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New Year’s Day….An Opera in 3 Acts

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copyright 2012 Art of Living, PrimaMedia,inc/Maria Liberati

New Year’s Day unfolded  just like  a great opera…..

Act 1-.waking up in the center of Rome to the sound of  thousands of  church bells chiming from every corner, opening up the shutters and letting in the New Year

 

Act 2– experiencing  my first cornetto and cappuccino of the New Year at my favorite coffee  bar in the city…our traditional New Year’s Day passeggiata down  Via dei Fori Imperiali …. (to our family’s dismay) skipping New Year’s Day lunch and opting for the first gelato of the New Year at my favorite gelaterie… this act ended with coming home to watch the New Year’s Day concert from La Fenice in Venice..

 

Act 3– the final act-the day ended with a 3 hour  dinner with  traditional food and memories being served…

Lentil soup for good luck, tortellini in brodo (tortellini pasta in a light soup), tachinella (A small turkey)  and roasted potatoes,roasted vegetables,salad ,fresh mozzarella made in the nearby town of RoccaDiMezzo (known for their creamy mozzarella) locally produced Pecorino cheese (right from the mountains of Abruzzo, desserts… too many to name..but one of my favorite parts of the meal was a bread that was brought as a surprise for me..  a typical bread made in the town that my grandmother was born-Venafro in the province of Campobasso..

And as the old saying goes “it ain’t over till the fat lady sings… (having probably gained a few pounds from all the feasting) I  opted to do my favorite rendition of an old Italian Christmas Carol  “Tu Scende de la Stelle”…

Another Holiday..another opera

Here’s one of  the desserts that graced our table:

Macedonia allo Champagne

(Fresh Fruit Salad with Champagne)

Dessert-from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

  • 2 whole fresh pineapples
  • 1 bunch white grapes
  • 3 peeled and sliced kiwis
  • 3 peeled and sliced oranges
  • 1 cleaned pomegranate with seeds removed
  • ½ cup champagne
  • 4 ounces ricotta cheese
  • 3 teaspoons sugar
  • 3 tablespoons cream or evaporated skim milk

 

Cut pineapples in half. Scoop out the pulp and place it in a large bowl. Wash grapes and place in a bowl. Add in kiwis, oranges, and pomegranate. Pour champagne on top, stir, and let sit for 1 hour.

Mix ricotta cheese with sugar and cream. Place fruit in pineapple halves and top with ricotta cheese.

Buon Anno..Happy and Healthy New Year!
Maria   xox

 

For more great Holiday recipes for anytime of the year ,get your copy of  the Gourmand Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition here or a digital version available exclusively through Kindle

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Designed by Brian Hanshaw

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