copyright 2010 art of living, PrimaMedia,Inc/Maria Liberati

Cassola is traditionally a Jewish dessert, but because the main ingredient is fresh ricotta cheese it is also a traditional cheesecake served in Italy. Simple, sweet and delicious as all Italian dishes are, this one only has 5 ingredients and is easy for even the novice cook to whip up. The trick to its’ creamy consistency is using freshly made  ricotta not ricotta that has been made in a processing plant or sitting in the refrigerated aisle of a large supermarket for many days.  Fresh ricotta is creamy, and smooth, and almost nothing like it’s factory made version.

Cassola

*2 pounds freshly made  ricotta cheese

*5 whole eggs

*1 1/3 cups sugar

* grated zest of one fresh lemon

*1/2 fresh vanilla bean, ground

Preheat oven to 350 degrees. Place riocotta cheese i na food processor and belnd with a steel balde until smooth. In another bowl, place in eggs, sugar, ground vanilla bean, grated lemon zest. Beat until a  smooth and creamy mixture.  Place into ricotta (already in food processor) about 2 tablesponns at a time.

Butter the bottom of 9 1/2 inch springform pan, then ocntinue ot line with parchment paper. Pour in mixture and place into the oven. Bake for 30-40 minutes. When finished the outer edges will be firm but inside will be a bit soft and will not be firm. Turn off oven when done and continue to leave in oven for 15 minutes. Open oven door and let cool for 15 minutes in oven. This dessert can be eaten warm or cool.

For more traditional Italian Holiday recipes get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays &  Special Occasions-2nd edition

copyright 2010 art of living, PrimaMedia,Inc/Maria Liberati

And the week continues on as one long Festa..today is Santo Stefano ( Saint Stephen).. this day has been a national Holiday here in Italy since 1946. But this is also non-officially known as the ‘day of leftovers’ and a day to relax from all the ’madness’ in the kitchen… besides everyone is usually ‘cooked out’ after Christmas….

And that is just fine with me..there is nothing better than leftover lasagna..and as I looked in the fridge this morning attempting to piece together a coordinated menu from all the leftovers (one never knows what one will find still in fridge with so many overnight guests at home)

Ahh… I am pleasantly surprised to find  3/4 pan of one lasagna .. sardines..fresh tomatoes..fresh arugula..fresh mushrooms..parmigiana-reggiano..locally made Pecorino from Abruzzo and a loaf of bread ( in the bread cupboard) from our local ‘forno’..

Menu:
*Lasagne

*Baked Mushrooms

*sardines

*Pecorino cheese

*Fresh arugula, tomato, salad topped with shaved parmigiana-reggiano cheese and drizzeld with extra virgin olive oil

*An opened, but half full, bottle of Prosecco (perfect to accompany the second course and side dishes)

Unlike my Christmas meals this one will come together quickly.. and I will still be able to get to the Santo Stefano Christmas Mercato (Market) in the piazza for a stroll,,,, but don’t forget the fresh fruit, Panettone and torrone for dessert..and the ever obligatory game of Tombola (Bingo) ..but Panettone always takes a central place on the table nop matter what is going on during these festive days..

copyright 2010 art of living,PrimaMedia,Inc.

Here it is..just in time  for the 12 Days of Christmas..our 2010 Annual Holiday Guide…filled with extra special ‘foodie’products ‘discovered’ by our  team of Editors (and me too!) while scouting for gifts. The Madame Alexander doll can be found at www.madamealexander.com

 We are hard at work already for the Spring Holiday Gift Guide, so if you have any gift or product suggestions email to us at editor@marialiberati.com If your product suggestion is selected you will receive a free ebook version of ‘ How to Make the Perfect Pizza’

and it’s not too early to plan your Feast of the Seven Fishes (for Christmas Eve)dinner..

Let us know what will be on your menu ..and tell us where you will be spending your Christams Eve or Holiday dinner,send jpegs as well..we will be selecting Holiday photos   to place on the blog. I’ll be spending my Christmas Eve in the mountains of Abruzzo and polsting photos and recipes as well!

Here’s a recipe from my Feast of the Seven Fishes menu…

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish  (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnish with  fresh parsley on side.

Don’t forget to enjoy  this year’s Annual Holiday Guide

Get more recipes for your Feast of the Seven Fishes Dinner  in the Award Winning Holiday Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati

Christmas wouldn’t be Christmas in Europe with the Christkindlmarkts of long ago that still exist today. I love to discover new ones .  This year I did just that by stopping by the Christkindlmarkts of the Northern Italian towns of Bolzano, Merano, Bressanone, Brunico, Vipiteno- are 5 cities in Northern Italy with 5 different styles of  celebrating  the festivities of the Christmas Season. This typical Nordic tradition in Middle Europe of the Christkindlmarkt (that began in Germany in the 14^th century) continues till January 6^th in the Alto Adige regions of Italy. The markets are filled with Christmas decorations and gifts. The main scents are of cinnamon and spices, of the wood burning in the mountains and sweet gingerbread, of vin brule (hot spiced wine). And the tastes? Many sweet gifts for the palate, the typical ‘zelten’ with candied fruits, apple strudel, homemade cookies known as ‘Lebkuchen’ and a type of sugar cake soaked in rum known as ‘Feuerzangbowle’. These sweets represent the classic and genuine recipes from Christmas markets of the past but updated for modern tastes. This year these sweets were made in 5 different shapes each one representing something special from each of the 5 cities:

*little angel for Bolzano

*lamb for Bressanone

*star for Brunico

*bell for Merano

*tower for Vipiteno

These sweets were sold exclusively during this year’s Christmas Markets and in Limited edition collectables. And with the purchase of the homemade ‘Lebkuchen’ a donation was made to a new project called”Francisville-The City of Mystery” for the Francesca Rava Foundation that will be used aid the children in Haiti.

Here is a recipe, for traditional ‘Lebkuchen’.  You can use these cookies as ornaments and cut into different shapes.

Lebkuchen 

• 3/4 cup honey 

• 1/4 cup sugar

• 1/4 cup butter

• 1 egg

• 1 tsp of powdered cocoa

•  1 tsp cinnamon,

•  1 tsp coriander  

• 1tsp cardamom 

• pinch of nutmeg 

• pinch of ground cloves 

•  Peel of one  dried lemon and 1 orange chopped finely 

• 1 cup flour

• 1/2 tsp baking soda

• 3 tablespoons of milk 
  1. Heat honey, sugar and butter in top of  a metal double boiler until sugar is almost totally melted. Remove from heat and allow to cool completely.
  2. Add in egg, cocoa and spices,dried orange and lemon peels, blend well. Sift flour and add in. Mix with wooden spoon till blended into a smooth dough.
  3. Dissolve baking soda in milk and add into this the dough. Blend in with hands till the dough is smooth. 
  4. Let pasta rest at room temperature overnight or for at least 24 hours.
  5. Place dough on well floured wooden board. Roll out to about 1/4  inch thickness. Cut into desired shapes.  If you want to use these as tree ornaments, place a hole in the top so that a ribbon can be strung through when cooked.

  Cover a cookie sheet with parchment or baking paper and arrange the cookies on the sheet leaving some distance between each of the cookies. Bake them in oven preheated to 350 degrees for 10-15 minutes, or until golden.

   

For more info on the Christkindlmarkets you can also go to www.suedtirol.info

Have you ever made Lebkuchen, do you have a family recipe for Lebkkuchen you want to share?  Post them here…

Maria

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