“When one is painting one does not think”
Raffaelo

April 6th  was the birthday of the Renaissance artist and architect –known by one name only Raffaello. …..he  so intensely  concentrated on creating his masterpieces that he didn’t think… but created..a sort of a ‘zone’ that he put himself in.. Cooking, like painting, can be done almost in that way..create your own masterpiece..

In honor of Raffaelo and his birthplace- Urbino-in the province of Le Marche. This is a very easy ,yummy coffee flavored cake that is  one of their  traditonal desserts. And in Raffaelle’s style..when making this  don’t  think, just create!

Lattarol Al Caffe  ( Coffee Cake)

4  cups (1 liter) milk

8 eggs

3 short cups espresso

8 tablespoons (120 gr) sugar

Crème Caramel

4 tablespoons sugar

2 tablespoons sugar

Whip eggs with sugar till creamy yellow. In separate pan,  warm milk till boiling. Remove from heat, add in hot coffee and stir. When cool, add in egg mixture, stir well.

Place 4 tablespoons of sugar in 2 tablespoons of water, add more water if needed. Stir over low heat till sugar caramelizes.Place crème  caramel in 8” cake pan that has been buttered. Pour in batter. Bake for 15 minutes in oven preheated to 360 degrees (180C). or when cake is firm. Remove from oven, cool. remove from pan. Top with leftover crème caramel.

For more great recipes, get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions

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

Nothing better than fresh pasta…the taste or maybe the memories of (making fresh pasta in Italy..in Umbria..in Le Marche..in Abruzzo) how could I even think about pasta and not think about the memories created around a large table of flour and water and eggs and people..lots of people passionate about the same thing ..food…. fresh pasta to be exact..

In all the cooking programs that I have hosted, throughout Italy…fresh pasta is the most requested course…one of my favorite recipes for a pasta dish and some of my favorite memories in photos of making pasta are here… Create your own pasta memories around a table…ones that you won’t soon forget….what you create will linger in your mind ..the camaraderie, the fun,the taste of an artisan dish of pasta…

These are some pasta memories from a country house in Umbria….

Fresh Pasta with Zucchini & Ricotta

2 ounces ricotta

2 cups white flour

1 ½ cups cold water

pinch of salt and pepper to taste

2 zucchini

10 cherry tomatoes

3 tablespoons of extra virgin olive oil

4 tablespoons plain tomato sauce

Preparation for pasta:

Place flour on wooden board and shape into a well. Place water and salt in center of well. Blend by hand and work the dough till smooth and well blended. Let rest for 2 hours covered with a clean towel.

Divide pasta ball into 4 portions. Roll out each portion on well floured board. Cut into noodles that are ½ inch thick with the help of a pasta machine or by hand.

Cut each noodle into smaller strips. Sprinkle with flour, let sit.

Preparation for Sauce:

Place olive oil in saute pan with the zucchini that has been cut into quarters. Cook over high heat for 2 minutes. Place in tomatoes that have been cut in quarters with the plain tomato sauce. Let simmer together for 5 minutes. Add in salt as desired. Turn off heat.

Boil water ion pasta pot. Place in fresh pasta, cook for 2 -4 minutes (taste after 3 minutes do not overcook). Drain. Place in saute pan with zucchini, toss, serve with grated dried ricotta

Serve on rustic plates in a bright, sunny house in the country..ohh and don’t forget the wine..a Chianti..from the hills of Tuscany will do or a Montepulciano from the mountains of Abruzzo..

 Wednesday,May 26th, 11 AM-Book Expo America-Book Signing /release of second edition of The Basic Art of Italian Cooking: Holidays & Special Occasions. Hope to see you there. If you want more info on this appearance- email: info@marialiberati.com

Hudson Valley Wine Fest-Sept 9-12-Rhinebeck NY. I am very excited this year to be one of the two Celebrity Chefs selected to appear at this event.  Along with Celebrity Chef Vincent Tropepe, I  will be doing cooking demos all weekend. If you want more info on attending this event or sponsoring one of my on stage cooking appearances –email : info@marialiberati.com

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A dinner of freshly prepared seafood and linguine is always on the menu when I am at  the beach and this weekend was no exception.  Eating grilled fish and pasta alla vongole  outside overlooking the beach adds so much to the meal…

Our meal was accompanied by a locally made Pecorino wine from a small town called Offida in the province of Le Marche.. The sky above us was the perfect ‘ceiling’ of brightly shining stars and half moon the scene below us was gently rolling waves and a quiet sandy beach dotted by empty chairs and closed beach umbrellas waiting for tomorrow’s visitors..

To finish up the meal and refresh from the warm August breezes rolling in off the shore was a lemon sorbetto made with limoncello-a refresher for the taste buds and the perfect ending to a meal in 3 acts..linguine alla vongole..grilled fish (caught fresh that day)..lemon sorbetto..

Here’s the recipe be sure to use the smallest clams you can find)..  clams are best when bought freshest and prepared the same day as purchased or caught ..

Linguine Alla Vongole

2 lbs of freshly washed clams

a small handful of parsley leaves

3 cloves garlic

1 small onion

1 lb linguine or spaghetti

½ fresh lemon

1 cup dry white wine

2 tblsps extra virgin cold pressed, olive oil

Immerse clams in fresh, clean water and remove taking out the sand, brush as well with small brush, repeat this till sand is removed.

Bring water to boil in separate pasta pot. Place in pasta and cook till al dente.

In a pot , place in the white wine and all clams. Bring clams to a boil, let boil for 5 minutes. Discard any clams that have not opened up. Remove from heat. Filter the liquid and set aside to be used as cooking liquid.

Chop parsley, onion and garlic. Place all in saute pan with olive oil and cooking liquid made from wine. Add in juice squeezed from ½ fresh lemon, pinch of salt and freshly ground pepper and clams.

Saute for 5 minutes. Lower heat and toss in cooked pasta. Toss and serve.

And how was your weekend..did you do anything special for the end of the summer or making plans for your last summer picnic..share your plans and recipes with us!

Get your copy of The Basic Art of Italian Cooking for Holidays & Special Occasions before the mad Holiday rush with over 140 recipes, menus and more..

Mangai Bene, Vivi Bene,

Maria

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