I have been receiving requests from the media asking for recipes that are unique for Thanksgiving dinner. This  dessert that comes form Siena, Italy, is an interesting cross between a rice pudding and a cake. It’s not your typical Thanksgiving day dessert but one that will make it a memorable one and this will bring Siena, Italy close to your dinner table for one day…

And if you love to cook here is a resource for finding cooking classes

Torta Alla Senese (Siena Style Cake)

excerpted from The Basic Art of Italian Cooking: DaVinci Style

½ cup (100 gr) milk

1 ½ cups (300 gr) rice

1 cup (200 gr) sugar

3 eggs

1/3 cup(70 gr) raisins

8 hazelnuts

¼ cup (50 gr) pinoli nuts

1/3 cup (70 gr) butter

1 tsp baking powder

zest of ½ lemon grated

Boil milk. Add in uncooked rice and sugar. Cook till liquid is absorbed. Remove from heat and cool. Add in eggs. raisins, hazelnuts, pinoli nuts, softened butter, baking powder, grated lemon zest. Blend all together. Butter and flour an 8” cake pan, pour in batter. Bake in oven preheated to 400 F (200C) and bake for 30 minutes. Serve chilled.

For more great recipes get your copy of

The Basic Art of Italian Cooking: DaVinci  Style

Join me in Italy on May 3, 2012 for an exicting all inclusive luxury cruise to Italy and the Mediterranean. A few spots remaining, this is a once in a lifetime opportunity to expereince the delights of the Mediterranean, including to onboard culinary events and visits to vineyards as wel as other excitign excursions. Call Julie at Rosenbluth Vacations at 1-800-257-8279 to reserve your spot now! Hope to see you there!!

I understand what DaVinci saw in the quiet, tranquility of Tuscany. Any time I need a break from my hectic life, I sit down and watch a  snippet of a drive through the mountains of Chianti, and I can relax for a few brief seconds. Better than any drug,it is Tuscany. Try this:

Driving through Chianti

The Basic Art of Italian Cooking: DaVinci Style is officially being released at the Utah Humanities Festival this weekend and Suburban Home Show in Phladelphia on October 21-23 and Philly Gourmet Food Show on October 23.

You can find the book on Amazon.com and Kindle but here’s a recipe to go with that Tuscan snippet

Cantucci Biscotti

(excerpted from The Basic Art of Italian Cooking: DaVinci Style; copyright 2011 Art of Living, PrimaMedia,Inc)

2 cups sugar

2 cups flour

1 cup whole almonds

4 whole eggs beaten

1 tsp of grated orange peel

1/2 tsp vanilla

1/2 tsp baking powder

Heat oven to 350 degrees. Place whole, unpeeled almonds on cookie sheet, place in oven and toast for 3 minutes or until golden. Remove from oven and chop in large pieces.

Sift flour into a bowl. Place inside sugar, eggs, baking powder, orange peel, pinch of salt. Blend well till dough is smooth, but not too soft., then add in  almonds and blend in.

Cover cookie sheet with baking paper. Form dough into a long roll, the form of a long finger. Bake in preheated oven for 15 minutes or until golden. Remove from oven and cut diagonally to form biscotti. Cover cookie sheet with baking paper, place single biscotti on baking paper and bake for approx 25 minutes or until crispy and golden. Remove.

*May 3, 2012 Join me in Italy for an all inclusive luxury cruise. Call Julie at Rosenbluth Travel at 1-800-257-8270

It was so nice to meet all of those that came out to my appearance at Bally’s Casino in Atlantic City Gourmet Food & Wine Show this past weekend..so excited to hear that some  will be coming on the culinary cruise with me in May 2012!

For those of you that have already made their reservations and those that may be thinking about it..we will be making a stop at a vineyard in Sicily to experience the wine and take a tour of the vineyard…for those of you that asked for some Sicilian flavor before the cruise..here’s one of my favorite Sicilian delicacies..Biancomangiare..a type of pudding..simple yet so delicious.

Biancomangiare

*4 cups almond milk

*peel of 1 lemon grated

*1 1/2  cups sugar

*1/3 cup cornstarch

*pinch of cinnamon

Place almond milk (leave 1/4 cup in glass for later) in a saucepan over low heat. Add in lemon peel, sugar and pinch of cinnamon. Place cornstarch in remaining 1/4 cup of cold almond milk and stir in till starch has dissolved.

Add into warm milk mixture and keep stirring till just before beginning to boil.

Remove from heat and place in a mold. Place in refrigerator till firm. Turn upside down onto serving plate and dust with powdered sugar and cinnamon, serve.

For more great recipes get your copy of the Gourmand World Cookbook Award Winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd

Editor: Lisa Zatulovsky

copyright 2011, Art of Living,PrimaMedia,Inc/Maria Liberati

Saturated hues and bold color blocking are a dominant fashion trend for summer 2011. Fashion is celebrating the vibrancy that the season has to offer in their clothing and accessories. From a tangerine colored blouse paired with white denim cropped pants, to gold bangles and lapis colored earrings, the last few echoes of winter’s reign are nowhere to be found in the latest summer trends.

Take a nod from fashion and incorporate fun exotic colors into your cuisine this summer. A surplus of seasonal Italian vegetables such as peppers, squash, eggplants, tomatoes and zucchini should be readily available. Vibrant reds, greens, yellows and purples will transform your cooking into visual and delicious delights. Loaded with flavor and nutrients, Italian summer vegetables are wonderful for lighter yet flavorful options that allow you to feel guilt-free and satisfied.

Take advantage of the variety of summer vegetables by incorporating them into a simple Panzanella Salad. An Italian chopped vegetable salad is an easy and fresh alternative to a traditional greens salad. Basic Panzanella salad uses chopped tomatoes and any vegetables you may have at hand like peppers, olives or zucchini, lightly tossed with balsamic vinegar and olive oil. You can add your favorite day-old crusty bread and add mozzarella for more heartiness, season with basil for added flavor.

For an appealing appetizer, bake stuffed Italian peppers or tomatoes with breadcrumbs, mozzarella, and oregano. For more ideas, replace hearty meat dishes by making eggplant parmigiano with fresh tomato sauce. Or make your own pizza with fresh sauce and top with ripe peppers and zucchini. Experiment with these summer vegetables by grilling, baking or frying and experience their unique flavors for yourself. Whether you go out and buy yourself a chic colorful blouse, or make a bright Italian dish, allow yourself to be inspired by the beauty of the warm summer months to come.

Excerpted from the upcoming book release-The Basic Art of Italian Cooking: DaVinci Style

copyright 2011, art of living,PrimaMedia,Inc

Maria Liberati

Panzanella

(this is a traditional Tuscan salad that is  a clever way to use day or 2 day old bread).

12 slices day old crusty bread

4 tblsps (60 gr) white wine vinegar

1 cup (100 gr)extra virgin olive oil

1/2 lb (250 gr) red ripe tomatoes

1 red onion

1 cucumber

1 handful basil leaves

pinch of salt

freshly ground black pepper

Slice bread into 12 slices. Place bread in bowl with ¼ cup water and 1 tblsp (15 gr) vinegar. Leave for 3 minutes. Remove and squeeze water out from bread. Place wet slices on bottom of salad bowl. Place in tomato slices, sliced cucumber, sliced red onion. Drizzle in olive oil, 2 tblsps (60 gr) vinegar.Pinch of slat, freshly ground black pepper. Toss gently.

For more authentic Tuscan recipes get your copy of The Basic Art of Italian Cooking: DaVinci Style

June 11 & 12-see you at the Great Grapes festival in Cockeysville, MD

July 21-24 see you at the largest Italian Festival in the USA-Festa Italiana in Milwaukee Wisconsin. I will be onstage thorughout the entire event. Hope to see you there.

copyright 2011 Art of Living,PrimaMedia,Inc/Maria Liberati

I was in absolutely grand company this week  for my book release signing at Book Expo America (Javits Convention Center in NY, NY0….the book The Basic Art of Italian Cooking: DaVinci Style will be officially released in print October 1st, and online on or about September 1st…but also signing copies of their new release books at the Expo were Linda Evans (still looking as elegant as her ‘Dynasty’ days ) and John Leithgow as well as  many noted writers!

Thanks to all who stood in line to get their signed copy of the pre-release copy of my new book..I loved meeting you all…..If you didn’t make it to Book Expo  and would like a free pre release promo copy, just  email: Info@marialiberati.com and request the free promo copy and we will email you the downloadable version, you will also receive a special 40% off coupon if you pre-order the book at www.marialiberati.com by July 15th as a Thank you!   So you will be able to purchase the book at the wholesale price instead of the full retail price if you purchase by July 15th,2011. You can pre –order the full  book here .

La Gioconda  the title of  an opera in four acts and the hauntingly beautiful painting of Monna Lisa La Giocanda ( A Florentine woman that was the wife of Francesco La Giocondo). Her smile brings to mind a saying by Victor Hugo, who wrote the text for the opera..”Dry happiness is like dry bread.We eat but we do not dine.”

Simplicity and beauty were paired together in everything DaVinci.  In honor of La Gioconda..a Florentine torte..easy enough to add to a summer picnic

Torta Di Farro ( Farro Pound Cake)

this is a typical Florentine Dish made from the flour of Farro and Vin Santo

4 eggs

4 cups (800 gr) Farro flour

2 cups (400 gr) sugar

1 cup (200 gr) milk

1 cup (200 gr) Vin Santo

2 tsps (10 grams) baking powder

Break all eggs in a large bowl. Place in sugar and beat till foamy and a creamy white color. Add in the Farro flour, a tablespoonful at a time, mixing well after each addition. Add in milk and Vain Santo, a little at a time, mixing well after each addition. Then add in baking powder and mix in.

Cover an 8” cake pan with baking paper and pour in the batter. Bake in oven preheated to 350 degrees and bake for 30 minutes or until firm. You can also use an angel food cake pan that has been buttered and floured.

When finished remove from oven, When cooled remove from pan and dust with powdered sugar. Serve with Vin Santo..

Hope to see you at:
June 10-11-Great Grapes Festival-book signing and on stage cooking demo,Cockeysville, MD

July 21-24-Festa Italiana,Milwaukee Wisconsin-book signing and on stage cooking demos

July 29-31, Gourmet Food & Wine Festival, Bally;s Casino, Atlantic City, book signing and on stage cooking demo

For info on these events, email: events@marialiberati.com

copyright 2011 art of living, Prima Media, Inc./Maria Liberati

“Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.”
Elizabeth Robbins Pennell, American columnist

Someone once said that “onions are the poor man’s truffle” here’s a simple way to make something special out of this characteristic tasting ingredient.

Cipolle Ripene (Stuffed Onions)

from the upcoming release The Basic Art of Italian Cooking: DaVinci Style

*4 golden onions

*3/4 lb (350 gr) fresh or frozen spinach chopped and washed

*3 tablespoons (45 gr) plain bread crumbs

*2 (30 gr) tablespoons extra virgin olive oil

*1 egg

*Optional: ¼ cup(50 gr) ground veal

pinch of nutmeg

Peel, clean onions. Boil in slated water for 10 minutes. Drain. Cut onions in half .Scoop out inside, leaving shells intact, set aside shells and inside. Chop inside of onion. Steam spinach leaves for 3 minutes. Chop leaves. Place 1 tablespoon (15 gr) olive oil in saute pan with chopped onion and (Optional place in ground veal). Saute onion and optional veal till golden. Place in chopped spinach l, egg, pinch of salt, pinch of nutmeg. Saute. Remove from heat. Drizzle olive oil in bottom of casserole dish. Spread oil on casserole with fingers. Place onion shells in dish and fill with spinach stuffing. Sprinkle plain breadcrumbs on top and bake for 40 minutes in oven preheated to 350F (180 C). remove and serve,

For more great recipes get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions

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

What does Chianti have in common with cornflakes..well not  much. But this past summer when I was invited to spend some time at Castello D’Albola in Chianti and made my way to all the little towns I found a particular cookie in many of the ‘forno’ (bakeries) there that I have been wanting to test out in my test kitchen here in Italy.

The cookie got my attention when I quickly spotted it in the window of a little bakery in the chic little town of Radda in Chianti, next to all the cantucci biscotti (the local biscotti produced in that region) The reason..it is very similar to a cookie that I remember from my childhood in the US that is made with cornflakes..and really delicious.

If you purchase them in Chianti they sell for 15 (about $22US) Euro a kilo (2 pounds), but you can make them at home for much less. Who would have thought that a little infamous cornflake cookie from the US would be featured in a bakery next to the famed cantucci biscotti.?

While spending time in my test kitchen here I was finally able to put together a recipe and added other flavors to make them decidedly Italian-dark Italian chocolate and peel of fresh oranges, another delicious memory of Chianti….

Cornflakes in Chianti Cookies

(from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

*2 cups flour

*3/4 cup sugar

*2 eggs

*1/2 cup butter

*1 tsp vanilla

*16 ounces dark baking chocolate (at least 60% cocoa)

*grated peel of one fresh orange

*approximately 2 cups of cornflakes for coating cookies

*1 tsp baking powder

Sift flour and baking powder together. In separate bowl blend together sugar and eggs. Add in softened butter and sifted flour/baking powder-1/2 cup at a time. When blended, add in vanilla, chocolate and orange peel. Preheat oven to 375 degrees.

Cover baking sheet with parchment paper. Place cornflakes on flat dish. Separate dough into small balls, roll in cornflakes, flatten cookie, place on cookie sheet, be sure to leave space between each cookie.

Bake for 15 minutes in preheated oven.

 For more great recipees get yoru copy of the book selected as the best Italian cuisine book in the USA by Gourmand World Cookbook Awards  The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

One  day  of the  week was always reserved for bread baking in most homes in Italy. From sunrise the loaves were kneaded and then left to rest and rise! The bread would be eaten all week and used and reused in so many delicious ways….

Bruschetta makes use of crusty bread that is day old..but it has become a new,  almost chic thing to make with so many ingredients. Years ago, Pane Cotto (literally means cooked bread) was invented as a recipe to make use of crusty day old bread.  And it too, is becoming fashionable to make.

Today, with the chill of Autumn here, Pane Cotto comes to mind..a dish that soothes the stomach and the soul..and takes away the chill of Autumn. This is a traditional soup from Abruzzo. The Tuscan version is known as Acquacotto and is similar. Either way they are sure to become one of your favorite comfort foods for a chilly autumn evening.

Pane Cotto

1/2 lb cauliflower (florets only)

2 ounces pancetta (optional)
1/2 medium onion

1/4 lb carrots

1/4 lb celery

1/2 lb potatoes

1/4 lb fresh zucchini

1/4 lb white beans

1/2 lb of red, ripe tomatoes

1/2 cup extra virgin olive oil

1 lb of crusty day old bread

2 garlic cloves

pinch of thyme

marjoram

pinch of red pepper

sage leaf

Soak white beans overnight. Cook them in 8 cups boiling water with  1 tblsp olive oil, garlic cloves, sage leaf, cook till beans are tender but still al dente.

Wash remaining veggies and peel and cut into large cubes. In a large frying pan, place in pancetta and onion chopped finely. add in chopped veggies and saute for 10 minutes. Add in tomatoes that have been seeded and cut and lastly add in white beans  with cooking water. Cook till veggies are tender.

Cut bread into large cubes. Place under broiler til golden. Place soup in large soup pot and place in bread. Let sit for an hour. reheat to medium heat and serve boiling hot.

For more great recipes 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

See you on NBC TV-!10 Show on October 22 at 11 AM

October 29-31-Gourmet Food & Wine Show-Valley Forge Convention Center

November 2nd- at 7 PM –Book signing- Fair Lakes Library, Fair Lakes NJ

-Share the Joy! share your favorite food memory here

The villa stands on the top of the hill. From the balcony in front  you have a magnificent view of all of Chianti; behind is an old garden with wild mint and hedges, grass walks and an artificial lake in which water glistens under the bright Tuscan sun.

The oldest building on the estate-Cassero D’Albola- was built in the 12^th century when it was the property of the nobility of Monterinaldi. In the 15^th century the castle was built and transformed during the Renaissance into a spectacular villa.

It was most recently restored by the Zonin family, one of the oldest and largest importers of wine throughout the world. And it was they who invited me to spend a few days there getting to know the wines of Castello D’Albola.

My apartment there at the Castello had large and lofty rooms with a large window in the kitchen that opened out to the view of the gardens. It was August and I spent most of my days admiring the peaceful serene countryside and the hills of Chianti that were painted with endless vineyards and cypress trees.

When I was able to get over the splendor of the views I would spend much time seeing the sights, pleasant mornings in Radda in Chianti or Greve in Chianti, small, characteristic little towns. Although we were in close proximity to Florence I seldom visited except to lunch or dine with friends. I was in awe of the beauty of the castle and preferred to walk about the gardens and relax with a good book.

If I wanted to go out I preferred to get into our Fiat and explore the Chianti countryside. As I was winding along the hills of Chianti a sense of tranquility  came over me..the brilliant hue of the dark purple Sangiovese grapes almost ready to be harvested and the greyish green olive trees..the beauty was… captivating..

Vin Santo produced there made a perfect accompaniment to the cantucci biscotti I would find at a local bakery each day in one of the little towns. Finding great cantucci became somewhat of a ritual every day so that we would have a reason to sip Vin Santo  in the evenings after dinner..

Cantucci Biscotti

2 cups sugar

2 cups flour

1 cup whole almonds

4 whole eggs beaten

1 tsp of grated orange peel

1/2 tsp vanilla

1/2 tsp baking powder

Heat oven to 350 degrees. Place whole, unpeeled almonds on cookie sheet, place in oven and toast for 3 minutes or until golden. Remove from oven and chop in large pieces.

Sift flour into a bowl. Place inside sugar, eggs, baking powder, orange peel, pinch of salt. Blend well till dough is smooth, but not too soft., then add in  almonds and blend in.

Cover cookie sheet with baking paper. Form dough into a long roll, the form of a long finger. Bake in preheated oven for 15 minutes or until golden. Remove from oven and cut diagonally to form biscotti. Cover cookie sheet with baking paper, place single biscotti on baking paper and bake for approx 25 minutes or until crispy and golden. Remove.

For more stories of fabulous places in Italy and great recipes get your copy of the book that was selected as the Best Italian Cuisine Book  The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

See you at the Philadelphia Gourmet food & Wine Show on Oct 29-30 at the Valley Forge Convention Center

*Oct 3rd- Italian Cultural Center in Sacramento, California

visit me at OpenSky