A day spent looking for’ funghi’ (mushrooms) for a dish of hot polenta on a cold winter day…..a fun day to look for mushrooms because I encountered so many friends and family in town while searching for the perfect mushroom..The 30^th of the year and everyone wishing “tanti auguri” (good wishes) and sharing their plans for a ‘capodanno’ (New Year’s Eve). Most spending a night at home with friends and family..others going to free concert in the Coliseum in the center of Rome..to a night in the discoteca and a grand ‘cenone’ (Dinner) in many different locations. But no one had definite plans yet. After all it is only the 30th and procrastination seems to be ‘de rigeur’ here when it comes to making final decisions.

 But my splendid day was ended with a cup of hot chocolate at a ‘chocolateria’ with friends..discussing plans..my mind was distracted by the thick, so chocolatey taste of this hot chocolate made with 90% cocoa..all chocolate..nothing else..as my mind wandered in and out of consciousness from the splendid taste to the plans..I seemed to lose track of the conversation…how can you concentrate on anything else?

One thing is for sure, tomorrow, December 31^st, Lentil soup will be the first course, 12 grapes will be eaten  and a bottle of Braccheto will pop open at the stroke of Midnight….that seems to be all you can count on in this little town where plans are always made at the last minute…but that’s okay..I like to be surprised!

Here’s a recipe for a quick appetizer for your New Year’s Eve party..I will fill you in on my menu as soon as it is figured out..that may be 10 minutes before the stroke of midnight..

This recipe makes a colorful dish and is an easy one as well. Here is a quick way to make use of leftover bread, or quickly put together a meal with things commonly found in the household pantry. An economical recipe that doesn’t taste economical. This recipe is for 4 people. The peppers can be used as a main course or as a side dish, or served with a salad. Serve with a dry white wine for a special added touch. You can even serve these stuffed peppers as an appetizer. These are great as leftovers too, so don’t hesitate to take these for lunch to work the next day, Place in a covered container and eat cold with a slice of bread or crakers or alone.

 Stuffed Peppers

 (excerpted/copyright 2010 The Basic Art of Italian Cooking: Holidays & Special Occasions-2^nd edition)

*2 red peppers

*2 yellow peppers

*1 tsp capers,drained

*10 ounces of day old crusty Italian bread -cut into cubes

*1-16 ounce can tuna packed in olive oil

*1 cup milk

*4 garlic cloves

*salt

Wash and dry the peppers, cut off the tops and leave the stems on, set aside. Place bread cubes and milk in separate bowl,then add in tuna, capers and a pinch of salt. Mix together. Divide the mixture amongst all 4 peppers and stuff each one. Place a whole garlic clove on top of stuffing and then top with top of pepper that was cut off. Place in a baking pan and drizzle olive oil on top of peppers. Bake in oven preheated to to 450 degrees for 30 minutes.

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

Cassola is traditionally a Jewish dessert, but because the main ingredient is fresh ricotta cheese it is also a traditional cheesecake served in Italy. Simple, sweet and delicious as all Italian dishes are, this one only has 5 ingredients and is easy for even the novice cook to whip up. The trick to its’ creamy consistency is using freshly made  ricotta not ricotta that has been made in a processing plant or sitting in the refrigerated aisle of a large supermarket for many days.  Fresh ricotta is creamy, and smooth, and almost nothing like it’s factory made version.

Cassola

*2 pounds freshly made  ricotta cheese

*5 whole eggs

*1 1/3 cups sugar

* grated zest of one fresh lemon

*1/2 fresh vanilla bean, ground

Preheat oven to 350 degrees. Place riocotta cheese i na food processor and belnd with a steel balde until smooth. In another bowl, place in eggs, sugar, ground vanilla bean, grated lemon zest. Beat until a  smooth and creamy mixture.  Place into ricotta (already in food processor) about 2 tablesponns at a time.

Butter the bottom of 9 1/2 inch springform pan, then ocntinue ot line with parchment paper. Pour in mixture and place into the oven. Bake for 30-40 minutes. When finished the outer edges will be firm but inside will be a bit soft and will not be firm. Turn off oven when done and continue to leave in oven for 15 minutes. Open oven door and let cool for 15 minutes in oven. This dessert can be eaten warm or cool.

For more traditional Italian Holiday recipes get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays &  Special Occasions-2nd edition

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

And the week continues on as one long Festa..today is Santo Stefano ( Saint Stephen).. this day has been a national Holiday here in Italy since 1946. But this is also non-officially known as the ‘day of leftovers’ and a day to relax from all the ’madness’ in the kitchen… besides everyone is usually ‘cooked out’ after Christmas….

And that is just fine with me..there is nothing better than leftover lasagna..and as I looked in the fridge this morning attempting to piece together a coordinated menu from all the leftovers (one never knows what one will find still in fridge with so many overnight guests at home)

Ahh… I am pleasantly surprised to find  3/4 pan of one lasagna .. sardines..fresh tomatoes..fresh arugula..fresh mushrooms..parmigiana-reggiano..locally made Pecorino from Abruzzo and a loaf of bread ( in the bread cupboard) from our local ‘forno’..

Menu:
*Lasagne

*Baked Mushrooms

*sardines

*Pecorino cheese

*Fresh arugula, tomato, salad topped with shaved parmigiana-reggiano cheese and drizzeld with extra virgin olive oil

*An opened, but half full, bottle of Prosecco (perfect to accompany the second course and side dishes)

Unlike my Christmas meals this one will come together quickly.. and I will still be able to get to the Santo Stefano Christmas Mercato (Market) in the piazza for a stroll,,,, but don’t forget the fresh fruit, Panettone and torrone for dessert..and the ever obligatory game of Tombola (Bingo) ..but Panettone always takes a central place on the table nop matter what is going on during these festive days..

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

 Anticipating my Christmas in Italy this year and planning my menu…I am reflecting  (for lack of a better word)on(what will be) a  continuing 24 hour meal, from Christmas Eve to the end of Christmas Day. One feels as though they have just finished one meal and soon  starts another without a pause in between.  Christmas Day dinner ,which is usually eaten around 1 or 2 pm begins with a light soup. Although I know this soup as  Stracciatella- different regions have their own names for this dish as well as their own variations. This is a welcome  dish to start a meal on a cold, blustery day. This year, in many parts of the World, Christmas Day should be  a  snowy one..and   this soup (an Italian comfort food) always a ‘comfort food’ )adds to the warmth of the Holiday season..

Stracciatella Soup

This soup serves 4-6

*4 egg yolks

*¼ cup freshly grated Parmigiana-Reggiano cheese

*½ cup homemade breadcrumbs (no spices added)

*pinch of salt

*pinch of nutmeg

*grated zest of one lemon

8 cups chicken broth (can also use vegetable broth for vegetarians). Homemade broth is always best. (Check out The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition- for a recipes for Homemade Broth)

Blend together in a bowl the first 6 ingredients. Work them until they are well blended and a form mixture is formed. Simmer broth in a large pot. When broth is simmering whisk in egg yolk mixture with a wire whisk. Simmer for 4 minutes and serve immediately with freshly grated parmigiana-reggiano cheese and finely chopped parsley on top.

 For  easy and festive Holiday recipes get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

copyright 2010 art of living,PrimaMedia,Inc.

Here it is..just in time  for the 12 Days of Christmas..our 2010 Annual Holiday Guide…filled with extra special ‘foodie’products ‘discovered’ by our  team of Editors (and me too!) while scouting for gifts. The Madame Alexander doll can be found at www.madamealexander.com

 We are hard at work already for the Spring Holiday Gift Guide, so if you have any gift or product suggestions email to us at editor@marialiberati.com If your product suggestion is selected you will receive a free ebook version of ‘ How to Make the Perfect Pizza’

and it’s not too early to plan your Feast of the Seven Fishes (for Christmas Eve)dinner..

Let us know what will be on your menu ..and tell us where you will be spending your Christams Eve or Holiday dinner,send jpegs as well..we will be selecting Holiday photos   to place on the blog. I’ll be spending my Christmas Eve in the mountains of Abruzzo and polsting photos and recipes as well!

Here’s a recipe from my Feast of the Seven Fishes menu…

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish  (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnish with  fresh parsley on side.

Don’t forget to enjoy  this year’s Annual Holiday Guide

Get more recipes for your Feast of the Seven Fishes Dinner  in the Award Winning Holiday Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

Mangia Bene, Vivi Bene,

Maria

copyroght 2010 Maria Liberati, art of living, Prima Media Inc.

It’s autumn!! Just in case you haven’t noticed the chill in the air..and a bowl of warm soup make a wonderful dinner companion on a brisk Fall evening. Here’s one that combines two of my favorite  ‘good for you’ ingredients-  fresh pumpkin and mushrooms

Cream of Pumpkin Soup

1 lb of  of fresh pumpkin (peeled and seeded and  cut into small cubes)

4 ounces of button mushrooms

1/2 cup cream (or substitute fat free half and half)

1 small onion finely chopped

1 scallion finely chopped

1 clove of garlic

2 tsps of freshly chopped parsley

1 bouillion cube

2 tblsps pine nuts

3 tablespoons of extra virgin olive oil

salt and pepper to taste

Finely chop onion and scallion. Clean mushrooms and cut into large pieces, removing stems. Cut pumpkin into cubes..

I na saute pan, place in 2 tblsps olive oil, chopped onion and scallion and saute over low heat. When just  golden place in pumpkin and saute using a wooden spoon to turn.  Add in cream and 1 cup of warm water along with one bouillion cube (crumbled).. Add a pinch of salt and cook for 25 minutes.

In another saute pan, place 1 tblsp olive oil and place in mushrooms. Add in chopped parsley and pine nuts. Saute until water from mushrooms has just about evaporated.

When pumpkin is tender, remove from heat and when warm (not too hot) place in food processor or potato masher to make  a creamy mixture. If you like your soup steaming hot, place in soup pan for a few minutes till just boiling.Place in bowl and add in mushrooms, stir.Place in individual serving dishes and serve..Grate some fresh black pepper on top.

Hope to see you at the following events coming up, for more info on any of these events or to sponsor these events, email: info@marialiberati.com

November 13th-Borders Express, Woodbridge Center, Woodbridge NJ at 1 PM. Nook Signing and sampling

December 3rd- Copper Fish Restaurant, Cape May NJ-Feast of the Seven Fishes Dinner and book signing with  executive Chef Geoff Johnson

December 4th-Borders, Mount Laurel NJ-2PM- Book Signing and Sampling

Peace , Love & Pasta.

Maria

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

Tomorrow’s  menu I will be cooking on the NBC-TV !10 show at 11 AM is Cod in Acqua Pazza (Cod in crazy water) and   ‘Gatto” or what I like to refer to  as a  ‘heavenly version of mashed potatoes’…once hooked on this dish, regular mashed potatoes will be too plain and ordinary. This is a true Neapolitan dish. And both recipes are from my latest book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition. Gatto is on page 103  of the book, but Cod in Acqua Pazza is below and see me cook it tomorrow  (see you tomorrow on the!10 Show on NBC-TV at 11AM.

Recipe for Cod in Acqua Pazza (Crazy Water)

Cod (Merluzzo) in AcquaPazza (Crazy Water) (for 2 people)

*Codfish > (fresh or fresh frozen) 1/2 pound divided into 2-3 pieces

*4 (fresh, red, ripe) medium size plum tomatoes or canned San Marzano  tomatoes (3 or 4 without the tomato juice) 

*2 tablespoons extra virgin olive oil

*2 garlic cloves

*1/2 t o3/4 cup dry white wine (or water) ‘

*3 tablespoons fresh chopped or torn parsley pinch of red hot

pepperoncino (red pepper )-optional

*2 thick slices of crusty bread-place under broiler till golden

Place in saute pan- olive oil, garlic saute for 1 minute, then tomatoes > fish, parsley and wine. Then cook 10-15 minutes or until fish is cooked.  Serve cod on top of bread slices and pour sauce on top. Garnnish with  fresh parsley on side.

This week, a special thanks goes to Marlene Caroselli for Sharing the Joy! with everyone and her favorite family recipe for chocolate pizzelle. Marlene is an author and this story she has sent is a touching one since her Mom has since passed. Thanks Marlene and here is wishing you Peace, Love & Always Lots of Pasta!

by Marlene Caroselli

The cookie table was laden with delicacies the Italian aunts had been baking and freezing for weeks. The waiters were prepared to serve–salmon, yes, but the traditional Italian dishes as well, an unending stream of them. The neighborhood priest was ready to give his blessing. First, though–the toast to my aunt on her 50th wedding anniversary from her sister, my mother. With only an 8th grade education to her name, my mother was understandably nervous addressing the assembled guests. But, she raised her glass
to honor the anniversary couple. Then, in a quivering voice, she offered her toast….and an unfortunate spoonerism, “I wish you continued love and joy, from the heart of my bottom!” (None of the laughter-evoked choking from the guests subsequently proved fatal.)
Our favorite family recipe for chocolate pizzelles:
3 medium eggs or 4 small ones
3/4 c. flour
1/2 c. butter (no substitutes), melted
2 tsp. baking powder
3/4 c. sugar plus three tablespoons
2 tsp. favorite flavoring
3 tbsp cocoa powder
Beat eggs and sugar together. Add cooled butter, flavoring and cocoa. Sift the flour and baking powder together. Add them to the egg mixture.
Use a spoon to put the batter in the pizzelle machine. Remove when pizzelles have turned a golden color.
The recipe makes about two dozen pizzelles

If you have  a special food memory Share the Joy! and see your story published here and it may be selected to be in a national publication. Email your story of 300 words or less to sharethejoy@marialiberati.com

Get your copy of the book selected as The Best Italian Cuisine Book in the USA-The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition  filled with recipes and charming Holiday stories, wine pairing tips, menus.

October 14th-Lower Southampton Library, Feasterville, Pa 7PM-book signing, lesson on olive oil tasting/Reservations required. email: events@marialiberati.com

October 27- TV appearance on NBC the !10 Show

October 29-31 Philadelphia Gourmet Food & Wine Show-Valley Forge Convention  Center- email: events@marialiberati.com

November 2-Franklin Lakes Public Lilbrary, Frankllin Lakes, NJ Book signing and lesson in olive oil tasting. Email: info@marialiberati.com

December 4th: Borders, Princeton, NJ book signing and olive oil tasting

For any info on appearances or to schedule an appearance email: events@marialiberati.com

Sacramento (California) here I come..Italian culture and food ..well what is one without the other..I am on my way to the Italian Cultural Center  to do a book signing this weekend. I’ll have a few postings about the sights and flavors when I return..but check out their website for some interesting bits of info on Italian culture at www.italiancenter.net..

While visiting their site enjoy these freshly made lemon biscotti. I have always believed that family recipes are like a painting, a painting of your family’s memories and history..just like DaVinci’s Mona Lisa is a memory of La Giocanda..your family recipe can help to recreate a memory of a special time or place or event.. These are one of my comfort foods, cookies flavored with fresh lemon peel..my grandmother used to make these for Holidays and they could  made any day a special one…I can still remember the smell of fresh lemons coming out of the kitchen ..the lemon perfume wafting through the house..that filled the air and   follow me everywhere until I took that first luscious bite

And by the way these cookies are made in the shape of an ‘S’

Lemon Cookies (biscotti al limone)

1/2 cup softened butter

1/2 cup sugar

peel of 1 lemon grated

4 tbsps fresh lemon juice

1 egg beaten

2  cups  flour

1 tsp baking powder

1 tablespoon milk

Cover a cookie sheet with baking paper. Place butter, sugar and lemon peel in a  bowl and mix till well blended.Add in beaten egg and lemon juice, and milk, a little at a time, mixing  after each addition. Place flour and baking powder in a sifter and sift into the dough a little at a time mixing after each addition and until a soft dough is formed. Place some flour on a wooden board, and place dough in center. Divide dough into 50 equal parts. Roll each one onto a little sausage and then form each sausage into an’S’. Place cookies onto baking sheet and bake for 15-20 minutes. Remove from oven, let cool. Sprinkle with powdered sugar.

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

 See you October 3rd at at Italian Cultural Center in Sacramento, California, For more info :info@marialiberati..com

“Every friend is to the other a sun, and a sunflower also. he attracts and follows”

Jean Paul Richter (German novelist and humorist 1763-1825)

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

This phrase rang so true in my head spiraling along the winding curves of the hills of Chianti. Rows of sunflowers seemed to be bowing to the beautiful Tuscan sun, and they almost seemed to be smiling as a welcome to this beautiful region.

Along Route 222 passing through the beauty that is Chianti, I begin to remember that  here may have  once passed DaVinci, Michelangelo, Giotto.. My eyes dance in the landscape of  castles and villas and vineyards that in some way may have been touched by these artistic masters and I  begin  to feel as if I am in a colorful kaleidoscope..or  in a living painting..for the scenery is too perfect to be real.

Driving through the Hills of Chianti part 1

Continuing the drive along we almost become hypnotized with  the vines that seem to decorate the hills. Well, for me it’s  a problem I’m only the   passenger, but Alfonso is driving and although he has been silent for over a half  hour, too dazzled to speak ,we quickly remember that we are going back to our castle in Radda in Chianti and have lost our way..”Are you looking for Route 222? he mutters. “Yes, Yes” I answer, just to appease him..I really had no idea where we were..but wanted to just continue riding along (what seemed to be) the endless hills..

Luckily when I regained my consciousness, we were really on Route 222 continuing back to Radda in Chianti…passing through the little towns of Impruneta, Greve in Chianti and then Radda in Chianti..we both breathe a sigh of relief and decide that tonight we will go for a coffee and a passeggiatta in Radda in Chianti..a warm August night  will make the perfect canvas for an evening walk.

Driving thorugh the Hills of Chianti Part 2

As we drove up the Piano D’Albola (the plains of Albola)  I tried to imagine how the nobility that once lived here entered the gates and the long drive up to the main house, but I could hear my stomach rumbling as I thought of the fresh porcini mushrooms we bought at the market today..a pasta dish with porcini mushrooms was definitely in order.

Under castello D’Albola in the Original Cantina

Lunch for that day was a yummy Penne ai Porcini  ( a plate of penne pasta with porcini mushrooms),served with white wine from Castello D’Albola-produced here. Since this dish includes fresh mint the preparation included a mandatory  walk outside along the castle walls to follow my nose and  pick fresh bunches of mint… it only calls for a  small handful but the fragrance was so enticing I picked a bit more and put  the remainder in a  (makeshift vase) - large  plastic water bottle cut in half- with some fresh water- and used it as our table centerpiece..

 Penne ai Porcini (Penne Pasta with Porcini Mushrooms)

1 lb of penne pasta

5 funghi porcini

1/4 lb of pumpkin

1 scallion

1 handful of fresh mint chopped finely

2 tablespoons of extra virgin olive oil

dash of freshly ground black pepper

salt to taste

Chop scallion. Clean mushrooms with a damp paper towel and cut into slices. Take off sin of pumpkin and cut into small cubes.

Place olive oil in saute pan, place in scallions and saute over medium heat for 2 minutes, then place in mushrooms,saute. After 5 minutes place in cubed pumpkin. Saute for 10-15 minutes over low heat, stir gently. Add in salt, then add in chopped mint and toss, saute for 2 minutes and remove from heat.

Place penne in boiling water and cook as indicated on package directions till al dente. Drain and place into sauce, toss gently, grind black pepper on top and serve

For more great recipes get your copy of the award winning The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition the book that was selected as the Best Italian cuisine Book in the USA by Gourmand World Cookbook Awards.

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October 3 see you in Sacramento, California at the Italian Cultural Center

October 12th- Lower Southampton Library in Feasterville, Pa

Otober 29-30 the Philadelphia Gourmet Food & Wine Show in the Valley Forge Convention Center