copyright 2010, Maria Liberati

Ortona  is a splendid little city by the sea..tranquil with breathtaking views of the Adriatic and its’ own boardwalk to discover..a one day visit is enough time to wander around the small streets, the piazza and stop at one of the local farms or vineyards for locally produced wines olive oil, grapes or whatever is in season.

On a lazy Sunday, a visit to Ortona on the way home from our beach house made the day feel even more lazier….a town that is enjoyed by strolling around and inhaling the relaxed atmosphere in the air…in the piazza, a quick stop at one of the local bakers to grab a piece of  freshly made pizza or biscotti  made from locally produced ingredients.

As we made our way to the boardwalk with pizza in hand..a child ran up to her mother and in Italian her mother told her to “slow down”..seems to me that could be the town slogan….and a much need one.

The churches,as in all Italian towns are numerous, but these two seem to remain in my ‘suitcase of memories’: La Madonna Dell’Olivastro built in the 17th century, although it is tiny it has plenty of beautiful frescoes, the Madonna Della Pace was built around 1430 and what remains is the large front door and some of the inside structure..

You can take a trip to the Tremiti Islands…. so many have emailed to ask me how to get to the small Tremiti islands..well there is a boat that leaves from the port here at Ortona by the Sea.

copyright 2010 Maria Liberati

Tonight, August 10th is known as the night of San Lorenzo and the night of the ‘stelle cadente’ or falling stars. Saint Lorenzo was a martyr and legend has it that on this night his tears shoot out of the sky as falling stars.

Every August 10th, wherever I may be here in Italy..as long as weather permits we eat dinner outside  after the sun sets..and while eating we watch the shooting stars,the beauty of the night adds so much to the meal….hope you can do the same wherever you are..and here is a recipe from tonight’s dinner table..this is served cold and refreshing for a hot summer night to watch the stars:

Tartare Di Mango e Verdure (Tartare of Mango & Vegetables)

(Serves 4 people)

1 mango

1 fresh beet ,cooked till tender and peeled

1/2 cup dried lentils, soaked overnight and cooked till tender

2 carrots

3 leeks

juice of one fresh lemon

salt and pepper to taste

Clean carrots and cut into little sticks about 2 inches long, 1/4 inch wide.Set aside, Cut beet into sticks same dimension of carrots.Peel mango and cut into small cubes. Clean leeks and cut into small pieces. I nab owl place in 3 tblsps olive oil and lemon juice,salt and pepper. Add in chopped leeks, blend with fork.  On a plate, make a small tower in this way- arrange in the center of plate  a layer of lentils, then a layer of carrot sticks, then beet sticks, then mango cubes,top with olive oil dressing and repeat in 3 more plates,serve as an appetizer with a glass of chilled Friuli Grave Doc

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

The excitement of summer is almost gone for most of us..with about a month to go..but here in Italy the excitement of summer has been re-ignited with the anticipation of the summer’s biggest crescendo.. August the 15th. A holiday that dates back to the Ancient Romans.

August the 15th reminds us that summer is almost gone and this is her last hurrah!! to celebrate the brilliance of the sun..the food.the sea, the beach ,the carefree relaxed feeling..

Today starts the anticipation with just a week to go..the beach has become one big block party..children running all over..people congregating in small groups everywhere on the beaach, taking a passeggiata from one beach to the next while taking in the fresh sea air and meeting friends along the way… talking, laughing,sharing recipes, making plans for the 15th..smiles abound everywhere..it is as almost as if Christmas is coming in the  Summer..well of course watermelon has replaced panettone (at least for this for season).

One of our favorite dishes to bring to the beach is Eggplant Parmigiano. It travels well, we can leave it in the glass dish it is baked in, slice it before taking it to the beach. Bring some paper plates, napkins, plastic forks, one spatula. And no need to worry about refrigerating leftovers..there are never any leftovers.. Slice up a watermelon for dessert, a bottle of mineral water and you have a great meal

Eggplant Parmigiano

2 lbs fresh eggplant-cleaned, sliced

1 lb scamorza cheese

1 lb red ripe plum tomatoes

3 leaves fresh basil

2 cloves garlic

1 fresh carrot, cleaned,peeled, cut in two

1/4 cup parmigiano-reggiano cheese

1 slice fresh onion

4 tablespoons extra virgin olive oil

Filet fresh tomatoes. In saute pan, place 3 tblsps olive oil,  whole garlic cloves, slice fresh onion. Saute for 2 minutes, place in tomato pieces, carrot pieces let simmer for 20 minutes.

In glass baking dish, layer, eggplant slices with tomato sauce, sliced scamorza cheese, sprinkle of parmigiano cheese. Top with scamorza cheese and grated parmigiana reggiano cheese and a sprinkle of breadcrumbs,. Bake in preheated oven for 40 minutes or until tender. Remove from oven, when cool, slice, and it is ready to go-wherever your lunch will be.

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

 copyright 2010 Maria Liberati

“An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion.”
John Evelyn (1620-1706)

Parsley is the herb in fashion as it seems everyone is using it on everything..it is at its’ freshest now and most flavorful but where once we were using fresh rosemary it is now fresh parsley…

My morning today was pretty uneventful in this resort on the Adriatic coast..filled with fresh sea air,the sun providing her warm summer rays..On my stop at the local farm market after weighing my zucchini and eggplant, the woman at the counter told me (in Italian but I have translated here)  “parsley is like a perfect friend it makes room for all the other flavors..and rosemary ..is like a bully..crowding out some flavors.so if I want to get the full flavor of all these local veggies and just enhance them I should use fresh parsley when roasting..Rosemary is best to use in the winter when the freshness of the flavors of the veggies are not so intense..

Parsley has now become my best friend..if you take a bunch home from the market place it in a glass vase filled with water and change the water everyday..

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

Visit OpenSky

Sept 9-12 see you at Hudson Valley Wine Fest in Rhinebeck, NY. For more info email info@marialiberati.com

Oct 29-30 see you at Philadelphia Gourmet Food & Wine Show, Valley Forge Convention Center, For more info email: info@marialiberati.com

copyright 2010 Maria Liberati

After a colazione of a buon cappuccino and a cornetto, a walk surrounded by the  sea air, the sun, and a fresh August breeze is the perfect wake up for me. But preparing lunch takes up most of my morning and keeps me entertained in the morning..from a trip to the ‘forno’ (baker) for fresh focaccia and just baked biscotti for dessert….a trip to the cheese store  for locally produced Pecorino and lastly a trip to the local fruit and vegetable vendor for locally grown fresh veggies, locally grown tomatoes from Francavilla al Mare, fresh zucchini and eggplant and ‘odori’ (aromas) –basil, parsley, celery.

My bags were overflowing with so many aromas I couldn’t concentrate on my walk home with all the scents practically dancing around my head..a 20 minute walk home turned into a 60 minute one..but that was fine I had my the fresh scents to keep me company.

Today’s lunch was a mix of the fresh flavors I brought home..a ratatouille of fresh eggplant, zucchini, tomatoes with shaved pecorino cheese on top of focaccia bread..

Ratatouille

1 fresh eggplant

1 fresh zucchini

3 cloves garlic

1 slice fresh onion

3 red, ripe ,plum tomatoes

3 tablespoons of extra virgin olive oil

pinch of salt to taste

Clean eggplant and cut into cubes,clean zucchini and slice. Clean tomatoes, and filet. Place olive oil in saute pan, place in whole garlic, onion slice, saute for 30 seconds. Place in zucchini, eggplant, tomatoes, freshly chopped parsley. Cover, stir with wooden spoon every 5minutes. Cook for 30 minutes. Cut focaccia bread into serving sizes top with ratatouille and shave pecorino cheese or parmigiana-reggiano cheese on top.Serve with a chilled white wine.

For more recipes and stories of travels in Italy get your copy of The Basic Art of Holidays & Special Occasions-2nd edition (winner of the Best Italian Cuisine Book in the USA

Visit OpenSky

Be a Guest writer and Share the Joy

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

Continuing my ‘Gastraonaut’ travels in Italy..in Pescara to experience some of the artisan foods, but also to view the new pedestrian bridge that was opened  this year…

But on the way made a stop in Rapino, a medieval town in the province of Chieti..Besides the ancient ruins..the menus that 4 of the restaurants there offer for lunch or dinner were spectacular..but since I could only stay for lunch and experience one menu it was a difficult choice and I spent an hour on the important decision.. but in an hour you can reflect poetic on the splendid view from Rapino a city that is’ media montagna’ (in mid mountain)….What would you choose?:

Menu 1-Potato & Truffle  mini gnocchi,Pappardelle pasta, palotte cace e ove (‘meatballs’  without meat made of cheese and eggs) fresh fruit in season

Menu 2-Cavatelli pasta with beschamel sauce, with zucchini and saffron from Navelli ( a town nearby),Pappardelle pasta with tomatoes, Raosted rabbit with roasted potatoes with rosemary and fresh mixed greens,fruit in season

Menu 3-Ravioli with nut sauce, Pasta alla Chitarra with meat sauce (ragu),Roasted lamb and roasted potatoes,mixed fruit in season

Menu 4-Pasta alla Chitarra with bacon (pancetta) and arugula, roasted wild boar, roasted peppers, fresh fruits in season.

A lot of eating for one lunch..but after a long reflection and a visit of the Grotto del Colle and the church of San Giovanni… I chose Menu 1 because of the appetizer of mini gnocchi (Gnoccchetti)  and the local specialty of ‘pallotte cace e ove’ (Meatless meatballs made with cheese and eggs). I slowly savored every bite of this meal, that was certainly a 100 mile meal (all ingredients came from nearby-100 miles or less) so everything was fresh and flavorful… after the meal a long walk around the  mercato for artisan crafts  (held in August) to relax

Here’s a recipe for a local specialty from Menu 1-

Palotte Cace e Ove.

(this is in dialect of region of Abruzzo, palotte means small balls and ‘cace’-short for ‘cacciocavallo’ –a type of cheese;ove is dialect for uove-which means eggs

2 whole eggs

1/2 cup grated pecorino cheese or a mix of pecorino and romano or parmiggiana cheese.

2 garlic cloves

handful of fresh parsley leaves chopped

bread crumbs  (freshly made)

pinch of salt

pinch of baking soda

4 tablespoons olive oil (for frying)

In a bowl place in chopped garlic, eggs, grated cheese, chopped parsley, pinch of salt and baking soda. Mix with a fork. Little by little place in bread crumbs and mix by hand. Place in enough breadcrumbs to be able to roll the mixture into the consistency of firm meatballs. Heat oil in frying pan and fry till brown. Serve plain or with some tomato sauce (sugo).

For more great recipes and stories on out of the way place in Italy get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions- 2nd edition

Visit OpenSky

Sept 9-12-Hudson valley Wine Fest,Rhinebeck, NY. For more info or to sponsor The Basic Art of Italian Cooking by Maria Liberati tm onstage demo email: Info@marialiberati.com

Oct 29-30th- Gourmet Food & Wine Show, Philadelphia at the Valley Forge Convention  Center, Valley Forge ,Pa The Basic Art of Italian Cooking by Maria Liberati tm will be onstage. To attend or sponsor one of the onstage cooking demos email: Info@marialiberati.com

It pays to listen to gossip and conversation in the town piazza at night..some more than others..from overheard conversations last night was a variety of talk about family riffs going on..to the latest couple breaking up in town because of a cheating husband and those disagreeing on whether the wife should forgive and take him back..and then the most useful piece of gossip was overheard at midnight a woman speaking in detail about the fresh parsley in her garden this year and how she used it to flavor roasted potatoes instead of Rosemary (which is the usual here) and how delicious they were..of course she mentioned how her husband did not like Rosemary much so she decided to substitute, This was my favorite piece of gossip and the only one I care to remember in detail…I knew I would eventually hear something of true interest!

Today’s lunch will be a variety of roasted vegetables including roasted potatoes with parsley and locally produced fresh mozzarella..the bread from our local baker or ‘forno’..it is bread made from potatoes..a specialty of this region where potatoes are cultivated..I guess we could think of this area as the Idaho of Italy. Potatoes from the Fucino valley are known throughout and even the headquarters of Micron for Italy (also in Idaho) is located here

Roasted Parsley Potatoes

1 lb of peeled potatoes

3 tablespoons extra virgin olive oil

1 handful chopped parsley leaves

Boil potatoes for 5 minutes. Peel. Drizzle 1 1/2 tablespoons olive oil on bottom of pan. Cut potatoes into quarters, place in pan. Drizzle remaining olive oil on top. Sprinkle on chopped fresh parsley. Bake for 30 minutes at 400 degrees ,then place under broil for 2 minutes or until golden brown.

Serve with a chilled white wine-Trebbiano D’Abruzzo

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

Visit OpenSky

Sept 9-12 Rhinebeck, NY, see you at Hudson Valley Wine Festival at the Dutchess County Fairgrounds. I will be bringing the Basic Art of Italian Cooking on stage with recipes and stories from the book series and book signing event will be held all weekend. For more info or to sponsor the on stage cooking demos email: Info@marialiberati.com

Oct 29-30-Philadelphia Gourmet Food & Wine Show , Valley Forge, Pa. The Basic Art of Italian Cooking will take center stage throughout the event and book signing swill be held throughout the show. For more info or to sponsor on stage demos contact: info@marialiberati.com

Saturday has always been one of my favorite days..it is market day..and I  always am too excited to sleep the night before anticipating  an early cappuccino and cornetto (Italian version of the croissant) at our local coffee bar..the best way to wake up for the long ..and continually growing market… and also pondering  what particular treasure (s) I may come upon.

Fresh speckled beans, zucchini, basil ,parsley,  tomatoes,celery, cucumbers and zucchini..the fragrance was hypnotizing as  I returned home on foot, carrying bags filled with these ultra fresh, local veggies…

.

On a lazy summer Saturday..decisions are not easy to make..the brain isn’t in full focus..the sun,the fresh air, the fragrances..when will we be going to the beach house…all of  what seems to be (at least for the moment) summer’s most important decisions..but no, now the difficult choice of selecting today’s lunch.

A summer light pasta dish with an uncooked tomato sauce made with fresh red, ripe tomatoes, chopped (farm fresh) celery and celery leaves, fresh basil, extra virgin olive oil and pinch of salt. Let that all marinade..like a summer day marinates in the bright sunshine,fresh air and quiet…

For great recipes, get your copy of the award winning The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition selected as the Best Italian Cuisine Book in the USA

Visit OpenSky

Sept 9-12 Hudson Valley Wine Festival

Oct 29-Philadelphia Gourmet Food & Wine Show

Each region and city in Italy has their own flavors and tastes to discover..and on a recent trip there I had a flavorful experience discovering the tastes that give Genoa its’ flavor…and secrets of it’s world famous pesto.

In Via San Bernardo, parallel to via Giustiniani, a small metal sign in a miniscule window is the front of Drogheria Torielli. But be careful, if the sun is very strong, you may miss it since the glare of the metal sign on the window will hide this little shop. But it’s name is known by gourmets throughout all of Italy. Why?? well it is here that you will find the best zafferano (saffron) both from Abruzzo and Sardinia. An assortment of the best coffee and teas and 200 types of medicinal herbs exotic and local and any spice you can imagine. Each spice is kept in a large glass jar.

The fragrant odor that fills the air is made up of thousands of different scents and you feel as if you are in a pharmacy instead of a spice shop. Many fo these spices are found in the artisan produced chocolates of Viganotti. It is there that a master chocolatier utilizes apparatus from the ‘800’s to produce sublime chocolate bars and chocolates Chocolates that are crunchy, soft, filled with nuts from Piedmont, covered with dark chocolate, filled with creams made from old artisan recipes and more. Eve nth shop itself has remained in some of its’ original style with its old wooden shelves and counter and the air filled with the smell of sugar, cocoa.

Pesto is a famous dish from Genoa,  with basil, grown famously there, it’s principal ingredient. And the microclimate of Genoa as well as the soil there is perfect for growing basil, but it is also the years of experience of the basil growers in Genoa that produces a  basil of superior qulaity.

This Pesto recipe is similar to that which is used for official tasting courses while in the Province of Genoa and is considered the official Pesto recipe of Genoa, sort of their secret recipe… however I have substituted ingredients that are more easily available for those which are local to Genoa which would be difficult for someone to acquire if not located in close proximity to Genoa. Also the original recipe is done in a pestle and mortar not a food processor as indicated here:

*1 large handful of Basil leaves only (stems removed)

*3 garlic cloves

*1 tablespoon of pinoli nuts

*2 tblsps of Parmigiana Reggiano (Aged for 24 months) grated

*1/2 tblsp of Pecorino Sardo

*pinch of sea salt

*7-8 tablespoons of extra virgin olive oil ( I recommend an artisan extra virgin olive oil-Badia a Coltibuono)

Remove leaves from stems of basil. Wash and dry gently. Finely chop the garlic. Finely grind the pinolli nuts. Finely chop the basil. In food processor, place in basil, garlic, pinoli nuts, cheeese. Place in olive oil a little at a time. If the pesto is too thick add in a bit of water to thin out.

Mangia Bene, Vivi Bene….

Maria

Visit me at OpenSky

For more recipes get the book that won the Gourmand World Cookbook Awards as teh Best Italain Cuisine Book in America 2009- The Basic Art of Italian Cooking: Holidays & Special Occasions

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