copyright 2013 Maria Liberati/Art of Living,PrimaMedia,Inc.
A family event always turns into a banquet..kisses and hugs coming from every direction..when one arrives ..when one leaves…not sure if they are all related to me…oh well that is an Italian family event… even if you are not family ..you become one of the family…even if it is just for the meal…and the long..never ending courses ..kissing..hugging..eating..talking..waiting (what seems like hours) for the next freshly prepared course….more talking..eating..wine…talking…eating..and so the cycle continues until dessert and finally..it is Ok to get up and walk to the dessert table and get more ..what? food…. to bring back to your table.. dessert and fresh fruit……to accompany more conversing..wine pairing and eating…
But one thing is certain that food and wine are so enticing.. to keep you in your seat.. through all 7 or 8 courses….each course is anticipated like the next act of an Opera or Musical..what will be the star of the next dish?..ravioli stuffed with what creamy soft ingredient? or pasta coated in some velvety or creamy luscious sauce?or maybe a local cheese or grilled vegetables?will some local porcini mushrooms join us?all with a side dish of conversation…about what else? food and recipes and favorite restaurants and dishes and local specialties….it is the ‘surround sound’ of food and wine ..but that is just part of daily life here…oh.. and by the way that is just fine with me…
And if you are looking for my dessert, I made a summer style tiramisu with my ‘famous’ plums …and filled with plum conserves (from our crop of ‘never ending plums’ this year) and chocolate..the recipe here
Summer Plum Tiramisu
8 ounces plum conserve
16 savoiardi (ladyfingers)
16 ounces cream cheese (light or regular)
8 ounces vanilla regular or light yogurt
Powdered unsweetened cocoa
Cover an 8” square pan with baking paper. Blend cream cheese with vanilla yogurt,set aside. Drench each savoiardi, one at a time in plum conserve. Place one layer of savoiardi in pan. Cover with layer of cream cheese/yogurt mixture. Top with a tablespoon of plum conserves, repeat with next layer of savoiardi drenched in plums. End with one layer of cream cheese mixture spread on top and dust with powdered cocoa, place in fridge overnight or until set for at least 3 hours. Remove from pan by lifting up ends of baking paper, arrange on serving plate.
For more great recipes and stories get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
See You in Seattle, Washington at Festa Italiana on Sept 28th and 29th and here are some o
ther places you can join me in and around Seattle to celebrate Festa Italiana: