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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                          copyright 2009, Maria Liberati

Dessert for yesterday’s August 15th Holiday picnic was delicious and is as easy to make as it is to eat. Had the picnic at home in the mountains of Abruzzo. But the dessert- Ciambellone Classico- is very similar to a pound cake,and very flavorful using fresh lemons for flavor. Serve alone or with gelato.

Ciambellone Classico

 2 cups all purpose flour or cake flour sifted

¾ cup sugar

2 eggs

½ cup melted butter

1 tsp baking powder

¼ tsp salt

peel of 1 lemon

extra flour and butter for  pan

Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is asmooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan or tube pan or bundt cake  pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate.

*If you will be in Umbria or Abruzzo in August or first week in September join one of The Basic Art of Italian Cooking by Maria Liberati tm cooking programs for just a day or more if you would like. Email us at events@marialiberati.com

*Christmas In Italy weekend -November 5 and 6th in Lancaster, Pa. Celebrate Christmas in Italy for weekend of coking classes ,shopping for fresh produce, wine pairings with me and recieps from my new book:

 The Basic Art of Italian Cooking-Holidays & Special Occasions.  Event will  be at Harvest Moon B& B in Lancaster, Pa. Reservations required, places limited. Email: events@marialiberati.com for more info

For a great Holiday gift get your copy of The Basic Art of Italian Cooking-Holidays & Special Occasions online before it reaches retail stores. Filled with 140+ recipes for the Holidays, menus ,wine pairing tips and stories of Holidays spent in Italy.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

  copyright 2009, Maria Liberati

A Picnic can be defined as a family tradition, holiday gathering, or a romantic expression. There is a sense of intimacy and comfort in this social gathering. With summer right around the corner, we find ourselves preparing hastily for this overwhelmingly popular social pastime. American tradition finds a picnic at nearly every summer holiday. From Memorial Day, Labor Day, to July 4^th, our summer celebrations are defined by a picnic table and covered dishes. What about a little change in scenery? Not taking away the traditions or Holiday itself, just simply “introducing” another culture’s themes and tasty dishes into your own backyard. Welcome this summer with a “Picnic in Tuscany.”

Before we get into the tasty foods and fancy décor of a Tuscan style picnic, let us briefly look into the history of this Italian region. Tuscany is one of twenty regions in Italy. Preserving through the Renaissance, Tuscany emerged as a major culteral center that now offers museums, galleries, and painting from historical artists like Leonardo Da Vinci, and Michelangelo. It welcomes millions of tourists world-wide. Now, let’s extract some cultural elements from this facinating culture and place in to your very own backyard.

There is something undeniably relaxing and soothing when it comes to basking in the evening sun surrounded by loved ones. The overall theme of the Tuscan Picnic is entirly up to the host. It can be as fancy and elegant as one desires. The tablecloth will set the foundation . A light beige or cream colored cloth will give a soft and elegent look. A deep red or champagn colored table cloth will provide a more intense, intimate setting. I suggest that you use contrasting colors for the place setting and table top décor. This will add demension to the visual setup and help create the overall mood of the event.

The décor should add elegance to your table. However, too much décor can look cluttered. Keep these items simplistic, yet be sure to choose that which contributes to the overall mood of your event. Items such as candles and flowers give the set-up a soft and coozy mood. Placing glass candle holders over lighted candles adds a bit of soft elegance to the setting. Additionaly, it will keep the wick burning against the evening winds while also creating a romantic glow as the sun retires for the night.

In creating the menu, it is a good idea to plan it out step by step. Make sure you choose recipes that you are comfortable cooking as well as serving. Italian cuisine contains endless options that fit every kind of picnic theme. It’s a great time of year to include fresh, in season ingredients. Fresh ripe tomatoes, garden vegetables and fruit are just few ingredients that contribute to a healthy nutritious meal. Also, swapping regular pasta for whole-wheat pasta adds fiber and protein to the Entrée.

In Italy, the meals begin with an antipasti, or appetizer. This is followed by the primi, and it usually consists of soup or salad. The main course, secondi, can be made to your desire. Pasta dishes, ravioli, and pizza are among the well known dishes that can be prepared for the main course. The final course, dessert, can leave you with endless options in which to choose. Depending on your previous courses, you may want to opt for a light and fresh dessert.  A dessert such as a granite (Italian ice made up of mostly fruit, ice, and sugar)  or fragole con limone (strawberries with lemon may be good choices. It’s lighter then a tiramisu or an amaretto cheesecake.

Whatever you decide to include in your Tuscan picnic, don’t forget the reason of the occasion. When the company and presence of your guests remain the most important ingredient, your Tuscany picnic will ultimately be nothing short of a success.

May 6th- Join me for a wine pairing and Wine Dinner at Country Creek Winery 

June 4th-A picnic in Tuscany Event

Cooking class offered at Foster’s Homeware in Old City Philadelphia!

The Basic Art of Italian Cooking: A Picnic in Tuscany

Taught by Maria Liberati

Celebrity Chef and best selling cookbook author

Straight from a cooking school outside of Tuscany, learn how to

create a four course authentic Tuscan meal, as well as tips on

decorating your table and having an authentic Tuscan

picnic at home.

Thursday, 5:45 PM to 7:45

June 4

Fee: $55, includes materials

To register:

on-line at www.temple.edu/tucc – Click on Non-Credit Courses

or call us at 215-204-6946.

Join me in Italy at The Basic Art of Italian Cooking School

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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 ….

The August sun has been intense here in Italy, hot and intense is the only way to describe it. It is the sun that was meant for August in Italy. The month of August is the most popular month for taking summer vacations and going to the beach so an intense sun is a welcome site.

Today is the 8th of August, the day that the Olympics are beginning in Beijing but it is also a week away from  the most popular summer holiday here- it dates back to the time of the Romans-Ferragosto  or simply known as August 15th.

As I am readying for our big ‘Ferragosto’ picnic -here are some ideas to have your own August 15th celebration-anywhere in the world 

How to organize your perfect Ferragosto picnic (1^st part)

copyright, 2008, Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

Editor: Michela Pompeo

For Italians, Ferragosto is one of the most important popular feasts; as important as Christmas, in fact. It is always celebrated 15^th August and it is really a day of rest for everybody: offices, shops, businesses… everything is closed; even newspapers do not come out that day because journalists (who usually work every day of the year, except Christmas, New Year’s day and 1^st May) rest, too.

The term Ferragosto comes from the Latin Feriae Augusti and it means Augustus’s rest (Augustus being the first Roman Emperor, 63 BC-14 AD). This feast goes back to ancient times when peasants celebrated the end of the main agricultural activities. In the 6^th century AD, the Catholic church thought it better to make it coincide with the religious festivity of the Assumption of the Virgin Mary; and it has continued to be so up to now.

Anyhow, it is a holiday, and it is a typical tradition to spend it out of town: people usually go to the seaside, to the mountains, to some nice spots where they can enjoy peace and nature.

Restaurants are usually full, but it is also very popular to have a picnic out of doors with friends or relatives. There are hundreds of ways to have a picnic outside, but they can roughly be divided into ‘simple’ and more ‘sophisticated’. By simple I mean taking a blanket, a number of sandwiches, some beverages, and spend the day out cheerfully. The other system requires a longer preparation of food, which has to be done the day before. I suggest the following menu for Ferragosto picnic:

1. aperitif: Bellini drink
2. first course: Pasta fredda
3. main course: Vitello tonnato + Frittelle di patate al formaggio
4. fruit: anguria
5. sorbetto al limone
6. wine: Prosecco
7. beverages: water, fruit juices or squash

As far as number one above is concerned, it is difficult to give precise quantities, because it depends on how much you want to prepare. Remember that the ratio, though, is 3 parts of peach pulp (use the variety with ‘white’ pulp, not ‘yellow’) every 7 parts of Prosecco wine (frizzante=sparkling)

So, wash and take the bone off the peaches, cut them into pieces (do not peel them), mix the peach pulp with Prosecco, add a sprinkle of lemon juice and, optional, a teaspoon of sugar. Pour it into a bottle and keep it cool overnight. Before leaving for the picnic, place the bottle in the cool bag.

Going on with number two: cook pasta (any type will do; remember to throw pasta into salted boiling water – not before! 1 lb grams for 7 people), drain and place it into a large bowl in which you have previously put black and green pitted olives, fresh tomatoes (3 medium-sized ones) cut into small pieces, salt, pepper, oregano, and extra virgin olive oil. Stir carefully. Let it cool and put it into the fridge. You can take the bowl as it is to the picnic. Before serving, stir again and add a little more oil to separate the ingredients, because pasta tend to ‘glue’ and form a kind of block.

To be continued

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

The souvenir  I am sending from Italy is the fresh summer meal eaten outside on the terrazzo under the warm August sun. Our terrazzo overlooks the mountains of Abruzzo so the calm and quiet of a Saturday afternoon in the dead of summer is especially relaxing..only the sound of the birds chirping in the background and an occasional car and vespa driving by interrupted the quiet. The peaceful quiet made it easy to meditate on the beauty surrounding me, nothing artificial all  created by mother nature..the trees, the grass, the roling hills and mountains in the landscape, the chirping birds, the shining sun.   Makes you wonder what else could one need here? Think about it ,the relaxing quiet of no clutter just the things nature has given us,,

 The wine that acompanied the meal was a Cerasuolo-made in Abruzzo. But the best part of the meal was the dessert-fresh figs from our garden-we just had to reach up and take our choice of  the ripes ones.

Wouldn’t it be great if we could pick all of our foods that way-just go in your backyard and pick what you want-the fruits and vegetables still full of vitamins and minerals and flavor.. 

Cerasuolo, fresh figs and a terrazzo…and the August sun..what a day’s memory..

I will be posting many of the recipes for dishes I prepared each day while here later on in the next two weeks.  The next two weeks are a whirlwind of interviews and appearances for me- Umbria, Chieti, Pescara, Rome,Abruzzo.

I will be bringing back fresh memories and recipes from all places that is one thing for certain aside fro mthe fascinating people and places I will visit..

For recipes get a copy of the best selling book The Basic Art of Italian Cooking  at http://www.marialiberati.com

 copyright, 2008, Maria Liberati

The Basic Art of Italian Cooking by Maria Liberati tm

http://www.marialiberati.com

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Editor:Alexis Popov

The days of summer are dwindling down, so don’t forget to enjoy every last minute of this sun filled season. Eating ‘al fresco’ is one of our favorite things to do at home in the mountains of Abruzzo.Eating on our terazzo or bringing a picnic to eat in the mountains after a hike or even bringing our mid-afternoon meal to the beach. Eating outside in the Italian sun….well…. gives you an understanding of the old Italian folk song :

O Sole Mio

Each and every word becomes so meaningful….

The Italians know that they own this strangely beautiful sun and it is most evident in the summer. It is hard to explain why it is so beautiful and why it feels like a different sun.. And they miss it when they are not in the light of their own sun- in the Italian countryside…to experience the Italian  sun while in the hills of Tuscany or in an olive grove in Umbria or even on the streets of Rome or the mountains of Abruzzo is an experience unto itself..a beautiful experience ..not easily put into words…

But anyway before I digress….. to experience ‘O Sole Mio’-here is an idea to enjoy a meal anywhere in the world but makes sure it is outside in the summertime-’al fresco’.

A picnic basket complete with a bottle of wine, a blanket, and a finger-friendly meal is a not so costly way to “go out” to eat after a hot day at the office without having to worry about getting a seat in a crowded outdoor restaurant or factoring in a tip, ( all you have to do is thank your chef and dust the grass off of your blanket). Or this is what we call dining ‘al fresco’. The ideal meal for an outdoor spread is easily transferable and preferably does not require silverware. Also, it has to be something that can be eaten at room temperature, because an unpleasantly cold lunch will make the ambiance of the trees less enjoyable.

Focaccia, like pizza, is doughy bread with yummies sprinkled on top. However, focaccia places more of a focus on the bread, which is fluffy in the middle with a crunch at the very edge of the crust, than the toppings. Focaccia is a perfect outdoor meal; it can be easily moved, does not need to be eaten with a fork and knife or need to be piping hot to be mouth watering. It is also super easy to make and to change up to tantalize varying taste buds. My favorite focaccia has broccoli, red peppers, all of which has been sautéed in garlic and olive oil before being baked onto the bread.  You can even make it with a drizzle of olive oil and salt and pepper to taste on top..

Whether your favorite toppings are sun-dried tomatoes or sliced black olives and pesto or even a cut up, left-over chicken you can have a delicious meal in under an hour that can be taken to even a local park to be eaten at a shady bench or enjoyed from the bleachers at a little league game. And for a real treat instead of topping the bread with cheese, make a sandwich or pannini with fresh mozzarella using the focaccia bread.

Focaccia:

Pizza dough (just ask the guys behind the counter in your local pizza parlor for a hunk of dough, it’s easier and quicker than making your own)

2 red bell peppers

1 head of broccoli

1 clove garlic

8 ounces fresh mozzarella cheese

1 small onion

olive oil

salt & pepper

Preheat oven to 400 degrees.

Heat a non-stick skillet and coat the bottom with olive oil. Chop up the garlic and onion. Once the oil is hot allow the garlic and onion to brown slightly.

Dice veggies and add to mixture in the skillet.

Liberally oil a baking sheet and roll out the dough to fit the sheet. Dimple the dough with your fingers to make it stick and to create an outline for a crust.

Once the veggies are cooked, spread everything out on top of the dough, making sure that the dough is adequately covered in oil.

Take the fresh sliced mozzarella cheese and place it over the veggies.

(Using smaller handfuls of cheese or using a low-fat cheese is a good way to make this meal more diet friendly.)

Bake at 400 degrees for 25 minutes. Once the focaccia has cooled, cut into finger friendly squares or slices and enjoy!

For more great recipes and tips get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com and http://www.marialiberati.com/blog2

 French Crepes also have an Italian twin- we call them crespelle. They are typically made with less butter and can be used in many recipes. Now that the warm weather is well on its’ way and many of you will be looking for different fare to make your spring and summer picnics’ a smash-here is my favorite ’portable’  and delicious, picnic food. But you can eat these at home or bring them to work and with every bite just imagine that you are having your own picnic somewhere in the mountains of Abruzzo .. by the way, crespelle is a traditional dish from Abruzzo

Crespelle with Spinach

(4 portions)

*1 cup of milk

*1 egg

*1/2 cup flour

*2 1/2 tblsps of butter

*1 lb of  frozen spinach

*1 tsp of finely chopped fresh onion

*2 tblsps of  grated parmigiano-reggiano cheese

*2 ounces of freshly washed lettuce, pat dry

*pinch of salt

*pinch of kosher salt (for water to cook spinach)

For the crepes:

Break egg in bowl, beat with wire whisk. Sift flour in another bowl. Add in beaten egg to sifted flour and mix with wire whisk to keep mixture form forming lumps. Place in pinch of salt. Add in milk always mixing with wire whisk. Melt 1/2 tblsp of butter in sauce pan and place into egg mixture ,whisk in with wire whisk. Let the dough stand for 30 minutes, mixing with wire whisk every few minutes to keep mix smooth.

In a sauce pan, bring 4 cups of water to boil, alt water with pinch of gross salt. Cook frozen spinach for 5 minutes. Drain well and chop spinach.

In sauté pan, place  in1 tblsp of butter, melt on low heat and place in chopped onion till just golden. Add in chopped spinach, sauté for 1 minute, add in pinch of fine salt to taste, and grated cheese, sauté for 30 seconds. Remove from heat. Place to the side.

In a small round pan-to cook with crepes, melt 1 tblsp of butter. When pan is hot, place in 1 tablespoon of crepe mixture, rotating the pan to distribute the crepe mix uniformly. Cook crepes for 30 seconds and turn over cook on other side for 30 seconds.

 Place on long  dish covered with baking paper. (Be sure to keep all crepes separate from each other. Do not place one on top of the other). Continue cooking in this manner until crepe mixture is finished.

When finished, fill each crepe with spinach mixture, roll in form of crepe. Refrigerate for 20 minutes. Take out of refrigerator and cut into slices about 2 inches thick. Arrange slices on a plate of lettuce.

For more recipes get your own copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com and receive $5 off retail price. Get a free subscription to The Basic Art of Italian Cooking by Maria Liberati tm monthly ezine and receive a free excerpt from the book by signing up at http://www.marialiberati.com

Ciao for now!
Maria Liberati

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