copyright 2009, art of living,PrimaMedia,Inc/ Maria Liberati

For those of you that came to my book reading /signing at the Warren Twp Library in Warren, NJ..here is the recipe for the chocolate ricotta tartufi that we enjoyed during the presentation.

Thanks to everyone that came out and to everyone at the library.  I enjoyed meeting everyone and sharing my stories of  Holidays spent in the mountains of Abruzzo and special undiscovered places in Italy and my Holiday recipes. The  stories  and recipes  are  included in my latest release The Basic Art of Italian Cooking :Holidays & Special Occasions, get your copy now in time for the Holidays.

Everyone in Italy is crazy for their decadent tartufi found in many parts of Italy and used sparingly on pizzas, salads, risottos, pasta, polenta as well as truffle oil. They are really a treasure to behold… and luckily for me they are found in parts of Abruzzo..someone usually sends them to our house before I get back in December..so the first thing I do when I get to our country home before Christmas is open up my freezer to find the tartufi ..waiting for me…my favorite Christmas present! You only need a little, so one tartufi will last for many dishes.

 But many desserts are made  in the shape of the treasured tartufi from ice cream desserts to little sweets. These (below)  are easy sweets to whip up in no time but taste like you have been baking all day. They are no bake as well. Tartufini means little tartufi or little truffles

Ricotta Chocolate Tartufini

*1 lb of ricotta

*1 lb  of  amaretti cookies crushed

*1 tbsp of  amaretto liqueur

*1/2 cup powdered sugar

* 1/2 cup powdered unsweetened cocoa

Mix ricotta with crushed amaretti, amaretto liqueur, sugar. Place powdered cocoa on a flat plate.  divide ricotta mixture into small balls the size of a nut (to resemble tartufi) and roll in the powdered cocoa, refrigerate for at least an hour or until served. Serve with  Bracchetto D’Acqui for a really festive touch.

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions  just in time for the Holidays

Hope to see you at: my book signings/readings at:
Dec 9th-Girls Night out-Chestnut Hill Business Association

December 12th-Franklin Twp Library

December 29-January 29th- Italy- I will be hosting one day semi private culinary and vineayrd tours and cooking classes. We still have a few spots open if you will be in Italy during that time and want to join one of our culinary tours or cooking programs email : events@marialiberati.com  for more info

In just a few more days we will be releasing The 209 Holiday Gift Guide..look out for some great and yummy special gifts for this Holiday Season

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Now that summer is here and (hopefully) warm weather is upon us..it’s the perfect time for gelato.

 What’s creamier than ice cream, and comes in any flavor you can imagine, from strawberry to pistachio? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16^th century Italia.

 Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.

Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16^th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.

 Since the 16^th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.

 Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria, such as granita, a more coarse version of the original form. Either way, these rich desserts are a refreshing treat…so rich that their portions are often much smaller than American ice cream sundaes, and even require smaller spoons.

Do you have a favorite flavor of gelato?? Mine is defintiely ‘Baci” flavored after the famous Italian  chocolate candy.

Anysuggestions for a favorite gelato bar in Italy that makes artisan gelato??

I have a few, how about Giolitti in the center of Rome.and there are othrs but let us know what yours are>>

Here are upcoming The Basic Art of Italian Cooking events, hope to see you there:

July 11th- Chestnut Hill Book Festival, Book Signing and Cookbook authors panel. 2 PM- For more info email: events@marialiberati.com

July 16th at 7 PM: Whole Foods ,Annapolis, Maryland
http://www.prlog.org/10256011-celebrity-chef-maria-liberati-cooks-for-the-crowd-at-new-whole-foods-market-culinary-center.html

 July 18th, 1:30 PM Whole Foods Market, Fairfax/ Fair Lakes, Virginia
http://cuisinewire.org/10256021/maria-liberati-cooking-demonstration-and-wine-pairing-at-whole-foods-market-fairfaxfair-lakes.html

Follow me on http:twitter.com/Marialiberati   for mroe recipes ,tips ,etc.

Get your copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati, The Basic Art of Italian Cooking

Editor-Kate Hollinger

What’s richer, softer and more luscious than ice cream, and comes in any flavor you can imagine? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16^th century Italia.

Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.

Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16^th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.

Since the 16^th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.

Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria.

And to explain to you in words the delight that is gelato is so impossible.. you must experience an artisan gelato yourself..if only once it is worth every taste…

A great idea for San Valentino (Saint Valentine’s Day).. for gelato lovers.

Place Champagne or Spumanti in an elegant glass and add a scoop formed into a small ball into the champgne or spumanti…

or in a fluted glass and layer two different flavors of gelato, top with strawberry halves and dried orange peel with shaved dark chocolate…

If you have a favorite gelato bar in Italy..please let us know. I have a few that I love..Giolitti in Rome..not only for the gelato but for the elegant feel of this coffee bar that makes their own artisan gelato…I have some others but would love t ohear from everyone about their favorite gelateria in Italy or if you have found someone that makes a great gelato in the US or anywhere else in the world..do tell….

 Meet me  at the Whole Foods Market in Marlton, NJ at 6 PM. I will be signing copies of my bestselling book The Basic Art of Italian Cooking and  I will be doing a cooking class after. Pairing pastas with their matching sauces-we will cook 4 pasta dishes. recipes are from the cooking school in Italy, registration is limited. Call Whole Foods and register at 856-697-7191 or email events@marialiberati.com

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Italy on September 26th to October 3rd at the villa and castle in  the hills of Umbria.. Stay at the villa or the castello di Sismano for 7 days. Experience Italy, with 4 cooking classes at the villa, tours to local vineyards and olive oil mills, sights and tastes of Italy and enjoying La Dolce Vita at the villa and castle… All included, 4 cooking classes included and transportation from Rome Fiumicino airport to the villa and back.. La Dolce Vita is included at no extra charge!! See you then.  This event gets sold out quickly and is limited to12 participants only.For reservations and more info email us at events@marialiberati.com

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

Buon Ferragosto Picnic (Second Part)

copyright, 2008, Maria Liberati,

The Basic Art of Italian Cooking by Maria Liberati tm

Editor: Michela Pompeo

Here is the second part of the recipes for a great Ferragosto, or August 15^th Picnic. You don’t have to be in Italy or in Nice, France to watch the fireworks on the beach to celebrate. Make your own August 15^th celebration wherever you are. Bring along some of the dishes suggested here and in part 1 of the article.

The beaches and the lakes are beautiful with the Italian sun shining down. I wanted to also leave you with this photo of a town called Limone sul Garda which is a popular spot also for Ferragosto. (see photo above) 

Number three is Vitello tonnato, the main course. Buy 2 poundsof veal in one piece. Put a large pan filled with water, salt, a carrot, an onion and a stick of celery (everything cut into three or four big pieces) on the stove. When the water boils, throw in the meat and let it cook for about 1 hour (or more, if the piece of meat is very thick). Take it out and leave it till cold: two or three hours should be sufficient. Then with a sharp knife, cut thin slices and place them on a dish in such a manner that they do not overlap. Prepare a purée with: 4 ounces tuna fish (canned is ok), some mayonnaise, some capers; mix all together in the mixer till you obtain the purée with which you will cover every single slice of veal. Decorate with capers. Keep it in the fridge and take it with you to the picnic; it is to be served cold.

nutmeg,

oil to fry

Boil potatoes in abundant salted water, drain, peel and smash them. Add salt, pepper, nutmeg, 1 whole egg + a yolk, and Parmigiano. Stir carefully. Make small round disks and flour them. Then fry in hot vegetable oil (sunflower oil is all right). Dry them on kitchen paper. Do not put them in the fridge. They can be served the following day at the picnic!

Now, it’s time for fruit. Here the thing is very simple: in Italy everybody eats watermelon in August, but especially during picnics. You can prepare it the day before by cutting the two ends of a watermelon; then, keeping it upright make slices, cut the red pulp into pieces, put them into a suitable container, keep it in the fridge and then put in the cool bag till the moment of eating it.

Vai a: Navigazione, cerca

Finally, your perfect picnic should finish with a small glass of Sgroppino. This is a kind of dialect term and the nearest translation is ‘sorbet lemon’ just to give you an idea of what it is. We usually buy it (it comes in bottles) already frozen, we keep it in the freezer till a couple of hours before of drinking it. If you want to take it to the picnic, put it in the cool bag until the moment you need it. It will have melted a bit, but it will still retain its cold, creamy thickness, which would be a pleasure to drink. (if you can get some lemons from Sorrento to garnish this- it will be even better)!!

Of course you can do it at home, because it is very easy. For 4 people you need:

12 ounces lemon ice-cream

2 glasses of Prosecco wine (sparkling)

2 small glasses Vodka lemon

Mix everything in the mixer for some minutes, pour into a bottle and, if you want to use it for the picnic, freeze it; if not, you can directly drink it, served in flutes.

Enjoy your picnic!

Buon Ferragosto

For more recipes and tips get your copy of the best selling book- The Basic Art of Italian Cooking at http://www.marialiberati.com

Stay tuned next week for part two of my visit to Umbria. and my memoirs from a farmhouse in Umbria. You will get a special sneek peak into recipes from my first cooking tour in Umbria, the farmhouse, the feast , the beautiful feast eaten under the shooting stars for the feast of San Lorenzo, the cooking class we did  with Velia and  Gian Luca the Champagneria in Orvieto and my beautiful farmhouse with photos and of course we will include recipes as well!! The food was wonderful as well. Special thanks to Domenico and Paola at  www.borgofontanile.com

 We are now planning the second cooking tour to Orvieto, the farmhouse and the Champagneria, the lodging will be at the beautiful farmhouse in Orvieto where we cook with the fruits and vegetables, herbs, picked there that morning.. Stay tuned for more info on the cooking tour.

Ciao for now and an ‘abraccio forte’ to all my new friends in Orvieto, Baschi, Todi ….