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

My favorite recipes combine ‘healthy with delicious’..and I am always in search of ingredients to help me in this ‘mission’..artisan ingredients are the healthiest version of foods..so when  I found a lite version of a freshly made Gouda cheese I began working on something special in The Basic Art of Italian Cooking  test kitchens here..and this is what we came up with. This works well as an appetizer or as a light dinner to be eaten on the terrazzo  ‘al fresco’… on a warm summer night with a loaf of crusty whole grain bread and a glass of chilled white wine. ( Falenghina, or Est!Est!Est!)

Baked Tomatoes with Gouda

3 large tomatoes (washed)

4 tablespoons of extra virgin olive oil

2 garlic cloves chopped finely

4 ounces gouda cheese

3 leeks finely chopped

Preheat oven to 350 degrees. Cut tomatoes in half. Grease a baking pan with 1 tablespoon of the oil, spread in pan  with clean fingers. Place tomato halves in greased pan On each tomato half place 1 tsp of olive oil.  Warm 2 tablespoons olive oil in  saute  pan.  Saute finely chopped garlic with finely chopped leeks over low heat, just until golden. Remove from heat, place garlic mixture on top of tomato halves divided evenly. Bake tomatoes for 10 minutes. Grate Gouda cheese and place on top of tomato halves place under broiler until cheese is bubbly. Remove and serve…hot or cool…

May 25th, 11 AM- Book Signing at Book Expo America, Javits Convention Center, NY, NY. First 100 visitors get a free galley copy of the second edition of The Basic Art of Italian Cooking:Holiday & Special Occasions

For info on this event email : info@marialiberati.com

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Maria

As  I was reading my emails I couldn’t help but get distracted by the news of an impending special tax in specific States in the USA on Pizza calling it a Junk food.. I didn’t know whether to cry or feel offended or hurt or just disbelief…. How could this food, with such history..and  with healthy ingredients be insulted and called a junk food!

Since when are tomatoes, olive oil, mozzarella cheese, flour- a junk food. It is a healthy food and is a staple in the Italian, Italian-American and now American diet. Junk foods are foods made up of mostly chemicals or saturated fats..not pizza. Pizza is a healhty food and if they need proof,we can show it to them. If you would like to join me in the Pizza is a Health Food   Movement..please write your congressmen and congress women and governors and tell them that Pizza is a Health Food and you are offended that they would  even considering discouraging people from eating this healthy food by putting a special tax on it. If you would like a letter to email to your congressman,please email me at info@marialiberati.com and we will send you a pre made letter to educate your congressmen and  congress women and legislators on the health benefits of this Slow Food!

copyright, 2010, Maria Liberati

“A torta (cake) made with love always bakes perfect and delicious!”..that was the conversation at a dinner we hosted . An acquaintance of ours recounted how she made a cake for her young son. Anxiously awaiting the freshly baked torta, sitting at the kitchen table and upon tasting the still warm, freshly baked sweet, he exclaimed “Mamma, the torta is ‘perfetta’ (perfect)!

So we all deduced that must be it ..the secret ingredient in Italian cooking.LOVE…

As we supped on the meal I made of Lasagne Melanzane (Lasagne with Eggplant), Zuppa di Pesce (Fish Soup), Insalata (salad), Macedonia (Fresh Fruit salad), Torta di Principe Eugenio ( Prince Eugenio Cake-chocolate and raspberries)..with dinner guests from not only Italy but Russia, Slovakia, France, Spain and other parts of the World…

The unanimous vote about the best ingredient for a recipe..from our United Nations confab of  ‘foodie’ dinner guests was always LOVE..

So here is one of the recipes from the dinner, but remember the only ingredient that you must put in that is not listed here is LOVE…….

Lasagne alla Melanzane ( lasagna with eggplant)

(from the  winner of the Gourmand World Cookbook Awards-The Basic Art of Italian Cooking:Holidays &Special Occasions)

1 pound of fresh pasta for lasagna

2 lbs fresh eggplant- sliced and grilled

1 lb fresh mozzarella or scamorza

1handful of fresh basil

1 tsp dried oregano

2 lbs fresh tomatoes or 2-16 ounce cans of plum tomatoes

4 tablespoons of extra virgin olive oil

4 tblsps of grated parmigiana-reggiano cheese

2 cloves garlic-whole

In saute pan,  place in olive oil, 2 cloves garlic. Saute for 1 minute or until garlic is just turning golden. Remove garlic. Add in tomatoes and oregano. Stir and cook for 20 minutes.

In baking pan, place thin layer of sauce, one layer of pasta, one layer of eggplant slices, then thinly sliced mozzarella, sauce, freshly chopped basil. Repeast till all ingredients are used up ending with slices of eggplant,mozzarella, sauce on top.  Bake in oven preheated to 400 degrees for 20 minutes. Then sprinkle grated parmigiana cheese on top and bake for another 20 minutes. Put under broiler for last 5 minutes or until cheese bubbles. Serve hot.

After a dinner like this serve artisan chocolates.

Mangia Bene, Vivi Bene

Maria

http://marialiberati.theopenskyproject.com

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Italian Cuisine

When thinking about Italian cuisine,  most people think about pasta, and pizza, pizza, pizza… but potatoes, tomatoes, bell peppers, and maize, introduced in the 18^th century, are often used in Italian dishes. The roots of Italian cuisine have been traced back to the 4^th century when it was influenced by the Romans, Greeks, and Arabs. During this time popular dishes included porridge (pulmentum- a mushy grain dish) and Fish chowder (brodetto). The Arabs influenced the southern part of Italy with dried pasta.

When the new world was discovered in the 18^th century, the cuisine began to change. This included the introduction of potatoes, tomatoes, bell peppers, and maize to Italian dishes. Prior to the discovery, tomatoes were thought to be poisonous and were grown only for decorative purposes. Because there is a long growing season in Italy, there is an abundant amount of vegetables, dairy products, and meat. This may be the reason for Italy to have the 8th highest quality of life index rating in the world.

Before 1870, Italy was not a unified country. It was a collection of kingdoms and principalities. For this reason, along with the variety of climates and topographic regions, Italy has a wide variation of dishes. It was not until the work of Pelligrino Artusi that fostered a national Italian culture. In 1891, he published the first modern cookbook, La Scienza in Cucina e L’arte di Manginar Bene (The Science of the kitchen and the Art of Eating Well). He helped to create the Italian cuisine full of taste with ingredients and flavoring techniques. Italian cuisine has had a profound influence throughout Europe.

Here’s an authentic bruschetta  recipe:

Bruschetta Toscana (Tuscan style Bruschetta)

copyright 2009, Maria Liberati

4 slices of Crusty Italian bread or 2 slices day old sliced bread (cut in half, crusts cut off)

*2 tsps butter

*1 small carrot

*1 stick celery

*1 small scallion

*2 tsps tomato paste

*1/2 cup white wine

*3 tsps extra virgin olive oil

*1 tblsp freshly chopped parsley

*1 tsp capers

Salt and pepper to taste

Wash, dry, finely chop carrot, celery, scallion. Rinse capers, place on paper towel to dry. Chop capers finely together with parsley.

In sauté pan, heat oil and 1 tsp butter, chopped scallion, chopped carrots, chopped celery. When just golden, add in wine, tomato paste and stir. Cook over low heat covered for 20 minutes, stirring frequently. Remove from heat and set aside.

Place bread slices on cookie sheet and toast in toaster or under broiler in oven on both sides till golden color.

Place tomato and vegetable mixture in processor and puree. Place puree in bowl and add in chopped capers, parsley and remaining softened butter. Place in sauce pan and heat for 3 minutes. Remove from heat and spread on hot bread slices.

For recipes get  The Basic Art of Italian Cooking:Holidays & Special Occasions 

Hope to see you at my appearances at:
Willinboro Library-Monday, Nov 2 at 7 PM, Willingboro, NJ

Warren Twp Library-Saturday Nov 14th at 2 PM- Warren NJ

Nov 5-7- Christmas in Italy weekend, Harvest Moon B &B in Lancaster, Pa

 Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Spaghetti al Pescatore will be on schedule tomorrow in The Basic Art of Italian Cooking kitchen tomorrow. I know it’s Labor Day back in the States and most are planning a picnic but this is ‘do-able’ even for an ‘al fresco’ meal..

Planning a fresh seafood meal always means waking  up at the crack of dawn to get the best choices at the fresh seafood market here in town..fresh mussels, and the small tiny clams are going into the dish..If you want to cook along here’ s the dish..

Spaghetti alla Pescatore

1 lb spaghetti

1 lb fresh tiny clams

1 lb fresh mussels

1 lb cherry or grape tomatoes-red ,ripe

1 handful fresh parsley leaves

4 tblsps exra virgin olive oil

2 cloves garlic

1 cup dry white wine

Wash clams and mussels, submerse in cold water a few times and take off any sand. Steam clams and mussels for a few minutes, those that don’t open should be discarded.

In saute pan, place in olive oil garlic, saute till garlic begins to turn golden. Place in tomatoes that have been washed and dried. Saute for 3 minutes, place in steamed clams and mussels and white wine, saute for 5 minutes. Add in chopped parsley. Set aside, cook pasta till al dente. Drain, and add into clams and mussels and toss. Serve immediately.. Great with a dry white wine..

Mangia Bene, Vivi Bene,

Maria

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Get your copy of The Basic Art of  Italian Cooking:Holidays & Special Occasions with 140+ recipes and menus especially for the Holidays along with short stories of Holidays spent in Italy.

copyright 2009, art of living, PrimaMedia,Inc

Someone once said that ‘poetry is made up of memories and the act of recalling a special moment and without remembering or the act of  recalling experiences  there is no poetry’

A pizza is a pizza or why all pizzas are not the same…or   where have all the great pizzas gone… Last night I had dinner with friends in a local pizzeria. As is typical to have before a pizza ..an appetizer known as a a ‘suppli’ which is sort of a fried rice ball with mozzarella cheese in the center and sometimes a sauce inside. As I don’t like a meat sauce in my suppli I asked if they are made with meat sauce ..I knew we were in trouble when the waitress told me that she must look on the box they were packaged in to see if they have a meat sauce inside. (Pre-packaged ‘suppli’) not a good sign…not freshly made…

The local pizzerias that were run by families always made everything from scratch..nothing prepackaged.. the pizza I must say was a disappointment..my stomach this morning reminds me of the acidy flavor left over from a wood burning oven that may have not been properly cleaned and the ashes left over leaving a bitter taste to the pizza…no olive oil on the pizza..no flavor..just the flavor of flour, water ,mozzarella cheese…

Unfortunately this is the way things are going here..many restaurants are opting for cheaper ingredients and compromising flavors..with most restaurants and eating places not using extra virgin olive oil because of the price of olive oil today, the flavors of the foods have been really compromised..or should I say not many flavors seem to be present..except in a few restaurants that are ‘die hards’ and insist on not compromising quality for cost.

I fear I have become my grandparents..preferring to eat mainly at home..knowing that all the ingredients I use will be ingredients I choose…and so returns another ‘old fashioned’ but so timely habit of preferring to eat at home.. now where did that come from? And how boring and old fashioned I used to think of that when my grandparents used to profess to the advantages of preparing things fresh at home..’so slow’ I would think..my grandmother spending all day to make a great tomato sugo to sit atop our pasta or the dough for a ‘tomato pie’ as they would translate ‘pizza’ in Engllish.

Never understanding why they couldn’t just go out and ‘grab a bite to eat’ like the rest of the families I knew.

 So this situation brought to me many memories of full mornings of preparing a meal by a team of people (aunts, parents, grandparents) then sitting down to eat the highly anticipated meal..stomachs growling in anticipation from the odors coming from the kitchen and then remaining there at the table for hours with courses almost never stoppping..of course this was Sunday or Holiday meal.

“Memoires are like poetry and without memories there is no poetry”

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions with over 140+ recipes, menus and short Holiday stories

copyright 2009, Maria Liberati

As we approach September everything here becomes known as ‘settembrini’ ( loosely translated to mean ‘septemberish’): The figs that are ripening now are smaller than the ones on the  trees in  August and that is because they are ‘settembrini’. The weather is cooler at night because it is ‘settembrini’

And the foods in the supermarket are now ‘settembrini’ ..fresh, locally grown apples, no more fresh watermelon…locally grown pears and smaller figs…yes September is creeping up on us.

I am taking one last summer fling and going to enjoy a day at the beach tomorrow…fresh tiny clams to make linguine alla vongole for dinner tomorrow, locallyproduced Pecorino wine…a meal to look forward to.. and  tonight The Basic Art of Italian Cooking kitchen will be filled with the perfume  of ‘Pasta al Forno’ (Baked pasta with cheese)..a typical dish to bring to the beach for lunch (tomorrow).

Looking forward to the peaceful rhythms of the rolling waves, the ‘end of the summer’ sun-a gentler one..and ‘pasta al forno’ on the beach..

Mangia Bene, Vivi Bene,

Maria

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Get your copy of the newly released The Basic Art of Italian Cooking: Holidays & Special Occasions at http://www.marialiberati.com

copyright 2009, Maria Liberati

The peppers are so vibrant in colors..I guess they don’t want to be overshadowed by the vivid  beauty of the Italian summer sun. A visit to a local farm owned by an acquaintance and before I know it I am leaving with a rooster and chicken chasing me and a box full of colorful fresh,  peppers..

No problem..they were the perfect ingredient for today’s lunch in The Basic Art of Italian Cooking kitchen..since the days have been so hot it seems that chilled white wines go best when eating meals al fresco.So today’s wine was a Solopaca from Sicily..

Cup of Tomatoes

*4 large peppers (any color will do)

*2 lbs of grape tomatoes

*a few leaves of fresh basil, a branch of thyme, tsp of  marjoram

*2 garlic cloves

*2 tblsps extra virgin, cold pressed olive oil

*2 tsps white wine vinegar

*salt and pepper to taste

Wash and dry the grape tomatoes, place in a bowl with chopped and washed basil, marjoram and thyme, olive oil and salt and pepper. Toss gently.

Wash and clean out inside of peppers. Fill inside of peppers with grape tomato mixture. Drizzle some olive oil in glass casserole and arrange peppers in casserole. Drizzle some olive oil, salt and pepper on top. Place tops of peppers in glass casseroles and bake for 40 minutes at 350 degrees. Serve with a drizzle of vinegar and olive oil.

Only about 250 calories per portion.

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

Justi n time for the Holidays get your copy of

The Basic Art of Italian Cooking:Holidays & Special Occasions

Copyright 2009, Maria Liberati 

Aug/Sept 2009 issue of The Basic Art of Italian Cooking by Maria Liberati ezine now ready at http://tinyurl.com/pfo8xb

Here is a recipe being prepared..as we speak… in the test kitchens of The Basic Art of Italian Cooking by Maria Liberati tm…. it will be today’s lunch accompanied by a chilled  Trebbiano D’Abbruzzo wine.

(read about the tomatoes in last week’s blog at

http://marialiberati.com/2009/08/22/a-house-is-a-home-with-lots-of-food-of-course/

 Linguine with Fresh Tomatoes 

 A light pasta dish, perfect for the end of summer. Topped off with cheese this dish becomes a dining alfresco experience…  You can also make this dish in the morning, refrigerate and  have dinner ready and waiting when you come home.. Or pack in containers for a picnic lunch or a lunch for the office.

• 1 lb linguine pasta

• 6-8 red ripe tomatoes (plum tomatoes or tomatoes grown on the vine)

• 1 lb fresh mozzarella cut into cubes

• a pinch of black pepper

• a pinch of salt

• a handful fresh basil

sea salt for cooking  the pasta

Bring to a boil a pot of water for pasta. Place in sea salt. When boiling, place in-  already washed-tomatoes for 2-3 seconds, remove tomatoes with a slotted spoon. Lower heat under pot and cover. Peel tomatoes, remove seeds and cut into strips. Transfer tomatoes to a food processor and blend with a pinch of salt. Add in 2 tblsps olive oil. Blend at moderate speed. When sauce is blended, set aside.

Raise heat under pot and bring pot to a boil again. Place in linguine and cook for 8 minutes or as directed on package. When cooked to al dente drain in a colander and let cold water run on top of pasta for a few seconds.

Place a white kitchen towel on a table and place separate pasta strands to dry.. When dry,place in bowl. Top with the cold pasta sauce. Cut fresh mozzarella into cubes and mix in. Top with some freshly grated pepper, fresh chopped, basil leaves, Place in container and cover, put in refrigerator.

When ready to serve, wash cherry tomatoes, cut in half and dry with paper towels. Toss into pasta with more fresh basil leaves and serve. You can also drizzle each serving with some extra virgin olive oil.

For more recipes ,travel stories, interviews ,menus , recipe contest,check out the  the Aug/Sept 2009 issue of The Basic Art of Italian Cooking by Maria Liberati tm at http://tinyurl.com/pfo8xb

Get your copy of The Basic Art of Italian Cooking-Holidays & Special Occasions  just in time for the Holidays and filled with over 140 recipes, menus and short stories about Holidays spent in the mountains of Italy.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati