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.

.

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

Today was  filled with peace and quiet..a walk in the serene mountains of Abruzzo…my Tibet..I know  when I  have reached the top  the moment I see my favorite sign..La pace nasce nel silenzio (Peace is born in Silence) at the top of the mountain…and nothing can describe being at  the top…  where it is peaceful and eerily quiet at 2 in the afternoon when everyone else is at home feasting on  a  Sunday afternoon.
The perfect way to clear out all the cobwebs mulling around in your thoughts and take in some clean fresh air.. But a 2 hour trek in the mountains brings about a ravenous appetite also..

Today’s Lunch and  Recipe

Risotto della Volpe ( Risotto of the Wolf)

*2 cups of arborio rice
*1 cup of fresh or frozen peas
*1 cup of speckled beans
*5 tablespoons plain tomato sauce
*4 slices of fontina cheese sliced in strips
*2 slices of provolone cut into strips
*1 small onion
*1/2 tblsp unsalted butter
*1/2 tblsp extra virgin olive oil
*3-4 tablespoons parmigiana-reggiano cheese grated
*pinch of salt
For the broth
*4 cups water
*1 celery stick
*1 carrot
*1 onion

Place water in large pot.Add in vegetables (all except onion) that have been washed, and cook for 20 minutes. Chop onion and place in saute pan with olive oil. When golden, add in rice and toast the rice for a few minutes. Then add in fresh peas and ½ cup broth. After approx 9 minutes add in speckled beans and tomato sauce. Keep adding in broth ½ cup at a time as needed, till rice is al dente (approx 18 minutes total). When finished, add in cheese and stir till melted. Salt to taste, sprinkle on grated parmigiana cheese, add in butter, stir and serve.

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

I know a bank where the wild thyme blows,
Where ox-lips and the nodding violet grows;
Quite over-canopied with luscious woodbine,
With sweet musk-roses and with eglantine.

From William Shakespeare’s  “A Midsummer’s Night Dream”

copyright 2010 Maria Liberati/Art of Living.PrimaMedia,Inc

A trip to the grocery store today brought thoughts of Shakespeare’s Masterpiece of A Midsummer Night’s Dream….in desperation and short on time I went to the closest little neighborhood grocery store for some fresh thyme for today;s lunch of Riso Greco…but was told by the clerk that they only sell dry thyme in ‘bustine’  (packages).

“Especially” she told me “because the best and freshest thyme is found growing abundantly ready for picking if you take a walk to the mountains here..she instructed me to just inhale the air and follow my nose and I will find the freshest thyme growing on the side of the walkway there..it is found on the way to the Santuario (Sanctuary)..

A quick trip to the mountains for a fresh supply gave me enough for the dish..and she was correct..fresher than this thyme one could not find…now I too ‘know a bank where the wild thyme blows’

(sorry I don’t have a photo of the dish..it was  eaten before we could take one..but it is simply delicious)

Riso Greco

1 cup of parboiled rice

1/2 cup passata di pomodoro (plain tomato sauce)

1/4 cup chopped onion or shallots

3 tablespoons of extra virgin olive oil

3 cups vegetable broth

1/2 cup chopped,pitted black olives

In saute pan place olive oil and chopped onions or shallots, saute for 30 seconds ,add in tomato sauce, then rice and broth, stir till cooked, approx 14 minutes. Then add in olives, and finely chopped fresh thyme. Stir and serve hot> Top with freshly grated parmigiana-reggiano cheese..

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

Visit me at OpenSky

See you at Hudson Valley Wine fest  (Rhinebeck, NY)on Sept 9-12.  I will be onstage with The Basic Art of Italian Cooking demos and booksignings of the latest book all weekend.

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

“We do not remember days, we remember moments” once said Cesare Pavese-Italian author/novelist…

so create a special moment for Father’s Day..a meal ..a brunch  together..a picnic..a meal…time together ..created by you…create a moment to remember.

Ingredients for a Happy Father’s Day:
A recipe that uses local and in season ingredients

Your Dad or someone that is a Father figure to you

Time spent together… accompanied by great food, friends and family..

Strawberries are at their sweetest..try this dish accompanied by a Prosecco or Spumante:

Risotto alla Fragole (risotto with strawberries)

4 cups vegetable broth

3 tablespoons olive oil

2 leeks chopped finely

1 cup arborio or carnaroli rice

1 tablespoon butter (unsalted)

pinch of salt

1 cup Prosecco, Spumante or dry white wine

10 ounces fresh strawberries, washed and cut in half

Heat vegetable broth till boiling. Place olive oil in large saute pan. Place in chopped leeks and saute till leeks are just about golden. Place in rice and toast till rice is coated with oil and all liquid is evaporated. Add in wine or Prosecco. Stir till all liquid is evaporated. Place in ½ cup of vegetable broth and stir till all liquid is evaporated and repeat placing in ½ cup liquid til evaporated till rice is al dente (approximately 15 minutes).

Puree strawberries. When rice is almost done, place in strawberry puree. Stir in well. Remove from heat. Let stand for 2 minutes. Place 1 tablespon of butter on top and stir till melted. Serve ,top with grated parmigiana-reggiano cheese. Decorate plates with strawberry garnish.

Happy Father’s Day!

For more recipes and menus for Special Occasions get your copy of the book selected as Best Italian Cuisine Book in the USA The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Hope to see you at the Hudson Valley Wine Festival in Rhinebeck, NY on Sept 9-12 at the Dutchess County Fairgrounds. As one of the selected  Celebrity Chefs for the event , I will be  on stage cooking demos of recipes from my latest book with some great wines from the event. For more info, or for sponsorship info email: info@marialiberati.com

Maria

www.marialiberati.com

where food meets art ,travel and life!

copyright 2009, Maria Liberati

Tonight, I finished up one of my  wine education and wine pairing events at one of my favorite vineyards. 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 grand mistake is 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-8 degrees C

*Dry white and rose wines- 10

*Light red wine- 14 degrees

*Aged red wine-18

*Sweet wines and liqueuers- 8

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)

* 1/2 cups 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

Follow me on twitter at http://twitter.com/marialiberati

*

copyright 2009, Maria Liberati

Editor: Erin Kuhns

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

 July 11th- Chestnut Hill Book Festival- book signing the best selling boook The Basic Art of Italian Cooking.email:events@marialiberati.com for more info

July 16th- Whole Foods Annapolis Culinary center-,Annapolis,Marylans.  Creating a Tuscan Picnic from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or email events@marialiberati.com

July 18th-Whole Foods, Fairfax, Virginia, A Tuscan Picnic and Wine Pairing from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or info or email :events@marialiberati.com

Get your copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com

For more recipes  & articles

Happy Father’s Day

Mangia Bene, Vivi Bene

Maria

htp://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Editor: Erin Kuhns

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

 July 11th- Chestnut Hill Book Festival- book signing the best selling boook The Basic Art of Italian Cooking.email:events@marialiberati.com for more info

July 16th- Whole Foods Annapolis Culinary center-,Annapolis,Marylans.  Creating a Tuscan Picnic from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or email events@marialiberati.com

July 18th-Whole Foods, Fairfax, Virginia, A Tuscan Picnic and Wine Pairing from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or info or email :events@marialiberati.com

Get your copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com

For more recipes  & articles

Happy Father’s Day

Mangia Bene, Vivi Bene

Maria

htp://twitter.com/Marialiberati

http://tinyurl.com/df9rc5

Truffles and Meats: Two Staple Foods from Umbria

copyright2009, Maria Liberati

Editor: Christa Gutzler

Is your mouth watering for a meaty truffle? Well, as distinct as the cooking is in Umbria, you won’t find a chocolate truffle infused with pork, but separately these two items top the list of famous specialty foods coming from the beautiful Umbria region in Italy. With its tree-laden grounds scoured by uniquely trained “truffle dogs,” Umbria maintains favorable conditions for which wild mushrooms abound during truffle season. The soil created by oak and willow trees are said to be rich in Norcia, one of Umbria’s most reliable areas for bountiful truffle raising and famous for its black truffles and flourishing truffle trade industry.

Coming to a close at the end of March, truffle season harvests Umbria’s most sought after and expensive treat starting in December each year. Secretive and mysterious, the professional truffle harvesters of Umbria, known as the trifolau, partake in festivals and other celebrations throughout truffle hunting season seeking truffles of all sizes and shapes and pungency. Once these truffles are found, they are cooked and stored, or sold to restaurants and added to high cuisine recipes.

Eaten alone or thrown into a pasta dish, truffles are a delectable addition to various Italian dishes including but not limited to roast squab, mayonnaise, cakes, rice, fondue and a variety of spreads and sauces. The legacy of the truffle is attributed to its versatility and flavor. No other terrain in the world produces as many truffles as Italy does and 80% of Italy’s truffles come from Umbria. Gastronomes around the world agree that Italian truffles possess a earthy and heavenly taste, though black truffles from Norcia are known to be less aromatic than its white complement. The truffle is not the only hot commodity in Umbria, as there are just as many butchers as there are truffle hunters in this extraordinary region.

If you’ve ever been to an open market in Italy, you are sure to have been surrounded by the various meats that have been butchered, prepared, and sold for generations. Most commonly in the form of salami, sausages, and ham, Umbria’s primary meat is pork. Dishes such as mazzafegati (pig’s liver sausages), porchetta (pork roast), and Umbrian mortadella (seasoned sausage mixed with pork and bacon) are recognized as flavorful, sweet, and savory. It’s said that Italian butchers do not hold back when it comes to the pig, doing everything and anything that can be done to them in the name of cooking. From the pig’s feet and cheeks to the ox’s tongue, the Italians are creative and ingenious in how they approach the livestock from which they create their specialty foods and dishes. Umbria’s conscientious cooking processes, embedded in history and perfected through experimentation, continue to provide pleasing treats and meats.

Villa LaVeranda Interview and Tour-Umbria Italy

it is breathtaking ,the villa that I just fell in love with enough to have my culinary tours there for The Basic Art of Italian Cooking. Here is video of my visit there and the interview with Susan Evans-who headed the transformation of this once animal stall into the beautiful villa it is today. Watch!
If you want to join our next culinary tour and stay there ..see more info at http://www.marialiberati.com/blog2/page_id=542 or look below

Check out my informal interview inside the kitchen of La Veranda here:

http://www.youtube.com/watch?v=MTXrY_th7MA

**Please keep your thoughts and prayers with the people of central Italy who were hit with the devastating earthquake on April 6th. Hardest hit was the city of L’Aquila and towns nearby. Since L’Aquila is the capital city of Abruzzo I have been there for many events many a time. You can put the name L’Aquila in the search engine of my blog to find past posts on this medieval town. But here is one of the posts:
http://www.marialiberati.com/blog2/?p=341

RECIPE OF THE MONTH

Risotto with White Grapes is a delicious recipe and great with Orvieto wine from Umbria

1 cuo rice for risotto-arborio or carnaroli

½ lb white grapes (seedless)

1 slice onion chopped finely

4 ounces parmigiana reggiano cheese

1 tablespoon butter

3-6 cups vegetable broth

1 cup dry white wine or champagne

2 tablespoons olive oil

In saute pan, saute olive chopped onion in olive oil. When golden put in rice and saute for 2 minutes, Place in wine or champagne. When liquid is absorbed, pour in ¾ cup broth. Stir and when liquid is absorbed pour in another ¾ cup of broth. Repeast this processs for approx 15 minutes or until al dente. Half way during cooking time. Place in washed grapes. When finished, top with butter, and parmigiano reggiano cheese.

Join me at for book signings and cooking program events at (email events@marialiberati.com):

 Whole Foods Jenkintown, April 4th

Whole Foods, Philadelphia, May 2

Whole Foods Bethesda, Maryland on May 7′

May 6th, Wine Pairing Dinner at Country Creek Winery in Telford, witha 4 course authentic Italian sampler dinner and 4 wine samples..join us at an authentic rustic vineyard voted as Montgomery County’s Best. Fee is $39.95 reservations are limited ,call the winery at 215-723-6516 for reservations.

Follow me at http://www.twitter.com/marialiberati

http://mariaandco.blogspot.com

Join us in Italy

More articles and recipes

Mangia Bene, Vivi Bene,

Maria

 copyright, 2008, art of living,PrimaMedia,Inc, The Basic Art of Italian Cooking

Tartufi (truffles) are considered by many to be  a ‘mystery of nature’.  Gaio Plinio Secondo known as Plinio il Vecchio, born in 79 AD  wrote in Naturalis Historia- ‘that tartufi are born spontaneously and not from seeds and they live without roots’, according to Plinio the origin of tartufi   remain always in an ‘aura of mystery’ and to this day that remians true..

According to botanists tartufi (truffles) are categorized as a ‘fungus’ that live under ground that is rich in water, minerals and near the roots of a tree. They live in symbiosis with the tree root.

Tartufi are rich in fiber ,a complete protein and easily digested.

Truffles have long been a part of the history of the gourmet table. It was said that Lord Byron kept a truffle on his desk, he believed that the perfume of the truffle ignited his creativity. Alexander Dumas (the writer of The Three Miusketeers) described tartufi as one ofthe most maginifient ingredients of the table.

You can find truffles in many regions of Italy-Abruzzo, Tuscany, Umbria and others. For this a national association known as the”Associazione Nazionale Citta di Tartufo” (National Association of Truffle Cities) has been formed to discover new ways of finding and growing this ‘mystical fungus’.

Truffles (tartufi) come in black and white. The white truffle is the more delicate and costly. Most gourmet stores carry truffles But if you canlt find fres htruffles, you can find them jarred in olive oil or truffle oil.

Truffles have a strong taste and a very little goes a long way. To experience the taste of truffles, drizzle (sparingly) some truffle oil on top of a plate of risotto or grate (sparingly) some fresh truffle on a plate of pasta or pizza. Not even a full teaspoon of grated truffle is needed to experience the flavor.

Since we live in a region where truffles are found- I always find presents of a tartufi or two left for me at home in the winter. Truffles have become my favorite present and I use them to flavor everything.

Here is a recipe we have been working on in The Basic Art of Italian Cooking kitchen here in Italy to experiecne the truffles in season now:

Risotto con Tartufo

*1 cup of rice (carnaroli or arborio)

*2  tblsps + 2 tsps extra virgin olive oil

*2 scallions

*4 large oysters-steamed

*1 white truffle

*3 tblsps parmigiano cheese grated

* 2 quarts Vegetable Broth

*1/2 cup dry white wine

Heat vegetable broth till boiling, lower heat and let simmer. 

Cut scallions into small rounds. Place olive oil in saute pan and heat, place in scallions and saute till just about golden. Place in rice. Saute for 30 sedonds.   Add in white wine,  consistently stirring. When liquid is absorbed begin adding in broth approx 1/2 cup at a time and stirring till liquid is absorbed. Repeaat till rice is cooked till al dente (approx 18 minutes). Stir in parmigiano cheese and drizzle approx 2 tsps on top, stir risotto. Remove from heat.

Divide into 4 portions and place on 4 plates. On top of risotto, place an open steamed clam and on top of this place a few very thin slices of white truffle.

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

“Mangia Bene, Vivi Bene”
Maria