or whole wheat bread
1 can of albacore or yellow fin tuna packed in water
1/2 red onion finely chopped
2 kirby cucumbers sluced thinly
1 red ripe tomato sliced thinly
8 slices fresh mozzarella or fontina cheese sliced thinly
Olive oil to taste
freshly ground black pepper
Cut crusts off all sides of bread slices. Drain and flake tuna in small bowl, add in 1 tblsps of extra virgin olive oil and chopped red onion, mix with fork, let marinate. On 1 slice of bred spread tuna mixture, top wihta slice of bread and top this slice with 2 cheese slices, some cucumber and tomato slices, drizzle olive oil on top, grate black pepper on top. Tope with anothr bread slice, cut into 4 triangle sandwiches. Wrap wax or parchment paper on bottom and serve. Repeat with remaining ingredients
Fresh Fruit Macedonia
1 whole cantaloupe-peeled and cut into large cubes
1 pound fresh strawberries, washed, hulled and quartered
1/2 pound fresh blackberries washed
5 fresh peaches sliced into 1/2 ” thick slices
2 fresh lemons
1/2 cup sugar
Wash and cut fruit, banans peel and cut into 1 inch slices. Place in large bowl. Squeeze juice of 2 lemons on top. Sprinkle with sugar. Stir and let marinate for at least two hours before serving, garnish with fresh mint leaves.
May 15th-5-8 PM & May 16th-1-4 PM – Book signing and Cooking demo at Bella Italia Retail Store in Bethesda Row, Bethesda, MD for their Style Event. May 15 from 5-8 PM, May 16th from 1-4 PM. Email firstname.lastname@example.org for more info or go to http://www.bethesdarow.com/
Tuesday, June 2nd 7 PM- Book Signing & Cooking on a Budget with The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Recipes from her best selling book and The Basic Art of Italian Cooking School in Italy. Samples provided. Kenilworth Library, 548 Kenilworth Blvd., Kenilworth, NJ 908-276-2451
June 4th at Foster’s Gourmet & Housewares, Philadelphia, Pa. The Basic Art of Italian Cooking School with Celebrity Chef Maria Liberati and Preparing a Tuscan Picnic. In conjunction with Temple University Continuing Educ. Fee of $55 includes cooking demo, sampler 4 course meal and lesson. Email email@example.com or call 215-204-6496
June 6th– Horsham Day in Horsham, Penna.-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park, Horsham, Pa. 1-3 PM
June 7th-Book signing and on stage appearance-Chicago Tribune Literary Festival- Printer’s Row Chicago. Celebrity Chef-Maria Liberati will be bringing The Basic Art of Italian Cooking School to Chicago along with a book signing. The Basic Art of Italian Cooking was one of the books specially selected to be a part of this annual event. For more info email:firstname.lastname@example.org
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