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

I was in absolutely grand company this week  for my book release signing at Book Expo America (Javits Convention Center in NY, NY0….the book The Basic Art of Italian Cooking: DaVinci Style will be officially released in print October 1st, and online on or about September 1st…but also signing copies of their new release books at the Expo were Linda Evans (still looking as elegant as her ‘Dynasty’ days ) and John Leithgow as well as  many noted writers!

Thanks to all who stood in line to get their signed copy of the pre-release copy of my new book..I loved meeting you all…..If you didn’t make it to Book Expo  and would like a free pre release promo copy, just  email: Info@marialiberati.com and request the free promo copy and we will email you the downloadable version, you will also receive a special 40% off coupon if you pre-order the book at www.marialiberati.com by July 15th as a Thank you!   So you will be able to purchase the book at the wholesale price instead of the full retail price if you purchase by July 15th,2011. You can pre –order the full  book here .

La Gioconda  the title of  an opera in four acts and the hauntingly beautiful painting of Monna Lisa La Giocanda ( A Florentine woman that was the wife of Francesco La Giocondo). Her smile brings to mind a saying by Victor Hugo, who wrote the text for the opera..”Dry happiness is like dry bread.We eat but we do not dine.”

Simplicity and beauty were paired together in everything DaVinci.  In honor of La Gioconda..a Florentine torte..easy enough to add to a summer picnic

Torta Di Farro ( Farro Pound Cake)

this is a typical Florentine Dish made from the flour of Farro and Vin Santo

4 eggs

4 cups (800 gr) Farro flour

2 cups (400 gr) sugar

1 cup (200 gr) milk

1 cup (200 gr) Vin Santo

2 tsps (10 grams) baking powder

Break all eggs in a large bowl. Place in sugar and beat till foamy and a creamy white color. Add in the Farro flour, a tablespoonful at a time, mixing well after each addition. Add in milk and Vain Santo, a little at a time, mixing well after each addition. Then add in baking powder and mix in.

Cover an 8” cake pan with baking paper and pour in the batter. Bake in oven preheated to 350 degrees and bake for 30 minutes or until firm. You can also use an angel food cake pan that has been buttered and floured.

When finished remove from oven, When cooled remove from pan and dust with powdered sugar. Serve with Vin Santo..

Hope to see you at:
June 10-11-Great Grapes Festival-book signing and on stage cooking demo,Cockeysville, MD

July 21-24-Festa Italiana,Milwaukee Wisconsin-book signing and on stage cooking demos

July 29-31, Gourmet Food & Wine Festival, Bally;s Casino, Atlantic City, book signing and on stage cooking demo

For info on these events, email: events@marialiberati.com

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

May 6th ,the birthday of the Sigmund Freud…

“Flowers are restful to look at. They have neither emotions nor conflicts”  by Sigmund Freud

a saying that rings true to  the colorful Spring flowers blooming everywhere and now I understand why I can sit and stare at them for hours..and one of my favorite colorful Torte to make in Spring..I guess because of the bright yellow of the pineapple is a Torte all’ananas or Pineapple Torte.

Torte all’Ananas (Pineapple Torte)

(for 4 people)

2/3 cup (150 g) unsalted butter

3/4 cup (160 g) sugar

2/3 cup (150) g flour

1 teaspoon (5 grams) baking powder

8 slices of pineapple canned in syrup

Butter an 8” cake pan. Dust pan-sides and bottom-with sugar. Cut pineapple slices in half and place in bottom of pan. Prepare the batter, place melted butter ,sugar,flour ,baking powder and beaten egg in a bowl and beat till well blended. Place batter on top of pineapple halves in cake pan. Bake in oven preheated to 400F( 200C) for 1 hour or until toothpick inserted inside comes out clean. Remove from oven let cool, then invert cake onto dish and serve…

See you at…

May 14th-Italian Festival, 9th st, Italian Market Philadelphia, form 1-3 PM, book signing at Fante’s Kitchenware store.

May 15th, Normandy Farms, Blue Bell, Pa, Health & Fitness Event , Book signing and sampling

May 24th, NYC, Javits Convention Center, Book Expo America. Pre release  Book signing of next publication- The Basic Art of Italian Cooking: DaVinci Style. Signing from 3:;30 –4:30 attendees will receive a free pre release copy of  the book.

Get  your copy of the Gourmand World Cookbook Award Winner The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

July 21-24th-Festa Italiana, Milwaukee Wisconsin, on stage cooking demos and book signings throughout the weekend

  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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