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

copyright, 2008, Maria Liberati

October is here and Halloween is lurking around the corner and so are the pumpkins.  I am working on a healthy eating campaign for the American Academy of Ophthalmologists and their upcoming cookbook. The campaign is called Feast Your Eyes. It is based  on the research that has shown that along with regular exams, eating certain foods can help to delay or control the onset of macular degeneration.   I needed a Halloween recipe for adults, one that is healthy, and can be eaten by adults, so here is my  first Halloween recipe. This is great as an appetizer or light lunch or dinner served with a slice of Prosciutto Ham  and Pecorino cheese or both. These are delicious but also healthy to eat and not your typical sugary fare.

Halloween Pumpkin Muffins

2 cups whole wheat flour

1 packet dry yeast

½ tsp crushed, hot, red pepper

pinch of salt

pinch of sugar

1 egg

1/3 cup low fat or skim milk

2 tbsp of carrot juice

4 ounces of mashed pumpkin

1 tbsp extra virgin olive oil

Preheat oven to 400 degrees. In mixing bowl place egg ,milk, carrot juice, crushed red pepper, mix with electric mixer. In separate bowl place flour ,sugar,salt and stir together. Add in, a little at a time to egg mixture. When well blended, add in pumpkin. Grease a muffin pan with butter or place in paper muffin cups instead. Add in muffin mixture, filling each muffin cup halfway. Cook for 20-25 minutes or till firm. When finished remove from oven, leave till warm in muffin cups. Serve warm with a slice of Prosciutto and a slice of Pecorino cheese.

“Mangia Bene, Vivi Bene”

Maria

For more great recipes get your copy  of the best selling book  The Basic Art of Italian Cooking at http://www.marialiberati.com and don’t forget you can follow me throughout my food filled day at http://twitter.com/marialiberati