copyright 2009, art of living,PrimaMedia, Inc.

The Holiday Season is in full blast , especially  now that much of the US got their first dose of  Holiday snow this weekend. Here is a perfect recipe for a Holiday appetizer or light course for a brunch or light dinner. Special thanks goes to Fred Cohen a culinary student at J & A Culinary Arts school in Philadelphia for coming up with this Holiday recipe using Tuscan Picnic Spice Blend

The 2009 Holiday Gift Guide has 27 pages full of our Best of 2009 Products selected for their artisan quality and the experience they provide for the consumer. See it here:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

*Roasted Fig Salad with Crispy Prosciutto and Parmigiana cheese (served with
a Tuscan spiced crouton and reduced balsamic dressing)**Dressing*:* *
Serves 6:
1/2 c balsamic vinegar reduced by half to make 1/4 cup of  balsamic syrup
2 t chopped parsley
3 T extra-virgin olive oil (check out our selections of  olive oil in the Holiday Gift Guide)
1/2 – 1 t dijon mustard
Salt  & Pepper  to  taste

*Figs*:
Black figs sliced in half lengthwise
Coarse Sea Salt
Extra Virgin Olive Oil
A sprinkle of sugar

*Other:
Salad Greens
Crusty Loaf Bread
Shaved parmigiano-Reggiano cheese

2 tsps Tuscan Picnic Spice Blend 

Proscuitto slices cut into  julienne strips

*Directions*:
-Combine the reduced balsamic  syrup with the chopped parsley, olive oil, and dijon
mustard. Whisk until emulsified. Season with salt and pepper and hold to the
side.
-Slice thin slices of crusty loaf bread and brush with olive oil. Season
with the Tuscan Picnic  spice blend and toast in the oven (or grill/broil if
desired) until toasted. For dryer croutons hold them in the oven (heat off)
until they cool.
-Lay the figs in a roasting pan and sprinkle with olive oil and the coarse
salt. Roast in the oven at 375 degrees until cooked. If desired, sprinkle a
little bit of sugar onto the figs three – five minutes before the figs are
done.
-Lay the prosciutto slices on a sheet pan and crisp in the oven, roughly 1 -
2 minutes.
-Gather the shaved cheese and assemble the salad. Lay the crouton on the
plate, topped with the salad tossed in the dressing. Lay the roasted figs on
the side and top the greens with the prosciutto and then the shaved cheese.
For garnish, paint some of the remaining balsamic syrup with a spoon on the
side of the plate.

Form more recipes get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions- winner of the Gourmand World Cookbook Awards as Best Italian Cuisine Book in America in 2009. Thanks for all those that voted for the book and have purchased copies of the book and have been ‘spreading the word’.

Hope to see you on December 12th at the Franklin Township Library at 12 noon for a Holiday book signing and cooking demo!

copyright 2009, art of living, PrimaMedia,Inc

Maria Liberati

If you are planning your Holiday menus here is one for a light Holiday appetizer, it’s from my latest book The Basic Art of Italian Cooking: Holidays &Special Occasions.

In the summer, this would probably be a light, late night dinner.

From The Basic Art of Italian Cooking: Holidays &Special Occasions by Maria Liberati

(Publisher : art of living,PrimaMedia,Inc; ISBN1928911021)

Perfect Tuscan Salad

¼ lb of dried white cannelini beans

1-16 ounce can or jar of albacore tuna in extra virgin olive oil

2 celery stalks finely chopped

juice of one lemon

3 tablespoons extra virgin olive oil

8 ounces of arugula leaves

Red onion cut into rings for decoration

2 tsps Tuscan Picnic Spice Blend

Soak cannelini beans overnight. Then boil for approx 1 hour or until tender with 1 tsp Tuscan Picnic Spice Blend and 1 clove garlic. Drain and set aside. Drain tuna and flake in a small bowl, add in chopped celery. Whisk lemon juice olive oil together with 1 tsp sapori in small bowl. Add warm beans to tuna mixture, pour dressing on top, toss. Serve warm on top of arugula leaves and red onion rings on top as garnish.

 Book signings and appearances coming up:
 November 14th at 2PM-Warren Twp Library,  Warren Twp, NJ 2PM

December 12th-Franklin Twp Library, Franklin Twp NJ-12 noon

copyright 2009, Maria Liberati

Following up to my posting about that wine fron the Le Marche region of Italy and the province of Ancona..here is another wine from that region..it seems Le Marche is becoming a popular region in Italy..not touristy..great food..beautiful landscapes..

Verdicchio is a great wine to accompany seafood..and both accompany this region..seafood and verdicchio that is..

And hailing from the days of cucina povere comes ‘brodetto’ a way to use every part of the seafood & turn it to a soup

The recipe varies from town to town some mix with hot pepper, some with saffron, some with wine, some with tomatoes. Legend has it that to make this broth a success you should use a minimum of 7 and a maximum of 12 different fishes. Place slices of crusty bread in the oven drizzled with olve oil and topped with some fresh garlic. Broil on both sides. Put on bottom of soup plate and pour broth on top.

Accompany with a glass of verdicchio..and you have a meal!!

A visit to the fish market in Ancona always adds a mystery to the day’s meal preparation..you never know what you will find till you arrive…see something that you like  ..plan your meal around it…never plan your meal before a visit to the fish market You may miss out on the fresh catch of the day.

 Mangia Bene Vivi Bene

Maria

copyright 2009, Maria Liberati

A day in the city.Rome that is..always makes me hungry..and hungry enough for a plate of pasta with tuna and a tomato sauce.

Best served with spaghetti or linguini.

Really a light dish ..no cheese since there is fish on top..served with a chilled refreshing dry white wine to make this a perfect lunch or dinner. I prefer my pasta meals in the afternoon..gives me more energy for the rest of the day. 

A handful of  fresh parsley adds a perfume to this dish and a trip  to the local open air market here in Rome was a necessary trip..no garden here at the city house.

The recipe is a simple one..

Pasta with tuna

1 lb spaghetti

1 can Albacore tuna

1 clove garlic

2 lbs fresh, red ripe tomatoes, seeded and cut

3 tblsps extra virgin, cold pressed olive oil

1 handful chopped parsley leaves

Place olive oil in saute pan. Place in garlic. When garlic begins to turn golden, place in tomatoes and wine, let simmer down, When sauce has reached its consistency thickened, place in flaked tuna. remove from heat, toss  in pasta cooked  al dente.

Serve with sprinkled parsley.

A chilled bottle of Fallenghina wine is what we are enjoying with this dish…

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in Italy this book makes a perfect gift for a special person or yourself!

Join me for upcoming events & apearances:
Sept 23rd- The Big Blend Radio Show

Oct 3rd- Book signing 11-1 PM-Collingswood Book festival, Collingswood, NJ

October 5th-Book Signing & cooking demo with dinner-Horsham Library. Horsham, Pa

October 12th- Book signing, Borders Book Store, Warrington, Pa

October 21, Book singing, cooking demo with smapling at Lower Southampton Library, Feasterville, Pa.

See you then

Mangia Bene ,Vivi Bene,

Maria

http://twitter.com/Marialiberati

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

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

Only in Italy can we get away with criticizing Italian food..who else in the world  would consider doing that? Italians take for granted the exquisite artisan treats such as Parmigiana-Reggiano  cheese, prosciutto, risotto, Chianti and other usual dinner table foods..

I still remember my amazement when my 3 year old and 8 yr old nieces in Italy exclaimed at the dinner table their appreciation for the quality of the parmigiano-reggiano cheese we had been served with dinner.  Were they born with this knowledge..where did it come from?  While in America a 3 yr old may clain their love for a brand of hotdogs, here in Italy you can expect a 3 yr old to be well versed in their choice of authentic parmigiano-reggiano cheese or prosciutto..

But Italians are also considered food snobs..who can blame them..even Barack Obama has admitted his  weakness for a great plate of pasta carbonara….and to make the Italians even more snobbish about their food an Italian chef has been invited to cook part of the Inauguration menu!

While Americans describe Italian food as being food that they have a weakness for and dream about,  Italians seem to sometimes take it for granted..

Well enough for my early 2009 observations, here is another recipe I have been working on in The Basic Art of Italian Cooking kitchen here in Italy..hope you enjoy.

This is a recipe from a famous restaurant in Rome I just visited read more about it here

http://www.trifter.com/Europe/Italy/Dinner-in-Rome-Italy-at-Sora-Lellas-Restaurant.426177

La Matriciana

for 4 people

*1 lb of pasta (spaghetti, bucatini,rigatoni)

• ½ onion
• 1 clove of garlic
• ¼ pound bacon (optional), cut into thin strips
• 3 tblsps of extra virgin olive oil
• ½ cup of dry white wine with ½ tblsp of white wine vinegar
• 5-6 leaves of fresh basil
• ¼ of a dry, hot ,red pepper
• a pinch of black pepper
• 2 lbs of ripe red plum tomatoes
• ¼ cup of pecorino romano cheese freshly grated

Place olive oil in saute pan and warm, place in bacon and chopped onion, hot red pepper, garlic .Saute until onion begins to become golden. Pour in wine and let liquid evaporate. Then add in the tomatoes that have been fileted (seeds removed) and fresh basil leaves.

Saute on medium heat for approx 20 minutes, stirring frequently.

Cook the pasta till al dente. Drain and place in sauce, toss and place in half of the grated cheese, toss. Serve each portion with a pinch of black pepper and more grated cheese.

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

(Photo credits : http://www.mets-de-provence.fr)

Have you ever had a ‘voglio’? A voglio is the way Italians express a strong desire for something- someone that you love, a food, a dish,  an experience. One way to say I love you is ‘te voglio bene’- which literally translated means I desire you very much. Or as the students text  the abbreviation t.v.b.(te voglio bene) to each other.

Well enough for our Italian lesson.

Today I had a strong ‘voglio’ for eggplants. There are eggplants everywhere you go since this is their season for the next few weeks and they are grown everywhere. The farm markets are filled with them.

The dish I selected to make for ‘pranzo’ (lunch) was Ratatouille of eggplant, zucchini and tomatoes. But to be worthy of a ‘voglio’ thsi dish must be made with the freshest and best ingredients. There are only a few ingredients in this dish and each one is important.

Let’s start with the tomatoes. I used fresh San Marzano tomatoes (by the way these tomatoes deserve a t.v.b.all  to themselves. They are as sweet as candy and if you ever need a reason to visit Italy- one of those would be to taste a fresh San Marzano tomato grown in Italy-nothing like it.) However if  you can’t get fresh San Marzano tomatoes use a fresh plum tomato that is red and ripe. If you must use canned, use only a high quality canned tomato (but only as a last resort).

Olive oil- use a good quality extra virgin, cold pressed olive oil from Italy. If  you use anything less this dish will not be a success.

Mozzarella cheese- usea freshly made mozzarella

Parmigiano-Reggiano Cheese-use only parmigiano-reggiano cheese-don’t use anything that is called anything else- parmesan is not real parmigiano-reggiano cheese.

Fresh zucchini, eggplant, onion- these vegetables should be very fresh, eggplants and zucchini should be firm. Buy your produce locally from a local farm is possible to insure freshness.

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

* 1/2 cup dry white wine

*4 ounces of fresh mozzarella

*3 tblsps parmigiano-reggiano cheese

Wash eggplant and zucchini. Cut zucchini into 1/4 inch slices. Cut eggplant into 1/4 inch cubes. Wash tomatoes. Filet 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 grated parmigiano-reggiano cheese. Stir, mozzarella cheese will become stringy. Serve warm or cool. Either way this is a delicious dish for a summer day. Serve with grissini sticks and  dry white wine. We had some Falenghina (one of my favorite white wines) with this dish.

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

copyright,2008, Maria Liberati

The Basic Art of Italian Cooking 

Today’s lunch was a light pasta dish with dried porcini mushrooms, fresh parsley and extra virgin olive oil, (If you want the recipe just send me an email at maria@marialiberati.com)> Of course the topping was freshly grated parmigiano-reggiano cheese.Unfortunately I left my office about15 minutes before the stores close here and almost did not get the parmigiano-reggiano cheese.

It is not easy to walk down narrow streets at lunchtime.. just envision the narrow sidewalks covered with people talking but also talking with their hands….difficult to pass by quickly. Of course we are so expressive, it is quite difficult to talk without using our hands.

But,yes I made it into our local cheese store a minute before closing..lucky for me because the cheese really adds something to this dish.

However, the perfect wine to accompany this is called Est! Est! Est! it is a wine celebrated all over the world. This wine dates back to the 12th century. And as the legend goes, a noble knight-  Martino told his patron to let him know what the best ‘osterie’ are -(they are similar to what we would call a tavern) for wherecer he was going ,but he wanted to know the best ones that had the best wines.

He asked his patron to have placed on the doors of the best ‘osterie’ the word Est! to signal that they had great wines. However ,he asked to have placed on the doors of the ‘osterie’-  Est! Est! if they had very good wines. But in a town called Montefiascone, the patron found such exeptional wine that he said that Est! Est! was not good enough he decided to put  on the door of the local ‘osterie’Est! Est! Est! to signal just how exceptional the wine was here.

The legend continued that the patron that found this exceptional wine in Montefiascone said that he wished to die by drowning in a pool of Est! Est! Est! in Montefiascone.

The wine has a brilliant yellow color. it is a dry white wine and has an alcohol content of 11% and acid content of 5-7%.