copyright 2011 Art of Living, PrimaMedia,Inc/Maria Liberati
Today in my kitchen I opened up the largest can of tomatoes (5 lbs 10 ounces) I have ever opened. It was also the sweetest can of tomatoes I ever opened… not because they were San Marzano tomatoes..but because they were one of the last ingredients found in my aunt’s kitchen the day she passed away, almost a year ago.
The can weighed just as heavy on my kitchen shelf as her loss weighed on my heart. It almost seemed that as long as the can was there ,she was here , at least in spirit. But today I was finally able to bring myself to open this 5 lb can of tomatoes and making 10 small containers of sauce.
As the can opener whirled around this gigantic lid, I found myself staring inside almost thinking that something else would be inside. Her life ,her face, quickly glimmered in my mind. But all that appeared inside the can were these beautiful fragrant, red ripe tomatoes. She would have approved these for a tomato sauce.The aroma was haunting. True to her last words, “Please don’t ever forget me”. This sauce will produce even more reasons to reminisce about her ..now I have this empty can that I absolutely can not trash.Who knows maybe I will put a tomato plant inside…
Spaghetti with Red Clam Sauce
1 lb baby clams
4 tblsps olive oil
2 cloves minced garlic
2 tblsps finely chopped parsley
1 14 oz can peeled tomatoes
1/2 tsp salt
1/2 tsp pepper
1 lb spaghetti
Steam clams for 2 minutes. Discard clams that remian closed. Set liquid aside. Remove clams from shells, leavea few intact for plate garnish. Place oilive oil in saucepan with garlic. Saute till garlic begins to turn golden. Add in chopped parsley, liquid from clams. Suate until liquid has evaporated. Add in clams, tomatoes. Simmer for 20-25 minutes. Cook pasta in boiling salted water till al dente. Drain. Place in sauce ,toss and serve. Garnish with parsley, and whole clams.
For more recipes get your copy of the Gourmand World Cookbook Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions.
June 11-12, Great Grapes wine tasting, food festival, Cockeysville, MD. The Basic Art of Italian Cooking by Maria Liberati t mtakes center stage wit hcooking demos and book signings. Email: email@example.com for more info or sponsorship info
July 13- Harleysville, PA, Girls Night Out in Tuscany-Cooking class/demo. Join The Basic Art of Italian Cooking by Maria Liberati tm for a cooking class/demo and sample a 4 course Tuscan picnic meal from the Gouramnd Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions. registration is limited. For more info, contact Sue Thomson at 215-436-9524 or firstname.lastname@example.org To be held at Agehman Remodelers Kitchen Showroom, 355 Main St, Harleysville, Pa
July 21-24, Festa Italiana, Milwaukee Wisconsin, the largest Italian festival in the USA . This year Maria Liberati will be the Celebrity Chef along with PBS Chef Nick Stelllino. Maria will be taking center stage wit hcooking demos and book signings thorughotu the event. For more info or sponsorship opportunities contact: Sue Thomson at email@example.com
July 29-31 Gourmet Food & wine Show, Bally’s Casino, Atlantic City, NJ. The Basic Art of Italian Cooking by Maria Liberati tm takes center stage with cooking demos, book signings thorughout the event. For more info and sponsorship opportunities contact Sue Thomson at firstname.lastname@example.org
The Basic Art of Italian Cooking by Maria Liberati tm produces culinary events, for your company, organization, Corporate training events with a culinary theme, fundraisers, meet and greets wtih Celebrity Chef Maria Liberati and book signings of The Basic Art of Italian Cooking, wine pairing events/classes. Let us design your nextspecial event with a culinary theme, anywhere in the world. For a free proposal email: email@example.com