copyright, 2009, Maria Liberati

Editor: Kate Hollinger

Umbrian olives have been known as the best olives in Italy since ancient Roman times. Even today, Umbrian olives are notorious for making olive oil with an amazing potent flavor and digestive qualities and nutritional values to boot. The recipes for olive oil have been passed down through generations of Umbrian farmers, starting with the Romans and Etruscans. The region of Umbria is perched on a pyramid of hills 380 to 600 meters above sea level, which is surrounded by miles of olive groves. These olives come from the slopes of Apennine where the shoots are located, facing west.

 

Extra virgin olive oil is obtained by chilling the olives that are found in the foothills of Umbria and these are picked annually and entirely by hand. This process, known as pruning, involves the farmer climbing a ladder and picking the olives from the trees, working from the top down. The picking, transportation, washing and milling processes are all done so that they maintain the characteristics of the century-old olive oil.

 

Olive oil types are distinguished by their acidity level, and they are broken down into four categories. The extra virgin is the highest grade you can find and therefore the most popular, and has an acidity level of less than 1%. Virgin olive oil has a flavor that is more inconspicuous and a higher acidity, usually around 1.5 to 2%. Semi-fine is a blend of the two and has an acidity of 3% per 100 mL of oil. Finally, pure olive oil has a very modest flavor, color, and style and doesn’t overpower your dish.

 

Extra virgin olive oil, which is most prominent in Umbria, has an intense green color, a soft olive scent, and very rich, full flavors. It is best used for dipping uncooked breads in and flavoring soups, vegetables, salads, meat, and fish. To keep the product at its best, you should store it in a closed container in a cool environment away from direct sunlight. In some parts of Italy farmers even press small amounts of olives for the oil with fresh citrus fruit.

Check out the new Recipes and Articles page with lots more recipes and articles for you. Check back often, we are always updating with more articles. Go to Recipes & Articles

 Experience Italy Cooking School & Tour- if you want to see first hand the olive oil making process in Umbria, join me September 23-Oct 6th for a 7 day ,6 night stay at the villa that houses The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy. Join me for a hands on authentic Italian cooking classes, visits to local oilve oil mills and vineyards, local excursions and La Dolce Vita lifestyle at the villa nestled in the hills of  Umbria.  Participation is limited. Register with deposit by May 1st and receive a $200 discount. Go to Cooking School in Italy for photos, itinerary, prices and more or call Sue at 1-800-581-9020

 

Thanks to all who have come out to The Basic Art of Italian Cooking by Maria Liberati tm Cooking School programs at Whole Foods Markets in your area for the month of Febraury.  If there is a Whole Foods  Market in your area, ask for the next The Basic Art of Italian Cooking by Maria Liberati tm Cooking School Program and book signings. Go to http://www.marialiberati.com for upcoming dates

Mangia Bene, Vivi Bene,

Maria

This month’s newsletter is filled with articles and sweet treats for Carnevale in Venice, menu of the month, recipe of the month, Recipe Contest with La Cucina Italiana Magazine, Interview with Food columnist Rosie Saferstein and more! This month you can select to read it in 3 different ways: as a word file from this link below:

february-march-2009-issue.doc 

Or in digital magazine format:

http://http://tinyurl.com/aext7x

Or below in plain text:

The Basic Art of Italian Cooking by Maria Liberati tm

A trademark of Art of Living, PrimaMedia,Inc.

February/March 2009 issue

CONTENTS

Quote of the Month

Editorial

Delicious Treats in Venice & Carnevale

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Rosie Saferstein

The Basic Art of Italian Cooking School in Italy Events

Tea..Healthy Tea…a great after dinner drink

La Cucina Italiana Magazine Recipe Contest

Featured Products

 

QUOTE OF THE MONTH

“There is no love sincerer than the love of food.”

• George Bernard Shaw

 

 

EDITORIAL

 

This month has been a busy one San Valentino (Valentine’s Day ) and the beginning of Carnevale. I have just returned from The Basic Art of Italian Cooking by Maria Liberati tm cooking school sessions held at the villa in Sissmano in the hills of Umbria. The next cooking School session will be held Sept 23-Oct 6^th. (see below). Next month will be a special videotaped interview at the villa in Sissmano and cooking school highlights

February has such beautiful colorful Holidays to celebrate in some special way. Whether it be preparing a meal for a loved one, friend, family members, preparing a meal together with friends and special others or just enjoying a great meal together-any ordinary meal becomes a special one when you enjoy it with someone. Decorate the table with colorful tableware to get in the Carnevale spirit. Simple touches set the mood. Don’t forget to enter our La Cucina Italiana Magazine Recipe Contest to win a free subscription to one of the premiere magazines on Italian Cooking. What’s your best summer recipe??Deadline is June 1^st 2009

As always, we at The Basic Art of Italian Cooking^TM by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you’d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: editor1@marialiberati.com

We want to hear from you!
Let us know how you like our celebrity Q & A column…and if you have a favorite celebrity, that you’d like to hear from, send us an email at editor1@marialiberati.com.

Delicious Treats of Venice and Carnevale

copyright, 2008, Maria Liberati

http://www.marialiberati.com

 

Here it is ….Carnevale, the period between Christmas and Easter, which ends before Lent. But no matter what Holidays you follow..Carnevale is always a time of sweets and delicacies, in my opinion. The following recipes are of two typical ‘cakes’ (this name does not really explain what they are: they are absolutely unique!) eaten in that time, especially in Venice. Fritole, fritoe (different dialect varieties for the Italian frittelle) are round pastries with raisins. Many types developed from the basic recipe, so that you can find them filled with custard, with zabaione, with apples, or even empty. What follows is the typical Venetian recipe. But, before giving it to you, I should perhaps explain what grappa is, since this is one of the ingredients.

Grappa is a spirit distilled from the fermented remains of grapes after pressing. It has specific taste deriving from the kind of grapes that is used: grappa from Prosecco, for example, is fine. Of course the alcoholic degree is very high (40/42°) and one has better be careful about the quantity one drinks… It is used in the preparation of cakes, it enhances the taste of coffee: coffee and grappa is a typical drink here in Italy (in the Veneto region, mostly) and can be drunk as a powerful digestive after dinner. If you pour a little quantity of grappa onto a small plate and light it with a match, it burns for quite a long time. You could see the blue flame indicating the alcohol being consumed.

So, here it is:

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

So glad Carnevale is here!!…

 

 

 

 

MENU OF THE MONTH

Appetizer: Bruschetta with tuna, red onion and celery, extra virgin olive oil

First Course: Farfale con Gorgonzola

Second Course: Salmone al Forno

Dessert: Crostoli & Frittele per Carnevale (see recipe above)

Wine: Falenghina

All recipes can be found in The Basic Art of Italian Cooking^TM or at http://www.marialiberati.com/

All recipes are copyright 2006,2007,2008,2009- The Basic Art of Italian Cooking^TM, by Maria Liberati, Art of Living, PrimaMedia, Inc.

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: info@marialiberati.com  
All ideas emailed to info@marialiberati.com become the property of Art of Living, PrimaMedia, Inc.  By emailing them to us you automatically authorize us permission to use in any publications.

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen…

Rosie Saferstein is a food writer for njmonthly.com, the Web site for New Jersey Monthly magazine. Her column “Table Hopping With Rosie” features New Jersey restaurant news and more.

Rosie created Food Bytes®, one of the first ever Internet food discussion forums, and served as editor of Food Bytes’ New Jersey Restaurant News.

Rosie is often asked to judge food contests, teaches cooking classes–and she has been a keynote speaker for organizations for many organizations. She is also a member of the James Beard Foundation and the International Association of Culinary Professionals.

 

Maria Liberati: What is in your refrigerator now? What types of food do you like to keep on hand in your refrigerator?

Rosie Saferstein: Two bottles of Albarino (white) wine from Spain and two from Argentina as we are on a search for our favorite Albarino this month. Next month we’ll hone in on another type of wine from a specific region. Fat free plain yogurt draining from a colander into a bowl in order to make Greek yogurt. Eggplant/tomato sauce to serve over pasta. We keep the usual victuals on hand-fruit, veggies, milk etc. And of course my husband Lowell’s homemade granola.

Lowell’s Best Ever Granola

6 cups oatmeal

1 cup dry milk powder

1 cup sesame seeds

1 cup chopped walnuts

1 cup vegetable oil

1/2 cup Vermont Maple syrup grade B

1 cup raisins or craisins

Directions:

Mix the oatmeal, powder milk, sesame seeds and walnuts in a bowl. Mix together the vegetable oil and maple syrup thoroughly and then add to the dry ingredients. Mix thoroughly so that all the oatmeal is coated with the oil mixture. This is important. Mixing must be extensive so that no oatmeal particles look dry. Cover a tray with parchment paper and spread the mixture onto the paper. Bake in an oven at 250º for 75 minutes stirring several times. Add one cup craisins when removed from the oven. Store in airtight container in refrigerator or freeze.

ML: What are your favorite foods?

RS: My favorite food is cow. I love cowboy steak the best but if it is cow I am happy. Next to that it is red wine and m&m’s together.

ML : Do you stick to a special eating regimen?

RS: As I eat out 3-4 times a week for work, I try to have a healthy light meal when dining at home. When I dine out if there is something unusual on the menu such as horse mackerel or fresh water eels I will order that. So except for eating 3 times daily (sometimes more) I do not have a special eating regimen.

ML: What foods do you like to indulge in?

RS : Any form of foie gras, cheeses, or bone marrow but not together.

ML: Is the kitchen an important part of your house?

RS: My fantasy is to have just a large modern kitchen and a bedroom in my house. Don’t need any other rooms.

ML: Do you cook and/or enjoy cooking?

RS: Yes to both. I cook and used to grow all of my vegetables. Now I enjoy going to the farmer’s market or supermarket to create a meal from whatever strikes my fancy or looks interesting that day.

ML: Do you share your fridge with anyone?

RS: Just my husband.

ML: What are your favorite things to cook?

RS: Cholent

This is a fabulous stick to your ribs dish that I wait for the cooler weather to make and it is just a matter of throwing the ingredients in a pot and letting it cook overnight. I soak a 16-ounce bag of mixed beans during the day for about 8 hours. BTW-the kosher section of my supermarket ( has a bag of cholent beans that are cheaper than the non-kosher beans in the rice/bean section of the supermarket. I put the drained beans in a 5-quart crock pot. Add some sliced onions (I use a lot) and carrots and a hunk of brisket (about 3 pounds). Mushrooms, potatoes, garlic, can of diced tomatoes, salt and pepper -whatever you want– can also be thrown into the mix. This is a whatever you have in the house dish. Cover with water. Put the lid on the pot and let it cook overnight on low. In the morning turn off the pot and take out the meat. It will be fall apart tender. Shred it with your hands and return it to the pot. Refrigerate or freeze. This is a one-pot meal that is a standard in our house. It can be made with chicken or meatless if you prefer. Be adventurous. If you don’t have a crock pot buy one!! Or bring to a boil in a pot and then cook covered in a 225 to 250 degree oven at least 8 hours.

ML: Is there someone in particular who has influenced your cooking and/or eating habits, in what way?

RS: My dad has influenced my shopping and eating. He was a butcher and taught me how to cut up a chicken. So when whole chickens are ridiculously cheap I buy 10 of them, cut them up, and freeze the parts. And his love for food and being willing to try various cuisines has been passed down to me.

ML: In your dream dinner party whom would you like to invite to your home for a dinner party?

RS: With all the hustle bustle today my family and I never have enough time to spend together although we do get together on the holidays. So I would love to have a “holiday” dinner party weekly with my family.

Additionally, I would have a dinner party with all of my yoga teachers, as they are kind, loving people who are always in the present and mindful of their surroundings. They would be most appreciative and interesting guests who would enjoy all the subtleties of flavors in the food I served.

ML: What would you serve or what would be on the menu?

RS: For my family I would serve a traditional Friday night dinner: chicken soup, brisket, kugel (noodle pudding), any vegetable in season although they love my roasted cauliflower, and mandel bread a k a biscotti and fruit salad for dessert.

RS: Mandel Bread

1 1/4 sticks unsalted butter

1 cup sugar

3 eggs

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

2 cups flour

1/2 cup or more of dried cranberries or yellow raisins (I prefer the cranberries)

1/2 cup or more of crushed nuts-I use walnuts or pecans but you can also use almond pieces. The nuts should not be pulverized but should be recognizable small pieces. About the same size as the raisins.

Mix liquids together and then add dry ingredients which have been mixed together. Add raisins and nuts and stir. Mixture will be thick.

Form into 2 logs and bake on a cookie sheet about 35 minutes at 325 degrees. (I bake until brown on top. Time can vary.

Take out of oven and slice into about 1/2 pieces. Put back on baking sheet cut side down and bake another 20 minutes till brown. Turn and bake till both sides are brown. Cooking time varies so keep an eye on them.

Directions are not precise but have fun with this recipe. These freeze well if you have any left over.

**

For my yoga teachers I would make a vegetarian dinner. Perhaps a strawberry soup in the summer or hearty bean and kale soup in the winter; an apple, beet and cabbage salad; vegetable lasagna, or Chinese stir fry with brown rice.

Cooking School in Italy Events

A view of the villa in the hills of Umbria

Enjoying a dinner after a cooking class at the Villa…

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy-Sept 23- October 6^th. Join Celebrity Chef-Maria Liberati for a the 7day -6night Experience Italy event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. Limited to 12 participants only. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria. $1795. Or register with deposit before May 1^st and receive a $200 discount plus free souvenir apron upon arrival. To register or for an email brochure send email to: events@marialiberati.com or call 1-800-581-9020.

Tea Healthy Tea..a great after dinner drink…

By tea expert- Patricia Bontempo

Did you know the number 2 New Year’s resolution made is to lose weight, get fit, or eat healthier? I even make that resolution every year. When I was younger I usually resolved to lose those dreaded 5 to 10 pounds. But getting older you put things in perspective. It is more important to eat healthier, make better choices and stay physically fit.

To help achieve that goal I have opted to drink more tea. I have always been a tea drinker but now I drink more green, white and oolong teas. It is a very simple change or addition to your daily routine.

Besides that you get a great deal of other health benefits:

- Medical studies have shown that green and oolong teas help increase metabolism, helps burn calories, and aids in lower fat absorption.

1. Tea contains high levels of antioxidants, some of which are called polyphenols, flavonoids, and catechins, and all of which take on the “free radicals” in the body and prevent them from harming the healthy cells on board.

- Tea contains flouride which benefits your teeth and has bacteria killing properties which helps control bad breath and the formation of plaque.

• Higher quality teas, such as loose teas, have more catechin antioxidants than lower quality teas (bagged tea).
• White tea has more antioxidants than any other tea.
• Green tea has more catechin antioxidants than black tea since black tea goes through more processing.
• Freshly brewed teas have more polyphenol antioxidants than instant or bottled teas.

- Oolong tea may prevent the onset of some neuro diseases such as Parkinson’s disease

- Polyphenols found in loose Oolong tea also prevent inflammation and it has anti-allergy compounds

- Tea also aids in depression that it can activate your dopamine happy hormones.

Next month a selection of some of the recent studies that boast health benefits of teas.

Don’t forget to check out the new flavors of teas from Sempre Sapori. Real whole leaf teas, the same teas served at the villa at The Basic Art of Italian Cooking School at tea time. The teas will soon be available online..

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

& LA CUCINA ITALIANA MAGAZINE

Win a free subscription to La Cucina Italiana Magazine & your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.

Give us your best summer recipe. Do you love to barbecue, grill, preserve fresh produce, make summer salads or fresh fruit preserves or anything that uses fresh fruits or vegetables in season during the summer months of May, June, July & August. Send us your best recipe and you could win a subscription to La Cucina Italiana Magazine-each issue filled with recipes from Italy but in English.

Qualifications & Rules : Summer in Italy Recipe Contest!
Recipes must be original and should contain either fresh fruits or vegetables , herbs that are in season during May, June, July & August. We are looking for recipes that promote locally grown produce.

*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.

*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living,PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.

Deadline: recipes must be postmarked or emailed no later than June 1^st 2009. Winners will be selected by staff of the Basic Art of Italian Cooking by Maria Liberati tm and all winners are final. Winner wins a year subscription to La Cucina Italiana Magazine and their recipe will be featured in an issue of The Basic Art of Italian Cooking by Maria Liberati tm ezine .

This contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winenr must correspond with :La Cucina Italiana Magazine if any delays I nreceivign subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible.

Where to send recipes:
Email recipe, name ,address ,phone number & email to us at:
recipecontest@marialiberati.com

Mail recipe(s) to: Place recipe on 3x 5 card, include recipe, name, address ,phone and email (if you have one) to:
Recipe Contest, The Basic Art of Italian Cooking by Maria Liberati tm, 292 Main St, Unit 291, Harleysville, Pa 19438

Recipe must be legible or will be automatically elimiinated if not legible

BUONA FORTUNA ( Good Luck!)

FEATURED PRODUCTS & SPECIAL OFFERS

The Basic Art of Italian Cooking^TM makes a terrific gift, any time of year.

The Basic Art of Italian Cooking^TM is full of good food, but by purchasing it you’ll do more than expand your cooking skills. Proceeds from the cookbook benefit Gilda’s Club, an organization dedicating to supporting victims of cancer, and their families.

Get a copy of the bestselling book at http://www.marialiberati.com/

or http://stores.lulu.com/marialiberati

Sempre Sapori -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always incldues a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : http://www.marialiberati.com/ to order yours now. Free samples provided with every order.

CLASSIFIEDS

*Place your ad here and reach thousands of subscribers and gourmet food lovers, for info email: advertising@marialiberati.com

Special Advertising Sections Coming up: Mother’s Day (May/June 2009 issue)

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*Bloggers: if you love to write about food, style, travel, health, fitness- join our family of bloggers. Email: primamediapublicity@yahoo.com for more information.

*College Students: Are you looking for an internship?Internships available with publishing company in the following areas for students throughout the USA: Writing, publishing, marketing, publicity, newsletter productions, graphic design, website design, IT development. Internships are 12 weeks for credit only and can be done by telecommuting basis. Must have reliable access to high speed internet. Email for an application: primamediapublicity@yahoo.com

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Find recipes and more…

See you next month

March/April issue will contain video segments of the cooking school and the villa that houses it as well as other features and recipes.!

This month’s newsletter is filled with articles and sweet treats for Carnevale in Venice, menu of the month, recipe of the month, Recipe Contest with La Cucina Italiana Magazine, Interview with Food columnist Rosie Saferstein and more! This month you can select to read it in 3 different ways: as a word file from this link below:

february-march-2009-issue.doc 

Or in digital magazine format:

http://http://tinyurl.com/aext7x

Or below in plain text:

The Basic Art of Italian Cooking by Maria Liberati tm

A trademark of Art of Living, PrimaMedia,Inc.

February/March 2009 issue

CONTENTS

Quote of the Month

Editorial

Delicious Treats in Venice & Carnevale

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Rosie Saferstein

The Basic Art of Italian Cooking School in Italy Events

Tea..Healthy Tea…a great after dinner drink

La Cucina Italiana Magazine Recipe Contest

Featured Products

 

QUOTE OF THE MONTH

“There is no love sincerer than the love of food.”

• George Bernard Shaw

 

 

EDITORIAL

 

This month has been a busy one San Valentino (Valentine’s Day ) and the beginning of Carnevale. I have just returned from The Basic Art of Italian Cooking by Maria Liberati tm cooking school sessions held at the villa in Sissmano in the hills of Umbria. The next cooking School session will be held Sept 23-Oct 6^th. (see below). Next month will be a special videotaped interview at the villa in Sissmano and cooking school highlights

February has such beautiful colorful Holidays to celebrate in some special way. Whether it be preparing a meal for a loved one, friend, family members, preparing a meal together with friends and special others or just enjoying a great meal together-any ordinary meal becomes a special one when you enjoy it with someone. Decorate the table with colorful tableware to get in the Carnevale spirit. Simple touches set the mood. Don’t forget to enter our La Cucina Italiana Magazine Recipe Contest to win a free subscription to one of the premiere magazines on Italian Cooking. What’s your best summer recipe??Deadline is June 1^st 2009

As always, we at The Basic Art of Italian Cooking^TM by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you’d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: editor1@marialiberati.com

We want to hear from you!
Let us know how you like our celebrity Q & A column…and if you have a favorite celebrity, that you’d like to hear from, send us an email at editor1@marialiberati.com.

Delicious Treats of Venice and Carnevale

copyright, 2008, Maria Liberati

http://www.marialiberati.com

 

Here it is ….Carnevale, the period between Christmas and Easter, which ends before Lent. But no matter what Holidays you follow..Carnevale is always a time of sweets and delicacies, in my opinion. The following recipes are of two typical ‘cakes’ (this name does not really explain what they are: they are absolutely unique!) eaten in that time, especially in Venice. Fritole, fritoe (different dialect varieties for the Italian frittelle) are round pastries with raisins. Many types developed from the basic recipe, so that you can find them filled with custard, with zabaione, with apples, or even empty. What follows is the typical Venetian recipe. But, before giving it to you, I should perhaps explain what grappa is, since this is one of the ingredients.

Grappa is a spirit distilled from the fermented remains of grapes after pressing. It has specific taste deriving from the kind of grapes that is used: grappa from Prosecco, for example, is fine. Of course the alcoholic degree is very high (40/42°) and one has better be careful about the quantity one drinks… It is used in the preparation of cakes, it enhances the taste of coffee: coffee and grappa is a typical drink here in Italy (in the Veneto region, mostly) and can be drunk as a powerful digestive after dinner. If you pour a little quantity of grappa onto a small plate and light it with a match, it burns for quite a long time. You could see the blue flame indicating the alcohol being consumed.

So, here it is:

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

So glad Carnevale is here!!…

 

 

 

 

MENU OF THE MONTH

Appetizer: Bruschetta with tuna, red onion and celery, extra virgin olive oil

First Course: Farfale con Gorgonzola

Second Course: Salmone al Forno

Dessert: Crostoli & Frittele per Carnevale (see recipe above)

Wine: Falenghina

All recipes can be found in The Basic Art of Italian Cooking^TM or at http://www.marialiberati.com/

All recipes are copyright 2006,2007,2008,2009- The Basic Art of Italian Cooking^TM, by Maria Liberati, Art of Living, PrimaMedia, Inc.

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: info@marialiberati.com  
All ideas emailed to info@marialiberati.com become the property of Art of Living, PrimaMedia, Inc.  By emailing them to us you automatically authorize us permission to use in any publications.

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen…

Rosie Saferstein is a food writer for njmonthly.com

 

This month’s newsletter is filled with articles and sweet treats for Carnevale in Venice, menu of the month, recipe of the month, Recipe Contest with La Cucina Italiana Magazine, Interview with Food columnist Rosie Saferstein and more! This month you can select to read it in 3 different ways: as a word file from this link below:

february-march-2009-issue.doc 

Or in digital magazine format:

http://http://tinyurl.com/aext7x

Or below in plain text:

The Basic Art of Italian Cooking by Maria Liberati tm

A trademark of Art of Living, PrimaMedia,Inc.

February/March 2009 issue

CONTENTS

Quote of the Month

Editorial

Delicious Treats in Venice & Carnevale

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Rosie Saferstein

The Basic Art of Italian Cooking School in Italy Events

Tea..Healthy Tea…a great after dinner drink

La Cucina Italiana Magazine Recipe Contest

Featured Products

 

 

QUOTE OF THE MONTH

“There is no love sincerer than the love of food.”

• George Bernard Shaw

 

 

 

 

EDITORIAL

 

This month has been a busy one San Valentino (Valentine’s Day ) and the beginning of Carnevale. I have just returned from The Basic Art of Italian Cooking by Maria Liberati tm cooking school sessions held at the villa in Sissmano in the hills of Umbria. The next cooking School session will be held Sept 23-Oct 6^th. (see below). Next month will be a special videotaped interview at the villa in Sissmano and cooking school highlights

February has such beautiful colorful Holidays to celebrate in some special way. Whether it be preparing a meal for a loved one, friend, family members, preparing a meal together with friends and special others or just enjoying a great meal together-any ordinary meal becomes a special one when you enjoy it with someone. Decorate the table with colorful tableware to get in the Carnevale spirit. Simple touches set the mood. Don’t forget to enter our La Cucina Italiana Magazine Recipe Contest to win a free subscription to one of the premiere magazines on Italian Cooking. What’s your best summer recipe??Deadline is June 1^st 2009

 

As always, we at The Basic Art of Italian Cooking™ by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you’d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: editor1@marialiberati.com

We want to hear from you!
Let us know how you like our celebrity Q & A column…and if you have a favorite celebrity, that you’d like to hear from, send us an email at editor1@marialiberati.com.

 

 

Delicious Treats of Venice and Carnevale

copyright, 2008, Maria Liberati

http://www.marialiberati.com

 

Here it is ….Carnevale, the period between Christmas and Easter, which ends before Lent. But no matter what Holidays you follow..Carnevale is always a time of sweets and delicacies, in my opinion. The following recipes are of two typical ‘cakes’ (this name does not really explain what they are: they are absolutely unique!) eaten in that time, especially in Venice. Fritole, fritoe (different dialect varieties for the Italian frittelle) are round pastries with raisins. Many types developed from the basic recipe, so that you can find them filled with custard, with zabaione, with apples, or even empty. What follows is the typical Venetian recipe. But, before giving it to you, I should perhaps explain what grappa is, since this is one of the ingredients.

Grappa is a spirit distilled from the fermented remains of grapes after pressing. It has specific taste deriving from the kind of grapes that is used: grappa from Prosecco, for example, is fine. Of course the alcoholic degree is very high (40/42°) and one has better be careful about the quantity one drinks… It is used in the preparation of cakes, it enhances the taste of coffee: coffee and grappa is a typical drink here in Italy (in the Veneto region, mostly) and can be drunk as a powerful digestive after dinner. If you pour a little quantity of grappa onto a small plate and light it with a match, it burns for quite a long time. You could see the blue flame indicating the alcohol being consumed.

So, here it is:

 

 

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

 

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

 

 

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

 

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

So glad Carnevale is here!!…

 

 

 

 

 

 

MENU OF THE MONTH

Appetizer: Bruschetta with tuna, red onion and celery, extra virgin olive oil

First Course: Farfale con Gorgonzola

Second Course: Salmone al Forno

Dessert: Crostoli & Frittele per Carnevale (see recipe above)

Wine: Falenghina

All recipes can be found in The Basic Art of Italian Cooking™ or at http://www.marialiberati.com/

All recipes are copyright 2006,2007,2008,2009- The Basic Art of Italian Cooking™, by Maria Liberati, Art of Living, PrimaMedia, Inc.

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: info@marialiberati.com  
All ideas emailed to info@marialiberati.com become the property of Art of Living, PrimaMedia, Inc.  By emailing them to us you automatically authorize us permission to use in any publications.

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen…

Rosie Saferstein is a food writer for njmonthly.com, the Web site for New Jersey Monthly magazine. Her column “Table Hopping With Rosie” features New Jersey restaurant news and more.

Rosie created Food Bytes®, one of the first ever Internet food discussion forums, and served as editor of Food Bytes’ New Jersey Restaurant News.

Rosie is often asked to judge food contests, teaches cooking classes–and she has been a keynote speaker for organizations for many organizations. She is also a member of the James Beard Foundation and the International Association of Culinary Professionals.

 

Maria Liberati: What is in your refrigerator now? What types of food do you like to keep on hand in your refrigerator?

 

Rosie Saferstein: Two bottles of Albarino (white) wine from Spain and two from Argentina as we are on a search for our favorite Albarino this month. Next month we’ll hone in on another type of wine from a specific region. Fat free plain yogurt draining from a colander into a bowl in order to make Greek yogurt. Eggplant/tomato sauce to serve over pasta. We keep the usual victuals on hand—fruit, veggies, milk etc. And of course my husband Lowell’s homemade granola.

 

Lowell’s Best Ever Granola

6 cups oatmeal

1 cup dry milk powder

1 cup sesame seeds

1 cup chopped walnuts

1 cup vegetable oil

1/2 cup Vermont Maple syrup grade B

1 cup raisins or craisins

 

Directions:

Mix the oatmeal, powder milk, sesame seeds and walnuts in a bowl. Mix together the vegetable oil and maple syrup thoroughly and then add to the dry ingredients. Mix thoroughly so that all the oatmeal is coated with the oil mixture. This is important. Mixing must be extensive so that no oatmeal particles look dry. Cover a tray with parchment paper and spread the mixture onto the paper. Bake in an oven at 250º for 75 minutes stirring several times. Add one cup craisins when removed from the oven. Store in airtight container in refrigerator or freeze.

 

ML: What are your favorite foods?

RS: My favorite food is cow. I love cowboy steak the best but if it is cow I am happy. Next to that it is red wine and m&m’s together.

 

ML : Do you stick to a special eating regimen?

RS: As I eat out 3-4 times a week for work, I try to have a healthy light meal when dining at home. When I dine out if there is something unusual on the menu such as horse mackerel or fresh water eels I will order that. So except for eating 3 times daily (sometimes more) I do not have a special eating regimen.

 

ML: What foods do you like to indulge in?

RS : Any form of foie gras, cheeses, or bone marrow but not together.

 

ML: Is the kitchen an important part of your house?

RS: My fantasy is to have just a large modern kitchen and a bedroom in my house. Don’t need any other rooms.

 

ML: Do you cook and/or enjoy cooking?

RS: Yes to both. I cook and used to grow all of my vegetables. Now I enjoy going to the farmer’s market or supermarket to create a meal from whatever strikes my fancy or looks interesting that day.

 

ML: Do you share your fridge with anyone?

RS: Just my husband.

ML: What are your favorite things to cook?

 

RS: Cholent

This is a fabulous stick to your ribs dish that I wait for the cooler weather to make and it is just a matter of throwing the ingredients in a pot and letting it cook overnight. I soak a 16-ounce bag of mixed beans during the day for about 8 hours. BTW—the kosher section of my supermarket ( has a bag of cholent beans that are cheaper than the non-kosher beans in the rice/bean section of the supermarket. I put the drained beans in a 5-quart crock pot. Add some sliced onions (I use a lot) and carrots and a hunk of brisket (about 3 pounds). Mushrooms, potatoes, garlic, can of diced tomatoes, salt and pepper –whatever you want– can also be thrown into the mix. This is a whatever you have in the house dish. Cover with water. Put the lid on the pot and let it cook overnight on low. In the morning turn off the pot and take out the meat. It will be fall apart tender. Shred it with your hands and return it to the pot. Refrigerate or freeze. This is a one-pot meal that is a standard in our house. It can be made with chicken or meatless if you prefer. Be adventurous. If you don’t have a crock pot buy one!! Or bring to a boil in a pot and then cook covered in a 225 to 250 degree oven at least 8 hours.

 

ML: Is there someone in particular who has influenced your cooking and/or eating habits, in what way?

RS: My dad has influenced my shopping and eating. He was a butcher and taught me how to cut up a chicken. So when whole chickens are ridiculously cheap I buy 10 of them, cut them up, and freeze the parts. And his love for food and being willing to try various cuisines has been passed down to me.

 

ML: In your dream dinner party whom would you like to invite to your home for a dinner party?

 

RS: With all the hustle bustle today my family and I never have enough time to spend together although we do get together on the holidays. So I would love to have a “holiday” dinner party weekly with my family.

 

Additionally, I would have a dinner party with all of my yoga teachers, as they are kind, loving people who are always in the present and mindful of their surroundings. They would be most appreciative and interesting guests who would enjoy all the subtleties of flavors in the food I served.

 

ML: What would you serve or what would be on the menu?

RS: For my family I would serve a traditional Friday night dinner: chicken soup, brisket, kugel (noodle pudding), any vegetable in season although they love my roasted cauliflower, and mandel bread a k a biscotti and fruit salad for dessert.

 

RS: Mandel Bread

1 1/4 sticks unsalted butter

1 cup sugar

3 eggs

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

2 cups flour

1/2 cup or more of dried cranberries or yellow raisins (I prefer the cranberries)

1/2 cup or more of crushed nuts—I use walnuts or pecans but you can also use almond pieces. The nuts should not be pulverized but should be recognizable small pieces. About the same size as the raisins.

 

Mix liquids together and then add dry ingredients which have been mixed together. Add raisins and nuts and stir. Mixture will be thick.

 

Form into 2 logs and bake on a cookie sheet about 35 minutes at 325 degrees. (I bake until brown on top. Time can vary.

 

Take out of oven and slice into about 1/2 pieces. Put back on baking sheet cut side down and bake another 20 minutes till brown. Turn and bake till both sides are brown. Cooking time varies so keep an eye on them.

 

Directions are not precise but have fun with this recipe. These freeze well if you have any left over.

**

For my yoga teachers I would make a vegetarian dinner. Perhaps a strawberry soup in the summer or hearty bean and kale soup in the winter; an apple, beet and cabbage salad; vegetable lasagna, or Chinese stir fry with brown rice.

 

Cooking School in Italy Events

 

A view of the villa in the hills of Umbria

Enjoying a dinner after a cooking class at the Villa…

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy-Sept 23- October 6^th. Join Celebrity Chef-Maria Liberati for a the 7day -6night Experience Italy event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. Limited to 12 participants only. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria. $1795. Or register with deposit before May 1^st and receive a $200 discount plus free souvenir apron upon arrival. To register or for an email brochure send email to: events@marialiberati.com or call 1-800-581-9020.

 

Tea Healthy Tea..a great after dinner drink…

 

 

By tea expert- Patricia Bontempo

Did you know the number 2 New Year’s resolution made is to lose weight, get fit, or eat healthier? I even make that resolution every year. When I was younger I usually resolved to lose those dreaded 5 to 10 pounds. But getting older you put things in perspective. It is more important to eat healthier, make better choices and stay physically fit.

 

To help achieve that goal I have opted to drink more tea. I have always been a tea drinker but now I drink more green, white and oolong teas. It is a very simple change or addition to your daily routine.

Besides that you get a great deal of other health benefits:

- Medical studies have shown that green and oolong teas help increase metabolism, helps burn calories, and aids in lower fat absorption.

1. Tea contains high levels of antioxidants, some of which are called polyphenols, flavonoids, and catechins, and all of which take on the “free radicals” in the body and prevent them from harming the healthy cells on board.

 

- Tea contains flouride which benefits your teeth and has bacteria killing properties which helps control bad breath and the formation of plaque.

 

• Higher quality teas, such as loose teas, have more catechin antioxidants than lower quality teas (bagged tea).

• White tea has more antioxidants than any other tea.

• Green tea has more catechin antioxidants than black tea since black tea goes through more processing.

• Freshly brewed teas have more polyphenol antioxidants than instant or bottled teas.

 

- Oolong tea may prevent the onset of some neuro diseases such as Parkinson’s disease

- Polyphenols found in loose Oolong tea also prevent inflammation and it has anti-allergy compounds

- Tea also aids in depression that it can activate your dopamine happy hormones.

Next month a selection of some of the recent studies that boast health benefits of teas.

Don’t forget to check out the new flavors of teas from Sempre Sapori. Real whole leaf teas, the same teas served at the villa at The Basic Art of Italian Cooking School at tea time. The teas will soon be available online..

 

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

& LA CUCINA ITALIANA MAGAZINE

Win a free subscription to La Cucina Italiana Magazine & your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.

Give us your best summer recipe. Do you love to barbecue, grill, preserve fresh produce, make summer salads or fresh fruit preserves or anything that uses fresh fruits or vegetables in season during the summer months of May, June, July & August. Send us your best recipe and you could win a subscription to La Cucina Italiana Magazine-each issue filled with recipes from Italy but in English.

Qualifications & Rules : Summer in Italy Recipe Contest!
Recipes must be original and should contain either fresh fruits or vegetables , herbs that are in season during May, June, July & August. We are looking for recipes that promote locally grown produce.

*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.

*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living,PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.

Deadline: recipes must be postmarked or emailed no later than June 1^st 2009. Winners will be selected by staff of the Basic Art of Italian Cooking by Maria Liberati tm and all winners are final. Winner wins a year subscription to La Cucina Italiana Magazine and their recipe will be featured in an issue of The Basic Art of Italian Cooking by Maria Liberati tm ezine .

This contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winenr must correspond with :La Cucina Italiana Magazine if any delays I nreceivign subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible.

Where to send recipes:
Email recipe, name ,address ,phone number & email to us at:
recipecontest@marialiberati.com

Mail recipe(s) to: Place recipe on 3x 5 card, include recipe, name, address ,phone and email (if you have one) to:
Recipe Contest, The Basic Art of Italian Cooking by Maria Liberati tm, 292 Main St, Unit 291, Harleysville, Pa 19438

Recipe must be legible or will be automatically elimiinated if not legible

BUONA FORTUNA ( Good Luck!)

 

FEATURED PRODUCTS & SPECIAL OFFERS

The Basic Art of Italian Cooking™ makes a terrific gift, any time of year.

The Basic Art of Italian Cooking™ is full of good food, but by purchasing it you’ll do more than expand your cooking skills. Proceeds from the cookbook benefit Gilda’s Club, an organization dedicating to supporting victims of cancer, and their families.

Get a copy of the bestselling book at http://www.marialiberati.com/

or http://stores.lulu.com/marialiberati

 

 

Sempre Sapori -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always incldues a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : http://www.marialiberati.com/ to order yours now. Free samples provided with every order.

 

 

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*College Students: Are you looking for an internship?Internships available with publishing company in the following areas for students throughout the USA: Writing, publishing, marketing, publicity, newsletter productions, graphic design, website design, IT development. Internships are 12 weeks for credit only and can be done by telecommuting basis. Must have reliable access to high speed internet. Email for an application: primamediapublicity@yahoo.com

 

 

 

 

 

 

 

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Find recipes and more…

 

 

 

See you next month

March/April issue will contain video segments of the cooking school and the villa that houses it as well as other features and recipes.!

 

 

I have been blogging about it  for a few weeks in anticipation of  this beautiful ,colorful event. If you can’t be there in Venice, you can watch..take a look at what you missed

(taken from my twitter.com blog)

 Latest: Carnevale in Venice  http://tinyurl.com/demsvw

 sweet treats for Carnevale in Venice http://tinyurl.com/d4fgm6

Bring some flavors of Carnevale into your kitchen.

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School is on the road and we will be at

Feb 18-Whole Foods, Marlton, NJ- 6 PM for a book signing and cooking class-Pasta & Sauces
Feb 19th- Whole Foods in Philadelphia, Pa at 6 PM for a book signing and Cooking Class.

Cooking on a Budget from The Basic Art of Italian Cooking will include a 4 course authentic Italian meal

For more info or to register, email events@marialiberati.com or call Sue at 215-660-5045

Join me Sept 23-Oct 6th and The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy at the villa in the hills of Umbria. Spend 6 nights ,7 days in the villa, join em for cooking classes, local winery tours and tastings, local olive oil mills,sightessing and La Dolce Vita relaxing at the villa by poolside or in the courtyard enjoying a meal from the  wood burning oven. All meals included and transport to and from the Rome Fiumicino airport.  Email events@marialiberati.com for more info. Only 12 spots are available. Hope to see you at the villa!!

Mangia Bene, Vivi Bene,

http://marialiberati.blogster.com

http://vinovidivici.today.com

Maria

 copyright,2009, Maria Liberati, The Basic Art of Italian Cooking

It is kind of ironic that a nice warm soup comes from a place that seems to always be so sunny..yes there is cold weather in Tuscany (this year we did get snow) or maybe it is just the atmosphere that makes it seem so sunny.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school right outside of Orvieto is on the outskirts of Tuscany..and we made a stop there for some aquacotta..perfect for this time of the year..here is a recipe and info on one of my favorite soups.. 

http://www.notecook.com/Soup/How-to-Make-Authentic-Tuscan-Acquacotta.142775

Although mainly thought of for its famous pastas and sauces, Italian cookery is well-rounded including meals of all types for all times of the day. One such lesser known famous food from Italy is acquacotta, or “cooked water”. The amount of different recipes for the soup is innumerable, but the most famous style comes from the Maremma region in Tuscany. It is interesting to see how both the recipe and the soup have changed in the same way over the years.

The Maremma region lies on the western coast of Italy and consists of five areas. In the past, it was populated mostly by farmers, shepherds, and cattle breeders – all of whom contributed to the area’s distinct acquacotta recipe. Today, however, the area is a budding tourist destination because of its scenic landscapes, ancient villages, and, conversely, elite boating ports.

The history of acquacotta goes back a long way. It is a form of stone soup that was shared amongst the farmers and shepherds of the hilly, coastal region. Tradition has it that the eaters would each bring something to put in the soup. This quality makes acquacotta unique in that it is one of the few soups not made from stock, a fact that explains the soup’s name. Acquacotta is a rustic, healthy soup that started among peasant farmers and is now offered in some very high class restaurants.

So, like the region its most famous version is from, acquacotta has evolved over the years, but has maintained its originality.

 

Acquacotta from Maremma

 

4 Tablespoons olive oil

4 stalks celery, finely chopped

1 onion, finely chopped

1 pound spinach, torn into big pieces, with thick stems discarded

1 10 oz. can tomatoes, seeds squeezed out

6 cups water

8 eggs (two for thickening, six for poaching)

2 Tablespoons Parmesan cheese, grated

6 thick slices of coarse, dense, grilled bread

 

Heat the oil in a casserole dish large enough to accommodate poaching the eggs later on. Sauté the celery, onion, over low heat until the onion is clear. Stir in the spinach until it wilts.

Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.

Pour in six cups of water and bring to a boil.

Reduce heat and let simmer for about an hour.

When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.

Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.

Serve each egg on a piece of the grilled bread with soup ladled on top.

*If you will be in the Jenkintown,Pa area on Sunday, Febraury 8th come out to my book signing of The Basic Art of Italian Cooking and  the The Basic Art of Italian Cooking school Valentine’s Day dinner Italian style cooking class. The book signing is at 2, class is at 3PM.Spaces are limited, email us at events@marialiberati.com to register and for more info.

For more great recipes get your copy of the bestselling book at http://www.marialiberati.com or at one of my book signings this month at a Whole Foods Supermarket in Jenkintown, PA, Marlton, NJ, Philadelphia, PA, Princeton, NJ.

The Basic Art of Cooking by Maria Liberati tm will be having cooking classes for the month of February at various Whole Foods Markets in the PA/NJ Area. Will be sharing recipes fro mboth the book and the cooking school in Italy.

The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Orvieto Italy is havign a special taste and tour of Italy that will include cooking classes, vineyard tours, sightseeing of soem of the medivel towns in and around and best of all you will be staying in either the villa La Veranda nestled in the hills of Umbria or the Castello of Sismano suites or Borgo Fontanile. Tour will be September 13-19th, 2009. Spaces are limited,so email us at events@marialiberati for more info nd to register..

 

copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking 

My weekend was filled with pizza making in The Basic Art of Italian Cooking kitchen here in Italy, or should I say inside the kitchen and outside..as you can see, yours truly getting our new outside brick oven ready.. Nothing like the flavor of pizza cooked in a brick oven..

  Pizza makes great food for a lazy Sunday afternoon dish..But it also provided us with a great way to work with the locally produced ingredients here in Abruzzo-the locally produced Pecorino D’Abruzzo to the fresh mozzarella produced in the little (nearby) village of Rocca Di Mezzo. And a radicchio produced at this time of  the year in Treviso, Italy..a little far from Abruzzo but many local produce stores get theirs fresh from Treviso..makesa great topping for a pizza..

Italy rejoices in the pizza and has made pizza making an art as well..championships in pizza and many competitions in pizza making..to the World Championship pizza making team.. who would have thought that a food made by the poor  people in Naples to make us of inexpensive ingredients-flour, yeast, tomatoes and make something substantive would become such a world renowned food…

So many toppings, so difficult to choose from,,we chose to do an arugula with shaved parmigiano-reggiano cheese, then one with a tomato topping wiht the Vesuviana tomatoes from the Mt Vesuvio region (they are an interesting tomato and one of the few varieties that grow without water. As a matter of fact the lesser amount of water they have the better they grow) with grated pecorino cheese.

The Vesuviana tomatoes led me to the story told to me by my friend, Velia, who works with us at The Basic Art of Italian Cooking Culinary School in Orvieto..she told me that her grandmother used to use the Vesuviana tomatoes as an example of life ..they grow sweeter and better with the more hardship the soil around them experiences since they grow better with drought. These are a tomato that grow without any water, And she went on to explain how hardships in life grow your character, just like they grow the Vesuviana tomatoes..that with perfect soil conditions the Vesuviana do not grow successfully and are not as sweet and plump as they are when they suffer a drought or the hardship of not having enough water…a life lesson to learn from this delicacy and they are a superior tomato as well..not just your average tasting tomato..

Then there was Pizza Margherita for those that want the traditional tomato (using the Vesuviana tomatoes) basil and mozzarella tomato..and since truffles are also found in many parts of Italy this time of year-a scamorza and shaved truffle pizza… and lastly we had to make a potato with fresh rosemary pizza since we have an over abundance of fresh, organic rosemary here in the garden..

Pizza is best made  fresh and is worth the extra time it takes…If you put your mind to it you can make a ball of dough in the morning before you head out to work, cover carefully with a towel and place in a warm place to let it rise..when you come home it will be ready to place in a pizza pan or pizza stone stone and add  topping. 10-15 minutes in the oven (can be your own indoor oven) and you have a quick, healthy meal..

Pizza….can be used to teach healthy eating and a philosophy for life…a wondrous thing that pizza……

Find more pizza tips here: http://tinyurl.com/djd29w

copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking

 After our cooking program in a little town called Baschi, right outside of Orvieto (more on that tomorrow) and meeting with my good friends there Domenico and Paola at Borgo le Fontanile and Velia & Gianluca at La Champagnerie in Orvieto we headed for the Autostrada to continue our visit in Umbria..We headed in the direction of  Todi- to  a nearby little village called Sismano. A ‘piccolo paese’ of only 300 residents. Most of the land is still owned by a Contessa. part of the town is a beautiful natural reserve that has been preserved for truffles and hunting. Some of the old buildings are being renovated into private villas.

 As I was there to visit a friend of mine Susan Evans at her villa- La Veranda, once owned by an Italian Contessa. Susan is an American who fell in love with the beautiful scenery of Umbria. She is the real life version of the ‘Under the Tuscan Sun’ story of finding an old building and renovating it into a beautiful villa.

Needless to say my stay at La Veranda this weekend was wonderful…we  could only visitifor 2 days but they were filled with everything possible..cooking in the beautiful kitchen at La Veranda to relaxing outside and taking in the view of the Umbrian Hills on a warm January day to a walking tour of a natural reserve and a  view of wild cinghiale (boars)  to a tour of the castello of Sismano and its’ renovation  and getting a taste of local foods.

But my visit was also to map out the site of The Basic Art of Italian by Maria Liberati tm Cooking school.  La Veranda not only has a large open kitchen for the cooking classes but also a wood burning oven outside in the courtyard  perfect for cooking pizza, chicken, bread.  The setting is perfect for giving anyone an experience of eating outdoors in Umbria at night or under the Umbrian sun for an afternoon picnic.

The villa is a perfect way to experience living in a true Italian villa and getting the full experience of the beauty of not only cooking Italian food but eating at  home (and a beautiful one I might add)..

Our last lunch was held at on Osteria de la Posta..that was opened by a former postman (hence the name  ’de la posta’) that loved to cook. But while waiting for our lunch we were entertained with some history about the ‘Osterie de le Poste’ that were once typical places to be found throughout Italy. They were places that you would travel to in horse and carriage- to get your mail, send your mail and also get feed and water for your horses but also stop to have a meal. And sometimes ,yes, the mailman might also have been your chef…

Umbria is famous for Tartufi (truffles) my favorite dish this weekend there  was a plate of Fettucini al Tartufi.  This recipe is sometimes made with a pasta that is traditional to Umbria (known as Strangozzi) because there is an Umbrian legend connected to it.

Legend has it that during medieval times, in a castle in a town called Pissignano, the conqueror Barbarossa was there because he was planning to destroy Umbria. But legend has it that the cook in the castle served Barbarossa a plate of Strangozzi al Tartufo so good that it convinced him not to destroy Umbria (or something like that)…

Here is the recipe, but if you can’t find trufffles- use a drizzle of truffle oil to add some truffle flavor..

Fettucini al Tartufo

*1 lb of fresh fettucine pasta

*1 black truffle-(finely chopped)

*3 tblsps olive oil

* 1/2 cup freshly grated parmigiano-reggiano cheese

*1 clove garlic (whole)

Place extra  virgin olive oil in a saucepan and heat, place in cloves of garlic. Saute garlic till just about golden. Remove garlic. Place in chopped truffles and let saute for approx 3 minutes. Remove  from heat. Toss in cooked pasta. Serve with freshly grated parmigiano-reggiano cheese.

And for a perfect accompaniment-serve with Orvieto Classico white wine.

Mangia Bene, Vivi Bene

Maria

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Here in the little town of Baschi….right outside of Orvieto for The Basic Art of Italian Cooking school and the one coming in September. Last night, we had a wonderful welcome first from Domenico and Paola at our arrival in Baschi ( location of The Basic Art of Italian Cooking school)  and next from Velia & Gianluca (proprietors of) the world famous wine bar The Champagneria- in view of the magnificent cathedral in the center of Orvieto and in the main piazza. 

Gianluca, a talented sommelier  and Velia  a very talented cook- never fail to surprise you with their culinary acumen!!   You can  always count on Gianluca to recommend the best wines or sparkling wines to go with Velia’s creations!  The food and wine is always as exciting as the conversation and last night was no exception….from the exceptional Orvieto classico wine  served by Gianluca to the scrumptious focaccia bread and appetizers..can’ t forget her homemade chocolate torrone… whipped up by Velia to the stimulating conversation there.

And of course you never know who will stop by to add another point of view to the conversation..in about 4 hours we went through every topic you can imagine from politics (Italy and the US) to food, to the state of economy, the Vatican, wines, how much we all ate for the non stop 2 week period of the Holidays, philosophy,opera, music,Orvieto, Abruzzo, Philadelphia, Boston, NY city, Rome..and I think that took us all the way into closing time (2 AM).

I always enjoy having a great conversation on  any topic here in Italy.  Italians are so passionate about any topic you are in the mood to discuss or philosophize about…always providing a good mental workout and a great discussion of differing points of view. But when great food and wine are present it only makes the conversation  and what may turn into  a heated discussion-that much more enjoyable.. 

Recipes and photos will be posted here shortly..stay tuned ..In the meantime.. Tanti Saluti da Orvieto and if you would like to join us in September for  the next The Basic Art of Italian Cooking School here in Orvieto….. email: events@marialiberati.com  Reservations are limited..so hurry and reserve your week under the Umbrian sun, enjoying food, wine, beauiful views of the hills of Orvieto, Todi and surroundings, and of course The Basic Art of Italian Cooking school….

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking a http:www.marialiberati.com

Mangia Bene, Vivi Bene

Maria

  Our November newsletter will be released soon so many of you will be receiving it shortly, but we are going to post excerpts of the newsletter here.

 We  are so  busy finishing up our first annual Holiday Guide for The Basic Art of Italian Cooking by Maria Liberati tm December issue and blog(s).  It is really fun seeing all of those interesting and great products that help to promote cooking as an art.  Besides the office and cooking kitchen being filled  to capacity with so many of these  products from those companies that hope to make the Guide. My editorial staff and I have the difficult choice of making our selections. But we also have to test the products and put some through their paces  before we make our final decisions for   those that make the Holiday Guide. …stay tuned we will all soon find out.. here’s  a sneek peek into November’s upcoming issue:

“Orvieto: The Grand Hill Town”

copyright, 2008, Maria Liberati

Editor: Britany Lavin

The Basic Art of Italian Cooking^TM cooking school and boot camp was just held in the city of Orvieto. Orvieto is a city located in southwestern Umbria, Italy. It is situated on the summit of a large hill and the city offers the most dramatic view in Europe.

When visiting Orvieto, one should be prepared for to travel through history. There is evidence from almost every period of time for the last three thousand years. It is an ideal tourist spot, as it offers transportation to the top of the cliff by means of escalators, lifts, and a funicular. This is proof that the city has been modernized for today, as one used to have to ride a mule to get to the top!

The hill town also offers several famous sites such as its grand Duomo cathedral. This cathedral is home to “the bloody cloth” which is a relic of a time when the communion bread bled and the blood stained a linen cloth. The cloth was brought to the pope, who was visiting at the time. The cathedral was then built in honor of this miraculous event. With its sparkling mosaics and stained glass, it is definitely one of the beauties of the city.

Another popular sight in Orvieto is the Pozzo di San Patrizio- the well of Saint Patrick. Designed in the 16^th century, it is 175 feet deep and 45 feet wide. The well has two spiral staircases and a bridge at the bottom where people can scoop up water. Modern engineers are still on awe of the structure and it is yet another gem the city has to offer.

Orvieto is also famous for its classico wine. This wine is primarily white and dry and made from the grapes in surrounding vineyards. After seeing the sights, be sure to sample a glass with dinner or even an appetizer.

So, when planning a trip to Italy, be sure to put Orvieto on the itinerary. Otherwise you’ll miss out on a lot of history, culture, and fantastic wine!

 

FEATURED RECIPE

 

 

Tagliatelle Al Fresco

2 tblsps of fresh lemon juice

2 tblsps of freshly chopped parsley

6 tblsps of extra virgin olive oil

12 fresh basil leaves

1 lb of tagliatelle pasta

In bowl combine all ingredients except pasta, set aside. Cook Tagliatelle as directed on package or if making fresh, cook till tender. Drain. Place pasta in a warm serving bowl. Pour lemon sauce over pasta, add pinch of salt and pepper to taste, toss and serve warm.

For more great recipes get your copy of  the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

“Mangia Bene, Vivi Bene”
Maria

copyright, 2008, Maria Liberati 

Tonight, I finished up one of my wine education and wine pairing events at a  winery. Something that no one seemed to have a clue about was what temperature should their wine be served at. Ahh.. this brought to mind my good friends GianLuca and Velia from the famous wine bar in Orvieto (Italy)- the Champagneria!!
A little wine bar in the main piazza of Orvieto but a place where one can get an education about wines from all over the world. Here is some information that I have learned from sommeliers like GianLuca and vineyards that I have trained at in Italy.The temperature that you serve the wine is just as important as the quality of the wine itself. You are making a grave mistake if you serve a great wine at the wrong temperature, the special qualities of that wine will not be evident .

Here are the perfect temperatures the different type of wines should be served:
*Champagne-46 degrees  F

*Dry white and rose wines- 50 degrees F

*Light red wine- 57  degrees F

*Sweet wines and liqueuers- 46 degrees F

If the wine is too cold, pour iti n the glass and leave for a few minutes to warm up.

The glases the wine is served in is just as important. Clear, transparent glases are the best so that one can experience the wine. But also a glass that has a long stem is best to serve wine so that your fingers do not touch the part containing the wine and do not modify the temperature of the wine in any way.

Dry spumante and champagne should be served in a flute so that one can see the bubbles and the perfume of the wine is released slowly.

However, sweet champagne and sweet spumante should be served in a cup like glass.

This is the season for grapes and they are at their best. My favorite recipe for taking advantage of the luscious grapes of Fall is a risotto with white grapes and white wine.

It reminds me of being at the being at the farm in Tuscany where I do all my cooking programs-the crisp autumn evenings and the warmth of the risotto..

“To make a friend, a glass of wine is enough, to maintain the friendship you need a whole bottle” as an old Italian saying goes..

Risotto all’uva Bianca (risotto with white grapes)

* 1 cup rice for risotto (carnaroli or arborio)

*1/2 lb firm white grapes

*1 small white onion

*4 tblsps parmigiano-reggiano cheese

*1/2 cup dry white wine

*2 tblsps butter

*1 quart vegetable broth

Wash grapes , cut in half and take out seeds. Melt butter in saute pan, then place in chopped onion. When onion is transparent add in dry rice and let toast for a minute. Add in wine, and when the liquid evaporates place i n 3/4 cup vegetable broth. Stirring constatnly. Repeat until rice is al dente-approx 18 minutes. However, at mid cooking, add in grapes and stir in. Then remove from heat and add remaining butter and top with greated parmigiano-reggiano cheese. Serve immediately. Serve with glasses of dry white wine.

For more great recipes, get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
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