It’s kind of eery… but lately I have been feeling as though I am’ channeling ‘my grandparents and great aunts from Italy through food..let me explain…

My grandfather used to make a scrumptious  egg &  potato frittata..I have  never tasted any that compare..and yesterday I had one here…tasted the same, smelled the same and was so tasty that it created that same euphoric effect.. I could not help but think about him..

Saturday, I found a forno (bakery) that makes a type of biscuit they call a  ciambella..that my grandmother used to make. They are a specialty made in a town called Sora, not far from where my grandmother was born and where her parents had a bakery..I loved staying at her house on weekends. Sunday mornings you could always be sure to wake up to the smell of these ‘ciambella’ baking in the oven (no need for an alarm clock)..no matter  how early it was ..the perfume beckoned you to  go down to the kitchen for a breakfast of ciambella and coffee…. I could not help but think of her…

Bread from Venafro ( A town in the region of Molise, Italy)..my great grandparents (who I never met) were famous in their town for their baked goods and this bread was one of them.. A family friend   traveled to a nearby location that gets a daily delivery of this specialty bread and brought it as a gift for a dinner last week…. As I bit into my first

slice of that bread I found myself daydreaming about what my great grandparents must have been like….

I almost have to wonder if they realized (unconsciously)  that these food memories  they made would be always with me, even though they would not… so that their presence is always around in food and in thought!

For more recipes and food memories get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition here or in kindle digital version exclusively at Kindle

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

If home is where the heart is then it’s the details that count, the little things that make you feel comfortable and remind you who you are… a recipe, a sound, a fragrance…some of the things that help make someplace feel like home..

A recipe that makes makes me feel like home at the country home here in the mountains of Abruzzo is a frittata made with fresh cipolotti onions since they are so easy to find at the local open air markets or sometimes one of my neighbors will surprise with a bag of onions from their ‘giardina’ or garden.

I received a surprise visit that came with a small bag of freshly picked onions today..It was an unexpected visit and a special one from a couple that has a small farm in the next town…..just a hop,skip and a jump over a few hills from me….

Fresh Onion Frittata

10 eggs

½ cup parmigiana-reggiana grated

8 ounces ricotta cheese

3 fresh cipolotti onions

½ cup milk

½ cup dry white wine

pinch of salt and pepper

pinch of nutmeg

2 tablespoons of butter

Peel and clean the cipolotti onions, removing the tougher outer layer. Chop the onions and saute in butter (on low heat) with pinch of salt and pepper. Add in wine, be careful not to brown onions. Let alcohol evaporate, add in 2 tablespoons of water and cover, cook this way over medium low heat til onion has become transparent.

Place ricotta, eggs, milk, grated cheese, nutmeg in a bowl and whisk together with a wire whisk. Pour into non stick and /or buttered, round casserole dish. Preheat oven to 400 degrees. Place in oven for 20 minutes or until firm and brown on top.

Serve with a dry, chilled white wine like Trebbiano D’Abruzzo. As the Italians say the this wine and the frittata “make the perfect marriage…. the hint of sweetness of the frittata and the acidity of the Trebbiano wine”.

**Join me in Italy, on my all inclusive luxury cruise to experience flavors of Italy and the Mediterranean in May 2012. Only a few spaces left, includes airfare, meals, taxes ,transfers, everything. Email :events@marialiberati.com or call Rosenbluth Travel  1-800-257-8279

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

An Italian Frittata is one of the most versatile  dishes that I can think of. And in the summertime, it can be ohh so refreshing with a touch of fresh mint. For a quick casual lunch for a picnic or on the beach..but a frittata is not just an omelet! It can be lunch or dinner with a glass of chilled, light dry white wine, or  cut into smaller wedges or squares for an appetizer or snack. But I love being able to make the night before and quickly wrap this up in the morning before heading to the beach here in Italy..the protein gives you a lot of energy and the fresh mint…it is a way to chill down on a sunny day at the beach.

Once cooked cool, and wrap cut slices in parchment paper to take with you and enjoy. A mint frittata is proof of the beauty and art of simplicity..no more than 4 ingredients to make this luscious, healthy meal..

Mint Frittata (Frittata con Mentuccia)

(for 2)

2 whole eggs

1/2 tablespoon olive oil

2 tsps chopped fresh mint

pinch of salt and pepper to taste

Heat oil in round frying pan. Break eggs into a bowl and whip with wire whisk till foamy. Add in chopped fresh mint and pinch of salt. Pour into pan with oil,distribute evenly into pan. When top is firm, not watery, flip onto a dish, then flip uncooked side back into pan until firm and cooked, not watery.

Place on round dish and cover, cool in refrigerator for approx 30 minutes. When cool, cut into wedges and wrap in wax or parchment paper, take with you. Don’t forget the napkins!

July 21-25-look forward to seeing you at Festa Italiana in Milwaukee Wisconsin. I will be on stage doing cooking demos and book signings thorughotu the event at the Cucina Showcase. For more info on the event and/or sponsoring The Basic Art of Italian Cooking booth email:info@marialiberati.com

For more great recipes, get your copy of the upcoming release before it is released in Oct 2011 book The Basic Art of Italian Cooking:DaVinci Style

copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Dreaming of the sun, the beach, the warm sea..I guess it is the cabin fever. If you are in many places of the world experincing the winter blitz of snow take a vacation to a sunny warm place -at least in your mind..get away even if for a few minutes or a meal.

In Italy, we wrap of slices of freshly made or left over frittata to take for lunch to the beach in the summertime. But you cna also take it to school or work.or have it for lunch or dinner at home and take a staycation. Here is my favorite recipe for Frittata on the Beach (by the way it is also gluten free)!

Frittata on the Beach

*1/2 cup rice
*6 cipollini onions
*1 lb zucchini
*1/4 cup parmigiana-reggiano grated
*6 medium eggs
*fresh marjoram
*extra virgin olive oil
*pinch of salt
(optional-2 ounces prosciutto ham cut into cubes)

Cook rice in boiling water as directed on package. Drain and rinse under cool water. Cut onions and zucchini into round slices. Place 1 tablespoon olive oil in saute pan and heat. Place in onions and zucchini with fresh marjoram chopped, pinch of salt and saute for 3 minutes or until just golden brown. Place eggs in one bowl, place in grated parmigiana-reggiano cheese. Place in zucchini, rice and prosciutto (optional). Blend all together. Place 2 tblsps extra virgin olive oil in oven safe saute pan and heat. Place in frittata mixture and cook till edges are firm.  Place in oven for 3 minutes to brown on top .
Remove from heat, cool, slice and eat or to take as a lunch to work or the beach, etc-wrap each slice in parchment or plastic wrap and take away.

 For more recipes get your copy of  the book selected as the best Italian cuisine book in the US- The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Out and about on my own version of a Roman Holiday this week…soaking up the sights, sounds, flavors..will be posting more shortly..my visit today to Il Palazetto and Hotel Hassler was ….more than a visit.. it was an experience ..but more on that next week. In the meantime..here is a recipe to bring a little sunshine to your kitchen..it is also gluten free, but is declicious enough for anyone-whether or not you must eat gluten free

Asparagus in Sunshine (Asparagi in Giallo)

1 lb of asparagus tips steamed

1 large egg

1 tablespoon parmigiana-reggiano grated

1 tsp of saffron

1 tblsp extra virgin olive oil

Mix the egg with grated parmigiana cheese and saffron. Place olive oil in a sautepan, add in asparagus tips, when they are hot add in egg mixture. Mix rapidly and when eggs are cooked remove from heat. Serve hot.

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

copyright 2010 art of living, PrimaMedia, Inc.

I love having a kitchen full of people to cook for, but every now and again I love to relax..and cook for one..Me! I can create something just for me! Today was one of those days, and a frittata is one of my favorite things to make for one…fun, easy and not too many utensils needed..only a bowl for the eggs, one cutting board for veggies, one pan.

The 8″ saute pan from Beka Cookware (one of our 2010 Annual Holiday Guide Picks) has become one of my favorites in the kiitchen. I keep it in close proximity to the range. It’s a stylish piece to add to the kitchen but also is the first 100% ‘green’ cookware. No chemicals are used in the manufacturing of  the pan-so no one is harmed when producing the pan or cooking with it. And since it is coated with a patented ceramic coating and non-stick- my frittata comes out of  the pan..picture perfect. And it can also safely be put into the oven to finish that frittata.

Here is my ‘cooking for one’ (or maybe two) frittata:

Frittata Dell’Orto (Garden Style Frittata)

*2 fresh eggs

1 zucchini sliced

1/2 small eggplant cubed

1 small potato cubed

1 tablespoon extra virgin olive oil

1 garlic clove

1 shallot chopped finely

pinch of rosemary

1 tsp of fresh parsley chopped

pinch of salt and pepper

Peel potato and boil in boiling water for 5 minutes, remove ,cool, cut into cubes.  Place 1 tablespoon of  extra virgin olive oil in Beka 8″ saute pan, place in finely chopped shallot and whole garlic clove. Saute for 2 minutes. Place in cubed eggplant, sliced zucchini,,cubed potatoes. Saute for 5 minutes over medium heat, remove garlic clove.  Break eggs into bowl and whisk with wire whisk. Pour over vegetables, sprinkle in rosemary, parsley, pinch of salt and pepper. Saute till edges are firm and middle is firm. Toss onto another plate or place in oven preheated to 350 degrees for 10 minutes or until lightly browned on top. Remove from pan. This is a generous portion for on, and could be enough for an unexpected guest!

For more recipes, get your coy of the book selected as the Best Italian Cuisine Book in the USA

The Basic Art of Italian Cooking: Holiday & Special Occasions-2nd edition now with an added chapter on the Feast of the Seven Fishes

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

Simple ,delicious recipes that use mainly Mother Nature’s Ingredients are my favorite..frittata with mentuccia (mint)…it is a recipe from the days of cucina povere..but the flavor of the mint makes the frittata fragrant…they work so well together (eggs and mint)..it is hard to resist! 
And with a garden full of fresh mint..this was a great excuse to pick some mint…tonight’s frittata for a light dinner on a hot August night under the stars..watching the fireworks in the sky from  a nearby town celebrating a festa..

Simplicity is an art..and this recipe proves it..so simple yet so delicious

Enjoy,.serve with crusty bread and a glass of Trebbiano or Est!Est!Est! and you will

Frittata con Mentuccia (Egg frittata with mint)

(serves 4)

4 eggs

2 tablespoons extra virgin olive oil

one handful of fresh mint leaves chopped or torn into small pieces

dash of salt

Break eggs into bowl and whip with a fork. Heat olive oil in saute pan. Pour in eggs, sprinkle on mint leaves, a dash of salt to taste.When one side is cooked turn frittata over. When frittata is firm on both sides place in serving dish and slice into 4 slices,serve warm or cold the next day..my favorite way to eat this is leftover.. the next day in a pannino…

For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions

winner of the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards.

See you Sept 10 & 11 at the Hudson Valley Wine Fest in Rhinebeck, NY. I will be on center stage at 1-2 PM both  days..

Why can’t basil and parsley simply be torn into pieces..why all the clutter of the knife and cutting with some type of skill?..besides a torn piece of basil or parsley looks much more beautiful than one that has been expertly cut…minimalist cooking is what I call this..using the least tools necessary to create..The Basic Art of Italian Cooking…

Maybe it is because I am at our beach house (on the Adriatic coast) where we keep the cooking fresh, healthy but simple..besides who wants to have to worry about all that clutter  in the kitchen when there is a beautiful beach to enjoy. I am inspired by summers of yesteryear spent with my grandparents at their beach house and remembering the very way they did things..simple and basic…more time to enjoy the beach and look for fresh,local produce and specialties..and meals are always delicious..from fresh tomato sugo made with local tomatoes to pannini made with freshly baked focaccia bread and stuffed with frittata flavored with fresh mint to cold Italian style potato salad made with locally grown tomatoes and potatoes, locally grown string beans,tuna, fresh parsley,dash of olive oil and white wine vinegar (produced locally)..

Try tearing your fresh herbs next time..it’s easy…less clutter in the kitchen, quicker and a fresh experience when you tear the leaves and release the oils of the herbs, the aroma is hypnotizing!.

I know that many years ago, people could not afford special knives and would do this out of necessity but now minimalism in the kitchen is in style..less clutter =less space used..and more open space…besides who needs all that clutter..keep it simple and basic!

For more recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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

It was the beginning of summer, much like today,the warm summer sun  ‘kissing’ the mountains of Abruzzo and an invite to go to a spot known as ‘il Vittoriale’ in a resort known as Lago di Garda (Garda Lake).

Vittoriale was the last known but much loved  home of famed Italian statesman,poet, writer, politician-Gabriele D’Annunzio.

We arrived in Garda and the next day began to set out on our intended journey, to il Vittoriale. Set aside the water’s edge with a brightly colored flower garden decorating the borders.  D’Annunzio was a very interesting figure in Italian history. Walking through the place is like walking through an open book of his writings..you could tell that he was from Abruzzo because of the  Abruzzese ‘chitarra’ used to make the famed dish ‘pasta a la chitarra’

He always said ‘chi piu gode conosce’ literally translates as the more someone enjoys or savors  something the more they will understand how to appreciate it. And appreciate and enjoy he did ..frequently. There are postcards that he wrote to his chefs after a great dish was prepared….One begins”:Dearest Albinia: Your fritatta, after eating many other mediocre ones, is sublime! I consider myself someone who has tasted many slices of frittata around the world”.he goes on to say how he loved this frittata so much that he would testify in front of St Peter when he gets to heaven that this was the best frittata in the world!

The thought of a delicious frittata..I  no longer was  interested in history..I have to admit that my eyes kept glancing down at my watch for 1:00 (l’ora di pranzo) lunchtime. We had reservations at Aquariva..and were so looking forward to the ‘tagliolini fatta a casa’(homemade egg noodles) with white truffles.

Situated on the marina..could the color blue be any bluer than  sunny day here?

The tagliollini were inspiring..befitting the palate of one Gabriele D’Anninzio..but still thinking of that illustrious he must have experienced to pen that postcard.

Spinach Frittata

6 eggs

8 ounces fresh spinach, washed, chopped, sauteed with garlic & olive oil

1/4 cup parmigiano-reggiano freshly grated

pinch of salt

dash of freshly ground black pepper to taste

3 tablespoons extra virgin olive oil

1 clove garlic

In large saute pan, place olive oil and whole clove of garlic. Saute for 2 minutes over medium heat, remove garlic. Break eggs into bowl and whip with wire whisk for 2 minutes, add in pinch of slat and dash of freshly ground black pepper. Place in chopped, sauteed spinach.Stir with fork, place in freshly grated parmigiana-reggiano.Stir. Pour egg mixture into heated olive oil. Saute, till sides are cooked. Toss onto plate and trun over and cook on opposite side.

Serve hot or cold..makes a great filling for a portable pannini…

Sept 9-12th-Hudson Valley Wine Festival-Rhinebeck, NY, on stage cooking appearance and Book Siginng of the book voted as Best Italian Cuisine Book in the USA-The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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copyright 2009, Maria Liberati

A lazy or (should  I say) relaxing weekend often reminds me of  my weekends  in Italy in the city or the mountains.  Although in the city there is a quicker pace,there is still a feeling of enjoying life, the beautiful  Fall weather, simple pleasures of a great cup of espresso, a piece of rustic pizza, a walk admiring the ruins or invaluable pieces of art…yes all the simple pleasures..

And a lazy weekend never puts me in the mood for cooking something complicated for our evening meal..but who said delicious had to be complicated? Here is a  Sformato (or casserole)

Sformato di Uova ( Egg Casserole)

*4 eggs

*handful of chopped parsley leaves

*2 tblsps flour

*1 tblsp butter

*3 tblsps parmigiano-reggiano cheese grated

*pinch of nutmeg

*2 tblsps breadcrumbs

*pinch of salt

*pinch of black pepper

*4 carrots

*2 cups milk

Wash and peel carrots. Boil. When soft, drain and mash. Place in bowl, add in butter, flour. Blend. Warm milk. Add into carrot mixture, a little at a time. Place in suacepan over low heat  add in parmigiano-reggiano cheese, parsley, black pepper ,salt, nutmeg, egg yolks..stir and cook for 15 minutes over low heat.

Whip egg whites till stiff. remove carrot mixture from heat. Gently fold in egg whites. Butter a casserole dish, sprinkle in breadcrumbs, place in mixture, Place casserole into a pan of water to make a bain-marie. Cook for 30-40 minutes in an oven preheated to 350 degrees, Serve with a plain tomato sauce or a meat sauce.

Get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions before the mad Holiday rush with over 140 recipes, menus to make your Holiday Special!

 *October 5th-join me for a special dinner  and book signing event in Horsham,Pa at the Horsham Library at 7 PM.  A sampling dinner  including risotto, and other first courses from The Basic Art of Italian Cooking.Eamil Michelle at juzz2@aol.com  to register or for more info.

*November 6-7-  A Christmas in Italy weekend at the Harvest Moon Bed and Breakfast, Lancaster, Pa. Join me for a weekend of cooking classes and wine pairings especially for the Holidays.Call Carl at Harvest Moon at 888-824-3763 or email:info@harvestmoonbandb.com