copyright 2010 Maria Liberati

As I remembered the song from my favorite musical The Sound of Music..I thought to myself as we drove along the hills in Chianti…these hills are alive with the beauty of the  grape vines( filled with beautiful plump black grapes)..almost ready for the vendemmia

I don’t think I can ever look at another hill again without remembering the beauty of Chianti..it’s green, rolling hills, decorated with tall, proud cypress trees and sunflowers that seemed to smile and greet you as you drive by..as we drove the sharp curves and winding roads a calm came over me..the beauty and serenity of the hills seemed to put me in a trance..albeit a relaxed one…

When we arrived at Castello D’Albola at the top of the hill I could barely speak..I think I became drunk with the beauty before I drank a drop of Chianti…a medieval castle that was built somewhere in the late 1400’s..and may have been worked on by craftsman taught by Michelangelo or DaVinci or Bernini…

More on Chianti and Castello D’Albola soon…One of the wines in they expertly produce there is Vin Santo..a wine that is served at the end of a dinner and cantucci biscotti are dipped into a glass filled with this sweet liquid.. If you are eating dinner in Tuscany and a bottle of Vin Santo is placed on the table with cantucci biscotti-this means dinner is finished and this will be the last course.

Cantucci Biscotti

2 cups sugar

2 cups flour

1 cup whole almonds

4 whole eggs beaten

1 tsp of grated orange peel

1/2 tsp vanilla

1/2 tsp baking powder

Heat oven to 350 degrees. Place whole, unpeeled almonds on cookie sheet, place in oven and toast for 3 minutes or until golden. Remove from oven and chop in large pieces.

Sift flour into a bowl. Place inside sugar, eggs, baking powder, orange peel, pinch of salt. Blend well till dough is smooth, but not too soft., then add in  almonds and blend in.

Cover cookie sheet with baking paper. Form dough into a long roll, the form of a long finger. Bake in preheated oven for 15 minutes or until golden. Remove from oven and cut diagonally to form biscotti. Cover cookie sheet with baking paper, place single biscotti on baking paper and bake for approx 25 minutes or until crispy and golden. Remove.

For more great recipes 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

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September 10-11..see you at Hudson Valley Wine Fest in Hudson Valley, Rhinebeck, NY. I will be onstage with The Basic Art of Italian Cooking from 1-2 each day. For more info email: Info@marialiberati.com

Be a Guest writer and Share the Joy! In honor of the release of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition- we are inviting our readers to also share their special Holiday food memories for any Holiday and any nationality. Email your story of 300 words or less and we will be selecting one story a week to publish on the blog and to be part of a nationally published book. All stories become property of art of living,PrimaMedia,Inc Email your stories to

sharethejoy@marialiberati.com

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

Castello D’Albola is a medieval wonder..in Chianti…a  castle with a vineyard  that produces award winning wines and the castle is filled with so much history dating back to many a noble family. In honor of my visit there this weekend a traditional Tuscan soup..that dates back to the cucina povera (peasant kitchen) times in Italy..how times have changed ?   Today this is considered a gourmet dish.

Ribollita (literally means boiled twice)

1 lb of cannelini beans (dry)-soaked overnight, then cooked for approx 1 hour

1lb red cabbage

1 lb savoy cabbage

1/2 lb fresh spinach-cleaned

1/2 lb of red, ripe tomatoes

1 potato

1 stick  celery

1 carrot, peeled and cleaned

1 small onion

2 garlic cloves

dash of thyme

dash of salt

1/2 lb of crusty bread sliced thick

grated pecorino cheese

1/4 cup extra virgin olive oil

8 cups vegetable broth

handful  fresh parsley leaves chopped

Place beans in cold vegetable broth and cook till tender. Finely chop onion, garlic, celery, carrot and parsley, place oil in saute pan and place in chopped veggies. Saute till golden brown, then add in thyme and the other vegetables-cut into large pieces. Add in salt,pepper and tomatoes. Add in some liquid from the boiling beans. When beans are tender, add in about 1/3 of them to the saute pan. Place 1/3 of bean mixture in food processor and blend. Set remaining third of beans to the side.

Add processed beans to saute pan. Simmer for approx 5 minutes. Place slice of bread at bottom of terra cotto or earthenware serving bowls and ladle soup on top of bread.Garnish with remaining third of beans and serve.

This soup is typically eaten the day after it is made (That is why it is called ribollita-twice boiled) and served with a drizzle of olive oil.

My interview with the wine maker at Castello D’Albola will be published here shortly..

For more great recipes get your copy of  the award winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition winner of the Best Italian Cuisine Book in the USA by Gourmand World Cookbook Awards.

See you at the Hudson Valley Wine Festival on Sept 10 & 11

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

What could be more appropriate than Food and the City..my answer to Sex and the City 2 (the newly released film) how to get local, fresh, inspiring food experiences while living in the city.

Even though I live in the city.. while in the USA..my country house in Italy is never far from my mind..Bunches of fresh mint and oregano  tied together with twine or ribbon decorate the halls and rooms wherever I go….just the fragrance so inspiring.. Wherever I live I  turn my surroundings into a ‘country house’ it seems to be an uncontrollable reflex I have..

As a child living in South Philadelphia with a fig tree in my backyard growing through the concrete..and tomato plants  covering every bit of  the concrete..creating a ‘green backyard’.. I can’t help but wonder if it is an inherent natural reflex of mine..you know ‘’filling a city apartment with flowers and bowls of fresh fruit and veggies from the local market

Food and the City can be a challenge-especially for someone like me who loves to eat locally,hates to eat out..loves dining al fresco…but that country house and my childhood home in  the middle of South Philadelphia are  always there in my mind to help overcome..

Here are some tips to enjoy Food and the City for those city dwellers that hanker for a country atmosphere:
*Make your kitchen as rustic as possible-think Tuscan or Italian farmhouse style. Whatever fits your budget..even if it is just one piece a rustic looking chair..perhaps an old farmhouse table you found at a local outdoor market you can refinish..or even something as simple as a picture of a country kitchen.

*Place vases of fresh mint, fresh flowers, fresh lavender to make your surroundings more fragrant..

*Use whatever window space you have  to let as much light in as possible..make your dwelling sunny and bright-using real light (saves energy also).

*Most cities have open air markets. take advantage of it..nothing says ‘country farmhouse’ more than fresh fruits and veggies..

*Eating al fresco makes any meal..no matter how simple into the perfect meal. ( don’t know about you but a slice of bruschetta and a glass of Est!Est!Est! on a warm summer evening eaten out doors is the perfect summer meal) So wherever you are make use of any outdoor space you have that could fit a small table and some chair.

And if you are really inspired become a city farmer!

Hope to see you at Wed, May 26th, Book Expo America (Javits Convention Center, NY,NY) for my book singing at 11 AM at autographing area 4. Will be signing copies of my upcoming book release of the second edition of  The Basic Art of Italian Cooking: Holidays & Special Occasions- winner of the Gourmand World Cookbook Awards

Sept 9-12-I will be appearing at the Hudson Valley Wine Festival in Rhinebeck, NY..so much great wine and food there..hope to see you there.

For more info on any of these events or any upcoming appearances email: events@marialiberati.com

To book an event email Andrea  at : events.ar@gmail.com

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http://twitter.com/Marialiberati

Maria

marialiberati.com

where food meets art, travel & Life!

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

Nothing better than fresh pasta…the taste or maybe the memories of (making fresh pasta in Italy..in Umbria..in Le Marche..in Abruzzo) how could I even think about pasta and not think about the memories created around a large table of flour and water and eggs and people..lots of people passionate about the same thing ..food…. fresh pasta to be exact..

In all the cooking programs that I have hosted, throughout Italy…fresh pasta is the most requested course…one of my favorite recipes for a pasta dish and some of my favorite memories in photos of making pasta are here… Create your own pasta memories around a table…ones that you won’t soon forget….what you create will linger in your mind ..the camaraderie, the fun,the taste of an artisan dish of pasta…

These are some pasta memories from a country house in Umbria….

Fresh Pasta with Zucchini & Ricotta

2 ounces ricotta

2 cups white flour

1 ½ cups cold water

pinch of salt and pepper to taste

2 zucchini

10 cherry tomatoes

3 tablespoons of extra virgin olive oil

4 tablespoons plain tomato sauce

Preparation for pasta:

Place flour on wooden board and shape into a well. Place water and salt in center of well. Blend by hand and work the dough till smooth and well blended. Let rest for 2 hours covered with a clean towel.

Divide pasta ball into 4 portions. Roll out each portion on well floured board. Cut into noodles that are ½ inch thick with the help of a pasta machine or by hand.

Cut each noodle into smaller strips. Sprinkle with flour, let sit.

Preparation for Sauce:

Place olive oil in saute pan with the zucchini that has been cut into quarters. Cook over high heat for 2 minutes. Place in tomatoes that have been cut in quarters with the plain tomato sauce. Let simmer together for 5 minutes. Add in salt as desired. Turn off heat.

Boil water ion pasta pot. Place in fresh pasta, cook for 2 -4 minutes (taste after 3 minutes do not overcook). Drain. Place in saute pan with zucchini, toss, serve with grated dried ricotta

Serve on rustic plates in a bright, sunny house in the country..ohh and don’t forget the wine..a Chianti..from the hills of Tuscany will do or a Montepulciano from the mountains of Abruzzo..

 Wednesday,May 26th, 11 AM-Book Expo America-Book Signing /release of second edition of The Basic Art of Italian Cooking: Holidays & Special Occasions. Hope to see you there. If you want more info on this appearance- email: info@marialiberati.com

Hudson Valley Wine Fest-Sept 9-12-Rhinebeck NY. I am very excited this year to be one of the two Celebrity Chefs selected to appear at this event.  Along with Celebrity Chef Vincent Tropepe, I  will be doing cooking demos all weekend. If you want more info on attending this event or sponsoring one of my on stage cooking appearances –email : info@marialiberati.com

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copyright 2009, Maria Liberati

Having  a Tuscan Picnic, whether I am in Tuscany or anywhere, is one of my favorite things to do whether I am eating alone or with a group of friends or a few riends  at home in Italy or somewhere else in the world.

Even though I can’t be in Tuscany all the time..I can still be in a Tuscan ’state of mind’ by bringing out the earthy colored dishes..having my Tuscan panzanella salad or bean soups (even on a warm summer evening they are great).

It’s a great pick me up ..those earthy foods bring me back to Tuscany all the time and it is a relaxing place (even if just in mind only)to be..

So we can all travel to Tuscany if just by food today..but follow me on twitter at  http://twitter.com/Marialiberati ..today is Traveling Thursdays and you can travel Italy from your computer.

Here is a Tuscan dish to travel by

a simple Fettunta..the Tuscan version for bruschetta

Fettunta:

4 slices crusty Italian bread

2 cloves garlic

2 tbslsps extra virgin olive oil

2 tsps Tuscan Picnic Spice Blend from The Basic Art of Italian Cooking tm

Grill or place slices of bread under broiler. Rub with garlic clove, Drizzle olive oil on top, sprinkle on Spices.

 July 16th-see you at my Tuscan picnic at Whole Foods, Annapolis Md at 7 PM

July 18th see you at  Fairfax, Va Whole Foods for my Tuscan Picnic and wine pairing

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Today as I finished up a panel discussion at the Chestnut Hill Book Festival in Chestnut Hill, Pa on writing  your own cookbook (with  noted cookbook writers’ ) someone in the audience came up to thank me for noting that cookbook writing and cooking should be a passion.  But he also put it more succinctly…… that cooking and eating a meal should be more than just putting ingredients together..it should be an experience no matter how simple!
Think of  eating a meal as an experience..an experience to try a new food  or a new flavor combination. It can be a simple dish..bruschetta with fresh tomatoes, fresh basil, fresh mozzarella..a truly delicious experience of  true flavors! An fun experience to lift up your spirits..to give you something to look forward to at the end of the day!

Here are some great recipes to experience:

Zucchini Parmigiana Frittata

*6 eggs

*2 small zucchini, chopped

*4 tblsps of olive oil

*4 tblsps of parmigiana-reggiano cheese grated

*handful of fresh parsley finely chopped

*salt and pepper to taste

Heat olive oil in saute pan. Place in chopped zucchini. Saute for 5 minuts. Break eggs in a bowl. wisk with a wire whisk, place in chopped parsley, grated parmigiana-reggiano cheese wisk together. Add in salt and pepper to taste. Place in saute pan with zucchini. When all sides are dryu and top does not have runny liquid, flip over with a plate on top and place back in sauce pan. Brown on that side, take out of pan and slice and serve.

Panzanella (tuscan bread salad)

*4 slices of thick crusty bread

*1/2 cup  extra virgin olive oil

*4 plum tonatoes chopped

*1 cucumber peeled and chopped

*1/2 red onion peeled and chopped

*handful of fresh basil leaves chopped

Tear bread slices and place in bowl with chopped cucumber and chopped onion. In  small bowl whisk together olive oil and red wine vinegar. Pour over bread and salad and let marinade for 30 minutes.

Then place in tomatoes, and toss, top with chopped basil leaves and serve.

Hope to see you at the upcoming The Basic Art of Italian Cooking events at:
July 16th- Annapolis, MD- Whole Foods Market, Annapolis Culinary Center, 7 PM- A Tuscan Picnic cooking demo and book signing. Call store for info or email events@marialiberati.com

July 18th- Fair Lakes/Fairfax, Va., Whole Foods Market, A Tuscan Picnic  and Wine Pairing, 1PM. Call store for info or email:events@marialiberati.com

July 31st-August 2nd ,Atlantic City Wine and Food Festival. Email:events@marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

http://mariandco.blogspot.com

copyright 2009, Maria Liberati

Life seems to be broken up into chapters that could be described in tastes–sweet, salty, bitter..think of all the experiences in your life that can be described  per  these tastes..

Now that you have had some food for thought..here are the recipes I promised from some of the cooking programs and book signings in the past  few weeks.

Insalata di riso con rucola e pomodori

2 cups of short grain brown rice

8 red, ripe plum tomatoes-chopped with seeds removed

4 ounces arugula chopped

1/4 cup shelled pistachios chopped

4 tablespoons olive oil

2 tsps balsamic vinegar

4 ounces parmigiano-reggiano cheese, shaved

Place chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.

Boil rice till al dente as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.

Tuna & Beans Tuscan Style

1 6 oz can albacore or yellow fin tuna packed in water

1 can  cannelini beans drained, rinsed or 1/2 cup dry cannelini beans soaked over night, cooked till tender

1 fresh lemon

4 tblsps olive oil-extra virgin, cold pressed

2 slices of red onion finely chopped

Drain tuna and place in bowl, flake with fork and drizzle approx 2 tsps on top and blend in. Add in cannelini beans, chopped onion and remaining olive oil, Squeeze fresh lemon juice on top. Sprinkle with fresh parsley and serve.

Ricotta e Frutta

3/4 cup freshly made ricotta

3 tblsps sugar

1 tsp cinnamon

3 tablespoons dark semi sweet chocoalt e chipps or shaved chocolate

1 lb fresh strawberries hulled ,washed and quartered

8 ozs fresh blueberries  washed

Place fruit in bowl, sprinkle 1 tblsp sugar on top, stir gently. Place ricotta in bowl. Place in remaining sugar, cinnamon. Divide fruit into 8 serving dishes, top with a dollop of ricotta cream and 1 tblsp chocolate chips or shaved chocolate and serve .

June 15th  Willngboro Library, Willingboro, NJ 7 PM- Cooking on a Budget with The Basic Art of Italian cooking. Join me for a fun book signing and cooking demo. Open to the public. Call library for info or email events@marialiberati.com

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

Mangai Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

copyright 2009, Maria Liberati

Life seems to be broken up into chapters that could be described in tastes–sweet, salty, bitter..think of all the experiences in your life that can be described  per  these tastes..

Now that you have had some food for thought..here are the recipes I promised from some of the cooking programs and book signings in the past  few weeks.

Insalata di riso con rucola e pomodori

2 cups of short grain brown rice

8 red, ripe plum tomatoes-chopped with seeds removed

4 ounces arugula chopped

1/4 cup shelled pistachios chopped

4 tablespoons olive oil

2 tsps balsamic vinegar

4 ounces parmigiano-reggiano cheese, shaved

Place chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.

Boil rice till al dente as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.

Tuna & Beans Tuscan Style

1 6 oz can albacore or yellow fin tuna packed in water

1 can  cannelini beans drained, rinsed or 1/2 cup dry cannelini beans soaked over night, cooked till tender

1 fresh lemon

4 tblsps olive oil-extra virgin, cold pressed

2 slices of red onion finely chopped

Drain tuna and place in bowl, flake with fork and drizzle approx 2 tsps on top and blend in. Add in cannelini beans, chopped onion and remaining olive oil, Squeeze fresh lemon juice on top. Sprinkle with fresh parsley and serve.

Ricotta e Frutta

3/4 cup freshly made ricotta

3 tblsps sugar

1 tsp cinnamon

3 tablespoons dark semi sweet chocoalt e chipps or shaved chocolate

1 lb fresh strawberries hulled ,washed and quartered

8 ozs fresh blueberries  washed

Place fruit in bowl, sprinkle 1 tblsp sugar on top, stir gently. Place ricotta in bowl. Place in remaining sugar, cinnamon. Divide fruit into 8 serving dishes, top with a dollop of ricotta cream and 1 tblsp chocolate chips or shaved chocolate and serve .

June 15th  Willngboro Library, Willingboro, NJ 7 PM- Cooking on a Budget with The Basic Art of Italian cooking. Join me for a fun book signing and cooking demo. Open to the public. Call library for info or email events@marialiberati.com

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

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

Hmm…said the bank manager, ” you sure go food shopping a lot? “What do you mean? “ I said. “Well when you had us research the check for your phone bill payment we had to check your personal account also..and there are withdrawals from your check card every day at a grocery store or supermarket recorded on your acount. Should I check that out? he said..”it does look like a lot of  consecutive.shopping trips to grocery stores”.

“Well cooking is my life”..I muttered and just brushed off the comment. But then I began to realize that it was true, I am at a supermarket or farmer’s market or local produce market  almost everyday.  Even if it is a busy day, if I need to take a break, I go to unwind, sometimes not to buy anything but just peruse the aisles thinking of what my next creation will be..what should I whip up for dinner..what’s the newest food item on the market..how fresh do those apples smell?

So what is it about walking in a food market and being around food that brings up my spirits or relaxes me or gives me inspiration t owrite or create my next recipe? Maybe it is all those years spent around the kitchen with my mom, grandparents, aunts and cousins.   Maybe it gives me that  ‘at home’ feeling.

Before  I start my day with a ‘twitter’, on some days, I need to take a walk in the local supermarket and I am headed there right after breakfast. On some days I need it to relax right when I take my lunch break and on others I can hold off till 5 or 6 PM. The expression ‘food for thought’ really applies.

In the past few days I have been  checking out local produce stands to inspire me for ingredients  for the crostini and  tramezzini that we made at my  recent cooking programs and book signings. A special thanks goes  to the Horsham Library for having me on the  Cooking Stage yesterday for their annual Horsham Days event. A note of thanks also goes to Kenilworth Libnrary in Kenilworth, NJ for featuring my book and inviting me to do a book signing there last week. Also a special thanks  t o everyone who came out to these events, I enjoyed meeting you all and sharing stories and recipes.

Here are the recipes for crostini and tramezzini and a special Happy Food Shopping to you all!:

You have heard of the pannini, the rustic, grilled or fresh sandwich made on crusty Italian bread or roll. But have you ever heard of the elgant Tramezzini, Italys’ elegant version of a club sandwich. Served at cocktail hour in the coffee bars of Rome

Tramezzini

(4 persons)

12 slices thinly sliced white bread (with crusts removed)

3 tblsps of extra virgin olive oil

½ lb of fresh mozzarella (sliced)

3 grape or cherry tomatoes (sliced)

½ cup of fresh basil leaves

*2 tablespoons of freshly grated parsley to decorate plate

Preheat oven to 400 degrees. Cut off crusts of bread then cut slices in half, then slice in half again till each slice has been cut into 4 small triangles. Place slices of bread on baking sheet and brush with olive oil. Use about one half of quantity of olive oil. Place in oven for about 4-5 minutes until golden brown.

*Prepare 16 mini tramezzini. Start with one small triangle of bread, then a slice of mozzarella, then top with tomato slice and then 1 basil leaf, top with a mini triangle and repeat with cheese, basil tomato and then top with one mini triangle. Place small shihskebab stick or cocktail stick through tramezzini to hold it together. Place al tramezzini on baking sheet. Drizzle rest of olive oil on top. Place in oven for 10-15 minutes until cheese is beginning to melt. Garnish with a basil leaf on top and dust plate with grated parsley.

For crostini, use an individual triangle of hte bread, toast it drizzle with olive oil and top with shredded lettuce shredded mozzarella, fresh toamtoes chopped wiht garlic, albacore tuna flaked with leeks and drizzled wiht olive oil, sauteed mushrooms and any other cheese or vegetable you have on hand.

Look forward to seeing you at:
June 11-Whole Foods Market,  Jenkintown, Pa.June 11at 6:15 PM The Basic Art of Italian Cooking by Maria Liberati tm-cooking program. Email: events@marialiberati.com for more info or call store to register.

June 15th- Willingboro, Library, Willilngboro NJ at 7 PM- Book signing and The Basic Art of Italian Cooking by Maria LIberati tm-cooking program.

Call the library or email events@marialiberati.com

July 16th-Annapolis, Maryland Whole Foods Market Culinary Center-  7 PM-A Taste of Tuscany with The Basic Art of Italian Cooking by Maria Liberati tm Join me for a cooking class on Tuscan picnic dishes. Call the store or email: events@marialiberati.com

July 18th- 1:30-3 PM Whole Foods Market, Fair Lakes Virginia, The Basic Art of Italian Cooking by Maria Liberati tm-A Tuscan Picnic dinner and wine pairing, Cook a Tuscan Picnic dinner with 4 selected wines. Cal lstore for info or email: events@marialiberati.com
Follow me at

http://twitter.com/marialiberati

http://mariandco.blogspot.com

copyright 2009, Maria Liberati 

Mother’s Day is celebrated all around the world and some celebrate the day more simply than others. Find meaning in small beatuiful gestures..preparing a special breakfast for the special mom in your life, make something with your own hands.. a handmade card, a small kitchen garden, a special meal or dessert ,spend a special day together..Special meaning together anywhere in your own backyard , a walk together..so much meaning.

And before our recipes..a special wish and lots of hugs to my own Mom for a Happy Mother’s Day but also to all Moms out there.

And if you are creating a special brunch for Mom here is one of my favorite recipes for a Tuscan Bruschetta. I created this for a white wine that I was presenting but you can use your favorite dry white wine with this.

Bruschetta Toscana (Tuscan style Bruschetta)

copyright 2009, Maria Liberati

4 slices of Crusty Italian bread or 2 slices day old sliced bread (cut in half, crusts cut off)

*2 tsps butter

*1 small carrot

*1 stick celery

*1 small scallion

*2 tsps tomato paste

*1/2 cup white wine

*3 tsps extra virgin olive oil

*1 tblsp freshly chopped parsley

*1 tsp capers

Salt and pepper to taste

Wash, dry, finely chop carrot, celery, scallion. Rinse capers, place on paper towel to dry. Chop capers finely together with parsley.

In sauté pan, heat oil and 1 tsp butter, chopped scallion, chopped carrots, chopped celery. When just golden, add in wine, tomato paste and stir. Cook over low heat covered for 20 minutes, stirring frequently. Remove from heat and set aside.

Place bread slices on cookie sheet and toast in toaster or under broiler in oven on both sides till golden color.

Place tomato and vegetable mixture in processor and puree. Place puree in bowl and add in chopped capers, parsley and remaining softened butter. Place in sauce pan and heat for 3 minutes. Remove from heat and spread on hot bread slices.

*May 11- Whole Foods Market, Philadelphia, Pa- The Basic Art of Italian Cooking School by Maria Liberati tm presents Tuscan Picnic Style Foods. Class is 6-8 PM, call store, cost of $10 includes mini samples and lesson  to register at 215-557-0015

*May 15 & 16- Food, & Fashion event at Bethesda Row in Bethesda, Maryland. Book singing and cooking demo of  the best selling bookThe Basic Art of Italian Cooking .Fri 5-8, Saturday 12-3 go to www.bethesadrow.com for directions and info or email us at events@marialiberati.com

**Tuesday, June 2^nd 7 PM- Book Signing & Cooking on a Budget with The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Recipes from her best selling book and The Basic Art of Italian Cooking School in Italy. Samples provided. Kenilworth Library, 548 Kenilworth Blvd., Kenilworth, NJ 908-276-2451

**June 4th- Foster’s Gourmet Store ,Philadelphia, Pa, 399 Market St, phila, Pa 19195 215-925-0950

Call Temple Univ. continuing ed at 215-204-6946. Includes 4 course sample of authentic Italian picnic $55 www.temple.edu/tucc

June 6th- Horsham Day-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park 1-3 PM

June 7th-Book signing and on stage appearance-Chicago Tribune Literary Festival- Printer’s Row Chicago. Celebrity Chef-Maria Liberati will be bringing The Basic Art of Italian Cooking School to Chicago along with a book signing. The Basic Art of Italian Cooking was one of the books specially selected to be a part of this annual event. For more info email:events@marialiberati.com

June 15th- Book signing and Cooking on A Budget with The Basic Art of Italian Cooking. Demo of how to cook on a budget with recipes from the best selling book,samples and recipes provided. Willingboro Library- 220 Willingboro Parkway, Willingboro, NJ

Join me for The Basic Art of Italian Cooking School in Italy and Experience Italy event

More recipes/articles

Get a copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria