Innamorata

copyright, 2010, Maria Liberati

I am in love with the sun … it gives me warmth

I am in love with the wind… it caresses me

I am in love with life… it makes me laugh

I am in love with flowers.. they make my mind drunk with beauty

But chocolate..I am ‘innamorata‘ ( the Italian word meaning’ to be in love’) with because of infinite  reasons and those of you who have a passionate palate will agree that dark chocolate, hot,cold ,or any temperature.. (containing a minimum of 65% cocoa) is the ultimate in comfort food!

Use some of those winter pears for this Torta Di Pere, that mixes dark chocolate and fresh pears for a scrumptious taste experience!  One bite of this and you can not help but utter  the Italian word  ‘innamorata’ from your lips

Torta Di Pere

(from The Basic Art of Italian Cooking: Holidays & Special Occasions 2009;art of living,PrimaMedia, Inc; winner of the Gourmand Cookbook Awards 2009)

2 fresh pears-peeled, cored and cut into small cubes

5 dried dates chopped

2 tablespoons of Cognac

2 tblsps of unsalted butter

1/3 cup sugar

1 -1/2 cups flour

1 tsp baking powder

3 egg yolks

3 egg whites beaten or whisked till firm

16 ounces baking or dark chocolate (minimum 65 % cocoa)

For decoration

1 fresh pear ,peeled and sliced thinly

1 tablespoon butter melted

1 tablespoon sugar

2 tablespoons of pear or apple jelly

In a food processor place in the chopped dates and pears, and Cognac, blend well, do not liquify. In a bowl, place in  2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped egg whites. Blend well. Butter and flour an 8 ” cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool

Melt baking or dark cocoa in double boiler and use this to  glaze  top of cake. Measure butter and melt, add in sugar. Dip thinly sliced pear in butter and sugar  and  then dip one side of pear slice  in pear jelly  and arrange as a  decoration on outside of cake with pear slices placed all around, stuck to border of cake. Place in fridge till chocolate  glaze is hardened and become……. innamorata …..

Get more recipes to make any day a Special Occasion in The Basic Art of Italian Cooking: Holidays & Special Occasions

Visit me at OpenSky

Mangia Bene, Vivi Bene,

Maria

copyright 2010, Maria Liberati

The city of Genoa is not necessarily known for it’s coffee bars but there are some special ones that are worth a visit when in the city.  On a chilly winter day and a dreamy ride to the historical city needed to have an espresso to wake me up  and ended up discovering more than just one coffee… bar…

For a perfect pause in the middle of a leisurely stroll in Genoa you can stop at the superb historical coffee bar in Superba, once frequented by many an illustrious person. A. Vedova Romanengo (via Orefici 31) opened its’ doors in 1805. Famous for their production of dried, candied fruits, candied chestnuts (marrons glaces), and fruit gelatines. Today, however many a passer by stops in to enjoy a great coffee at the beautiful bar made of marble, or to sip a tea at the large tea salon on the upper floor. At one time, you could find at any given time a stop here meant you may also catch a glimpse of someone like Giuseppe Verdi and members of the royal family who were passing by.

For another coffee stop try Bar Klainguti, piazza Soziglia 98, opened in 1826 by two Swiss brothers (Klanguti brothers). In back of the bar filled with luscious sweets you will also find a card signed by Giuseppe Verdi to Carl Klanguti. But today as always you will find a glazed brioche filled with marmalade that is absolutely unforgettable, to accompany a coffee enjoyed in the beautiful décor.

Began in 1876, Caffe Mangini (piazza Corvetto 3/r). Filled with mirrors and decoration in the Liberty style of design, one can partake of a scumptiosu breakfast of coffee and one of their magnificent pastries. I recommend the ‘torta Zena’ or the Sacripantina.

Caffe Degli Specchi (salita Pollaiuoli 43/r) opened in 1917. The famous Italian poet, Dino Campana, wrote in description of this place” enter in a grotto of porcelain, sip coffee, admire the glass and the fun begins..”

I am enjoying some time in Le Marche for a culinary tour and time at the truffle farm..I am getting ready to begi nmaking the truffles available for sale..will be ready soon..hada wonderful ,delicious time in Le Marche..more on that soon..

Also countdown to the Gourmand World Cookbook Awards in Paris on February 11

The Basic Art of Italian Cooking:Holidays &Special Occasions will be presented with the Best Italian Cuisine Book in the USA for 2009.

Maria

copyright 2010, Maria Liberati

Godere -the verb that can be translated to ‘intensely enjoy with pleasure’… but it means more than that…we don’t have one word in english to express the profoundness of this verb. It means to enjoy, but with all your heart and soul, to get lost in the pleasure..

“Mi sono proprio goduto la Domenica”..a phrase told to me by an astute 11 yr old..wise beyond his years about last Sunday and what we should strive for every Sunday… Sunday is meant to be enjoyed..there is only one Sunday per week… So Carpe Diem!

Wise words to follow..just think of what a wonderful week you will have if you have a Sunday to look forward to… a Sunday that you know you will really enjoy

 Sundays are my favorite Holiday! Make it a day to treat yourself to something that you will really enjoy, even if it means just taking a break from your regular routine..but Godere means more than just sleeping late..no sleeping late means that you are letting many beautiful things pass you by..the sun the sky, the museums,a trip to an open air market..a trip to a local coffee bar..a park….somewhere that will be a treat for yourself to go to…

And to begin a beautiful start for a day that is to “godere” here is a recipe for a typical light Italian style pound cake known as ‘ciambellone  classico” and then off to a beautiful day…

Ciambellone Classico (Classic Italian Pound Cake)

from The Basic Art of Italian Cooking: Holidays & Special Occasions (winner of the Gourmand World Cookbook Awards)

2 cups all purpose flour or cake flour sifted

¾ cup sugar

3 eggs

½ cup melted butter

1 tsp baking powder

¼ tsp salt

peel of 1 lemon

extra flour and butter for greasing pan

Work together the sugar and eggs. Blend in flour and melted butter. Work the dough till it is a smooth blended dough and add in the baking powder and salt and lemon peel. Butter and flour a cake pan and bake at 350 degrees for 25-30 minutes or until toothpick inserted comes out clean. Should be golden on top. Remove from oven and cool. You can decorate the top with a dusting of powdered sugar or shaved dark chocolate.

Mangia Bene, Vivi Bene,

Maria

http://marialiberati.theopenskyproject.com

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Yes… the Holidays are still moving along here and with one down and 3 more to go (New Year’s Eve, New Year’s Day and La Befana) the pressing question here is what to serve at the Holiday table-Panettone or Pandoro (both are sweet Italian dessert breads)? If you are looking for something that says tradition then it is the traditonal Panettone Milanese, (coming from Milan) the king of the Holiday season.  Legend has it that it was first served at the banquet table of Ludivico il Moro at the Sforzi castle (in Milan) on Christmas Day in 1495. It was called ‘il pane confezionati con acini di uva’ or in Latin ‘il panis quidam acinis uvae confectus or in English ‘bread with raisin confections’.

On the other hand Pandoro Veronese (originating in Verona) has a legend that dates its’ origins to the year 1260, it was called  ‘Nadalin’ and was made for the Holiday Feast of the Della Scala nobility. When  study was done here, 7 out of  10 Italians were found to find both -Pandoro and Panettone irreplaceable for their Holiday table. And the study found that 75.4% buy  Pannettone and 75.3% buy Pandoro. So this means that there is probably no choosing over one or the other. They are bought in pairs since both breads have their own distinctive tastes and make an easy and festive dessert after a Holiday meal or for a Holiday coffee break.

In Italy it is becoming more difficult to locate freshly baked versions of the two, the factory produced versions are easier to find and more economical. But one thing is for certain with Pandoro and Panettone at your table your meal will always feel like a special one and whoever is at the table will utter an ‘oohh’ in antcipation at the moment that the first slice is cut.

Let us know what is your favorite? Panettone or Pandoro-no matter what country you live in…

Stay tuned for recipes for Panettone and Pandoro from the  country house here in the mountains of Abruzzo. And you can also find them in

The Basic Art of Italian Cooking;Holidays & Special Occasions  recently selected as the Best Italian Cusine Book in America for 2009 by the Gourmand World Cookbook Awards.

“Mangia Bene, Vivi Bene”

Maria

http://twitter.com/Marialiberati

The Holidays always have me daydreaming about my visits to the Christmas markets in Vienna and Strasburg, in Austria.  On New Year’s Day I am always in Rome where we eat New Year’s day dinner at home  with the traditional New Year’s Day concert from Vienna on TV… So Vienna always brings back special memories for the  Holidays and besides the spiced wine you drink whilst strolling in the main squares in Vienna  and Salzburg..there is Viennese coffee.  If you can’t get to Vienna for the  Holidays you can have a  Viennese experience in your kitchen with a cup of this hot tasty drink (for the full effect, play some Mozart while enjoying this):

If you missed our Holiday Gift Guide, here it is http://tinyurl.com/yzyb4r4

Viennese Coffee

(serves 4)

4 ounces of dark chocolate- melted

1/2 cup of whipping cream

4 cups of dark espresso or espresso style coffee

1 tsp sugar

powdered cocoa

cinnamon

In large heat proof pitcher - blend cream and melted chocolate till creamy.  Add in boiling hot coffee, sugar, stir and divide into 4 coffee cups, top with some whipped cream, dash of powderd cocoa and dash of powdered cinnamon..don’t forget the Mozart!

You still have time to get a copy of the award winning book 

 The Basic Art of Italian Cooking-Holidays & Special Occasions-winner of the Gourmand World Cookbook Awards for Best Italian Cusisine Book in America for 2009.

If you missed our Holiday Gift Guide for best products selected for their artisan quality and the ultimate experience they provide the consumer, here it is:

Holiday Gift Guide 2009

http://content.yudu.com/Library/A1jim0/HolidayGiftGuide2009/resources/index.htm?referrerUrl=

 Tanti Auguri (Best Wishes) for a Great Holiday

Maria

http://twitter.com/Marialiberati

 copyright 2009, Maria Liberati

After many of my posts praising the little known Italian cornetti (as compared to its’ French cousin -the croissant) and how  my long flight into Rome is spent with my mind pondering  which coffee bar I will get to first to  have my first cornetto.  After landing, once I find my luggage, my goal is to have a cornetto and cappuccino to wake me up.. it seems that I just can’t function without that first cornetto and cappuccino..once  downed they are like a magic potion to wake me up for no matter how long my day is………. filled with meetings or functions or events.

Here is the recipe so many of you have been emailing and requesting for- fresh cornetti to make at home. If this  is your first time making these be sure to have a few hours to try this recipe out.  Sorry for taking so long to put this up here, but it takes almost as long to write out the  recipe as it does to bake them. Of course there are many versions, this is just one home made version, but I think it is the easiest for the home cook to try.

Cornetti

3 cups flour (can use whole wheat flour  for a whole wheat version)

1/2 cup sugar

1 tbsp honey

4 tblsps sunflower seed oil

1 cake yeast or 1 packet powdered yeast

1 cup tepid milk

3 eggs

pinch of salt

1 tsp real vanilla

Brush on topping:

2 egg yolks

2 tsps sugar

pinch of milk

 Melt yeast in tepid ( warm not hot) milk. Place flour in center of large bowl or wooden board, make a well, place in center the dissolved yeast/milk mixture, and all ingredients. Mix for approximately 20 minutes till you have a smooth dough, then cover dough and let rise in a warm (not hot place) for approximately one hour.

Cut the dough into triangles and place a spoonful of honey or marmalade in the center. an easy way to do this would be to first form dough into a circle by using a large plate to cut a large circle of dough,.The cut circle into triangles, place a spoonful of marmalade or honey on center and let triangles rise this way for approximately 40 minutes.

To top cornetti before baking

In a bowl., mix another 2 egg yolks, 2 tsps of sugar and a drop of milk.

roll up the triangles into the shape of a cornetti. Place parchment paper on baking sheet, place cornetti on top, brush this mixture on top of each cornetti and bake in oven preheated to 400 degrees for 25 minutes or until golden.

 If you’d like to serve them with cappuccino- here’s how to make it at home

Hope to see you at upcoming book signings/cooking demos:

Nov 14th-  Warren Twp Public Library, Warren NJ

Dec 12th-Franklin Twp Public Library, Somerset, NJ

 or at the  upcomimg wine dinners and pairings. Did you ever think of having a wine dinner or wine pairing dinner for an upcoming event or a corporate team building event? Email The Basic Art of Italian Cooking by  Maria Liberati tm for info on booking one for your next event.

Email: events@marialiberati.com

Get The Basic Art of Italian Cooking : Holidays & Special Occasions filled with Holiday recipes ,menus and wine tips.

 Mangia Bene, Vivi Bene,

Maria

copyright 2009, art of living,PrimaMedia,Inc

Here’s a familiar scenario: It’s 7 AM on a Tuesday and you’re making that daily commute when you decide to stop off for a little caffeine laced pick-me-up at a local coffee shop. A hot cup of java to get you over the hump and through another day at the office. So you order a cappuccino, or Americano or macchiato from your local Barista. It’s something you’ve done a millions times before, but have you ever stopped to think about what these words mean? Or from where they originated? Sure, you know that an Americano is an espresso shot with hot water, but why exactly is it called “Americano”? Although these words have morphed into the coffee shop terminology we now commonly use, each one has a distinct origin that differs from their present meanings. Often times we assume these words and phrases are one dimensional but by exploring their genesis we can appreciate these drinks as more than just an eye opener but as the well crafted beverage that we sometimes take for granted.

Cappuccino may be the most popular coffee house drink in America. A shot of espresso topped off with a layer of foam, served dry with no milk. The ingredients of the drink are well known but cappuccino has a rich and intriguing history dating as far back as Italy in the 19^th Century. The name cappuccino is taken from The Order of Friars Minor Capuchin, named so because of their custom of wearing a hood with their habit. In Italian, cappuccino is the diminutive form of the word hood. Although the exact reason of the name is unknown, many believe it is because of the color of the drink, or the foam resting on top of the drink is likened to the hood itself. The first cappuccino machine was patented in Italy in 1901 and the common variation of the cappuccino was perfected by the 1950s.

This drink, like many others originated in Italy and translate into simple terms. The macchiato translates to “marked” or “stained” in Italian. The “stain” refers to the tiny dab of milk on top of the espresso shot. In this case perhaps the more eloquent “macchiato” sounds a lot more appetizing than if you order a small cup of hot “stain”. The dollop of foam was originally added as a way for Baristas to show the serving waiters the difference between an espresso with or without milk.

The Italian Barista serves a much different purpose than his American counterparts. The American Barista is generally just a coffee house employee but in Italy the Barista is revered as an expert in his particular field. Like a ‘coffee sommelier’, the Barista is painstakingly trained in the art of coffee preparation and has an extensive knowledge of coffee beans, their varieties and the espresso machine itself. That certainly puts the high school kid working at your local Starbucks to shame.

Which brings us to our final drink, our country’s namesake, the Americano,. This brew originated, like many espresso-based drinks in Italy and consists of an espresso shot and hot water. It’s similar to our traditional American drip coffee but is obviously a much stronger brew. The drink tends to be a bit of an acquired taste and is usually served black, in order to fully appreciate the difference in flavor between it and regular drip coffee.

It’s so often we tend to move through our routines without stopping to appreciate the small details that create the unique aromas and flavors of our coffee shop beverages. Taking the time to smell the roses (or in this case espresso beans) can expand our palettes and give us a thorough understanding of those early morning brews we love so much.

 Get your copy of  new release The Basic Art of Italian Cooking: Holidays & Special Occasions with over 140 recipes ,wine pairing tips, menus and short stories about Holidays spent in Italy.

 See you:
Oct 3rd-Collngswood Book Festival, Collingswood NJ for a book signing

Oct 5th- Horsham Township Library-book signing, cooking demo, sampler dinner, reservations limited email:juzz2@aol.com for reseravations

Oct 21-Lower Southampton Twp Library,  Feasterville, Pa-7 PM- book signing and cooking demo/sampling

Oct 16-18th- Onstage  cooking demo, book signings at Philly Food and Wine Fest

Nov 5-7th-Christmas in Italy weekend at Harvest Moon Bed and Breakfast,. Lancaster, Pa. reservations limited, email: info@harvestmoonbandb.com

Mangia Bene,Vivi Bene,

Maria

copyright 2009, Maria Liberati

A lazy or (should  I say) relaxing weekend often reminds me of  my weekends  in Italy in the city or the mountains.  Although in the city there is a quicker pace,there is still a feeling of enjoying life, the beautiful  Fall weather, simple pleasures of a great cup of espresso, a piece of rustic pizza, a walk admiring the ruins or invaluable pieces of art…yes all the simple pleasures..

And a lazy weekend never puts me in the mood for cooking something complicated for our evening meal..but who said delicious had to be complicated? Here is a  Sformato (or casserole)

Sformato di Uova ( Egg Casserole)

*4 eggs

*handful of chopped parsley leaves

*2 tblsps flour

*1 tblsp butter

*3 tblsps parmigiano-reggiano cheese grated

*pinch of nutmeg

*2 tblsps breadcrumbs

*pinch of salt

*pinch of black pepper

*4 carrots

*2 cups milk

Wash and peel carrots. Boil. When soft, drain and mash. Place in bowl, add in butter, flour. Blend. Warm milk. Add into carrot mixture, a little at a time. Place in suacepan over low heat  add in parmigiano-reggiano cheese, parsley, black pepper ,salt, nutmeg, egg yolks..stir and cook for 15 minutes over low heat.

Whip egg whites till stiff. remove carrot mixture from heat. Gently fold in egg whites. Butter a casserole dish, sprinkle in breadcrumbs, place in mixture, Place casserole into a pan of water to make a bain-marie. Cook for 30-40 minutes in an oven preheated to 350 degrees, Serve with a plain tomato sauce or a meat sauce.

Get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions before the mad Holiday rush with over 140 recipes, menus to make your Holiday Special!

 *October 5th-join me for a special dinner  and book signing event in Horsham,Pa at the Horsham Library at 7 PM.  A sampling dinner  including risotto, and other first courses from The Basic Art of Italian Cooking.Eamil Michelle at juzz2@aol.com  to register or for more info.

*November 6-7-  A Christmas in Italy weekend at the Harvest Moon Bed and Breakfast, Lancaster, Pa. Join me for a weekend of cooking classes and wine pairings especially for the Holidays.Call Carl at Harvest Moon at 888-824-3763 or email:info@harvestmoonbandb.com

Copyright 2009, Maria Liberati

Sundays in Rome always turn into special days..and this weekend was no exception. A  trip there  for an event on Saturday  for my latest book The Basic Art of Italian Cooking-Holidays & Special Occasions turned into more than just that ..Sunday was  filled with finding  favorite foods in Rome and seeing old friends-Moses &  Michelangelo..

 It  became a  trip to revisit those old friends..a stop to see Michelangelo’s Moses, the Trevi Fountain and canlt forget Santa Maria sopra Minerva… I have seen them many times and can sit in front of them for hours upon end and take in their beauty..almost embarassingly so..my eyes become wide open in amazement.. thinking of Michelangelo toiling in front of his Moses…

But enough about the art..let’s get into the food.. From cornetto & cappuccino near Santa Maria Maggiore to Pizza in Trastevere..coffee at St.Eustachio and EUR and gelato near Montecitorio…what a weekend program..  attempting to fit in all the local food stops one could fit in..It seemed like so many foods but  so little time to get them all in..

Pizza in Rome is at its best when it is thin ,made with fresh mozzarella, extra virgin olive oil and most places display a sign to tell you the ingredients uses as do the places that make their own gelato. The sign is usually somewhere on the glass case that displays the pizza and/or gelato..

In 100 degree weather the  gelato creations, looking as something that may have been created by one of the masters, melt so quickly one has but a split second to  admire the aesthetic beauty. Enjoying a dish of gelato outside in Rome under the summer sun is an experience in contrast..the heatof the August sun beating down,the cool,creamy liquid refreshing your senses..the intense flavors hypnotizing…almost diverting your attention away from the uncomfortable temperatures at least for a few minutes.

A linguine with cold pasta sauce coming later today  for lunch..

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

 No matter how big or small or elegant or simple..a house– and that is any house- from a villa to an apartment- is not  a home unless it is filled with good food and friends.. and sometimes it becomes your home .. if only in your heart….even for that short period of time that you are a guest.

 In Italy when you are a guest in anyone’s home the  only minor ‘inconvenience’ is that you are forced to eat and eat until you can’t eat any more…and then some.. After all giving food almost equates with giving love and sharing something that is near and dear to your heart…Food

With each visit to someone’s house I always find something special to remember that visit by. Yesterday I was invited to the house of Simona and Vincenzo. They live in a very open part of Abruzzo..all fields and open spaces. Chickens running around, dogs barking..tomato and pepper plants dot the landscape. If this were a painting I would have imagined that they were put there to add vibrant color to the painting..the red of the tomatoes and the green and yellow of the peppers.

Inside, I became hypnotized by the smell of espresso brewing in it’s own little moka pot on the gas range.. “caffe e pronto” (coffee is ready) announced Simona..and we sat down to a table of biscotti and a well needed cup of espresso. Always making something as simple as a coffee break into something special… The biscotti.. just made that morning….were presented on a lace doily..the espresso served in cups that were from a place in Naples known for their ceramics and porcelain called Capodimonte.

While enjoying the break, Vincenzo entertained us with stories about the history of their house and how ..not too long ago..the parcel of land down the streeet that is being made into a gas station was just a field of wild blackberries. This time of year (August) Simona would be getting the jars and pots ready to make the jam. But not this year..the blackberries no longer there.

All of a sudden the sound of a rooster in the background..it was 5PM I said,” does he know it is 5 at night and not 5 in the morning?” Vincenzo told us that he prefers the rooster crows at that time to remind them to take a break instead of waking them up at 4 or 5 AM, so he explained to me that he somehow trained him to sound off at that time.. ( “I love this place even more”..I thought to myself).

Before I left, it was absolutely insisted that I take some fresh tomatoes and peppers..and before I knew it I was leaving with a crate full of red and yellow and green..the perfumes of the fresh vegetables filled the car. . A souvenir of our trip to a little town called Paterno.

I just about made it  inside the kitchen with the crate and quickly went to the sink to wash off the reddest tomato I could find and sliced it into wedges..a piece of fresh parmigiano from the fridge..a drizzle of extra virgin olive oil from the hills of Loreto-Aprutino…..but wait I have to run downtsairs to grab a fresh basil leaf or two from the garden…a dash of salt and dinner was ready. The tomato was a feast unto itself…the flavors so real and just as vibrant as the color. This was a real tomato and the kind that nature meant for us to have..not the imitatiions grown by the zillons at the large factories that are called farms and have these chemically manipulated products that are sold as tomatoes..

Monday, in The Basic Art of Italian Cooking kitchen will be a sauce using my special souvenir of  yesteday…see you then for today it is off to Rome for a special event for my latest book The Basic Art of Italian Cooking:Holidays & Special Occasions.

But until Monday..remember that a souvenir can be a special taste, a special memory, a special place,sentiment, food, a photo..ohh so many souvenirs here and not any to carry back in my suitcase but in my mind and my heart.