copyright 2009, Maria Liberati

After many of my posts praising the little known Italian cornetti (as compared to its’ French cousin -the croissant) and how  my long flight into Rome is spent with my mind pondering  which coffee bar I will get to first to  have my first cornetto.  After landing, once I find my luggage, my goal is to have a cornetto and cappuccino to wake me up.. it seems that I just can’t function without that first cornetto and cappuccino..once  downed they are like a magic potion to wake me up for no matter how long my day is………. filled with meetings or functions or events.

Here is the recipe so many of you have been emailing and requesting for- fresh cornetti to make at home. If this  is your first time making these be sure to have a few hours to try this recipe out.  Sorry for taking so long to put this up here, but it takes almost as long to write out the  recipe as it does to bake them. Of course there are many versions, this is just one home made version, but I think it is the easiest for the home cook to try.

Cornetti

3 cups flour (can use whole wheat flour  for a whole wheat version)

1/2 cup sugar

1 tbsp honey

4 tblsps sunflower seed oil

1 cake yeast or 1 packet powdered yeast

1 cup tepid milk

3 eggs

pinch of salt

1 tsp real vanilla

Brush on topping:

2 egg yolks

2 tsps sugar

pinch of milk

 Melt yeast in tepid ( warm not hot) milk. Place flour in center of large bowl or wooden board, make a well, place in center the dissolved yeast/milk mixture, and all ingredients. Mix for approximately 20 minutes till you have a smooth dough, then cover dough and let rise in a warm (not hot place) for approximately one hour.

Cut the dough into triangles and place a spoonful of honey or marmalade in the center. an easy way to do this would be to first form dough into a circle by using a large plate to cut a large circle of dough,.The cut circle into triangles, place a spoonful of marmalade or honey on center and let triangles rise this way for approximately 40 minutes.

To top cornetti before baking

In a bowl., mix another 2 egg yolks, 2 tsps of sugar and a drop of milk.

roll up the triangles into the shape of a cornetti. Place parchment paper on baking sheet, place cornetti on top, brush this mixture on top of each cornetti and bake in oven preheated to 400 degrees for 25 minutes or until golden.

 If you’d like to serve them with cappuccino- here’s how to make it at home

Hope to see you at upcoming book signings/cooking demos:

Nov 14th-  Warren Twp Public Library, Warren NJ

Dec 12th-Franklin Twp Public Library, Somerset, NJ

 or at the  upcomimg wine dinners and pairings. Did you ever think of having a wine dinner or wine pairing dinner for an upcoming event or a corporate team building event? Email The Basic Art of Italian Cooking by  Maria Liberati tm for info on booking one for your next event.

Email: events@marialiberati.com

Get The Basic Art of Italian Cooking : Holidays & Special Occasions filled with Holiday recipes ,menus and wine tips.

 Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati 

I have  always thought of Italian cooking as just that… always making something ordinary into something extraordinary..day old bread becomes an elegant appetizer with just a drizzle of extra virgin, cold pressed olive oil..tomatoes are transformed into a savory condiment for pasta using a few simple ingredients-fresh San Marzano tomatoes (and right now I am up to my elbows in San Marzano tomatoes..it is the season and we are preserving them for the winter) fresh basil, fresh garlic, extra virgin,cold pressed olive oil.

Here is a recipe from The Basic Art of Italian Kitchen here in the mountains of Abruzzo..making ordinary out of the extraordinary with local potatoes, organic rosemary from our garden and locally produced extra virgin, cold pressed olive oil.

Tuscan Roasted Potatoes

*1 lb of red or Yukon Gold Potatoes or locally grown potatoes

*3 stalks of  fresh rosemary

*4 tablespoons extra virgin,cold pressed olive oil

*salt to taste

Wash potatoes, boil  for 10 minutes. Drain, peel. Cut into quarters. Drizzle half of olive oil on bottom of roasting pan, place in potatoes. Drizzle remaining olive oil on top, Salt to  taste, take some rosemary off branches and place on top of potatoes. Place 1 branch of rosemary on top and bake for 30-40 minutes at 450 degrees, place under broiler for 2-3 minutes when finished to brown top.

Serve with a white wine..my choice today will be a chilled Vermentino from Sardinia.

Buon’appetito

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions just in time for the Holidays with over 140 recipes, menus, tips for the holidays, short stories about Holidays spent in Italy and more

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

Editor: Kate Hollinger 

Spring Holidays are tasty ones. Easter and Passover have so much tradition and history that they remind us of.

The lovely spring holiday of Easter, named after the Goddess of Spring, Eostre, is an important celebration in Italy today due to its traditional Roman Catholic roots. In Italy, this holiday is known as Pasqua, a holiday that is a 4 day long event that marks the end of the six week period of Lent. Easter is very important to Italians because it symbolizes the end of six weeks of suffering or fasting, which is done by staying away from meat on Fridays during Lent and then fasting from meats completely from Ash Wednesday to Easter Sunday. After displaying the culinary discipline, the meat finally reappears again on Easter morning – and that is when they go all out!

The festivities start as early as the week before Easter, as in Palm Sunday. But the real feast begins on Easter Sunday. On Sunday morning, the table is set with eggs and pepperoni or egg omelets called frittatas as well as lots of breads. Pani Pasquali means Easter breads and they are often made with cheese; meat such as sausage or salami; and even hard-boiled eggs. Pane di Pasqua is another option, which is braided bread with colored eggs stuck in it. Another festive version of Easter bread is called Colomba, which are breads shaped like ducks, doves, and even babies. There are also dessert breads served such as panettone, a fruit bread, and other sweet breads.

It isn’t until later in the day that more of the roasted meat is served, from capretto (baby goat) to lamb bought from the local butcher. These are often served with vegetables such as artichokes, aged cheeses, pasta, and antipasto. Desserts are also served such as pastiera which is a ricotta cheesecake type of pie that usually also contains rice or grano, and the traditional hollow chocolate eggs with surprise gifts inside. The following day, Easter Monday, is called Pasquetta and is a legal holiday throughout Italy. Most people do not work but instead have picnic celebrations with lots of cheese and wine.

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

Wine Pairing Dinner-Join me May 6th for a 4 course wine sampler dinner paired with 4 wines at Country Creek Winery. $39.95. Reservations are required, call the winery at 215-723-6516

Join me in Italy for a culinary tour and Experience!

For more recipes and articles

Thanksgiving and each one -no matter how they are spent is always one for the memory books.  This year I was fortunate to have my feast with close friends and thier families. 

 The food was great but we also added in a touch of ‘warm feelings’ of sharing a meal with friends and family and then a pinch of memories from Thanksgivings’ past  that I always carry with me no matter where  I go.. and this was our formula for a great day..

Another one for my book of memories….

Now that the Holiday season has officially begun here is a recipe for the traditional Italian Christmas bread. This is an easier recipe and after you make this look for my recipes that use leftover panettone (that is if you have any leftover). 

http://www.notecook.com/Bread/Panettone-for-Christmas.57131

For more great recipes get your copy of the best selling 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

http://www.marialiberati.com/

Editor: Joseph McVeigh

Although mainly thought of for its famous pastas and sauces, Italian cookery is well-rounded including meals of all types for all times of the day. One such lesser known famous food from Italy is acquacotta, or “cooked water”. The amount of different recipes for the soup is innumerable, but the most famous style comes from the Maremma region in Tuscany. It is interesting to see how both the recipe and the soup have changed in the same way over the years.

The Maremma region lies on the western coast of Italy and consists of five areas. In the past, it was populated mostly by farmers, shepherds, and cattle breeders – all of whom contributed to the area’s distinct acquacotta recipe. Today, however, the area is a budding tourist destination because of its scenic landscapes, ancient villages, and, conversely, elite boating ports.

The history of acquacotta goes back a long way. It is a form of stone soup that was shared amongst the farmers and shepherds of the hilly, coastal region. Tradition has it that the eaters would each bring something to put in the soup. This quality makes acquacotta unique in that it is one of the few soups not made from stock, a fact that explains the soup’s name. Acquacotta is a homely, healthy soup that started among peasant farmers and is now offered in some very high class restaurants.

So, like the region its most famous version is from, acquacotta has evolved over the years, but has maintained its originality.

Acquacotta from Maremma

4 Tablespoons olive oil

4 stalks celery, finely chopped

1 onion, finely chopped

1 pound spinach, torn into big pieces, with thick stems discarded

1 10 oz. can tomatoes, seeds squeezed out

6 cups water

8 eggs (two for thickening, six for poaching)

2 Tablespoons Parmesan cheese, grated

6 thick slices of coarse, dense, grilled bread

Heat the oil in a casserole dish large enough to accommodate poaching the eggs later on. Sauté the celery, onion, over low heat until the onion is clear. Stir in the spinach until it wilts.

Stir in the tomatoes and let them cook over low heat for 30 minutes, stirring occasionally.

Pour in six cups of water and bring to a boil.

Reduce heat and let simmer for about an hour.

When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.

Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.

Serve each egg on a piece of the grilled bread with soup ladled on top.

 When ready to serve, beat two eggs and the Parmesan cheese together, then stir into the soup. Return soup to a boil over medium heat.

Break each of the remaining six eggs into the soup on spots where the soup is bubbling. Simmer gently for 3 minutes or until eggs are poached.

Serve each egg on a piece of the grilled bread with soup ladled on top.
For more great recipes, get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com… as seen in  in many national magazines including Healthy Cooking and Tastes of Italia.