A perfect dish -for anytime, delicious and healthy at the same time. But like all authentic Italian it is made up of only a few key ingredients and is uncomplicated as well..

Start with some high quality ingredients- like 100% semolina pasta. The tuna that you use should be packed in  olive oil. I found a great tuna that is jarred ..not canned and comes packed in olive oil..just like the kind I use in Italy, it is called Tonnino Tuna and can be found at many gourmet stores. But Tonnino Tuna is also wild caught and hand picked so it is really an artisan tuna product.

Here is the recipe, enjoy and serve with a dry white wine..

SHOPPING LIST: 

1 box whole wheat or regular pasta (made with semolina flour)
*1 -16 oz can or 1 lb fresh plum tomatoes, extra virgin olive oil, handful fresh  parsley or 1 tsp dried parsley, 1 clove garlic, 1 small onion, 1 jar Tonnino Tuna                                                                              

 Pasta Con Tonno (Pasta with Tuna)

 *1lb. box whole wheat or regular penne pasta (made from semolina flour)

*2 tblsps extra virgin olive oil

*1- 16 ounce can or 1 lb fresh plum tomatoes

*1 handful fresh or 1 tsp dried parsley chopped

*1 garlic clove

*1 slice onion chopped

*1-jar  (6.7 ounces) Tonnino Tuna

Fill past pot with water, when water comes to a rolling boil, place in 1 tablespoon of kosher salt. In a saucepan, place olive oil , chopped onion, garlic clove, Saute till onion is just about golden. Then place in canned tomateos or fresh tomatoes that have been washed, seeded and cut. Drain tuna and place into tomatoes. Simmer till liquid has been absorbed, about 15 minutes. Sprinkle on chopped parsley. Cook pasta for time indicated on package, or ‘al dente’. Drain.  Toss in tomato sauce. Serve hot.

For more great recipes, get your copy of  The Basic Art of Italian Cooking at http://www.marialiberati.com/ or get your copy just in time for the Holidays of The Feast of the Seven Fishes/ Also available at http://stores.lulu.com/marialiberati

Maria 

“Mangia Bene, Vivi Bene”

copyright, 2008, Maria Liberati

The Basic Art of Italian Cooking  Kitchen has been getting in the Holiday mood quite early  this year.  We have had endless meetings to discuss the hundreds of products that have been submitted for consideration in our upcoming Holiday Guide.

The ones that meet the criteria for the Holiday Guide will be the ones that we ultimately select, but they also have to be products that will make the Holiday Season enjoyable and fun for our readers and excite them just as much as they have excited us! Products that make you want to run into your kitchen just to use them! 

 Most importantly they have to enhance The Basic Art of Italian Cooking experience!

In The Basic Art of Italian Cooking Kitchen.. one of our favorite products (you will hear about  some others in posts to come) has been The Rosetta Stone language programs. We have been testing out the basic Italian and French programs..and a laptop has been set up in a section of the kitchen with the programs installed. Most of our intern chefs don’t know a word of Italian or French.

This makes a great gift for the culinary enthusiast or traveler on your list..

In The Basic Art of Italian Cooking  kitchen we always stress the importance of knowing at  least the basics of other languages, especially if you want to experience the culinary arts of another country to any of the chefs or chef interns that work with us.

The Rosetta Stone programs are entertaining but also the one thing that we think you will find amazing is that with these programs a microphone can be hooked up to the computer and when you pronounce the words you are told whether or not it is correct, so it is almost like having a live teacher!  Some of our chef interns have used the programs and after a few days are already able to communicate in basic Italian…So kudos to The Rosetta Stone for making the world just a little bit smaller. 

By the way, there are also other languages that are really important to have some basic knowledge of, who knows next year maybe we will try Japanese, Chinese, Russian.. with the Rosetta Stone it should be easy..

 Here is an easy expression that is used at the dinner table, before you eat your meal in Italy everyone says..”Buon Appetito” ( Pronounced: Bwone-ah-peh-tee-toe)

After you have mastered that expression, you can enjoy eating this recipe:

Ratatouille of Zucchini and Eggplant

*2 medium fresh eggplants

*3 medium size zucchini

*5 fresh plum tomatoes

*2 cloves of garlic

*3 tblsps of olive oil

*1 slice of  fresh onion chopped

*pinch of salt

*4 ounces of fresh mozzarella cut into cubes

*3 tblsps freshly grated  parmigiana-reggiano cheese

Wash eggplant and zucchini. Cut zucchini into 1/4 inch slices. Cut eggplant into 1/4 inch cubes. Wash tomatoes. Fillet them by removing inside liquid and seeds. Slice into thin slices.

In large saute pan, heat olive oil. Saute whole garlic cloves, chopped onions till golden. place in cut eggplants and zucchini and 1/2 cup dry white wine, 1/2 cup water. Saute for 10 minutes, stirring. Add in tomatoes, stirring and saute for another 10 minutes or until eggplant and zucchini are tender. If at any time liquid is needed add in a little water.

When done remove from heat and add in cubed mozzarella and  freshly grated parmigiana-reggiano cheese. Stir, mozzarella cheese will become stringy. Serve warm or cool. In the winter it is great hot or warm, in the summer cool. Serve with crusty bread  and  dry white wine.

Buon Appetito!

 Mangia Bene, Vivi Bene,

Maria
For more recipes get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

and/or http://stores.lulu.com/marialiberati

This past month I had the pleasure of interviewing Linnyette Richardson Hall from the Style Channel and Whose Wedding Is It Anyway?

The interview is appearing in this month’s The Basic Art of Italian Cooking by Maria Liberati tm ezine in its’ new magazine format. But we thought we would reprint the interview here while we are still working on the upcoming first annual Holiday Guide and all the festive products we will be featuring in the December ezine. If you are not subscribed got to http://www.marialiberati.com and become a subscriber, it’s free and you get a free excerpt from The Basic Art of Italian Cooking as a subscriber.

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

Linnyette Richardson-Hall

With a sense of good taste and unique style, the clients of wedding planner Linnyette Richardson-Hall, have come to rely on her “savvy” to make their celebrations shine! Artistic, intuitive and with a penchant for creating events that touch all five senses, Linnyette and her company, Baltimore-based Premiere Event Management, take weddings and special occasions to the next level for discerning clients locally, nationally and abroad.

Television audiences have come to know Linnyette as the out-of-the-box, no-nonsense, designing “Wedding DIVA”

on the Style Network’s hit reality series, “Whose Wedding Is It Anyway?” as she showcases her flair for the unusual while sticking to the proper protocol needed at each nuptial celebration spotlighted on the show. She is also the Senior Contributing Editor and featured columnist for “Signature Bride” magazine, a wedding/lifestyle publication that is specifically designed for the African-American bride & groom.

A graduate of Western High School and the University of Maryland, Linnyette is a lifelong Baltimore resident and mother of two children, Matthew & Kamaria.

Premiere Event Management

….designers of amazing weddings & special occasions

www.theweddingdiva.com

Maria Liberati:*What is in your refrigerator now? What types of food do you like to keep on hand in your refrigerator?

Linnyette Richardson-Hall: Right now – there seems to be an abundance of veggies, turkey and fruits. I’m really trying to eat healthier, so I make sure I’ve got the right stuff on hand to keep me on track!!! I love having cheeses (all kinds), tomatoes, peppers, Vidalia onions, butter, chicken and sausage in the fridge – while I’m trying to do better with my eating…..those items help me whip up great meals for my family and friends easily and quickly!!!

ML:*What are your favorite foods?

LRH: I’m a girl with Southern roots – so I must confess to loving the beauty of perfectly fried chicken. However – I adore pasta, especially with a freshly made sauce of tomatoes and peppers, then dressed with some grilled or roasted chicken. I also love mushroom risotto, with lots of parmesan cheese and a touch of truffle oil. Last but not least – I love bacon. All of that fat just tastes so darn good 

ML: *Do you stick to a special eating regimen?

LRH: I wish that I could stick to one – but I’m getting better about the choices I make. When you are knocking on the door of your 50^th birthday like I am…you realize that this is really the only body you have – so take care of it. With all of that said, I’ve pretty much weaned myself off of junk food and soda – for me that was a tremendous thing! Now, I’ve definitely incorporated more veggies and fruit into my eating…as well as more seafood.

ML: *What foods do you like to indulge in?

LRH: All the things that are high calorie! The fried chicken, garlic mashed potatoes with lots of sweet, creamery butter, macaroni and cheese! But – I’m from Maryland, so if you put a table full of hot, steamed, spicy blue crabs in front of me – I’ll tear them up!!! And – make sure there’s a cold glass of beer to go along with it!!!!!

ML: *Is the kitchen an important part of your house?

LRH: The kitchen is such a central part of my home – it’s therapeutic for me to get in there and just start cooking!! There’s something relaxing about chopping, dicing, stirring and smelling the wonderful aromas that come from my dishes…and I love every moment of it! Both of my children are just as comfortable in the kitchen as I am, and when their friends come over – it’s off to the kitchen to make snacks or just hang out and watch me make something for them!!

ML:*Do you cook and/or enjoy cooking?

LRH: I LOVE TO COOK!! My family roots are in the South, so my great-grandmother had me in the kitchen with her at the age of 4 – and I haven’t grown tired of it yet!! Again – cooking is therapy for me, but I also view it as a form of art. It has such depth – and I see cooking as one way to impart my passion for life to those in my family as well as my friends. Everyone who knows me – knows that I love to cook, so dinner parties, barbeques and general get-togethers are “must do’s” whenever I extend an invitation. I so enjoy the fact that I can bring a smile to someone’s face by the mere fact that I prepared a dish that was simply wonderful!

ML: *Do you share your fridge with anyone?

LRH: Ah, yes. I share it with the rest of my household  . My two kids (ages 19 and 12) as well as the matriarch of our family, my grandmother – who can still whip up a mean dish in the kitchen at the tender age of 81!!

ML: *What are your favorite things to cook?

LRH:I love to prepare chicken, seafood and pasta dishes. One of my most ‘”requested” dishes from my family and friends is a special little cornbread recipe that I’ve perfected over the years. As the weather turns colder, my phone will ring and the requests will come in from everyone – “When will the cornbread be ready?”It’s a closely guarded secret – NO ONE knows all of the ingredients, but I’ll share one with you – rendered bacon fat. High calorie – put inches on your waistline – bacon fat. But – the end result is a simply marvelous, smoky concoction that will have you begging for more!!!!!

ML: *Is there someone in particular who has influenced your cooking and/or eating habits, in what way?

LRH: I think that coming from a family that loves to cook and embraces the notion of good food has been the primary driving factor as to how I perceive my own cooking and cuisine style. However, my current eating habits have been motivated by my boyfriend – who’s definitely into preparing healthier meals and working out religiously. While I’m not as intense as he is – I have found that being around him has rubbed off on me, and as such – the components of my meals and what’s in my fridge and pantry are changing – for the better.

ML: *In your dream dinner party who would you like to invite to your home for a dinner party? (can be someone dead or alive, in the past or present)

LRH: My dream dinner party would consist of:My late mom – she was the person who introduced me to the world of entertaining at home and throwing fabulous parties. I’d love for her to see what her baby girl has learned!!!

Barack & Michelle Obama – something tells me that they would really enjoy a wonderful, home cooked meal!!

Aretha Franklin – I hear that the Queen of Soul is a legendary cook!!

For as much as I am changing my eating habits – this menu would be a straight-from-the-soul affair! How’s this for my dream menu??

Devilled Eggs – with my special crabmeat filling

Spring Green Salad with freshly made croutons and a warm honey-bacon dressing

Buttermilk Fried Chicken (lovingly prepared in my cast iron skillet!)

Delta Spiced Catfish (golden and crunchy on the outside – sweet on the inside)

Yukon Gold & Red Bliss Warm Potato Salad garnished with fresh chives

Collard Greens and Kale simmered with smoked turkey

Baked Macaroni & Cheese (I make it with 8-9 different cheeses!)

Ne-Ne’s Gourmet Cornbread (I’ve won 2 cooking competitions with this recipe!)

Lemon Meringue Pie

Peach Cobbler served a la mode with homemade vanilla ice cream

Sweet Tea and Lemonade Punch, spritzed with a sparking sweet white wine

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

or http://stores.lulu.com/marialiberati

“Mangia Bene, Vivi Bene”

Maria

Mille Grazie!! to everyone at Le Cordon Bleu in Boston and Chef Enea Barbanera for hosting a wonderful event with the Italian Culinary Foundation  to promote the simplicity and flavors of authentic, original Italian cooking. Many thanks for having me there as a special guest.  The only other place I could have witnessed an event like this would have been in Italy…

I must also give a special thanks to  Mr.  & Mrs. Frankie & Maureen  Imbergamo for being such wonderful hosts for my visit. Frankie is the author of The Good Life cookbook  and  frequent guest of The Emeril Lagasse Show and is famously known around Boston for  award winning meatball recipes. They insisted that we see a little bit of Boston’s North End or Little Italy section before we left and assisted in getting us a quick tour

Yesterday’s cooking demo with Chef Barbanera was the culmination of a week of cooking demos and events with the chef promoting the authentic style of Italian cooking by the Italian Culinary Foundation at Le Cordon Bleu. They were one of the few culinary schools in the US selected for this event.  He also educated everyone with a quick lesson on flavors and how flavors must not overpower but compliment each other in a dish. His cooking stresses fresh, natural ingredients -fresh herbs, extra virgin olive oil, balsamic vinegar, artisan cheeses like Grana Padano, Parmigiano-Reggiano, Asiago and others as well as meats, fresh fruits and vegetables.

Chef Enea Barabanera has graciously shared his recipes with us, here is the first one (this recipe serves 8):

Sformata di Grana Padana con Pomodoretto Fresco

(Grana Padana Pudding with cherry tomatoes)

1 liter cream

14 eggs

10 1/2 ozs grated Grana Padano cheese

1.5 ozs butter

10 1/2 ounces cherry tomatoes

3.5 ozs extra virgin olive oil

1 small sprig rosemary

salt to taste

3/4 cup plain breadcrumbs

8 muffin tins

Butter 8 muffin tins and sprinkle sides and bottoms with bread crumbs. In bowl place cream, eggs and grated Grana Padano cheese. Whisk till well blended. Pour into muffin tins, bake for 20 minutes in oven preheated to 350 degrees. Remove from oven and set aside till warm

In saute pan, place 3 tblsps of extra virgin olive oil, sprig of fresh rosemary, cherry tomatoes that have been quartered, pinch of salt. Saute for 3 minutes. Place on individual serving plates.  unmold the muffin tins on side of the tomatoes on each individual plate. Place  small sprig of rosemary in center of souffle and drizzle olive oil on top, serve.

This makes a great antipasto or even a light first course. Serve with a 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 and http://stores.lulu.com/marialiberati

“Mangia Bene,Vivi Bene”

Maria