Editor: Lisa  Zatulovsky

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

Romantic emeralds, flashy rubies and elegant diamonds sparkled in the light on the stage of the Teatro Alla Scala during a three-week engagement of the ballet Jewels. Milan’s La Scala Ballet recently performed multiple performances of George Balanchine’s acclaimed Jewels this May. Balanchine captures the beauty of “Emeralds,” “Rubies,” and “Diamonds,” translating them into distinctive ballet sequences. The grandeur of the theatre framing the dancers of La Scala enhances the opulence of this dazzling ballet, like a menagerie of rare gems in a jewelry box, garnished with bracelets, necklaces and rings. Deep scarlet seats emblazoned with gold and delicate crystal chandeliers, paired with exquisite dancing are all ingredients for a magical recipe.

As the lights dim and the composer carefully waves his baton for “Emeralds”, dancers in deep-green velvet bodices with lithe tulle skirts adorned with emerald accents and magnificent jeweled crowns decorate the stage. A dreamy melody by Gabriel Faure brings the dancers to life, harmoniously chaining the movements together like the links of a delicate gold bracelet.

As the curtains re-open, the next section, “Rubies,” is introduced. Igor Stravinsky’s staccato, alluring and jazzy score starkly contrasts with the previous movement. Dancers in short red costumes with encrusted scarlet stones ooze sensuous appeal. Extreme extensions, angular movements and dazzling turns are front and center in this playful sequence. Like a bold-statement necklace with layers of rubies set in gold, this section demands attention.

The last section begins, presenting “Diamonds,” the culmination of Jewels. Paying homage to the great Russian composer Tchaikovsky, Balanchine creates a magnificent and sophisticated conclusion. Corps dancers in mid-length white tulle tutus ornament the stage like a set of small diamonds decorating a silver engagement ring. As the leading couple starts to dance, a princely cavalier presents a majestic, long-limbed ballerina looking as though she were the central princess cut diamond of the engagement ring.

For an appetizer, inspired by ‘Jewels’ start with Bruschetta al Pesto. Reminiscent of the ballet’s green color, the understated deep emerald pesto sauce made with garlic, basil, olive oil and pine nuts, brushed onto a thin slice of crusty bread is an ideal antipasto.

Let your main course take a front and center role much like Rubies by presenting a show stopping Lasagna . Bold and hearty, Lasagna made with layers of tomato sauce, beef, al dente Lasagna sheets and creamy ricotta, shredded mozzarella and Parmigiano-Reggiano will demand your attention with every bight.

For the grand finale of your meal, finish off with a sparkling Italian dessert white wine, suggestive of the cold finesse of a clear-cut diamond. For one last ovation, make your meal sparkle like a radiant diamond by enjoying sips of the sweet notes of Moscato d’Asti, as the last traces of radiance catch the light before the curtain closes one last time.

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

Ju;y 21- 24, Festa Italiana- the USA’s largest Italian Festival in Milwaukee Wisconsin- See you there at Cucina Showcase. The Basic Art of Italian Cooking by Maria Liberati tm will be doing on stage events every day and book signings by Maria Liberati throughout. For more info email: Info@marialiberati.com

July 29=31 Gourmet Food and Wine Show, Bally’s Atlantic City, Maria Liberati will be doing on stage cooking demos and book signings

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

Watching scenes of the recent wedding of Prince Albert of Monaco brings me back to many trips along the Riviera from Italy to Monaco and the South of France in the summertime..besides thoughts of picturesque little towns like-Beaulieu Sur La Mer and Saint  Jean Cap Ferrat-my other favorite memories of the Riviera is the fresh,flavorful food in the summertime.

This is a popular recipe served along the Riviera in the summertime…

Spaghetti al Fresco Riviera style

1 lb. of spaghetti

1 lb. red, ripe, fresh tomatoes

1 celery heart

4 anchovies packed in olive oil

4 tablespoons of extra virgin olive oil

1 tablespoon of fresh squeezed lemon juice

Boil tomatoes for 1 minute, peel, remove the seeds and cut in small cubes. Place olive oil in a pan and heat till warm, place in anchovies and stir until they have dissolved, add in cubed tomatoes, stir. Remove from heat and cool.

Cook spaghetti till al dente (look at package directions for proper cooking time). Drain spaghetti and place under cold running water while still in colander for 3 seconds.

Drain off all water and place in pan with sauce. Sprinkle on lemon juice a twist of freshly grated white pepper. Toss spaghetti. Then add in chopped celery heart. Toss again. Place on serving plate and serve immediately.

In honor of Independence Day, a recipe that may have been influenced by Thomas Jefferson’s love for many Italian things- he was the  first to bring  over the maccheroni machine and parmigiano -reggiano cheese from Italy from his European travels .One of the first to plant tomatoes at his gardens in Monticello. So here  is  a recipe our Founding Father would have loved. It’s summer, so I didn’t think that you would want to labor over making maccheroni by hand, so this recipe calls for store bought spaghetti- but be sure to get 100% durum wheat pasta. makes  a great eating ‘al fresco’ pasta dish. This is from my upcoming book The Basic Art of Pasta:

Spaghetti Primavera

1  lb spaghetti

4 red, ripe tomatoes

1 handful freshly chopped basil

1 handful freshly chopped parsley

2 cloves garlic

3 tablespoons extra virgin olive oil

4 tablespoons freshly grated parmigiana -reggiano cheese

Cook pasta till al dente. While pasta is cooking, prepare the  sauce.  Chop tomatoes , basil, garlic, parsley. Drain pasta and place in serving dish. Place tomato mixture on top. Place olive oil in saute pan to heat or just until oil begins to bubble. Remove from heat. Pour over pasta and cover bowl for 1 minute. Toss and serve with freshly grated parmigiana reggiano cheese.

Happy 4th of July!

Editor: Lisa Zatulovsky

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

Saturated hues and bold color blocking are a dominant fashion trend for summer 2011. Fashion is celebrating the vibrancy that the season has to offer in their clothing and accessories. From a tangerine colored blouse paired with white denim cropped pants, to gold bangles and lapis colored earrings, the last few echoes of winter’s reign are nowhere to be found in the latest summer trends.

Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available. Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.

Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.

For an appealing appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs, mozzarella, and oregano. For more ideas, replace hearty meat dishes by making eggplant parmigiano with fresh tomato sauce. Or make your own pizza with fresh sauce and top with ripe peppers and zucchini. Experiment with these summer vegetables by grilling, baking or frying and experience their unique flavors for yourself. Whether you go out and buy yourself a chic colorful blouse, or make a bright Italian dish, allow yourself to be inspired by the beauty of the warm summer months to come.

Excerpted from the upcoming book release-The Basic Art of Italian Cooking: DaVinci Style

copyright 2011, art of living,PrimaMedia,Inc

Maria Liberati

Panzanella

(this is a traditional Tuscan salad that is  a clever way to use day or 2 day old bread).

12 slices day old crusty bread

4 tblsps (60 gr) white wine vinegar

1 cup (100 gr)extra virgin olive oil

1/2 lb (250 gr) red ripe tomatoes

1 red onion

1 cucumber

1 handful basil leaves

pinch of salt

freshly ground black pepper

Slice bread into 12 slices. Place bread in bowl with ¼ cup water and 1 tblsp (15 gr) vinegar. Leave for 3 minutes. Remove and squeeze water out from bread. Place wet slices on bottom of salad bowl. Place in tomato slices, sliced cucumber, sliced red onion. Drizzle in olive oil, 2 tblsps (60 gr) vinegar.Pinch of slat, freshly ground black pepper. Toss gently.

For more authentic Tuscan recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style

June 11 & 12-see you at the Great Grapes festival in Cockeysville, MD

July 21-24 see you at the largest Italian Festival in the USA-Festa Italiana in Milwaukee Wisconsin. I will be onstage thorughout the entire event. Hope to see you there.

Carnevale..the feast that marks the 40 days filled with other Holidays approaching Easter.. Venice is one of the most famous cities in the world for its’ illustrious Carnevale..the colors, the costumes .the elegant balls…the food.

Venice, also made famous by the Victorian era duo—Gilbert & Sullivan for their operetta The Gondoliers..a comedy that takes place in Venice and is about the fictional King of Barataria. And through various mishaps a gondolier is mistakenly appointed to the Royal throne of this fictional comedy.

Venice also brings to mind other colorful characters who at one time or another used this unique city for their inspiration… Mozart, Shakespeare, Da Vinci, the Doges.

But alas Venice, Carnevale is not your possession, it is celebrated throughout Italy, with some cities like Via Reggio that organize grand productions and parades in honor of Carnevale. Mardi Gras, or Fat Tuesday marks the end of Carnevale in almost every city in Italy except Milan. That city has the tradition of celebrating till Saturday because of the legend of a St Ambrosius who was to return to the city on this particular Saturday,

And besides the costumes and colors, the most memorable part of Carnevale is the food..the specialty sweets made for this Holiday.

I always pay a visit to the center of Rome after Valentine’s Day but before Easter to glance in the windows of some of Romes’ most elegant coffee bars to find the frappe (as they are called in Rome) displayed beautifully in their glass cases just waiting to be savored….here’s a recipe to try at home if you can’t get to Rome.. These are called chicchiare in other parts of Italy, chiacchiare means ‘to gossip’.

Chiacchiare

2 cups flour

½ cup sugar

¼ cup butter

3 eggs

powdered sugar for dusting

½ cup grappa

1 tsp vanilla

3 tblsps milk

3 tblsps unsalted butter, softened

Place flour on a wooden board. First beat eggs with milk with a fork. Make a well in the center of flour and place in the eggs and all other ingredients. Blend by hand , then place in mixing bowl or food processor till smooth dough is formed. Roll dough out to 1 inch thickness. Form chiacchiare by cutting with jagged edge cutter or knife or cookie cutter forms that are square in shape. Bake in preheated oven to 400 degrees for 10-12 minutes. Dust with powdered sugar when cool.

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

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

Quote of the Day:
“ We all  exist under the same  sun, no matter where we live”

Did you know that...

When you make your own mayonnaise at home, the lemon and oil do not mix or blend in together, but when you add in egg yolks, because of their lecithin content, they act as a natural emulsifier and emulsify the oil and lemon mixture naturally..no chemicals needed. If you have ever made mayonnaise at home, share your tips and recipes here for home made mayonnaise..

 Lemons pair so well with seafood and this recipe combines both.. I use this dish as an appetizer or sometimes as a main course for a light dinner meal. Either way, it is easy and quick to make and will impress your guests. Serve with a glass of chilled white wine. It was certainly a welcome change today..,a light Holiday Lunch..after a full week of  multi course meals everyone seems without energy for cooking as well as eating..still 4 more days to go of Holiday celebrations here

Limoncini with Creamy Tuna

• 4 lemons
• 12 ounces of tuna packed in olive oil
• 2 hard boiled eggs
• 4 ounces of green olives
• 1 tsp capers
• 3 tablespoons olive oil

Cut lemons lengthwise and ‘clean out’ the pulp inside. In the food processor, place drained tuna, pitted green olives, hard boiled eggs, capers. Blend until creamy consistency. Placei n bowl and dilute with olive oil and juice of one lemon. Fill 8 lemon halves with this mixture. Place a bed of salad greens on a plate and place 2 lemon halves on top of greens on each plate, serve.

A day spent looking for’ funghi’ (mushrooms) for a dish of hot polenta on a cold winter day…..a fun day to look for mushrooms because I encountered so many friends and family in town while searching for the perfect mushroom..The 30^th of the year and everyone wishing “tanti auguri” (good wishes) and sharing their plans for a ‘capodanno’ (New Year’s Eve). Most spending a night at home with friends and family..others going to free concert in the Coliseum in the center of Rome..to a night in the discoteca and a grand ‘cenone’ (Dinner) in many different locations. But no one had definite plans yet. After all it is only the 30th and procrastination seems to be ‘de rigeur’ here when it comes to making final decisions.

 But my splendid day was ended with a cup of hot chocolate at a ‘chocolateria’ with friends..discussing plans..my mind was distracted by the thick, so chocolatey taste of this hot chocolate made with 90% cocoa..all chocolate..nothing else..as my mind wandered in and out of consciousness from the splendid taste to the plans..I seemed to lose track of the conversation…how can you concentrate on anything else?

One thing is for sure, tomorrow, December 31^st, Lentil soup will be the first course, 12 grapes will be eaten  and a bottle of Braccheto will pop open at the stroke of Midnight….that seems to be all you can count on in this little town where plans are always made at the last minute…but that’s okay..I like to be surprised!

Here’s a recipe for a quick appetizer for your New Year’s Eve party..I will fill you in on my menu as soon as it is figured out..that may be 10 minutes before the stroke of midnight..

This recipe makes a colorful dish and is an easy one as well. Here is a quick way to make use of leftover bread, or quickly put together a meal with things commonly found in the household pantry. An economical recipe that doesn’t taste economical. This recipe is for 4 people. The peppers can be used as a main course or as a side dish, or served with a salad. Serve with a dry white wine for a special added touch. You can even serve these stuffed peppers as an appetizer. These are great as leftovers too, so don’t hesitate to take these for lunch to work the next day, Place in a covered container and eat cold with a slice of bread or crakers or alone.

 Stuffed Peppers

 (excerpted/copyright 2010 The Basic Art of Italian Cooking: Holidays & Special Occasions-2^nd edition)

*2 red peppers

*2 yellow peppers

*1 tsp capers,drained

*10 ounces of day old crusty Italian bread -cut into cubes

*1-16 ounce can tuna packed in olive oil

*1 cup milk

*4 garlic cloves

*salt

Wash and dry the peppers, cut off the tops and leave the stems on, set aside. Place bread cubes and milk in separate bowl,then add in tuna, capers and a pinch of salt. Mix together. Divide the mixture amongst all 4 peppers and stuff each one. Place a whole garlic clove on top of stuffing and then top with top of pepper that was cut off. Place in a baking pan and drizzle olive oil on top of peppers. Bake in oven preheated to to 450 degrees for 30 minutes.

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

Cassola is traditionally a Jewish dessert, but because the main ingredient is fresh ricotta cheese it is also a traditional cheesecake served in Italy. Simple, sweet and delicious as all Italian dishes are, this one only has 5 ingredients and is easy for even the novice cook to whip up. The trick to its’ creamy consistency is using freshly made  ricotta not ricotta that has been made in a processing plant or sitting in the refrigerated aisle of a large supermarket for many days.  Fresh ricotta is creamy, and smooth, and almost nothing like it’s factory made version.

Cassola

*2 pounds freshly made  ricotta cheese

*5 whole eggs

*1 1/3 cups sugar

* grated zest of one fresh lemon

*1/2 fresh vanilla bean, ground

Preheat oven to 350 degrees. Place riocotta cheese i na food processor and belnd with a steel balde until smooth. In another bowl, place in eggs, sugar, ground vanilla bean, grated lemon zest. Beat until a  smooth and creamy mixture.  Place into ricotta (already in food processor) about 2 tablesponns at a time.

Butter the bottom of 9 1/2 inch springform pan, then ocntinue ot line with parchment paper. Pour in mixture and place into the oven. Bake for 30-40 minutes. When finished the outer edges will be firm but inside will be a bit soft and will not be firm. Turn off oven when done and continue to leave in oven for 15 minutes. Open oven door and let cool for 15 minutes in oven. This dessert can be eaten warm or cool.

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

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

 Anticipating my Christmas in Italy this year and planning my menu…I am reflecting  (for lack of a better word)on(what will be) a  continuing 24 hour meal, from Christmas Eve to the end of Christmas Day. One feels as though they have just finished one meal and soon  starts another without a pause in between.  Christmas Day dinner ,which is usually eaten around 1 or 2 pm begins with a light soup. Although I know this soup as  Stracciatella- different regions have their own names for this dish as well as their own variations. This is a welcome  dish to start a meal on a cold, blustery day. This year, in many parts of the World, Christmas Day should be  a  snowy one..and   this soup (an Italian comfort food) always a ‘comfort food’ )adds to the warmth of the Holiday season..

Stracciatella Soup

This soup serves 4-6

*4 egg yolks

*¼ cup freshly grated Parmigiana-Reggiano cheese

*½ cup homemade breadcrumbs (no spices added)

*pinch of salt

*pinch of nutmeg

*grated zest of one lemon

8 cups chicken broth (can also use vegetable broth for vegetarians). Homemade broth is always best. (Check out The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition- for a recipes for Homemade Broth)

Blend together in a bowl the first 6 ingredients. Work them until they are well blended and a form mixture is formed. Simmer broth in a large pot. When broth is simmering whisk in egg yolk mixture with a wire whisk. Simmer for 4 minutes and serve immediately with freshly grated parmigiana-reggiano cheese and finely chopped parsley on top.

 For  easy and festive Holiday recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

copyright 2010 art of living,PrimaMedia,Inc.

Here it is..just in time  for the 12 Days of Christmas..our 2010 Annual Holiday Guide…filled with extra special ‘foodie’products ‘discovered’ by our  team of Editors (and me too!) while scouting for gifts. The Madame Alexander doll can be found at www.madamealexander.com

 We are hard at work already for the Spring Holiday Gift Guide, so if you have any gift or product suggestions email to us at editor@marialiberati.com If your product suggestion is selected you will receive a free ebook version of ‘ How to Make the Perfect Pizza’

and it’s not too early to plan your Feast of the Seven Fishes (for Christmas Eve)dinner..

Let us know what will be on your menu ..and tell us where you will be spending your Christams Eve or Holiday dinner,send jpegs as well..we will be selecting Holiday photos   to place on the blog. I’ll be spending my Christmas Eve in the mountains of Abruzzo and polsting photos and recipes as well!

Here’s a recipe from my Feast of the Seven Fishes menu…

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish  (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnish with  fresh parsley on side.

Don’t forget to enjoy  this year’s Annual Holiday Guide

Get more recipes for your Feast of the Seven Fishes Dinner  in the Award Winning Holiday Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Mangia Bene, Vivi Bene,

Maria