copyright 2011 art of living, PrimaMedia,Inc/Maria Liberati

Wishful thinking or the anticipation of Spring’s arrival. Listen to the Four Seasons by Antonio Vivaldi and you will quickly remember what Spring sounds like and will be anticipating this long awaited season’s arrival!

Happy Birthday Antonio Vivaldi! (Today March 4th is the birthday of Antono Vivaldi)

What could be more elgant and fitting to celebrate than a dish of  farfalle pasta. Farfalle, that means butterfly in Italian, is also a type of pasta that in English is called   Bow Tie Pasta. Farfalle pasta is an elegant pasta shape that goes best with elegant  yet simple ingredients. This recipe combines the pasta with tuna. This is typically a first course dish,

Farfalle con Tonno

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

copyright 2011 art of living, PrimaMedia,Inc/Maria Liberati

(Bow Tie Pasta with Tuna)

• 3 tablespoons extra virgin olive oil
• Juice from 1 lemon
• Pinch of salt and black pepper
• 1 garlic clove
• 8 ounces tuna in olive oil
• 1 pound farfalle pasta
• 2 tablespoons chopped parsley

In a small bowl and with wire whisk, mix together olive oil, lemon juice, and pinch of salt and pepper. Cut garlic clove in half, and rub on bottom of large salad bowl. Flake tuna in a separate dish.

Boil pasta until al dente. Drain. Place in large salad bowl and top with dressing and flaked tuna. Toss. Serve with chopped parsley on top.

 For more great 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

Quote of the Day:
“ We all  exist under the same  sun, no matter where we live”

Did you know that...

When you make your own mayonnaise at home, the lemon and oil do not mix or blend in together, but when you add in egg yolks, because of their lecithin content, they act as a natural emulsifier and emulsify the oil and lemon mixture naturally..no chemicals needed. If you have ever made mayonnaise at home, share your tips and recipes here for home made mayonnaise..

 Lemons pair so well with seafood and this recipe combines both.. I use this dish as an appetizer or sometimes as a main course for a light dinner meal. Either way, it is easy and quick to make and will impress your guests. Serve with a glass of chilled white wine. It was certainly a welcome change today..,a light Holiday Lunch..after a full week of  multi course meals everyone seems without energy for cooking as well as eating..still 4 more days to go of Holiday celebrations here

Limoncini with Creamy Tuna

• 4 lemons
• 12 ounces of tuna packed in olive oil
• 2 hard boiled eggs
• 4 ounces of green olives
• 1 tsp capers
• 3 tablespoons olive oil

Cut lemons lengthwise and ‘clean out’ the pulp inside. In the food processor, place drained tuna, pitted green olives, hard boiled eggs, capers. Blend until creamy consistency. Placei n bowl and dilute with olive oil and juice of one lemon. Fill 8 lemon halves with this mixture. Place a bed of salad greens on a plate and place 2 lemon halves on top of greens on each plate, serve.

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.

I always think of myself as a ‘gastronaut’- ( gastronomy + astronaut=gastronaut) someone that travels and explores through food..and I think there are many of you out there! 

Sundays in the center of Rome are my favorite way to spend a lazy summer afternoon,  exploring as a gastronaut..while many flock to nearby beaches I prefer to ‘sweat it out’ walking through the cobblestoned streets and admiring  the view and  some of the simple foods special to this city..gelato, pizza,cornetti, tramezzini..

You can find these in other places in Italy..but you will find the best of them here,in Rome.  And on Sundays if  lunch isn’t eaten at home in grand fashion,it is a casual lunch while making my way through this living art museum they call Rome. A tramezzini is my usual choice for lunch..I call it the elegant sandwich (If you have a favorite food from your trips to Rome, let us know!)

Tramezzini are beautifully decorated sandwiches usually placed in front in the glass cases at the coffee bars at lunchtime,sometimes even for breakfast and during happy hour eaten with aperitifs. When I’m not in Rome but longing for my days there, I make a tramezzini on a lazy Sunday afternoon-wherever I am and reminisce…

Tramezzini are great to bring to the beach or a picnic or even to the office. Who thought Italians use sliced bread? crusts are removed to make this an elegant sandwich

Tramezzini

serves 1

3 slices of thinly sliced white or whole wheat bread (crusts removed)

1- 3ounce can of tuna packed in water

*1 chopped celery stalk

*1 small tomato sliced

*1 tsp chopped red onion

*1/4 cup shredded romaine lettuce

*4 large green or black olives hulled and chopped

*2 tsps extra virgin olive oil

Drain and flake tuna, place in bowl. Add in chopped red onion, chopped celery,olives. Drizzle one tsp olive oil on top and mix.

Cut bread slices in quarters- triangle shapes. Brush both slices with olive oil, place in oven under broil for a minute to toast. Remove from oven. Make small sandwiches by placing tuna mixture on top of one slice then place a triangle on top, then place a slice of tomato, drizzle with olive oil, cover with another triangle. Now stick a toothpick through to hold it together. Place a grape tomato or olive on top of toothpick. Make 4 of these. You can use the same fillings for your sandwiches that you use for almost any sandwiches-cheeses, meats, roasted veggies

Garnish with parsley leaves,serve. No passport needed!

Any foods that take you back to a special place? Share your summer food memories here..or foods that bring you back to a special place…we would love to hear about them!

More on tramezzini

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

Sept 9-12-Hudson Valley Wine Festival- Maria Liberati and The Basic Art of Italian Cooking take center stage for cooking demos and book signings. Held at the Dutchess County Fairgrounds in Rhinebeck, NY. For more  info to attend or to sponsor the cooking demos, email us at : info@marialiberati.com

Visit OpenSky

copyright 2009, art of living, PrimaMedia,Inc

Maria Liberati

If you are planning your Holiday menus here is one for a light Holiday appetizer, it’s from my latest book The Basic Art of Italian Cooking: Holidays &Special Occasions.

In the summer, this would probably be a light, late night dinner.

From The Basic Art of Italian Cooking: Holidays &Special Occasions by Maria Liberati

(Publisher : art of living,PrimaMedia,Inc; ISBN1928911021)

Perfect Tuscan Salad

¼ lb of dried white cannelini beans

1-16 ounce can or jar of albacore tuna in extra virgin olive oil

2 celery stalks finely chopped

juice of one lemon

3 tablespoons extra virgin olive oil

8 ounces of arugula leaves

Red onion cut into rings for decoration

2 tsps Tuscan Picnic Spice Blend

Soak cannelini beans overnight. Then boil for approx 1 hour or until tender with 1 tsp Tuscan Picnic Spice Blend and 1 clove garlic. Drain and set aside. Drain tuna and flake in a small bowl, add in chopped celery. Whisk lemon juice olive oil together with 1 tsp sapori in small bowl. Add warm beans to tuna mixture, pour dressing on top, toss. Serve warm on top of arugula leaves and red onion rings on top as garnish.

 Book signings and appearances coming up:
 November 14th at 2PM-Warren Twp Library,  Warren Twp, NJ 2PM

December 12th-Franklin Twp Library, Franklin Twp NJ-12 noon

One of my favorite nights of the year is Christmas Eve because of special  memories from Christmas Eve dinners of the past. Most Italians have the Feast of the Seven fishes dinner and along with it pasta dishes with seafood.

We have been innundated with requests for my Feast of the Seven Fishes article and here it is at:     http://tinyurl.com/7fishes

Also a fun gift for the Holidays is an interesting book that combines a comic strip with recipes and stories for The Feast of The Seven Fishes. You can find it at http://www.thefeastofthesevenfishesblog.com/

Here is a recipe especially for Christmas Eve dinner from my upcoming book

The Basic Art of Italian Cooking-Holidays & Special Occasions

The publication date is April 2009, but you can purchase a special pre-publication copy at http://www.marialiberati.com/

Pappardelle Al Tonno (pappardelle pasta with tuna)

For 4

*1 lb of pappardelle pasta

*16 ounces of tuna packed in extra virgin olive oil

*1/3 cup of pitted black olives

*2 teaspoons of capers (packed in vinegar) Drain right before using.

*1 tablespoon of olive oil

*1 garlic clove

*1 handful of fresh parsley

*pinch of salt

Place pappardelle in boiling water until al dente. Chop finely with a mezzaluna or chopping knife the olives and garlic, tuna, capers-al together. Place olive oil in large sauté pan and heat. Add in chopped ingredients and sauté for

5 minutes or until garlic begins to turn golden. Remove from heat. Add in cooked pappardelle and toss gently. Serve with finely chopped parsley.

For more great recipes get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

If you place an order by December 20th your order will be shipped ‘expedited’ at no extra cost for the Holidays! Just send an email to info@marialiberati.com requesting free expedited shipping for your order.

“Mangia Bene, Vivi Bene”
Maria

A perfect dish -for anytime, delicious and healthy at the same time. But like all authentic Italian it is made up of only a few key ingredients and is uncomplicated as well..

Start with some high quality ingredients- like 100% semolina pasta. The tuna that you use should be packed in  olive oil. I found a great tuna that is jarred ..not canned and comes packed in olive oil..just like the kind I use in Italy, it is called Tonnino Tuna and can be found at many gourmet stores. But Tonnino Tuna is also wild caught and hand picked so it is really an artisan tuna product.

Here is the recipe, enjoy and serve with a dry white wine..

SHOPPING LIST: 

1 box whole wheat or regular pasta (made with semolina flour)
*1 -16 oz can or 1 lb fresh plum tomatoes, extra virgin olive oil, handful fresh  parsley or 1 tsp dried parsley, 1 clove garlic, 1 small onion, 1 jar Tonnino Tuna                                                                              

 Pasta Con Tonno (Pasta with Tuna)

 *1lb. box whole wheat or regular penne pasta (made from semolina flour)

*2 tblsps extra virgin olive oil

*1- 16 ounce can or 1 lb fresh plum tomatoes

*1 handful fresh or 1 tsp dried parsley chopped

*1 garlic clove

*1 slice onion chopped

*1-jar  (6.7 ounces) Tonnino Tuna

Fill past pot with water, when water comes to a rolling boil, place in 1 tablespoon of kosher salt. In a saucepan, place olive oil , chopped onion, garlic clove, Saute till onion is just about golden. Then place in canned tomateos or fresh tomatoes that have been washed, seeded and cut. Drain tuna and place into tomatoes. Simmer till liquid has been absorbed, about 15 minutes. Sprinkle on chopped parsley. Cook pasta for time indicated on package, or ‘al dente’. Drain.  Toss in tomato sauce. Serve hot.

For more great recipes, get your copy of  The Basic Art of Italian Cooking at http://www.marialiberati.com/ or get your copy just in time for the Holidays of The Feast of the Seven Fishes/ Also available at http://stores.lulu.com/marialiberati

Maria 

“Mangia Bene, Vivi Bene”

I enjoyed meeting each and everyone of that you that come out to my appearance and book signing at the Atlantic City Gourmet Food & Wine Show with Tyler Florence,Duff and Christina Pirello. Yes , Tyler is really the best looking chef on TV, isn’t he ??

We enjoyed meeting you all and look forward to hearing from you. But as I promised, I am posting the recipe for my on stage cooking lesson- Pasta con Tonno (pasta with tuna). By the way, besides being delicious and healthy, it is a really economical dish to make. Pasta is one of the least expensive meals to make. Don’t worry about the brand so much but that your pasta is made with 100% semolina flour and has an  amber color to it (the color of semolina flour). When purchasing pasta, just look on the box for ingredients.. look for those that are 100% semolina flour, then choose from those that have that as the principal ingredient  and are most economical.So if you want to impress friends and family but still keep within your budget-try this dish.

Shopping List for this dish is:
* 1 box whole wheat or regular pasta (made with semolina flour)
*1 -16 oz can or 1 lb fresh plum tomatoes, extra virgin olive oil, handful fresh  parsley or 1 tsp dried parsley, 1 clove garlic, 1 small onion                                                                               

 Pasta Con Tonno

 *1lb. box whole wheat or regular penne pasta (made from semolina flour)

*2 tblsps extra virgin olive oil

*1- 16 ounce can or 1 lb fresh plum tomatoes

*1 handful fresh or 1 tsp dried parsley chopped

*1 garlic clove

*1 slice onion chopped

*1-12 oz can tuna packed in water

Fill past pot with water, when water comes to a rolling boil, place in 1 tablespoon of kosher salt. In a saucepan, place olive oil , chopped onion, garlic clove, Saute till onion is just about golden. Then place in canned tomateos or fresh tomatoes that have been washed, seeded and cut. Drain tuna and place into tomatoes. Simmer till liquid has been absorbed, about 15 minutes. Sprinkle on chopped parsley. Cook pasta for time indicated on package, or ‘al dente’. Drain.  Toss in tomato sauce. Serve hot.

For more great recipes, get your copy of  The Basic Art of Italian Cooking at http://www.marialiberati.com or get your copy just in time for the Holidays of The Feast of the Seven Fishes/ Also available at http://stores.lulu.com/marialiberati

“Mangia Bene, Vivi Bene”

Maria Liberati

copyright, 2008, Maria Liberati

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 ….