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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All articles and copy are copyright 2009, art of living,PrimaMedia,Inc.

June/July 2009 issue

CONTENTS

Quote of the Month

Editorial

100 Mile Pizza

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Chef Michael Moran

The Basic Art of Italian Cooking School in Italy Events

Upcoming Happenings & Events

La Cucina Italiana Magazine Recipe Contest

Featured Products

 

 

QUOTE OF THE MONTH

” Cooking is one of the simplest and most gratifying of the arts but to cook well one must love and respect food”
Craig Claiborne

 

 

EDITORIAL

Summer is here, although it officially begins in late June. Pizza makes a great dish anytime of the year but especially fits in with those hazy, lazy days of summer. I love the article on the 100 mile pizza showing how you can make a pizza that respects the environment! The Basic Art of Italian Cooking school has been traveling all over the US and a special thank you to all those who have come out to master The Basic Art of Italian Cooking by Maria Liberati tm cooking method. You see why the method has been trademarked. A Happy Father’s Day and Fourth of July to our readers as well! Many more cooking events are coming so see list of events at end of newsletter. Don’t forget you can also catch up with more recipes and articles at http://twitter.com/marialiberati and http://mariaandco.blogspot.com

As always, we at The Basic Art of Italian Cooking^TM by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you’d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: editor1@marialiberati.com

We want to hear from you!
Let us know how you like our celebrity Q & A column…and if you have a favorite celebrity, that you’d like to hear from, send us an email at editor1@marialiberati.com.

 

The 100 Mile Pizza

Editor: Erin Kuhns

 

During any given season, most of us can saunter into our local grocery store and find strawberries, tomatoes, celery and fresh herbs. It’s easy to take it for granted that we can get our hands on most types of produce at any time of the year. And yet nothing beats the way you shudder with delight after taking a bite out of a freshly picked locally-grown tomato. In fact, it is often a stark reminder of how bland and cardboard-like “fresh” produce can be during off-season.

 

With growing concern for the environment and for our own health, there is one concept that is gaining popularity all over the globe: The 100-Mile Diet. Alisa Smith and J.B. MacKinnon spent one year eating only food that was produced within a 100-mile radius of their home in Vancouver, British Columbia, Canada. This is not an easy task. However the idea of eating food that is fresh, local and has not spent countless hours travelling hundreds or thousands of miles in trains, trucks, planes or boats, has been catching on worldwide.

 

On the surface, eating a 100-mile diet seems somewhat easy to do, but depending on where in the world you live, it can be quite challenging to get your hands on certain ingredients. With some digging and asking questions around the neighbourhood, you will be surprised what you can find.

 

Take one popular food: Pizza. Any pizzeria in the vicinity has probably ordered flour from wheat grown in an area likely many hundreds of miles away. The oil used in their dough is also likely from afar-most likely a different country; perhaps from the other side of the globe.

 

Tomatoes are a commonly imported vegetable in many countries during the off-season-especially canned tomatoes. Herbs, garlic, salt and spices are all very likely to be from some far away land as well. Ask any chef where they get their garlic from and they might be able to tell you which distributor delivered it, but that’s about it.

 

Cheese is one of those little treasures to be appreciated wherever you go, especially when it’s local. A little internet search and chatting it up with members of your community can lead you to the best local places to find fresh and aged cheeses of all varieties. Your local farmer’s market is always a good place to start. But beware-not all farmer’s markets offer only local ingredients, so when in doubt, be sure to ask.

 

Do you want to build a pizza of only ingredients from within 100 miles of your home? Forming a relationship with local farmers and producers in your area is also a key element to getting your hands on some local grub. Buying your tomatoes and cucumbers from the eccentric lady with the oversized straw hat is far more interesting than picking them up and dropping them into your cart, wouldn’t you say?

Depending on the season and location, a 100-mile pizza would look very different. Using the examples of 4 major cities in the world, here are some unique ideas for building 100-mile spring pizzas:

 

New York: Finding flour that has been grown and ground within 100 miles of NYC is not impossible, but will take some decent detective work. However, creativity abounds when making pizza. Consider a base made of local eggs. Using an oven-friendly frying pan, simply cook up a few whisked eggs like you would an omelette, only keep the base flat. Once it is well cooked, top the egg base with a generous helping of caramelized onions blended with some dried or fresh Italian herbs (locally produced, of course). Top with some sautéed fiddleheads, locally-made sausage, spinach and some locally-made cheese. Don’t feel the need to stick to mozzarella-see what’s available in your area and pick 2 or 3 cheeses to add to your creation!

 

Vancouver: It is possible to find locally grown wheat in temperate British Columbia. But since olive oil is shipped in from much farther away than 100 miles, alternatives must be found. Almond oil or walnut oil could work in small quantities, and for a treat, try using some locally churned butter. Toppings could include: mushrooms, spinach, garlic chives, parsley, jumbo prawns, local sausages, and dried garlic. Again, be absolutely creative with your cheeses. See what is offered nearby and use what is available.

 

London: Again, what grows in the UK and a small bit of detective work will yield some locally produced flour for a base. Topped with some broccoli, asparagus, locally-produced lamb sausage, oyster mushrooms, and cherry tomatoes, you will have a hard time eating run-of-the-mill pizza again!

 

Florence: How about a pesto sauce with some locally raised chicken, some olives and a blend of local artisan cheese, for an unforgettable pizza your friends will be begging you to make again?

 

There is no hard-and-fast rule for the 100-mile diet, except to find food that has not come from the other side of the continent. 100 miles is merely a guideline and it makes a point. Any kind of locally-produced food-even if it’s 150 miles from your home-is always better than the mass-produced generic stuff you’ll find that has been flown in from who-knows-where. So make your friends some fun spring pizzas and impress them with your creativity and fresh ingredients. You might never go back to the old way of eating pizza again.

 

For more information about locally-produced food in these cities, check out:

New York – http://www.localfork.com/locavoreguidenyc.aspx

Vancouver – http://www.getlocalbc.org/en/

London – http://www.lfm.org.uk/

Florence – http://goitaly.about.com/od/florenceitaly/ss/florence_walk_3.htm

To read more about pizza go to http://marialiberati.com/blog2/?p=582

 

FEATURED RECIPE

Pizza Margherita

Pizza dough (recipe follows)

Ingredients:

2 Tbs. extra virgin olive oil

1/2 lb. tomatoes, crushed

1/2 tsp. salt

6 oz. fresh mozzarella cheese, shredded

6 fresh basil leaves cut into julienne strips

extra virgin olive oil

 

Baking Instructions:

1. Let olive oil, tomatoes, and salt marinate in bowl while making the dough.

2. Flatten dough out with hands and lightly rub with some olive oil. Remember to flatten the dough evenly and thinly to ensure it will rise appropriately

3. Turn the edges of the dough up slightly and top with tomatoes and mozzarella, then sprinkle some olive oil on top.

4. Preheat oven to 450F and bake on pizza stone (clay stone) for about 15 minutes or until crust is golden brown and cheese is bubbly.

5. Top pizza with basil leaves after removing it from the oven.

6. Allow pizza to cool, then cut into slices and enjoy!

 

 

 

Dough Recipe

Ingredients:

 

1 tablespoon active dry yeast

1 1/4 cups warm water (be sure that the water is warm- not hot or cold)

1 teaspoon salt

pinch of sugar

2 cups of flour

2 tablespoons of extra virgin olive oil, divided

 

Baking Instructions:

 

1. Dissolve the yeast in the warm water. (For this recipe, Maria suggests that you add more water than the amount listed on the yeast package.) Add salt and a pinch of sugar and mix lightly with your fingers.

2. Make a “well” in the center of the flour. Pour yeast mixture and 1 tablespoon of the olive oil into the middle of the flour. Pull a small amount of flour at a time into the center of the bowl and mix it into the liquid with your hands.

3. As you knead the dough, you may need to add a small amount of warm water to it, so keep some close by. Work the dough well with your hands, pushing and turning it until it becomes a firm ball and all of the flour is absorbed. It should be sticky and similar to elastic in texture.

4. Dust a large mixing bowl with flour and place dough in the bowl. Set aside in a warm place and allow the dough to rise for two hours or until it has doubled in size. Punch down the dough and divide into four equal pieces. Form each piece in to a disc shaped round and place on a pizza sheet. Allow to rise a second time until each disc has doubled in size.

5. When the discs have doubled in size, punch down the one you will be using and shape it to cover a round baking sheet. (Wrap the others tightly with plastic wrap and refrigerate for about 2 hours. Add toppings and bake at 475° for 10-12 minutes.

 

 

 

 

 

 

 

MENU OF THE MONTH 

 Appetizer: Cornetti di Prosciutto con Noce (Stuffed Ham Cones with Nuts)

First Course: Pizza Margherita

Second Course: Salad with walnuts, arugula, thinly sliced pears

Dessert: Fresh Fruit Macedonia

Aperitif: Fragole con Balsamico (see recipe: http://marialiberati.com/blog2/?p=658)

All recipes can be found in The Basic Art of Italian Cooking^TM or at www.marialiberati.com

All recipes are copyright 2006,2007,2008,2009- The Basic Art of Italian Cooking^TM, by Maria Liberati, Art of Living, PrimaMedia, Inc.

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: info@marialiberati.com  
All ideas emailed to info@marialiberati.com become the property of Art of Living, PrimaMedia, Inc.  By emailing them to us you automatically authorize us permission to use in any publications.

 

 

 

 

WHAT’S IN YOUR FRIDGE?

CELEBRITY Q&A

This month, Chef-Instructor Michael Moran of Florida International University

gives us a peek inside his fridge

Maria: What is in your refrigerator now?
Michael: Pineapple, strawberries, watermelon, lettuce, Portobello mushrooms, A bone in beef tenderloin, snapper filet, some beef stew and chicken stir fry.

ML: What types of food do you like to keep on hand in your refrigerator?
MM: Lots of fresh vegetables especially in summer including asparagus, mushrooms, a variety of fruits including mangos lemons and limes.

ML: What are your favorite foods?
MM: I love fresh fish, light pastas and composed salads. Grilled lamb. And anything long and slow cooked.

ML: Do you stick to a special eating regimen?
MM: I eat carefully and often to keep my body running efficiently.

ML: What foods do you like to indulge in?
MM: I love homemade pasta and pizza.

ML: Is the kitchen an important part of your house?
MM: It is the “Heart of my House”

ML: Do you cook and/or enjoy cooking?
MM: Cooking is my passion and my life’s work I do not enjoy it I LOVE it.

ML: Do you share your fridge with anyone?
MM: My beautiful wife Elaina and my 2 sons David and Dylan.

ML: What are your favorite things to cook? (If you have one- feel free to share your favorite recipe with us- not mandatory)
MM: Grilled grouper with Mango salsa.

ML: Is there someone in particular who has influenced your cooking and/or eating habits, in what way?
MM: My Father taught me to look for the best ingredients and the Joy of sharing at the table.

ML: In your dream dinner party who would you like to invite to your home for a dinner party? (can be someone dead or alive, in the past or present)
MM: Winston Churchill, Ben Franklin, Julia Child and Giuliani Bugialli.

ML: What would you serve or what would be on the menu?
MM: Fresh seafood Lasagna, Chopped salad with pecorino Romano, Roasted saddle of lamb with truffle sauce, for dessert Ricotta Cheesecake and berries with zabaglione.

 

 

 

 

 

Cooking School in Italy Events

 (for more info go to

 http://www.marialiberati.com/blog2/?page_id=542

A view of the villa in the hills of Umbria

Enjoying a dinner after a cooking class at the Villa…

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy-Sept 23- October 6^th. Join Celebrity Chef-Maria Liberati for a the 7day -6night Experience Italy event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. Limited to 12 participants only. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria. $1795. Or register with deposit before July 1^st and receive a $200 discount plus free souvenir apron upon arrival. To register or for an email brochure send email to: events@marialiberati.com or call 1-800-581-9020.

 Upcoming Happenings & Events

 Regal Springs Tilapia-Calling all economical cooks. Regal Springs Tilapia is hosting a competition for an economical cook t ocome up with creative yet economical recipes.  Some Cash Prizes!For all details go to www.regalsprings.com

Mambo Sprouts is hosting a contest for healthy recipes  for details go to 

www.mambosprouts.com/events/recipecontest09. 

 

June 2nd, Kenilworth Library, Kenilworth, NJ  7PM cooking on a budget with The Basic Art of Italian Cooking

June 4th- The Basic Art of Italian Cooking School with Maria Liberati- How to make a Tuscan Picnic at Foster’s Gourmet Store ,Philadelphia, Pa, 399 Market St, Phila, Pa 19195 215-925-0950 To register call Temple Univ. continuing education at 215-204-6946. Includes 4 course sample of authentic Tuscan picnic $55 www.temple.edu/tucc

 

June 6th- Horsham Day-Book signing and The Basic Art of Italian Cooking School demo with Celebrity Chef Maria Liberati. Deep Meadow Park 1-3 PM

 

June 7th-Book signing and on stage appearance-Chicago Tribune Literary Festival- Printer’s Row Chicago. Celebrity Chef-Maria Liberati will be bringing The Basic Art of Italian Cooking School to Chicago along with a book signing. The Basic Art of Italian Cooking was one of the books specially selected to be a part of this annual event. For more info email:events@marialiberati.com

 

June 15th- Book signing and Cooking on A Budget with The Basic Art of Italian Cooking. Demo of how to cook on a budget with recipes from the bestselling book, samples and recipes provided. Willingboro Library- 220 Willingboro Parkway, Willingboro, NJ

 

July 18th- The Basic Art of Italian Cooking School at Whole Foods Market, Falls Church Virginia-Cooking up a Tuscan Picnic

October 5th- Horsham Township Library, 435 Babylon Rd, Horsham Pa 19044 215-443-2009

October 20th- Lower Southampton Twp. Library -an evening with The Basic Art of Italian Cooking and book signing. Includes cooking demo.

  SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

& LA CUCINA ITALIANA MAGAZINE

Win a free subscription to La Cucina Italiana Magazine & your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.

Give us your best summer recipe. Do you love to barbecue, grill, preserve fresh produce, make summer salads or fresh fruit preserves or anything that uses fresh fruits or vegetables in season during the summer months of May, June, July & August. Send us your best recipe and you could win a subscription to La Cucina Italiana Magazine-each issue filled with recipes from Italy but in English.

Qualifications & Rules: Summer in Italy Recipe Contest!
Recipes must be original and should contain either fresh fruits or vegetables, herbs that are in season during May, June, July & August. We are looking for recipes that promote locally grown produce.

*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.

*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living, PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.

Deadline: recipes must be postmarked or emailed no later than June 1^st 2009. Winners will be selected by staff of the Basic Art of Italian Cooking by Maria Liberati tm and all winners are final. Winner wins a year subscription to La Cucina Italiana Magazine and their recipe will be featured in an issue of The Basic Art of Italian Cooking by Maria Liberati tm ezine .

This contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winner must correspond with :La Cucina Italiana Magazine if any delays In receiving subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible.

Where to send recipes:
Email recipe, name ,address ,phone number & email to us at:
recipecontest@marialiberati.com

Mail recipe(s) to: Place recipe on 3x 5 card, include recipe, name, address ,phone and email (if you have one) to:
Recipe Contest, The Basic Art of Italian Cooking by Maria Liberati tm, 292 Main St, Unit 291, Harleysville, Pa 19438

Recipe must be legible or will be automatically eliminated if not legible

BUONA FORTUNA ( Good Luck!)

 

FEATURED PRODUCTS & SPECIAL OFFERS

 

 

 

The Basic Art of Italian Cooking^TM makes a terrific gift, any time of year.

The Basic Art of Italian Cooking^TM is full of good food, but by purchasing it you’ll do more than expand your cooking skills. Proceeds from the cookbook benefit Gilda’s Club, an organization dedicating to supporting victims of cancer, and their families.

Get a copy of the bestselling book at http://www.marialiberati.com

or http://stores.lulu.com/marialiberati

 

 

Sempre Sapori -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always includes a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : http://www.marialiberati.com to order yours now. Free samples provided with every order.

 

 

CLASSIFIEDS

*Place your ad here and reach thousands of subscribers and gourmet food lovers, for info email: advertising@marialiberati.com

Special Advertising Sections Coming up: Amalfi Coast issue August/September 2009 issue

Put your product in front of 50,000+ subscribers.

*Bloggers: if you love to write about food, style, travel, health, fitness- join our family of bloggers. Email: primamediapublicity@yahoo.com for more information.

*College Students: Are you looking for an internship? Internships available with publishing company in the following areas for students throughout the USA: Writing, publishing, marketing, publicity, newsletter productions, graphic design, website design, IT development. Internships are 12 weeks for credit only and can be done by telecommuting basis. Must have reliable access to high speed internet. Email for an application: primamediapublicity@yahoo.com

 

 

 

 

 

 

Keep up with The Basic Art of Italian Cooking by Maria Liberati tm also at

http://www.marialiberati.com/blog2

 

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Find recipes and more…

 

copyright 2009, Maria Liberati

Editor: Christa Gutzler

The Etruscans were wild. Wildly mysterious, wildly artistic, and wildly efficient in their influence over Italian culture, the Etruscan civilization infiltrated the Umbrian region and dominated parts of their fertile lands for many centuries. Etruscan dominion covered the scope of art, politics, language, and religion. Exceptionally skilled, motivated, and powerful, they withstood opposition from the Umbrians and others who fought against them for control over many areas of northern Rome from the 9^th to 1^st century B.C. Known to be a seagoing community, the Etruscans traded exclusively in the Mediterranean. They are thought to have originated from Asia Minor, though modern thought strays to ideas that they actually formed as a consequence of internal struggle within the confines of Italy, leaving doubt as to the true location of their native lands. Regardless of where they came from, it is what they brought with them that still matters today, in the twenty-first century.

Both linguistic and creative contributions are evident by way of excavated tombs and surviving wall paintings and other artistic structures. Loaning words to Latin before AD 100, the Etruscan language was eventually replaced by Latin. Because some of the last Italian kings, before Italy transitioned into the republic system in 510 AD, are believed to have been Etruscan, a rich cabinet of Etruscan literature, legal codifications, and religious doctrine are said to have existed and served as the primary linguistic template. Figures like Claudius (10 BC-AD 54), Tarquin the Proud (AD 500), and Varo were literate in Etruscan language. Today, Etruscan inscriptions appear in their ancient form meant to be read from right to left. Only one Etruscan book survives and is almost entirely unreadable by modern linguists. This fact does not, however, render their linguistic offerings obsolete, as the Romans accessed much of the Etruscan language and influenced many modern languages still spoken today. Their writing mechanics found their way into Latin who later contributed to the romance languages like Italian, Spanish, French, and Romanian evident by their lexical, grammatical, and syntactic similarities.

The Etruscan people embraced artistic expression to reveal themselves to the world. Intricately decorated wall paintings, tombs, sculptures, rings, and other stones showcase their attention to detail and rich cultural influence on areas including but not limited to Umbria and Tuscany. Statues like Portonaccio Temple’s the Apulu demonstrate how expressive and deliberate their artistic processes were. The Etruscan she-wolf, dating back to 500 BC, is said to be the most legendary animal in art’s history. Why was their work so distinguished? The Etruscans did not revel in a few different types of art, but rather, they draped their talent, contributions, and legacy over so many aspects of the art world. The architecture and other concrete displays of art accredited to the Romans in many areas of Italy can be traced back to the Etruscans. They were pioneers in design, composition, materials, perspective, and impact on both ancient and modern Italian aesthetic beauty.

Find out how the Etruscans influenced today’s olive oil 

More on Etruscans

Museums of Umbria

Behind the Walls, Perugia, Umbria’s Capital

Join me in Italy at The Basic Art of Italian Cooking School, in the land of the Etruscans , Umbria

May 6th- Wine Sampler Dinner & Wine Pairing- Country Creek Winery in Telford, Pa. Call 215-723-6516 for reservations.

If you havea blog or website and want to be part of The Basic Art of Italian Cooking virtual book tour go to http://www.marialiberati.com/blog2/?page_id=606

Get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

May 2nd-Book signing, wine pairing with Terranova wines at Raya Coiffeur in Haverford, Pa. Grand opening  with a Sonia Rykiel fashion show. Email events@marialiberati.com for more info

June 7th- The Basic Art of Italian Cooking and Maria Liberati- Book Signing and Cooking Demo at  Chicago Tribune Literary Fest at Printers Row in Chicago. For more info email: events@marialiberati.com

 

 Here is an excerpt of this month’s newsletter. To read the full newsletter go to:

http://tinyurl.com/df9rc5

Truffles and Meats: Two Staple Foods from Umbria

copyright2009, Maria Liberati

Editor: Christa Gutzler

Is your mouth watering for a meaty truffle? Well, as distinct as the cooking is in Umbria, you won’t find a chocolate truffle infused with pork, but separately these two items top the list of famous specialty foods coming from the beautiful Umbria region in Italy. With its tree-laden grounds scoured by uniquely trained “truffle dogs,” Umbria maintains favorable conditions for which wild mushrooms abound during truffle season. The soil created by oak and willow trees are said to be rich in Norcia, one of Umbria’s most reliable areas for bountiful truffle raising and famous for its black truffles and flourishing truffle trade industry.

Coming to a close at the end of March, truffle season harvests Umbria’s most sought after and expensive treat starting in December each year. Secretive and mysterious, the professional truffle harvesters of Umbria, known as the trifolau, partake in festivals and other celebrations throughout truffle hunting season seeking truffles of all sizes and shapes and pungency. Once these truffles are found, they are cooked and stored, or sold to restaurants and added to high cuisine recipes.

Eaten alone or thrown into a pasta dish, truffles are a delectable addition to various Italian dishes including but not limited to roast squab, mayonnaise, cakes, rice, fondue and a variety of spreads and sauces. The legacy of the truffle is attributed to its versatility and flavor. No other terrain in the world produces as many truffles as Italy does and 80% of Italy’s truffles come from Umbria. Gastronomes around the world agree that Italian truffles possess a earthy and heavenly taste, though black truffles from Norcia are known to be less aromatic than its white complement. The truffle is not the only hot commodity in Umbria, as there are just as many butchers as there are truffle hunters in this extraordinary region.

If you’ve ever been to an open market in Italy, you are sure to have been surrounded by the various meats that have been butchered, prepared, and sold for generations. Most commonly in the form of salami, sausages, and ham, Umbria’s primary meat is pork. Dishes such as mazzafegati (pig’s liver sausages), porchetta (pork roast), and Umbrian mortadella (seasoned sausage mixed with pork and bacon) are recognized as flavorful, sweet, and savory. It’s said that Italian butchers do not hold back when it comes to the pig, doing everything and anything that can be done to them in the name of cooking. From the pig’s feet and cheeks to the ox’s tongue, the Italians are creative and ingenious in how they approach the livestock from which they create their specialty foods and dishes. Umbria’s conscientious cooking processes, embedded in history and perfected through experimentation, continue to provide pleasing treats and meats.

Villa LaVeranda Interview and Tour-Umbria Italy

it is breathtaking ,the villa that I just fell in love with enough to have my culinary tours there for The Basic Art of Italian Cooking. Here is video of my visit there and the interview with Susan Evans-who headed the transformation of this once animal stall into the beautiful villa it is today. Watch!
If you want to join our next culinary tour and stay there ..see more info at http://www.marialiberati.com/blog2/page_id=542 or look below

Check out my informal interview inside the kitchen of La Veranda here:

http://www.youtube.com/watch?v=MTXrY_th7MA

**Please keep your thoughts and prayers with the people of central Italy who were hit with the devastating earthquake on April 6th. Hardest hit was the city of L’Aquila and towns nearby. Since L’Aquila is the capital city of Abruzzo I have been there for many events many a time. You can put the name L’Aquila in the search engine of my blog to find past posts on this medieval town. But here is one of the posts:
http://www.marialiberati.com/blog2/?p=341

RECIPE OF THE MONTH

Risotto with White Grapes is a delicious recipe and great with Orvieto wine from Umbria

1 cuo rice for risotto-arborio or carnaroli

½ lb white grapes (seedless)

1 slice onion chopped finely

4 ounces parmigiana reggiano cheese

1 tablespoon butter

3-6 cups vegetable broth

1 cup dry white wine or champagne

2 tablespoons olive oil

In saute pan, saute olive chopped onion in olive oil. When golden put in rice and saute for 2 minutes, Place in wine or champagne. When liquid is absorbed, pour in ¾ cup broth. Stir and when liquid is absorbed pour in another ¾ cup of broth. Repeast this processs for approx 15 minutes or until al dente. Half way during cooking time. Place in washed grapes. When finished, top with butter, and parmigiano reggiano cheese.

Join me at for book signings and cooking program events at (email events@marialiberati.com):

 Whole Foods Jenkintown, April 4th

Whole Foods, Philadelphia, May 2

Whole Foods Bethesda, Maryland on May 7′

May 6th, Wine Pairing Dinner at Country Creek Winery in Telford, witha 4 course authentic Italian sampler dinner and 4 wine samples..join us at an authentic rustic vineyard voted as Montgomery County’s Best. Fee is $39.95 reservations are limited ,call the winery at 215-723-6516 for reservations.

Follow me at http://www.twitter.com/marialiberati

http://mariaandco.blogspot.com

Join us in Italy

More articles and recipes

Mangia Bene, Vivi Bene,

Maria

 copyright, 2009, Maria Liberati

Editor: Kate Hollinger

Umbrian olives have been known as the best olives in Italy since ancient Roman times. Even today, Umbrian olives are notorious for making olive oil with an amazing potent flavor and digestive qualities and nutritional values to boot. The recipes for olive oil have been passed down through generations of Umbrian farmers, starting with the Romans and Etruscans. The region of Umbria is perched on a pyramid of hills 380 to 600 miles above sea level, which is surrounded by miles of olive groves. These olives come from the slopes of Apennine where the shoots are located, facing west.

 

Extra virgin olive oil is obtained by chilling the olives that are found in the foothills of Umbria and these are picked annually and entirely by hand. This process, known as pruning, involves the farmer climbing a ladder and picking the olives from the trees, working from the top down. The picking, transportation, washing and milling processes are all done so that they maintain the characteristics of the century-old olive oil.

 

Olive oil types are distinguished by their acidity level, and they are broken down into four categories. The extra virgin is the highest grade you can find and therefore the most popular, and has an acidity level of less than 1%. Virgin olive oil has a flavor that is more inconspicuous and a higher acidity, usually around 1.5 to 2%. Semi-fine is a blend of the two and has an acidity of 3% per 100 mL of oil. Finally, pure olive oil has a very modest flavor, color, and style and doesn’t overpower your dish.

 

Extra virgin olive oil, which is most prominent in Umbria, has an intense green color, a soft olive scent, and very rich, full flavors. It is best used for dipping uncooked breads in and flavoring soups, vegetables, salads, meat, and fish. To keep the product at its best, you should store it in a closed container in a cool environment away from direct sunlight. In some parts of Italy farmers even press small amounts of olives for the oil with fresh citrus fruit.

Check out the new Recipes and Articles page with lots more recipes and articles for you. Check back often, we are always updating with more articles. Go to Recipes & Articles

 Experience Italy Cooking School & Tour- if you want to see first hand the olive oil making process in Umbria, join me September 23-Oct 6th for a 7 day ,6 night stay at the villa that houses The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy. Join me for a hands on authentic Italian cooking classes, visits to local oilve oil mills and vineyards, local excursions and La Dolce Vita lifestyle at the villa nestled in the hills of  Umbria.  Participation is limited. Register with deposit by May 1st and receive a $200 discount. Go to Cooking School in Italy for photos, itinerary, prices and more or call Sue at 1-800-581-9020

 

Thanks to all who have come out to The Basic Art of Italian Cooking by Maria Liberati tm Cooking School programs at Whole Foods Markets in your area for the month of Febraury.  If there is a Whole Foods  Market in your area, ask for the next The Basic Art of Italian Cooking by Maria Liberati tm Cooking School Program and book signings. Go to http://www.marialiberati.com for upcoming dates

Mangia Bene, Vivi Bene,

Maria

This month’s newsletter is filled with articles and sweet treats for Carnevale in Venice, menu of the month, recipe of the month, Recipe Contest with La Cucina Italiana Magazine, Interview with Food columnist Rosie Saferstein and more! This month you can select to read it in 3 different ways: as a word file from this link below:

february-march-2009-issue.doc 

Or in digital magazine format:

http://http://tinyurl.com/aext7x

Or below in plain text:

The Basic Art of Italian Cooking by Maria Liberati tm

A trademark of Art of Living, PrimaMedia,Inc.

February/March 2009 issue

CONTENTS

Quote of the Month

Editorial

Delicious Treats in Venice & Carnevale

Featured Recipe

Menu of the Month

What’s in Your Fridge? Interview with Rosie Saferstein

The Basic Art of Italian Cooking School in Italy Events

Tea..Healthy Tea…a great after dinner drink

La Cucina Italiana Magazine Recipe Contest

Featured Products

 

 

QUOTE OF THE MONTH

“There is no love sincerer than the love of food.”

• George Bernard Shaw

 

 

 

 

EDITORIAL

 

This month has been a busy one San Valentino (Valentine’s Day ) and the beginning of Carnevale. I have just returned from The Basic Art of Italian Cooking by Maria Liberati tm cooking school sessions held at the villa in Sissmano in the hills of Umbria. The next cooking School session will be held Sept 23-Oct 6^th. (see below). Next month will be a special videotaped interview at the villa in Sissmano and cooking school highlights

February has such beautiful colorful Holidays to celebrate in some special way. Whether it be preparing a meal for a loved one, friend, family members, preparing a meal together with friends and special others or just enjoying a great meal together-any ordinary meal becomes a special one when you enjoy it with someone. Decorate the table with colorful tableware to get in the Carnevale spirit. Simple touches set the mood. Don’t forget to enter our La Cucina Italiana Magazine Recipe Contest to win a free subscription to one of the premiere magazines on Italian Cooking. What’s your best summer recipe??Deadline is June 1^st 2009

 

As always, we at The Basic Art of Italian Cooking™ by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you’d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: editor1@marialiberati.com

We want to hear from you!
Let us know how you like our celebrity Q & A column…and if you have a favorite celebrity, that you’d like to hear from, send us an email at editor1@marialiberati.com.

 

 

Delicious Treats of Venice and Carnevale

copyright, 2008, Maria Liberati

http://www.marialiberati.com

 

Here it is ….Carnevale, the period between Christmas and Easter, which ends before Lent. But no matter what Holidays you follow..Carnevale is always a time of sweets and delicacies, in my opinion. The following recipes are of two typical ‘cakes’ (this name does not really explain what they are: they are absolutely unique!) eaten in that time, especially in Venice. Fritole, fritoe (different dialect varieties for the Italian frittelle) are round pastries with raisins. Many types developed from the basic recipe, so that you can find them filled with custard, with zabaione, with apples, or even empty. What follows is the typical Venetian recipe. But, before giving it to you, I should perhaps explain what grappa is, since this is one of the ingredients.

Grappa is a spirit distilled from the fermented remains of grapes after pressing. It has specific taste deriving from the kind of grapes that is used: grappa from Prosecco, for example, is fine. Of course the alcoholic degree is very high (40/42°) and one has better be careful about the quantity one drinks… It is used in the preparation of cakes, it enhances the taste of coffee: coffee and grappa is a typical drink here in Italy (in the Veneto region, mostly) and can be drunk as a powerful digestive after dinner. If you pour a little quantity of grappa onto a small plate and light it with a match, it burns for quite a long time. You could see the blue flame indicating the alcohol being consumed.

So, here it is:

 

 

Frittelle

Ingredients (for 6 people):

1 lb flour

1 cup raisins

2 tblsps pine nuts

1 tablespoon sugar

2 eggs

1 cup milk

I/2 cup grappa

1 packet brewer’s yeast

a pinch of salt

peanut oil to fry

icing sugar to decorate

 

Melt the brewer’s yeast and sugar with a little bit of warm water; then add flour, the eggs, grappa and milk. Don’t forget the pinch of salt. Mix everything and knead it for a while until you see some kind of small ‘air bubbles’ forming on the surface. Cover then with a napkin and leave it in a warm place to rise. When the dough will have doubled its volume, add the raisins (and pinenuts). Make ‘balls’ with a teaspoon and let them ‘slide’ into peanut boiling oil (oil should be deep enough to cover all the small balls; and remember not to put too may of them at a time). When they rise to the surf, turn them over, so that they become brown all over. Dry on kitchen paper, sprinkle with icing sugar and enjoy your fritoe!

 

 

Crostoli (is another typical Carnival dessert).

Ingredients (4 people):

1 cup flour

½ cup sugar

¼ cup butter

2 eggs

½ cup grappa

1 lemon

icing sugar

a pinch of salt

1 tsp pure vanilla

peanut oil to fry

 

Mix flour, sugar, vanilla, grated lemon peel and salt on the pastry board. Then make a well and put the eggs, the soft butter cut into small cubes inside the hole. Work it till it is smooth. With the rolling pin roll the dough very thin. Cut rectangles (about 8×12 centimetres) with the pastry cutting wheel and make three cuttings on each of the rectangles. Fry two or three rectangles at a time in abundant boiling peanut oil. Drain, dry on kitchen paper, cover with icing sugar. You can eat them either hot or cold.

So glad Carnevale is here!!…

 

 

 

 

 

 

MENU OF THE MONTH

Appetizer: Bruschetta with tuna, red onion and celery, extra virgin olive oil

First Course: Farfale con Gorgonzola

Second Course: Salmone al Forno

Dessert: Crostoli & Frittele per Carnevale (see recipe above)

Wine: Falenghina

All recipes can be found in The Basic Art of Italian Cooking™ or at http://www.marialiberati.com/

All recipes are copyright 2006,2007,2008,2009- The Basic Art of Italian Cooking™, by Maria Liberati, Art of Living, PrimaMedia, Inc.

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: info@marialiberati.com  
All ideas emailed to info@marialiberati.com become the property of Art of Living, PrimaMedia, Inc.  By emailing them to us you automatically authorize us permission to use in any publications.

CELEBRITY Q&A

WHAT’S IN YOUR FRIDGE?

With her culinary acumen, this month, food columnist, Rosie Saferstein gives us a peek inside her fridge and her kitchen…

Rosie Saferstein is a food writer for njmonthly.com, the Web site for New Jersey Monthly magazine. Her column “Table Hopping With Rosie” features New Jersey restaurant news and more.

Rosie created Food Bytes®, one of the first ever Internet food discussion forums, and served as editor of Food Bytes’ New Jersey Restaurant News.

Rosie is often asked to judge food contests, teaches cooking classes–and she has been a keynote speaker for organizations for many organizations. She is also a member of the James Beard Foundation and the International Association of Culinary Professionals.

 

Maria Liberati: What is in your refrigerator now? What types of food do you like to keep on hand in your refrigerator?

 

Rosie Saferstein: Two bottles of Albarino (white) wine from Spain and two from Argentina as we are on a search for our favorite Albarino this month. Next month we’ll hone in on another type of wine from a specific region. Fat free plain yogurt draining from a colander into a bowl in order to make Greek yogurt. Eggplant/tomato sauce to serve over pasta. We keep the usual victuals on hand—fruit, veggies, milk etc. And of course my husband Lowell’s homemade granola.

 

Lowell’s Best Ever Granola

6 cups oatmeal

1 cup dry milk powder

1 cup sesame seeds

1 cup chopped walnuts

1 cup vegetable oil

1/2 cup Vermont Maple syrup grade B

1 cup raisins or craisins

 

Directions:

Mix the oatmeal, powder milk, sesame seeds and walnuts in a bowl. Mix together the vegetable oil and maple syrup thoroughly and then add to the dry ingredients. Mix thoroughly so that all the oatmeal is coated with the oil mixture. This is important. Mixing must be extensive so that no oatmeal particles look dry. Cover a tray with parchment paper and spread the mixture onto the paper. Bake in an oven at 250º for 75 minutes stirring several times. Add one cup craisins when removed from the oven. Store in airtight container in refrigerator or freeze.

 

ML: What are your favorite foods?

RS: My favorite food is cow. I love cowboy steak the best but if it is cow I am happy. Next to that it is red wine and m&m’s together.

 

ML : Do you stick to a special eating regimen?

RS: As I eat out 3-4 times a week for work, I try to have a healthy light meal when dining at home. When I dine out if there is something unusual on the menu such as horse mackerel or fresh water eels I will order that. So except for eating 3 times daily (sometimes more) I do not have a special eating regimen.

 

ML: What foods do you like to indulge in?

RS : Any form of foie gras, cheeses, or bone marrow but not together.

 

ML: Is the kitchen an important part of your house?

RS: My fantasy is to have just a large modern kitchen and a bedroom in my house. Don’t need any other rooms.

 

ML: Do you cook and/or enjoy cooking?

RS: Yes to both. I cook and used to grow all of my vegetables. Now I enjoy going to the farmer’s market or supermarket to create a meal from whatever strikes my fancy or looks interesting that day.

 

ML: Do you share your fridge with anyone?

RS: Just my husband.

ML: What are your favorite things to cook?

 

RS: Cholent

This is a fabulous stick to your ribs dish that I wait for the cooler weather to make and it is just a matter of throwing the ingredients in a pot and letting it cook overnight. I soak a 16-ounce bag of mixed beans during the day for about 8 hours. BTW—the kosher section of my supermarket ( has a bag of cholent beans that are cheaper than the non-kosher beans in the rice/bean section of the supermarket. I put the drained beans in a 5-quart crock pot. Add some sliced onions (I use a lot) and carrots and a hunk of brisket (about 3 pounds). Mushrooms, potatoes, garlic, can of diced tomatoes, salt and pepper –whatever you want– can also be thrown into the mix. This is a whatever you have in the house dish. Cover with water. Put the lid on the pot and let it cook overnight on low. In the morning turn off the pot and take out the meat. It will be fall apart tender. Shred it with your hands and return it to the pot. Refrigerate or freeze. This is a one-pot meal that is a standard in our house. It can be made with chicken or meatless if you prefer. Be adventurous. If you don’t have a crock pot buy one!! Or bring to a boil in a pot and then cook covered in a 225 to 250 degree oven at least 8 hours.

 

ML: Is there someone in particular who has influenced your cooking and/or eating habits, in what way?

RS: My dad has influenced my shopping and eating. He was a butcher and taught me how to cut up a chicken. So when whole chickens are ridiculously cheap I buy 10 of them, cut them up, and freeze the parts. And his love for food and being willing to try various cuisines has been passed down to me.

 

ML: In your dream dinner party whom would you like to invite to your home for a dinner party?

 

RS: With all the hustle bustle today my family and I never have enough time to spend together although we do get together on the holidays. So I would love to have a “holiday” dinner party weekly with my family.

 

Additionally, I would have a dinner party with all of my yoga teachers, as they are kind, loving people who are always in the present and mindful of their surroundings. They would be most appreciative and interesting guests who would enjoy all the subtleties of flavors in the food I served.

 

ML: What would you serve or what would be on the menu?

RS: For my family I would serve a traditional Friday night dinner: chicken soup, brisket, kugel (noodle pudding), any vegetable in season although they love my roasted cauliflower, and mandel bread a k a biscotti and fruit salad for dessert.

 

RS: Mandel Bread

1 1/4 sticks unsalted butter

1 cup sugar

3 eggs

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

2 cups flour

1/2 cup or more of dried cranberries or yellow raisins (I prefer the cranberries)

1/2 cup or more of crushed nuts—I use walnuts or pecans but you can also use almond pieces. The nuts should not be pulverized but should be recognizable small pieces. About the same size as the raisins.

 

Mix liquids together and then add dry ingredients which have been mixed together. Add raisins and nuts and stir. Mixture will be thick.

 

Form into 2 logs and bake on a cookie sheet about 35 minutes at 325 degrees. (I bake until brown on top. Time can vary.

 

Take out of oven and slice into about 1/2 pieces. Put back on baking sheet cut side down and bake another 20 minutes till brown. Turn and bake till both sides are brown. Cooking time varies so keep an eye on them.

 

Directions are not precise but have fun with this recipe. These freeze well if you have any left over.

**

For my yoga teachers I would make a vegetarian dinner. Perhaps a strawberry soup in the summer or hearty bean and kale soup in the winter; an apple, beet and cabbage salad; vegetable lasagna, or Chinese stir fry with brown rice.

 

Cooking School in Italy Events

 

A view of the villa in the hills of Umbria

Enjoying a dinner after a cooking class at the Villa…

The Basic Art of Italian Cooking by Maria Liberati tm Cooking School in Italy-Sept 23- October 6^th. Join Celebrity Chef-Maria Liberati for a the 7day -6night Experience Italy event filled with hands on cooking classes, wine tastings at local vineyards, olive oil artisans, work with locally grown produce, sightsee, experience nature trails in the hills of Umbria all while relaxing as a special guest at the villa which houses the school. Limited to 12 participants only. Includes all meals, transportation from Rome -Fiumicino airport and back, all meals, 4 hands-on cooking classes, wine tastings, special farewell dinner at local castle, wine tastings, sightseeing,stay at the villa (double occupancy. Single occupancy available but for extra amount). All while you relax at the villa in the picturesque, quiet hills of Umbria. $1795. Or register with deposit before May 1^st and receive a $200 discount plus free souvenir apron upon arrival. To register or for an email brochure send email to: events@marialiberati.com or call 1-800-581-9020.

 

Tea Healthy Tea..a great after dinner drink…

 

 

By tea expert- Patricia Bontempo

Did you know the number 2 New Year’s resolution made is to lose weight, get fit, or eat healthier? I even make that resolution every year. When I was younger I usually resolved to lose those dreaded 5 to 10 pounds. But getting older you put things in perspective. It is more important to eat healthier, make better choices and stay physically fit.

 

To help achieve that goal I have opted to drink more tea. I have always been a tea drinker but now I drink more green, white and oolong teas. It is a very simple change or addition to your daily routine.

Besides that you get a great deal of other health benefits:

- Medical studies have shown that green and oolong teas help increase metabolism, helps burn calories, and aids in lower fat absorption.

1. Tea contains high levels of antioxidants, some of which are called polyphenols, flavonoids, and catechins, and all of which take on the “free radicals” in the body and prevent them from harming the healthy cells on board.

 

- Tea contains flouride which benefits your teeth and has bacteria killing properties which helps control bad breath and the formation of plaque.

 

• Higher quality teas, such as loose teas, have more catechin antioxidants than lower quality teas (bagged tea).

• White tea has more antioxidants than any other tea.

• Green tea has more catechin antioxidants than black tea since black tea goes through more processing.

• Freshly brewed teas have more polyphenol antioxidants than instant or bottled teas.

 

- Oolong tea may prevent the onset of some neuro diseases such as Parkinson’s disease

- Polyphenols found in loose Oolong tea also prevent inflammation and it has anti-allergy compounds

- Tea also aids in depression that it can activate your dopamine happy hormones.

Next month a selection of some of the recent studies that boast health benefits of teas.

Don’t forget to check out the new flavors of teas from Sempre Sapori. Real whole leaf teas, the same teas served at the villa at The Basic Art of Italian Cooking School at tea time. The teas will soon be available online..

 

SUMMER IN ITALY RECIPE CONTEST..

THE BASIC ART OF ITALIAN COOKING BY MARIA LIBERATI

& LA CUCINA ITALIANA MAGAZINE

Win a free subscription to La Cucina Italiana Magazine & your recipe printed in the Basic Art of Italian Cooking by Maria Liberati tm ezine.

Give us your best summer recipe. Do you love to barbecue, grill, preserve fresh produce, make summer salads or fresh fruit preserves or anything that uses fresh fruits or vegetables in season during the summer months of May, June, July & August. Send us your best recipe and you could win a subscription to La Cucina Italiana Magazine-each issue filled with recipes from Italy but in English.

Qualifications & Rules : Summer in Italy Recipe Contest!
Recipes must be original and should contain either fresh fruits or vegetables , herbs that are in season during May, June, July & August. We are looking for recipes that promote locally grown produce.

*No processed ingredients, no corn syrup, lard, margarine allowed in recipes and recipes containing these will be eliminated.

*By emailing or mailing your recipe you give all rights to the Basic Art of Italian Cooking by Maria Liberati tm and art of living,PrimaMedia,Inc for any reprints or publishing in print or electronically. The recipe(s) may be reprinted without any permission or monetary compensation to the sender.

Deadline: recipes must be postmarked or emailed no later than June 1^st 2009. Winners will be selected by staff of the Basic Art of Italian Cooking by Maria Liberati tm and all winners are final. Winner wins a year subscription to La Cucina Italiana Magazine and their recipe will be featured in an issue of The Basic Art of Italian Cooking by Maria Liberati tm ezine .

This contest void where prohibited by law. The Basic Art of Italian Cooking by Maria Liberati tm is not responsible for any lost mail, emails, any omissions or guarantee of receipt of subscription of La Cucina Italiana magazine. La Cucian Italiana Magazine is responsible for winning prize of annual subscription and winenr must correspond with :La Cucina Italiana Magazine if any delays I nreceivign subscriptions. The Basic Art of Italian Cooking by Maria Liberati, Art of Living, PrimaMedia,Inc is not responsible for issuing the subscription to the magazine and can not be held responsible.

Where to send recipes:
Email recipe, name ,address ,phone number & email to us at:
recipecontest@marialiberati.com

Mail recipe(s) to: Place recipe on 3x 5 card, include recipe, name, address ,phone and email (if you have one) to:
Recipe Contest, The Basic Art of Italian Cooking by Maria Liberati tm, 292 Main St, Unit 291, Harleysville, Pa 19438

Recipe must be legible or will be automatically elimiinated if not legible

BUONA FORTUNA ( Good Luck!)

 

FEATURED PRODUCTS & SPECIAL OFFERS

The Basic Art of Italian Cooking™ makes a terrific gift, any time of year.

The Basic Art of Italian Cooking™ is full of good food, but by purchasing it you’ll do more than expand your cooking skills. Proceeds from the cookbook benefit Gilda’s Club, an organization dedicating to supporting victims of cancer, and their families.

Get a copy of the bestselling book at http://www.marialiberati.com/

or http://stores.lulu.com/marialiberati

 

 

Sempre Sapori -the first product originally by The Basic Art of Italian Cooking by Maria Liberati tm includes flavors from all over the world. Tuscan Picnic was developed by Maria Liberati so that anyone from non-experienced to experienced chef could make a Tuscan style meal in a minute. Tuscan Picnic captures all the flavors of Tuscany as developed by Maris Liberati from her cooking programs in the Tuscan region and always incldues a recipe booklet to make Tuscan meals. Makes a great gift for the Holidays also. Spices are all natural and can be ordered in a special gift pack for the Holidays. Go to : http://www.marialiberati.com/ to order yours now. Free samples provided with every order.

 

 

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See you next month

March/April issue will contain video segments of the cooking school and the villa that houses it as well as other features and recipes.!

 

 

copyright 2009, Maria Liberati, The Basic Art of Italian Cooking 

Valentine’s Day is fast approaching and I am on this ‘kick’ for everything Valentine..my ‘better half’ has even  told me I am out of control …ever since he took me to visit the town of San Valentino..the cathedral of San Valentino..maybe his spirit is still with me..but it is such a beautiful story of how this day dates back to San Valentino and the romantic story of  how he married lovers even though it was forbidden and ultimately went to his death because of it..ahh amore…I can hear the words uttered in Italian.

When in Italy,always tell an Italian you are doing whatever you are doing for love…and they will utter the words..”ahh amore”..you will be so admired for yielding to love…

Oh well, let me snap out of my romantic banter and get back to the wine for Valentine’s Day dinner. The first wine  Iwould recommend is a wine that says it all and is great especially for soemone that you have just met but really want to get the message across..

Baciamisubito 2007 the name ‘baci mi subito’ means’ kiss me fast’ in Italian. Nothing is better to get the message across with this bottle of wine. It is a Barbera taht immediately leaves a sweet kiss of flavor on the lips. The hint of blackberry makes it a perfect pair for a dish with meat, or aged cheeses. It’s fruity taste is balanced and every taste is just  as good as the first.

More wines to come..

Join me this Sunday at 2 PM in Jenkintown, Pa at Whole Foods Market, 1575 Fairway fora book signing and to follow a Valentine’s Day 4 course authentic Italian cooking class from The Basic Art of Italian Cooking School in Orvieto, Italy. Book signing is open to the public. To register for the cooking class email us at events@marialiberati.com

or call the store at 215-481-0800

Join me at The Basic Art of Italian Cooking by Maria Liberati tm cooking school in Orvieto, Italy for a special 7 day program and stay that includes a stay at a villa, castle or farm resort in the hills of Umbria, right outside of Tuscany. Enjoy cooking classes using fresh local produce, tours of local vineyards and olive oil mills, sightseeing at some of the most unique spots in the area.. Dates are Sept 13-19. Places are limited. To register or for more info email us at events@marialiberati.com

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

Mangia Bene,Vivi Bene

Maria

copyright, 2009, Maria Liberati, The Basic Art of Italian Cooking

 After our cooking program in a little town called Baschi, right outside of Orvieto (more on that tomorrow) and meeting with my good friends there Domenico and Paola at Borgo le Fontanile and Velia & Gianluca at La Champagnerie in Orvieto we headed for the Autostrada to continue our visit in Umbria..We headed in the direction of  Todi- to  a nearby little village called Sismano. A ‘piccolo paese’ of only 300 residents. Most of the land is still owned by a Contessa. part of the town is a beautiful natural reserve that has been preserved for truffles and hunting. Some of the old buildings are being renovated into private villas.

 As I was there to visit a friend of mine Susan Evans at her villa- La Veranda, once owned by an Italian Contessa. Susan is an American who fell in love with the beautiful scenery of Umbria. She is the real life version of the ‘Under the Tuscan Sun’ story of finding an old building and renovating it into a beautiful villa.

Needless to say my stay at La Veranda this weekend was wonderful…we  could only visitifor 2 days but they were filled with everything possible..cooking in the beautiful kitchen at La Veranda to relaxing outside and taking in the view of the Umbrian Hills on a warm January day to a walking tour of a natural reserve and a  view of wild cinghiale (boars)  to a tour of the castello of Sismano and its’ renovation  and getting a taste of local foods.

But my visit was also to map out the site of The Basic Art of Italian by Maria Liberati tm Cooking school.  La Veranda not only has a large open kitchen for the cooking classes but also a wood burning oven outside in the courtyard  perfect for cooking pizza, chicken, bread.  The setting is perfect for giving anyone an experience of eating outdoors in Umbria at night or under the Umbrian sun for an afternoon picnic.

The villa is a perfect way to experience living in a true Italian villa and getting the full experience of the beauty of not only cooking Italian food but eating at  home (and a beautiful one I might add)..

Our last lunch was held at on Osteria de la Posta..that was opened by a former postman (hence the name  ’de la posta’) that loved to cook. But while waiting for our lunch we were entertained with some history about the ‘Osterie de le Poste’ that were once typical places to be found throughout Italy. They were places that you would travel to in horse and carriage- to get your mail, send your mail and also get feed and water for your horses but also stop to have a meal. And sometimes ,yes, the mailman might also have been your chef…

Umbria is famous for Tartufi (truffles) my favorite dish this weekend there  was a plate of Fettucini al Tartufi.  This recipe is sometimes made with a pasta that is traditional to Umbria (known as Strangozzi) because there is an Umbrian legend connected to it.

Legend has it that during medieval times, in a castle in a town called Pissignano, the conqueror Barbarossa was there because he was planning to destroy Umbria. But legend has it that the cook in the castle served Barbarossa a plate of Strangozzi al Tartufo so good that it convinced him not to destroy Umbria (or something like that)…

Here is the recipe, but if you can’t find trufffles- use a drizzle of truffle oil to add some truffle flavor..

Fettucini al Tartufo

*1 lb of fresh fettucine pasta

*1 black truffle-(finely chopped)

*3 tblsps olive oil

* 1/2 cup freshly grated parmigiano-reggiano cheese

*1 clove garlic (whole)

Place extra  virgin olive oil in a saucepan and heat, place in cloves of garlic. Saute garlic till just about golden. Remove garlic. Place in chopped truffles and let saute for approx 3 minutes. Remove  from heat. Toss in cooked pasta. Serve with freshly grated parmigiano-reggiano cheese.

And for a perfect accompaniment-serve with Orvieto Classico white wine.

Mangia Bene, Vivi Bene

Maria

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

Besides the wonderful words of wisdom I heard today, at lunch filled with good friends and great conversation the air, of course, was filled with the scents of wonderful dishes from our The Basic Art of Italian Cooking Kitchen. Here is a traditional recipe from Umbria, perfect for the cold weather here in Orvieto..but for a view of the Duomo of Orvieto..I can withstand the cold temperatures…a work of art in itself…

Here is a recipe for today from The Basic Art of Italian Cooking:

Minestra di Farro Umbra

(Minestra of Farro)

*8 ounces of farro

*1/2 cup of speckled beans (dry and soaked in water for 12 hours)

*1 onion

*1 celery stick

*1 carrot

*2 tablespoons of plain tomato sauce

*5 tablespoons of extra virgin olive oil

*2 tablespoons of pecorino cheese grated

*salt & pepper to taste

After soaking the speckled beans overnight, cook them in 4 cups of  boiling water for 1 hour and 3o minutes. Wash carrot, celery and chop onion, celery, carrot. Place olive oil in saucepan and heat, add in chopped vegetables and saute. After 5 minutes add in tomato sauce and 2 tblsps of hot water, stir and let cook for another 10 minutes. Add sauted chopped vegetables with tomato sauce into beans and boiling water.

Place in farro and let cook for an hour. Serve hot with a drizle of olive oil and grated pecorino cheese.

Today’s lunch conversation at Borgo Fontanile we discusssed the importance of the connection of the Italian culture to it’s food. Food has much more of meaning in Italy since it is strongly connected to the history of the people and their land and their culture and much more. In Umbria, it was so important to  people here in Orvieto that when we opened The Basic Art of Italian Cooking school here we taught people not only about cooking food to eat but to teach them also about the connection that food has to the people ,it’s culture, family, art, history and more.  My culinary colleagues, here in Italy, insisted on that..or they would not be involved in our cooking program.

So we give everyone a total immersion in The Basic Art of Italian Cooking..not only the food but the feeling of eating with good friends that become family during a meal..it is a feeling that is hard to experience in even other parts of Italy but still remains here in Orvieto….the feeling of family that the residents of Orvieto and the surrounding area are so proud of and the feeling that is so important to them. When I leave I feel as I am leaving family behind..a feeling that you can’t expalin but must experience..Join our next The Basic Art of Italian Cooking school here in Orvieto(the little nearby town of Baschi) and you will experience not only good food and culinary art at its finest and tastiest.

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

Mangia Bene, Vivi Bene

Maria

Here in the little town of Baschi….right outside of Orvieto for The Basic Art of Italian Cooking school and the one coming in September. Last night, we had a wonderful welcome first from Domenico and Paola at our arrival in Baschi ( location of The Basic Art of Italian Cooking school)  and next from Velia & Gianluca (proprietors of) the world famous wine bar The Champagneria- in view of the magnificent cathedral in the center of Orvieto and in the main piazza. 

Gianluca, a talented sommelier  and Velia  a very talented cook- never fail to surprise you with their culinary acumen!!   You can  always count on Gianluca to recommend the best wines or sparkling wines to go with Velia’s creations!  The food and wine is always as exciting as the conversation and last night was no exception….from the exceptional Orvieto classico wine  served by Gianluca to the scrumptious focaccia bread and appetizers..can’ t forget her homemade chocolate torrone… whipped up by Velia to the stimulating conversation there.

And of course you never know who will stop by to add another point of view to the conversation..in about 4 hours we went through every topic you can imagine from politics (Italy and the US) to food, to the state of economy, the Vatican, wines, how much we all ate for the non stop 2 week period of the Holidays, philosophy,opera, music,Orvieto, Abruzzo, Philadelphia, Boston, NY city, Rome..and I think that took us all the way into closing time (2 AM).

I always enjoy having a great conversation on  any topic here in Italy.  Italians are so passionate about any topic you are in the mood to discuss or philosophize about…always providing a good mental workout and a great discussion of differing points of view. But when great food and wine are present it only makes the conversation  and what may turn into  a heated discussion-that much more enjoyable.. 

Recipes and photos will be posted here shortly..stay tuned ..In the meantime.. Tanti Saluti da Orvieto and if you would like to join us in September for  the next The Basic Art of Italian Cooking School here in Orvieto….. email: events@marialiberati.com  Reservations are limited..so hurry and reserve your week under the Umbrian sun, enjoying food, wine, beauiful views of the hills of Orvieto, Todi and surroundings, and of course The Basic Art of Italian Cooking school….

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking a http:www.marialiberati.com

Mangia Bene, Vivi Bene

Maria