Some of the new exciting happenings here in Italy while I have been gone..the invention or creation of a  gelato sandwich (because of the hot hot summer temperatures). it consists of gelato made of creamy parmigiano reggiano cheese, a slice of prosciutto ,a brush of hazelnut mayonnaise all served on white bread with crusts removed..sounds refreshing but I have not been able to find one… If anyone out there  can tell me of a  coffee bar serving this, please let me know!   Hopefully my ‘gastronaut ‘skills will lead me to one this summer. I think they are all the rage in the North… but now I am off to the local fish market for fresh clams and the local market to find a lemon from the Amalfi Coast..what would a plate of linguine alla vongole be without a spritz of the fresh juice of a lemon from the Amalfi coast??…not worth eating

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

Sept 9-12-see you at Hudson Valley Wine fest in Rhinebeck NY at the Dutchess County Fairgrounds. For sponsorship info for The Basic Art of Italian Cooking by Maria Liberati tm booth and on stage cooking demos- email: info@marialiberati.com

Thanksgiving is upon us again and in Italy it is known as Ringraziamento..well anyway you say it still means ‘to give thanks’ . Here is one of my favorite recipes for an appetizer for  Thanksgiving or anytime and a video of  Thanksgiving decorating tips from Design2Share.com

Also as a special Holiday gift here is a coupon for some Holiday shopping at my new store at the openskyproject.com  hope you will visit and check out  the interesting products we found for you. We are adding new products every day..

So many times we take for granted everything we have. but remember to be thankful for whatever you have ….food on the table..a roof over your head..a kitchen to cook in..friends and family to share with..the sun, the sky…the stars. the moon…we all have something to be thankful for…

 Avocado Italiano  

*2 ripe avocados

*juice of 1 lemon

*4 tablespoons grated parmigiano-reggiano cheese

*1 tablespoon chopped fresh basil

*3 tablespoons chopped sun dried tomatoes (packed in oil, drained)

 Mash the avocado. Add in all other ingredients.

If you are taking this spread with you to someone else’s house, place in plastic container and place plastic wrap against surface of avocado spread before you close container

You can use this as a dip for breadsticks, cut vegetables, tortilla chips.

Thanksgiving decorating tips video

 http://www.youtube.com/watch?v=9ie3mMY_emk

Happy Thanksgiving

Get your copy of  The Basic Art of Italian Cooking:Holidays & Special Occasions

Mangia Bene, Vivi Bene,

Maria 

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

Special gifts are sometimes the simplest things… At The Basic Art of ItalianCooking  by Maria Liberati tm we are getting ready to release our Holiday Guide of 2009 with some fantastic gift ideas.

I do  enjoy material gifts, but  I am so enamored with gifts that can’t be wrapped up in a package.. There are so many special gifts that come to mind that I could never put a price on and everyone has those gifts that are not appreciated enough for those are the gifts that are the real treasures..the gifts that we are not thankful enough for..Think about it…

In one of my online chats with my significant other yesterday   evening…while he was in Rome, he emailed  me a photo of a colorful sunset in Rome he experienced that day and he told me how much he wished I was there to see it.. and I wished I was there so much to see it as well. But the photo really brightened up my evening..just imagining myself  being in Rome to see another beautiful sunset there..with this photo..if only for a minute I could take myself there.. this photo and thought was my favorite gift of  the day… I have included it here to share with you.

A purchased gift is a nice thought as well, but remember all the gifts you have all throughout the day.

As we are getting ready for the Holiday  Gift Guide we have gotten to work with many an exceptional olive oil in The Basic Art of Italian Cooking kitchen. Here is a recipe  that put the olive oil to good use:

ORZO e GAMBERETTI (orzo pasta and shrimp)
(from The Basic Art of Italian Cooking:Holidays &Special Occasions

½ lb orzo pasta

1/2 lb broccoli-cleaned, cut into florets and steamed

½ lb shrimp

1 pouch of saffron

2 scallions

3 tablespoons extra virgin olive oil, cold pressed

Vegetable broth

1/2  cup dry white wine or sparkling white like Franciacorta

Fresh parsley

Place 2 tablespoons olive oil in sauté pan Chop scallions finely. Heat oil and place in scallions. Saute till they begin to turn golden. Add in ½ of teamed broccoli, uncooked orzo pasta to toast, stir with wooden spoonPour in white wine let liquid evaporate. Then add in 1 cup vegetable broth and stir with wooden spoon. Uisng the same technique as cooking risotto, add in ½ cup of vegetable broth when liquid evaporates and repeat until orzo is al ‘dente’ (following cooking time directions on orzo package). Five minutes before cooking time is up- add in remaining steamed broccoli, steamed, cleaned shrimp, packet of saffron. Stir until saffron is well blended in.

When finished cooking, remove from heat. Place 1 tsp butter on top, stir in. Sprinkle with finely chopped parsley. Stir. Let sit one minute before serving. For serving idea, serve in small glasses. Top with one whole shrimp and a broccoli floret for decoration

Serve with Franciacorta white wine.

Get your copy of The Basic Art of Italian Cooking : Holidys & Special Occasions just in time for the Holidays with over 140 recipes ,wine pairing tips, menus and more.

Hope to see you at my upcoming book events/ cooking demos/ tastings at:
December 9th-Girls Night Out- Chestnut Hill Business Association, Chestnut Hill, Pa

December 12th- Franklin Twp Library, Franklin Twp, NJ at 2 PM

To schedule a cooking class , wine pairing event or  a culinary tour  in the US or Italy with The Basic Art of Italian Cooking  by Maria Liberati tm  email us at events@marialiberati.com

For more appearances and upcoming events go to http://marialiberati.com

“L’appetito vien mangiando”

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Life seems to be broken up into chapters that could be described in tastes–sweet, salty, bitter..think of all the experiences in your life that can be described  per  these tastes..

Now that you have had some food for thought..here are the recipes I promised from some of the cooking programs and book signings in the past  few weeks.

Insalata di riso con rucola e pomodori

2 cups of short grain brown rice

8 red, ripe plum tomatoes-chopped with seeds removed

4 ounces arugula chopped

1/4 cup shelled pistachios chopped

4 tablespoons olive oil

2 tsps balsamic vinegar

4 ounces parmigiano-reggiano cheese, shaved

Place chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.

Boil rice till al dente as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.

Tuna & Beans Tuscan Style

1 6 oz can albacore or yellow fin tuna packed in water

1 can  cannelini beans drained, rinsed or 1/2 cup dry cannelini beans soaked over night, cooked till tender

1 fresh lemon

4 tblsps olive oil-extra virgin, cold pressed

2 slices of red onion finely chopped

Drain tuna and place in bowl, flake with fork and drizzle approx 2 tsps on top and blend in. Add in cannelini beans, chopped onion and remaining olive oil, Squeeze fresh lemon juice on top. Sprinkle with fresh parsley and serve.

Ricotta e Frutta

3/4 cup freshly made ricotta

3 tblsps sugar

1 tsp cinnamon

3 tablespoons dark semi sweet chocoalt e chipps or shaved chocolate

1 lb fresh strawberries hulled ,washed and quartered

8 ozs fresh blueberries  washed

Place fruit in bowl, sprinkle 1 tblsp sugar on top, stir gently. Place ricotta in bowl. Place in remaining sugar, cinnamon. Divide fruit into 8 serving dishes, top with a dollop of ricotta cream and 1 tblsp chocolate chips or shaved chocolate and serve .

June 15th  Willngboro Library, Willingboro, NJ 7 PM- Cooking on a Budget with The Basic Art of Italian cooking. Join me for a fun book signing and cooking demo. Open to the public. Call library for info or email events@marialiberati.com

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

Mangai Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

copyright 2009, Maria Liberati

Life seems to be broken up into chapters that could be described in tastes–sweet, salty, bitter..think of all the experiences in your life that can be described  per  these tastes..

Now that you have had some food for thought..here are the recipes I promised from some of the cooking programs and book signings in the past  few weeks.

Insalata di riso con rucola e pomodori

2 cups of short grain brown rice

8 red, ripe plum tomatoes-chopped with seeds removed

4 ounces arugula chopped

1/4 cup shelled pistachios chopped

4 tablespoons olive oil

2 tsps balsamic vinegar

4 ounces parmigiano-reggiano cheese, shaved

Place chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.

Boil rice till al dente as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.

Tuna & Beans Tuscan Style

1 6 oz can albacore or yellow fin tuna packed in water

1 can  cannelini beans drained, rinsed or 1/2 cup dry cannelini beans soaked over night, cooked till tender

1 fresh lemon

4 tblsps olive oil-extra virgin, cold pressed

2 slices of red onion finely chopped

Drain tuna and place in bowl, flake with fork and drizzle approx 2 tsps on top and blend in. Add in cannelini beans, chopped onion and remaining olive oil, Squeeze fresh lemon juice on top. Sprinkle with fresh parsley and serve.

Ricotta e Frutta

3/4 cup freshly made ricotta

3 tblsps sugar

1 tsp cinnamon

3 tablespoons dark semi sweet chocoalt e chipps or shaved chocolate

1 lb fresh strawberries hulled ,washed and quartered

8 ozs fresh blueberries  washed

Place fruit in bowl, sprinkle 1 tblsp sugar on top, stir gently. Place ricotta in bowl. Place in remaining sugar, cinnamon. Divide fruit into 8 serving dishes, top with a dollop of ricotta cream and 1 tblsp chocolate chips or shaved chocolate and serve .

June 15th  Willngboro Library, Willingboro, NJ 7 PM- Cooking on a Budget with The Basic Art of Italian cooking. Join me for a fun book signing and cooking demo. Open to the public. Call library for info or email events@marialiberati.com

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

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

copyright 2009, Maria Liberati

In Italy whatever you do must always be beautiful..the way you eat,  the things you eat and so on. In keeping along those lines.. I had a beautiful experience this week. I had a chance to try an artisan produced balsamic vinegar-not from Modena, Italy but from the US.

A balsamic vinegar produced from wines made on a biodynamic farm…produced in a true artisan fashion. You can read more about their wines and their balsamic at www.coopermountainwine.com

My Memorial Day was spent mostly in The Basic Art of Italian  Cooking Kitchen… working on and trying out some recipes ..not just any recipe for ‘not just any’ balsamic vinegar. But needless to say it can be enjoyed simply drizzled sparingly on pistachios, strawberries, avocados , parmigiano -reggiano cheese, pears, pecorino cheese and more.

I am always amazed at how most think that balsamic vinegar is only for salads..it is such a versatile liquid that can add a unique flavor to many foods, but artisan foods to matcvh the artisan quality of this finely produced gem.

To start off in the spirit of celebrating the unofficial start of summer..how about a strawberry aperitif?

Fragole con Balsamico

(strawberries with balsamic)

*8 fresh medium strawberries

*3 tblsps sugar

*2 measures of vodka

*2 tsps Balsamic  Vinegar

*fresh mint leaves

*sparkling soda to taste

Chop strawberries or place in food processor to chop(do not liquefy), place in large pitcher, add in sugar and balsamic vinegar.  Add in vodka, soem ice and shake. Pour in two glasses or 4 (depending on serving size you want)< add in some sparkling soda and garnish with mint leaves.

For a main course :

Fusilli Pasta & Balsamic Sauce

*1 lb of fusili pasta

*2 lbs of fresh ripe tomatoes

*handful of fresh parsley

*1 small onion, finely chopped

*1 tsp fresh thyme

*2 tblsps extra virgin, cold pressed olive oil

*2 tsps of Balsamic Vinegar

Chop tomatoes into small cubes, chop finely parsley, and thyme. Place olive oil in saute pan with chopped onion, saute. Place in chopped tomatoes, balsamic vinegar, salt and pepper stir  frequently and cover, stir every few minutes, place over low heat. Let simmer down for approx 30 minutes.

Boil pasta. Place drained pasta in sauce and saute for a minute. Serve in heated plates.

You can top with grated parmigina reggiano cheese.

Hope to see you all 

* June 2 at  7 PM at the Kenilworth Library in Kenilworth,NJ for a cooking wiht The Basic Art of Italian Cooking program and booksigning

June 4th- a Tuscan dinner cooking program at Foster’s Gourmet Housewares in Philadelphia, Pa.

June 6th-Horsham Days in Deep Meadow Park

June 7th-Chicago Literary Fest, Chicago, Illinois

July 18th- Whole Foods Market in Falls Church Virginia

More dates to come

Mangia Bene, Vivi Bene,

Maria

copyright, 2009, Maria Liberati

Editor: Patrick Coyne

The Basic Art of Italian Cooking

Food, Art, Life….  all related topics..cooking is an art…the way we eat is an art , the way you present your food is an art..parmigiana-reggiano cheese is a work of art since it is made by an artisan  process as are many other Italian cheeses and wines..all works of art.. Even freshly grown produce are works of art..think of a fresh San Marzano tomato or the blood red oranges of Sicily or the fresh lemons form Sorrento. These are things that can only be described as works of art.

But even more than this the masters of art Michelangelo and DaVinci made ‘living an art’. (DaVinci invented the table settings that we use today). DaVinci even influenced some of the Mediterranean diet.

To discover more about Michelangelo, one of my favorite books to read over and over is A  Journey Into Michelangelo’s Rome by Angela K. Nickerson and published by Roaring Forties Press.  I love the book because it not only discusses his works of art but also contains letters he wrote while creating his works of art and personal glimpses into his life-which was a  work of art in itself.  Michelangelo devoted his whole life to his art and sometimes was so intent on finishing up his masterpiece that he would go without eating. He often said “if people knew how hard I have had to work to gain my mastery it wouldn’t seem so wonderful”

  The accomplishments of Leonardo DaVinci are great and many. His contributions to fields from art to aerodynamics is well documented and still felt 500 years after the Renaissance. The depth and brilliance of Da Vinci’s accomplishments has been thoroughly explored so instead I’d like to take a look at the dietary habits of this Renaissance man. Many factors play an integral part in the diet of Da Vinci, the new herbs and vegetables discovered, his strict vegetarianism, and the 16^thCentury Italian recipes that are still used today. Undeniably, Leonardo Da Vinci was a genius but by exploring the day to day foods he ate, we can form a better understanding of the man rather than simply the historical figure.

One of the most surprising facts about DaVinci that was uncovered through my research is that he was a staunch vegetarian. There’s always an inclination to view vegetarianism as a relatively new or trendy movement and to find that a man who was alive nearly 500 years ago, speaks volumes about his genius.

Now that we know what Da Vinci did not eat, the question remains, what foods were a part of the Master’s diet? The Renaissance played a huge role in nearly every aspect of Italian life, their diets included. The discovery of the Americas in 1492 and Marco Polo’s exploration of Asia led to the trading of new crops, spices and herbs never before experienced in Italy. The potato and corn were quickly adopted and became staples of the Renaissance diet but the tomato surprisingly was met with avoidance and fear. Despite it’s prominence in so many modern Italian dishes, the veggie didn’t gain popularity until nearly two centuries later. The indigenous herbs and vegetables of foreign nations exposed the Italians to new tastes and sensual delights but techniques for food preparation were also discovered. It is said that the Chinese were the first to create “stews” but the Italians were the first to use fruit and wine, leading to many of the modern dishes we eat today and possibly the genesis of tomato gravy( or sauce, but that’s another article).

Despite the new experiences and schools of thought, money still dictated your meals. Pizza was generally peasant food in the 16^thCentury. It was sold by street vendors and without tomato sauce. Pasta at the time was quickly becoming the main course of the Italian diet. Da Vinci was born a poor child but was apprenticed to a wealthy artist and from there became a revered and affluent artist in his lifetime. Leonardo was most likely given the chance to taste all the new and exciting feast influenced by the discovery of the New World. I suppose being one of the most intelligent and influential persons in human history does have a few perks.

Despite the seemingly endless contributions to humanity the Renaissance has afforded us, it’s interesting to explore the lesser discussed contributions taken from the era. One could argue that there are more important discoveries and ideas to be taken from the Renaissance but learning about something as seemingly mundane as the everyday foods eaten by 16^th century Italians, can give us a better understanding of the influential period and a stronger connection to our modern dishes and their origins.

http://www.socyberty.com/History/What-Would-DaVinci-Eat.610927

March 28th- I will be signing copies of my best selling book at Gourmet Women & Wine event at Citizens Bank Park from 11-2. Join us for panel discussions on wine, wine pairings and tastings and more!

For more articles & recipes 

Join The Basic Art of Italian Cooking School in Italy

Get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati