copyright 2011 Art of Living, PrimaMedia,Inc./Maria Liberati

After surviving another Feast of the Seven Fishes in Italy  last year (the meal typically celebrated in Italy and now all over the world for Christmas Eve with many seafood dishes) I wanted to jot down some quick tips on cooking seafood many different ways. Everyone always seems puzzled as to what to make and how to make it. These are some quick, easy tips to help, but not only for the Feast of the Seven Fishes but all year round seafood dishes too! These are the principal 5 ways to cook specific types of seafood.

Alla Brace (usually refers to cooking in a fireplace or wood burning oven -over wood or coal)

Fish that has firm meat inside like tuna, are perfect for cooking this way,not all fish can hold up to this cooking method.

You can add a sort of aroma and splash with white or red wine or seafood broth to reinforce the perfume of the herbs/spices added. Choose a double sided grill that will make turning the fish easier.

Alla Griglia (grilled)

If you are going to grill fish you shouldn’t scale it, the skin protects the delicate meat of the fish from the intense heat of the grill. Before placing on the grill, dry the fish well with paper towels, even if it has been soaking in a marinade. Don’t overcook the fish. For example, sardines cook for only 1 minute on each side, for a sea bass-10 minutes per side. A large fish should be cooked slowly and drizzled with oil every so often to keep it moist.

Alla Mugnaia (a la meuniere- a French cooking term that means lightly dusted with flour and sautéed with butter)

A whole fish or one that has delicate meat inside like Sole should first be sautéed in a sauté pan with butter, then cooked over medium heat. In general, most fish can be lightly salted and breaded before cooking. The cooking time varies from between 2-3 minutes per side.

Fritto (Fried)

Fish best fried are small fish or those cut into smaller pieces or those like cod and sole. Always dry the fish before frying, coat with flour and dust with breadcrumbs. Oil should be hot but not smoking and should also be in an abundant quantity. Avoid keeping the breaded fish in the pan for too long a time, after cooking remove and place on absorbent paper or paper towels to absorb the oil.

Al Forno (Baked)

Al Forno – best to cook medium or large fish this way. You can also flavor the fish with flavorful spices and/or herbs or herb butter, broth, white wine. And if the fish is big enough you can also bake it stuffed with bread crumbs or shrimp or crab meat. In the oven, you can also cook smaller fish in parchment paper

So many of you have emailed  asking about how to celebrate this feast. So for those of you that do, please share with readers your favorite Feast of the Seven Fishes traditions and recipes. Christmas Eve is almost here!

For more Christmas recipes get a copy of the Gourmand World Award Winning Cookbook The Basic Art of Italian Cooking: Holidays &Special Occasions-2nd edition

**December 10th- Join me at Wendell August (103 Woodcutter Dr) in Exton, Pa from 1:30 –2:45 for a book signing of the Holiday book and Holiday recipes. Hope to see you then. For more info email: events@marialiberati.com

Thanks to all my fans that ‘spent the weekend with me’  (this weekend)and attended my appearances at the Suburban Home Show and the Philly Food and Wine Show.  It is always fun  to meet you and thanks you for sharing  all your stories about your experiences and questions trying the recipes in The Basic Art of Italian Cooking book  series  and questions about the places I visit in the books …. and sharing stories about your family’s origins in Italy and stories about the  towns they come from.

The Basic Art of Italian Cooking: DaVinci Style has had a very successful release and is doing very well ..thanks to the support of all of you…thanks for all your love and support!!

As promised, here is another recipe from my onstage cooking appearances and photos of the beautiful items I paired the recipes with. It is just as important to know what foods to pair together as well as the items they are presented in, And I am sure you will agree that the Fiestaware and Wendell August pieces were the perfect pairing. Fiestaware’s  75th anniversary color –Marigold- added the perfect touch to show off the other colors in the ingredients used.

Rotini Pasta alla Spinaci

1 pound rotini pasta (whole wheat )

8 ozs. fresh spinach (washed, chopped)

2 cloves garlic (peeled)

1/4 cup cooking cream or cream

4 ounces steamed crabmeat, shredded

3 ozs. extra virgin olive oil

1/2 cup dry white wine

Cook pasta in boiling water  10-12 minutes. While pasta is boiling, place olive oil in saute pan, place in whole garlic cloves. Saute just till garlic becomes golden. Add in fresh spinach, saute for 2 minutes, than add in crabmeat. Saute for 3 minutes, add in wine. Saute for 5 minutes or until half of liquid has been absorbed.  remove garlic cloves.Add in  cream. Saute till creamy. remove from heat,keep warm. When past is al dente, drain and place into saute pan and toss pasta to coat with creamy sauce.  Serve hot.

**Join me on in Italy for my Cruise to the Mediterranean and a culinary adventure (May 3, 2012). This luxury cruise will leave from Venice Italy and go to Rome, Tuscany, Sorrento, Amalfi Coast, Sicily, Monte Carlo, Your flight to Venice,  and a night in a luxury hotel in Venice (included) and all your food, excursions, on board alcoholic beverages,flight back and shuttles to and from airport are all included. The suites you wil stay in are luxury suites. No better way to see Europe and I iwll be happy to introduce you to the Mediterranean that I know so well! I will be doing on board dinners and cooking demos and taking you on a visit to a vineyard in Sicily. Only a few spots left..join us call Julie at Rosenbluth Vacations at 1-800-257-8279…see you then

copyright 2011 Maria Liberati

On the road again”….that winsome, Willie Nelson tune just seems to pop out at me as my book tour unfolds. An invitation to appear at the Utah Humanities Festival found me in Salt Lake City this past weekend. After a long flight, the calm relaxing pace of that city as well as a landscape filled with mountains and sky provided a bit of tranquility.

And even though Salt Lake City is certainly not a hop,skip and a jump from the east coast, it reminded me in some ways of home in the mountains of Abruzzo. Surrounded by mountains on all sides, fresh spring water,fresh air. It was almost like I was there in my little town in Abruzzo but supersized with multi lane highways instead of 2 lane highways going through town, skyscrapers instead of old country villas and terracotta glazed buildings.

But no need to look too far for great food, I was scheduled to do another event (A book signing and recipe demo from the book) at Tony Caputo’s Market and Deli. I call this place a little piece of Italy in the West. With am Italian market, a deli, a fresh fish market and restaurant, I didn’t need to look any further. The recipe was a Risotto with fresh porcini mushrooms and truffles and Caputo’s had all the perfect ingredients that are not always so easy to find. Ingredients like carnaroli rice, frozen porcini mushrooms from Umbria, Italy and black truffles from Burgundy, France, butter from Parma ,Italy and Olive Oil from Tuscany..The ultimate ingredients like this always make for an ultimate food experience

P.S. Only use a pinch of truffles to top off this dish, truffles are wonderful only when used correctly, not over used.. And if you can’t find a truffle, a drizzle of truffle infused oil on a finished risotto will work as a substitute.

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Risotto with Porcini Mushrooms and Truffles

(from The Basic Art of Italian Cooking:DaVinci Style, published by art of living, PrimaMedia,Inc

*4 cups vegetable broth

*3 tablespoons extra virgin olive oil

*2 leeks chopped finely

*1 cup arborio or carnaroli rice

*1 tablespoon unsalted butter

*1 cup dry white wine or Prosecco

*1 ounce dried procini mushroom

*1-2 tswps grated truffles

*2-4 tablespoons freshly shaved or grated Parmigiana-Reggiano cheese

Place dried porcini mushrooms in small dish of warm water and let soak for 30 minutes, set aside. Heat vegetable broth till boiling, then simmer. Place olive oil in large saute pan, place in leeks and saute till leeks become transparent. Place in soaked porcini mushrooms and set water they soaked in aside. Saute for a minute. Place in rice and toast til rice is coated with oil. Add in dry white wine, wtir till liquid is all absorbed,then add in liquid from porcini mushrooms, stir and then when liquid is absorbed, add in another ¾ cup broth and repeat this till rice is al dente (about 18 minutes). When finished, remove from heat and place butter on top, stir in and then plate the rice and serve with grated or shaved parmigiana-reggiano on top.

Serve with the wine you added into the risotto for cooking, if you’re not sure, Est!Est!Est!,Falenghina, Pecorino, dry Prosecco all make great white wines for a risotto dish-to cook with and pair with at dinner

*Join me in Italy on an all inclusive luxury cruise to Italy and the Mediterranean. We will explore the sights and tastes with visits to vineyards, on board culinary events and more. Only a few spots left. Call Julie at Rosenbluth Travel at 1-800-257-8270

*October 12th at 9:30 AM if you are in Philadelphia, listen in to WBEN 95.7 FM radio as Marilyn Russell interviews me for her Woman of the Week show and hear about my latest book and special projects.

*October 21-23-Suburban Home Show at the greater Philadelphia Convention Center in Oaks Pennsylvania. Join me for on stage cooking demos of my latest book The Basic Art of Italian Cooking: DaVinci Style and find out how you can join me on my upcoming luxury cruise to Italy. For more info email:events@marialiberati.com

I have discovered a magic flavor in a tube..no its’ not toothpaste..it’s tomato concentrate. Imagine a concentrated flavor of a sweet  fruit (tomatoes are classified as a fruit)..the flavor is sweet, sweet, ..without sugar.

So sweet, I enjoy the stuff eaten on top of freshly sliced zucchini, cheese or other veggies or in place of mayonnaise or any other sandwich dressing… and as an added plus it is low calorie..only tomatoes..no sugar or fat!

Here’s a  colorful and flavorful recipe worthy of any artist in the kitchen…you can liken the tubes of tomato paste to tubes of paint used by artist..I call this

Paella Classica allo Picasso

2 cups rice

3 envelopes saffron

1 lb of mixed seafood (i.e. flounder, tilapia, salmon, cod)

1 lb of shellfish

2 glasses of dry white wine

1 cup extra virgin olive oil

1 onion

4 cloves garlic

salt and pepper to taste

3 tablespoons of Tomato Concentrate (in a tube)

pinch red,hot pepper

Optional : red pepperoncini

1 cup fresh or frozen peas

1 fresh green pepper (seeded and cut into strips)

Was hall seafood. Cut seafood into uniform pieces, set aside. Wash and clean shellfish.

Place olive oil n a large saute pan with minced garlic cloves,chopped onion. Saute till golden. Add in rice, add in white wine and stir. Dissolve saffron and tomato comcentrate  in 1 1/2 cups hot, boiling water.

Once white wine has been absorbed by rice, add in this hot water mixture a little at a time, stirring slowly. After 9 minutes, add in shellfish and seafood, hot pepper, red hot pepper, peas. Stir and cook till rice is al dente, adding boiling water when needed. Serve hot

** May 3, 2012..Join me in Italy on my luxury culinary cruise to Italy, all inclusive and so much fun! visit a vineyard in Sicily, join me with my on board culinary demos and dinners. Everything is included even your airfare from whatever key city you are flying out of. Only a few cabins left..call Rosenbluth travel  at  1-800-257-8279  or email:Events@Marialiberati.com to make reservations now!!

Join me at some of my other appearances:

**October 2, 2011 ,Salt Lake City Utah,  Book Release of The Basic Art of Italian Cooking:DaVinci Style at the Utah Humanities Festival ..Join me for a Celebration of Leonardo Davinci, poetry from his notebook and his travels.. For more info email:events@marialiberati.com

**October 21-23, Suburban Philly Home Show at the  Greater Philadelphia Expo Center, 100 Station Avenue Oaks, Pa …On stage cooking demos from my latest book release The Basic Art of Italian Cooking: DaVinci Style and a presentation for my upcoming luxury culinary cruise to Italy and the Mediterranean. For more info : events@marialiberati.com

copyright 2011, art of living, Prima Media,Inc./Maria Liberati

Nestled amongst four seas, the grandiose beaches of Italy look like storybook paintings come to life with water infused sapphires and emeralds, amidst imposing mountains and sorbetto colored sunsets. Artfully sprinkled with natural rock formations and crashing waves, Italy’s breathtaking beaches look as though a hypnotic mermaid might sit atop a rock at any moment, waiting for her next sailor to enchant.

Aside from having some of the most popular historical sights in Europe, Italy presents some of the worlds most incredible beaches, frequently populated during peak summer season. Visiting one of Italy’s beaches not only has unreal picturesque sights, but light, appetizing and healthy Mediterranean cuisine. Fresh fish, colorful salads and delectable fruits and vegetables are everywhere you turn. The idyllic serenity of Italy’s coastlines is perfectly reflected in the Mediterranean cuisine. Take notes from the healthful Mediterranean diet and let it play a starring role in your cooking this summer.

Visit the Island of Capri and you may feel like an extra on the set of the  “Pirates of the Caribbean” movie series. Located off of Southern Italy’s Amalfi Coast, tourists flood Capri every summer taking in all that this magical Island has to offer. From white sand beaches to mild 70-degree temperatures, the Island of Capri has remained one of Italy’s most popular beach destinations. Seaside restaurants line the edges of the island, with locals and tourists enjoying the island’s delicacies, while swirls of salt-kissed breezes gracefully dance through the air. Order from one of Capri’s many restaurants and try authentic stuffed Calamari with a Caprese salad. Taking advantage of the bountiful amounts of fish, chefs will often times serve you fish caught a few hours beforehand. The pairing of Calamari stuffed with mushrooms, garlic and creamy cheese with a light Caprese salad made with whole slices of tomato, mozzarella, and basil, drizzled with olive oil completely embody the flavors of Capri.

Even further south, the island of Sicily has an overwhelming selection of beaches to choose from. From fine white sand to black sand volcanic beaches, small fishing towns to glamorous resorts, this large island rich in tradition has a personality all its own. Like Capri, Sicily uses many of the islands amazing fruits, vegetables and fish into their diet. However, Sicilian cuisine also merge’s hints of neighboring countries and Middle Eastern spices, nuts and fruits into a cuisine all their own. To soak up the special flavors of Sicily, try pasta with prawns and pistachio pesto. This dish incorporates Arabic influences with rich pistachios, a hint of Spanish spice and the heartiness of prawns. Cooked with penne and a garlic tomato sauce with white whine and olive oil, this Sicilian pasta dish represents the variety of flavors and distinct tastes of the island.

Whether you bask in the sun at your neighborhood pool, float down a lazy river in an inner tube, or have a chance to experience Italy’s many beaches for yourself, incorporating a Mediterranean diet into your summer meals is a healthful and fresh way to celebrate a season full of life, warmth and sun. From a Caprese salad to Sicilian pasta, dishes inspired by the plentiful resources off of Italy’s coasts can be easily transported from the Mediterranean Sea to your kitchen.

Join me to visit these places on a luxury culinary cruise to the Mediterranean on May 3, 2012! it is truly a trip of a lifetime and everything and anything you can think of is included in the price…you only have to bring your clothes! Already included in the price is airfare, tips, food, excursions, culinary events, beautiful luxury rooms! and don’t forget the stop to a vineyard in Sicily is included also!  Call Rosenbluth Travel to book this once in a lifetime adventure..places are limited and only a few places remain..call now  1-800-257-8279 or email:   events@marialiberati.com

It was so nice to meet all of those that came out to my appearance at Bally’s Casino in Atlantic City Gourmet Food & Wine Show this past weekend..so excited to hear that some  will be coming on the culinary cruise with me in May 2012!

For those of you that have already made their reservations and those that may be thinking about it..we will be making a stop at a vineyard in Sicily to experience the wine and take a tour of the vineyard…for those of you that asked for some Sicilian flavor before the cruise..here’s one of my favorite Sicilian delicacies..Biancomangiare..a type of pudding..simple yet so delicious.

Biancomangiare

*4 cups almond milk

*peel of 1 lemon grated

*1 1/2  cups sugar

*1/3 cup cornstarch

*pinch of cinnamon

Place almond milk (leave 1/4 cup in glass for later) in a saucepan over low heat. Add in lemon peel, sugar and pinch of cinnamon. Place cornstarch in remaining 1/4 cup of cold almond milk and stir in till starch has dissolved.

Add into warm milk mixture and keep stirring till just before beginning to boil.

Remove from heat and place in a mold. Place in refrigerator till firm. Turn upside down onto serving plate and dust with powdered sugar and cinnamon, serve.

For more great recipes get your copy of the Gourmand World Cookbook Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd

At WTMJ Studios Milwaukee Wisconsin

At WTMJ TV Studios, Milwaukee with Marie Lieber, in  charge of Cucina Showcase and my right hand assistant while at Festa, she  was responsible for making all (including mine) Cucina events a success!

If you thought I was AWOL….since many of you have been wondering why you have not received a new blog post for a week you are absolutely right!!  I was invited  to be one of the guest Celebrity Chefs along with Nick Stellino and Buddy Vilastro at Festa Italiana in Milwaukee Wisconsin..most of you probably  don’t know  that Festa Italiana in Milwaukee Wisconsin is the biggest Italian Festival in the USA ..and ohhh what a Festa it is!!  From the beautiful setting along Lake Michigan to the great music and the food and the spectacular old style fireworks..it is just one unforgettable event..and I  was so honored to be a part of it!

And did I mention that most of the people helping out behind the scenes to make Festa run smoothly are all volunteers! they work many hours before the event  and then when the actual event happens they work non stop for the 4 days of the event to make sure the event runs smoothly…the secret ingredient to the success and the excitement of the Festa is not the food or the events but the volunteers behind the scenes who run this Festa with true passion..like the best Italian things! The yare passionate about their Festa and well they should be!

And they also have a passion for showing off their beautiful city..from Lake Michigan to the beaches and the Marina and the Milwaukee Arts Center….not to mention the spectacular restaurants!!  So many came to my book signing after to say HI! from all over the US> If you have any photos of Festa email so we can put them up on my facebook event page.  Email  to: events@marialiberati.com

Both Milwaukee and its’ Festa Italiana are truly 2  little known gems. For all of you that saw my  TV appearance there (promoting Festa)  on the morning TV  show on WTMJ  (the Milwaukee NBC affiliate) and asked for the recipe here it is. Here’s a clip from the TV appearance

http://www.todaystmj4.com/multimedia/videos/?bctid=1073291883001

Here  is a link to the Milwaukee Journal Sentinel Celebrity Chat article:

http://www.jsonline.com/features/food/125779703.html

Farfalle Pasta with Ricotta

copyright 2011, Art of Livong,PrimaMedia,Inc/Maria Liberati

(from the Gourmand World Cookbook Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions

1 pound farfalle pasta

4 tablespoons olive oil

1 small finely chopped onion

½ cup dry white wine

8 ounces fresh spinach chopped

½ cup ricotta

2 tblsps cream

pinch salt and pepper

1 tblsp chopped parsley

2 fresh basil leaves

1 tsp dried oregano

pinch nutmeg

3 tsps coarse salt

4 tablespoons Parmigiana-Reggiano

Place olive oil in saute pan and heat. Place in chopped onion, saute onion till just golden. Add in white wine and let liquid evaporate for 1 minute. Add in spinach and ricotta, mash ricotta with fork. Add in cream, salt and pepper to taste. Let cook for 10 minutes, stirring frequently.

Boil water for pasta, boil, add in salt. Cook pasta till al dente. Drain. Add into cream sauce, remove from heat and add in basil, parsley, oregano, nutmeg. Toss gently and serve topped tih freshly grated parmigiana reggiano cheese.

Editor: Lisa  Zatulovsky

Copyright 2011  Art of Living,PrimaMedia,Inc/Maria Liberati

Romantic emeralds, flashy rubies and elegant diamonds sparkled in the light on the stage of the Teatro Alla Scala during a three-week engagement of the ballet Jewels. Milan’s La Scala Ballet recently performed multiple performances of George Balanchine’s acclaimed Jewels this May. Balanchine captures the beauty of “Emeralds,” “Rubies,” and “Diamonds,” translating them into distinctive ballet sequences. The grandeur of the theatre framing the dancers of La Scala enhances the opulence of this dazzling ballet, like a menagerie of rare gems in a jewelry box, garnished with bracelets, necklaces and rings. Deep scarlet seats emblazoned with gold and delicate crystal chandeliers, paired with exquisite dancing are all ingredients for a magical recipe.

As the lights dim and the composer carefully waves his baton for “Emeralds”, dancers in deep-green velvet bodices with lithe tulle skirts adorned with emerald accents and magnificent jeweled crowns decorate the stage. A dreamy melody by Gabriel Faure brings the dancers to life, harmoniously chaining the movements together like the links of a delicate gold bracelet.

As the curtains re-open, the next section, “Rubies,” is introduced. Igor Stravinsky’s staccato, alluring and jazzy score starkly contrasts with the previous movement. Dancers in short red costumes with encrusted scarlet stones ooze sensuous appeal. Extreme extensions, angular movements and dazzling turns are front and center in this playful sequence. Like a bold-statement necklace with layers of rubies set in gold, this section demands attention.

The last section begins, presenting “Diamonds,” the culmination of Jewels. Paying homage to the great Russian composer Tchaikovsky, Balanchine creates a magnificent and sophisticated conclusion. Corps dancers in mid-length white tulle tutus ornament the stage like a set of small diamonds decorating a silver engagement ring. As the leading couple starts to dance, a princely cavalier presents a majestic, long-limbed ballerina looking as though she were the central princess cut diamond of the engagement ring.

For an appetizer, inspired by ‘Jewels’ start with Bruschetta al Pesto. Reminiscent of the ballet’s green color, the understated deep emerald pesto sauce made with garlic, basil, olive oil and pine nuts, brushed onto a thin slice of crusty bread is an ideal antipasto.

Let your main course take a front and center role much like Rubies by presenting a show stopping Lasagna . Bold and hearty, Lasagna made with layers of tomato sauce, beef, al dente Lasagna sheets and creamy ricotta, shredded mozzarella and Parmigiano-Reggiano will demand your attention with every bight.

For the grand finale of your meal, finish off with a sparkling Italian dessert white wine, suggestive of the cold finesse of a clear-cut diamond. For one last ovation, make your meal sparkle like a radiant diamond by enjoying sips of the sweet notes of Moscato d’Asti, as the last traces of radiance catch the light before the curtain closes one last time.

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

Ju;y 21- 24, Festa Italiana- the USA’s largest Italian Festival in Milwaukee Wisconsin- See you there at Cucina Showcase. The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage events every day and book signings by Maria Liberati throughout. For more info email: Info@marialiberati.com

July 29=31 Gourmet Food and Wine Show, Bally’s Atlantic City, Maria Liberati will be doing on stage cooking demos and book signings

Editor: Lisa Zatulovsky

Although Fourth of July has passed and all of the celebratory fireworks displays and festivities have ended, the fireworks in Italy are just about to begin. Through the end of July into August, Italy’s “Fiori di Fuoco” takes the colorful pyrotechnics to a new level with their thirteenth annual World Championships of Fireworks. International pyrotechnic companies from Ukraine, Taiwan, Mexico, Germany and Switzerland compete and show off their spectacular fireworks displays. This year the competition is held in various regions throughout Italy including the beautiful settings of Verbania and Novara. Each location highlights some of Italy’s most stunning backdrops with grandiose mountains and poetic waterfalls.

Streaking the night sky with explosive colors and stunning choreographed performances, Fiori di Fuoco displays the artistic vision of each extraordinary country. With dazzling lights luminescent like thousands of shooting stars, the fireworks championship has enthralled audiences with show-stopping performances, each one outdoing the next.

Even if you don’t get a chance to see the “Fiori di Fuoco” for yourself, baking Panforte, an Italian fruit cake full of sweet fruit and savory spice is a delightful addition to your morning coffee, or after a meal when paired with a dessert wine. Spices like cinnamon and clove mixed with honey and sugar make this cake chewy, dense and filling. Making a delicious Panforte Italian fruitcake incorporates festive morsels of dried candied fruit, spices and nuts into a bakery style fireworks display. When cutting into a slice you will see a menagerie of colorful fruits and nuts suspended in the cake, just like an explosive firework shooting up into the sky with hundreds of pieces of confetti-like candied fruits and nuts. Said to have been popular among European Crusaders, Panforte maintains its flavor and freshness. Unlike the fleeting brilliance of a fading firework, Panforte will satisfy your sweet tooth for weeks to come.

July 21-24- Festa Italiana, Milwaukee Wisconsin. The Basic Art of Italian Cooking by Maria Liberati tm will be on stage at the Cucina Showcase each day. Maria Liberati will be signing copies of her latest award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions For more info email: info@marialiberati.com

July 29-31 Gourmet Food & Wine Show, Bally’s Casino, Atlantic  City, NJ. The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage demos throughout the event and Maria Liberati will be signing copies of her latest book

 copyright 2010, Maria Liberati/artofliving,PrimaMedia,Inc

Those who travel have many a tale to tell …or something like that… as an old saying goes..not only stories of places and sights but of foods and new flavors experienced. Thomas Jefferson who not only served as President but also an international ambassador. He  had a knack for great food and wine… Just think of the stories he told of his journeys in Italy, and his love of Italian pasta so much that he is credited with bringing the first pasta or maccheroni machine to the US and  the first Italian winemakers to the US.

Oce can only imagine his tales of far off foods and wines from a far off land (Italy) and how fascinating those tales may have been back in the day or should I say his day..Thanks to the former Prez… pasta machines and Italian wines are very well known in the US.

But local regional specialties in many a small town  have still not made their way here. Make it a point to find them wherever you go and you will also have many a tale to tell and cook for friends and family.

Here’s one of my favorites..I think President T.J. would have loved it, don’t you? It’s from a region rich with culinary history-Emilia Romagna. It’s a perfect treat for this time of year-Pampepato and if you are fortunate to travel to Emilia Romagna and find a local bakery that makes this-be sure to savor the experience there! You can find this in some gourmet stores in the US-but just not the same as experiencing the flavor in it’s hometown..

This recipe serves 6

PAMPEPATO

1 cup flour

1/2 cup almonds

1/2 cup honey

1/3 cup powdered unsweetened Dutch cocoa

1/3 cup candied fruit

1 tsp cinnamon

1 tsp chopped cloves

milk or water

Icing:

16 ounces unsweetened baking chocolate

Mix all ingredients together in a bowl-except chocolate for icing. Add milk or water until the dough is smooth  and sticky with some substance to it. Place parchment paper on cookie sheet and place dough in shape of a round ‘cupola’. Or place in small cake pan covered with parchment paper. Place in oven preheated to 350 degrees. Bake for 90 minutes. Remove from oven. Place in a cool,humid place covered for 10-15 days. Then melt the dark baking chocolate in a double boiler and spread the chocolate on  tops and sides of the Pampepato  Serve when chocolate has hardened to form an icing.

Hope to see you at:

December 3rd-Copper Fish Restaurant- 6PM_ cape May NJ for a Feast of the Seven Fishes Dinner and book signing from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

December 4th-Borders, Mount Laurel NJ at 1 PM

Visit OpenSky

Peace, Love & Pasta!
Maria

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