Today will be another day in the US, but for most children in Italy it marks the last day of the Christmas Holidays. The day the good witch known as ‘La Befana’(taken from the word Epiphania or Epiphany) leaves caramelle (candies) and toys in their stockings if they were good,if they were bad they can be sure to receive a stocking full of ‘carbone’ or coal.

Although, in the US the Christmas trees have been put away and decorations are just a memory, in Italy they still linger ,Christmas music is sitll playing ,stores still offer  Christmas wrapping and plenty of Holiday treats still abound in mnay homes.. at least for one more day ..today, January 6th, the Epiphany.

But for me here it is a day trying to decide which celebration to go to..for instance in Venice there is always the La Befana Regatta..The men dress up in La befana costumes-complete with red lipstick and wigs- and compete in their small boats. after the race, they hand out little candies to the crowds of people and hot wine and sweets are served ,there is usually a concert by a local choir..

Then in Rome, Piazza Navona concludes it’s final day of the Christmas market.  Both ‘La Befana’ and Santa Claus are walking around and available for photo taking. Stockings filled with candies and  toys can be purchased as well as nativity scenes, la befana dolls, flying  la befana’s  (on a broomstick),candies, roasted nuts and more..

In the small towns nearby the piazzas all have their own little celebrations…

I have already attended many a La Befana Regatta in Venice and Christmas market in Piazza Navona in Rome.. I think this year I will opt for something quieter since both of those events have grown into ‘touristy’ attractions. 

I am opting to do a dinner .. since we have many  recipes we have been working on at The Basic Art of Italian Cooking Kitchen here in Abruzzo.Here are some recipes you can try also and no matter what age you are you can still have your own La Befana Celebration at home with some of these recipes for dinner, a Prosecco to accompany dinner or even a sparkiling red wine that is festive -Bracchetto D’Acqui.

Here is more info on La Befana Celebrations

http://marialiberati.com/blog2/

http://www.associatedcontent.com/article/17784/la_befana_italys_good_witch_rules_italian.html

Some Special Recipes we have been working on at The Basic Art of Italian Cooking kitchen:

Mille Feuilles & Sapori

*3 cups Grana Padano cheese

*1 ounce dried porcini mushrooms

*2 cups fresh or frozen peas

*2 potatoes (cut into small cubes)

*2 tsps Sempre Sapori spice blend (Tuscan picnic flavor)

*1 scallion minced

*1/2 cup vegetable or chicken stock

*1 clove garlic

*extra virgin olive oil

Place dried mushrooms in a small bowl and pour 1 cup of water on top. Let sit for 30 minutes.In center of non-stick, hot pan, melt a tablespoon of grated grana padano cheese over low heat. As cheese melts it becomes a wafer. Before it browns, transfer to flat plate and allow to cool. Repeaat and make 16 wafers. Place 1 tablespoon of extra virgin olive oil in saute pan, warm and place in chopped scallion and cubed potatoes. Saute till till golden. Add in broth and fresh or frozen peas. When mixture begins to boil, remove from heat. Place in food processor. Transfer t omixing bowl and fold in Sapori spice blend.

Place 1 tblsp of extra virgin olive oil in saute pan and warm, place in whole garlic clove and drained mushrooms. Add a pinch of salt. Saute for 5 minutes abd remnove from heat.

Prepare dish by alternating layers of cheese wafers with mushrooms and puree. Top with puree. Decorate plate with sprig of fresh rosemary.

Walnut, Pomegranate ,Gruyere salad

*4 handfuls mixed salad greens (arugula, romaine,baby spinach)

*1 lb gruyere cheese

*2 hard boiled eggs

*3 tblsps extra virgin oilve oil

*4 tblsps shelled walnuts

*2 tsps Sempre Sapori spice blend (Tuscan Picnic flavor)

*2 tblsps pomegranate seeds

Wash, dry salad greeens. Slice cheese int overy thin,transparent slices. Boil eggs for 8 minutes, peel and chop. Fold cheese, eggs, walnuts,pomegranate seeds into salad in a large bowl.

In small bowl whisk together lemon juice, 3 tblsps extra virgin olive oil, Sapori. Pour over salad, toss and serve.

Buona La befana!
Stay tuned for our video blogs and recipes from my upcoming visits to parts of Umbria Italy..Borgo Fontanile and La Veranda farm  resorts there as well as some sights from some medieval cities there!

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

Mangia Bene, Vivi Bene

Maria

These days I have been busy putting together  recipes for the Feast Your Eyes campaign of  the American Academy of Ophthalmologists and Eye Care America as I am serving as a media spokesperson for this event.

The recipes have to be ‘yummy’ but they also have to contain ingredients that are healthy for your eyes.  Since it’s getting to be that time of year when Holiday Parties are on everyone’s mind, I decided to put together healthy appetizers.

This first healthy appetizer makes agreat dip (and donlt tell nayone but it is contains many ingredients that are healthy for your eyes):

Crema Di Carote (Carrot Cream Appetizer)

*2 lbs of carrots

*2 cups of vegetable broth or boullion

*pinch of nutmeg

*pinch of hot pepper

*4 tblsps of grated parmigiano-reggiano cheese

*1/3 cup of pitted black olives

*8 slices of crusty Italian bread

*1 tblsps of extra virgin, cold pressed olive oil

*1 tblsps of unsalted butter

*pinch of salt and pepper to taste

Wash, peel and cut carrots into large pieces. Bring broth to a boil. Place in carrots and cook for 20 minutes. When finished, pour liquid and carrots into a bowl and mash carrots with fork and mix with liquid.

In a sauté pan, place in oil, warm on low heat for 30 seconds. Place in mashed carrots, add in butter and grated cheese. Sprinkle with a pinch of salt, pepper, nutmeg. Cook for 2 minutes and mixing continuously with wooden spoon so mixture does not stick.

Remove from heat. Divide cream onto 4 small appetizer dishes. Garnish with black olives on side of dish. Serve with 2 slices of crusty Italian bread on each plate.
For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking by Maria Liberati at http://www.marialiberati.com

Mangia Bene, Vivi Bene

Maria

copyright, 2008, Maria Liberati

October is here and Halloween is lurking around the corner and so are the pumpkins.  I am working on a healthy eating campaign for the American Academy of Ophthalmologists and their upcoming cookbook. The campaign is called Feast Your Eyes. It is based  on the research that has shown that along with regular exams, eating certain foods can help to delay or control the onset of macular degeneration.   I needed a Halloween recipe for adults, one that is healthy, and can be eaten by adults, so here is my  first Halloween recipe. This is great as an appetizer or light lunch or dinner served with a slice of Prosciutto Ham  and Pecorino cheese or both. These are delicious but also healthy to eat and not your typical sugary fare.

Halloween Pumpkin Muffins

2 cups whole wheat flour

1 packet dry yeast

½ tsp crushed, hot, red pepper

pinch of salt

pinch of sugar

1 egg

1/3 cup low fat or skim milk

2 tbsp of carrot juice

4 ounces of mashed pumpkin

1 tbsp extra virgin olive oil

Preheat oven to 400 degrees. In mixing bowl place egg ,milk, carrot juice, crushed red pepper, mix with electric mixer. In separate bowl place flour ,sugar,salt and stir together. Add in, a little at a time to egg mixture. When well blended, add in pumpkin. Grease a muffin pan with butter or place in paper muffin cups instead. Add in muffin mixture, filling each muffin cup halfway. Cook for 20-25 minutes or till firm. When finished remove from oven, leave till warm in muffin cups. Serve warm with a slice of Prosciutto and a slice of Pecorino cheese.

“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 and don’t forget you can follow me throughout my food filled day at http://twitter.com/marialiberati