If you missed my TV  appearance on NBC in Philadelphia..here it is http://tinyurl.com/y9zpedp

The recipe is in The Basic Art of Italian Cooking:Holidays & Special Occasions winner of the Gourmand World Cookbook Awards

copyright 2009, art of living,PrimaMedia,Inc and Maria Liberati

Hope you enjoy our continuing posting of  yummy Holiday recipes. Share your favorite Holiday recipe with us here or email to us at editor@marialiberati.com

 Here is the perfect main course for one of your Holiday meals, thanks to Fred Cohen of J & A Culinary Arts School in Philadelphia, the recipes use   Sempre Sapori-Tuscan Picnic  Spice Blend,all natural spices with Tuscan flavors, that  I developed in Tuscany, you can still get them for the Holidays here    and enjoy our Holiday Gift Guide, products that were selected by our staff for their exceptional artisan quality and for the experience  they provide consumers. Find a special coupon offer for the open sky store on the last page!

Holiday Gift Guide 2009

Tuscan Roasted Chicken with Savory Herb Bread Pudding and Buttered Cauliflower

*Bread Pudding*:
Serves 6:
One large crusty loaf bread (crust removed)
1 t Sage leaves chiffonade
1 T chopped parsley
2 t chopped chive
1 egg yolk
3 oz chicken stock
1 oz heavy cream
1-2 oz milk
2 t Tuscan spice mix

*Tuscan Spiced Chicken*:
2 Cornish Hens, halved, serves  2 – 4:
2 oz butter
1 T Tuscan Spice Blend

*Procedure*:
-Remove the crust from the bread and cut into small dice. Place into a deep
dish container. Combine remaining ingredients to form a creamy batter. If
batter seems too thick, thin it down with a little bit of water, stock, or
milk to reach a creamy but not heavy consistency. Place mixture over the
bread and mix well. Allow to soak for 1 – 2 hours.
-In the mean time, pre-heat the oven to 375 degrees.
-Create a compound butter by mixing the spice mixture into raw butter. Smear
the mixture over and under the skin of the Cornish hens.
-Place the chicken onto a rack in a roasting pan and roast for 35 – 40
minutes.
-Pack the bread pudding into ramekins that have been lightly sprayed and
bake for 20 – 30 minutes, depending on how brown you want it to be.
-To plate, take the bread pudding out of the ramekin and center it in the
middle of the plate. Lay the chicken on the side and on the opposite side,
lay some buttered cauliflower. Drizzle some parsley oil (or any oil of your
choosing) onto the side of the plate.

UPCOMING EVENTS

See you on Saturday December 12th in Somerset NJ at the Franklin Township library at 2 PM.. Cooking demo and book signing will feature my latest relaese The Basic Art of  Italian Cooking: Holidays & Special Occasions- winner of The Best Italian Cuisine Book of 2009 from Gourmand World Cookbook Awards.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living,PrimaMedia,Inc/ Maria Liberati

For those of you that came to my book reading /signing at the Warren Twp Library in Warren, NJ..here is the recipe for the chocolate ricotta tartufi that we enjoyed during the presentation.

Thanks to everyone that came out and to everyone at the library.  I enjoyed meeting everyone and sharing my stories of  Holidays spent in the mountains of Abruzzo and special undiscovered places in Italy and my Holiday recipes. The  stories  and recipes  are  included in my latest release The Basic Art of Italian Cooking :Holidays & Special Occasions, get your copy now in time for the Holidays.

Everyone in Italy is crazy for their decadent tartufi found in many parts of Italy and used sparingly on pizzas, salads, risottos, pasta, polenta as well as truffle oil. They are really a treasure to behold… and luckily for me they are found in parts of Abruzzo..someone usually sends them to our house before I get back in December..so the first thing I do when I get to our country home before Christmas is open up my freezer to find the tartufi ..waiting for me…my favorite Christmas present! You only need a little, so one tartufi will last for many dishes.

 But many desserts are made  in the shape of the treasured tartufi from ice cream desserts to little sweets. These (below)  are easy sweets to whip up in no time but taste like you have been baking all day. They are no bake as well. Tartufini means little tartufi or little truffles

Ricotta Chocolate Tartufini

*1 lb of ricotta

*1 lb  of  amaretti cookies crushed

*1 tbsp of  amaretto liqueur

*1/2 cup powdered sugar

* 1/2 cup powdered unsweetened cocoa

Mix ricotta with crushed amaretti, amaretto liqueur, sugar. Place powdered cocoa on a flat plate.  divide ricotta mixture into small balls the size of a nut (to resemble tartufi) and roll in the powdered cocoa, refrigerate for at least an hour or until served. Serve with  Bracchetto D’Acqui for a really festive touch.

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions  just in time for the Holidays

Hope to see you at: my book signings/readings at:
Dec 9th-Girls Night out-Chestnut Hill Business Association

December 12th-Franklin Twp Library

December 29-January 29th- Italy- I will be hosting one day semi private culinary and vineayrd tours and cooking classes. We still have a few spots open if you will be in Italy during that time and want to join one of our culinary tours or cooking programs email : events@marialiberati.com  for more info

In just a few more days we will be releasing The 209 Holiday Gift Guide..look out for some great and yummy special gifts for this Holiday Season

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Fall is here..or almost and there are so many appearances coming up..just wanted to let you know about some exciting events and happenings .hope you can join us. First here is one of my favorite fall recipes..pumpkins are everywhere and we have gotten our supply for The Basic Art of Italian Cooking kitchen here and getting them ready for some pumpkin risotto for tomorrow. Here are some other ways to use your pumpkins..coming up will be my  recipe for pumpkin risotto ..but let’s begin with this..and some exciting events! 

Pumpkin seeds provide a great source of potassium and many other essential nutrients- potassium, manganese, copper, zinc ,selenium, copper, chromium and molybdenum. They are also a great source of fiber and healthy unsaturated fats. To roast pumplin seeds, roast at a low oven temperature (250 to 300 degrees) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through.

Or toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, garlic salt. Fro a sweeter taste, try tossing with melted butter the nsprinkle with cinnmaon,nutmeg and ginger.

 But pumpkins can be used for more than just pumpkin pie. Roast pumpkin by peeling and cutting pumpkin into wedges and roast with sliced garlic, onions, potatoes drizzled with olive oil and sprinkled with rosemary.

Or try this, pour pureed pumpkin into ice cube trays and then store in zip-lock bags in your freezer. Add the cubes to soups and stews throughout the winter for a flavorful and nutritious boost.

 Enjoy a culinary Christmas in Italy weekend in Lancaster, Pa with me in November!

For those of you that have not been able to join my culinary tours in Italy..we have created a weekend of cooking at a beautiful Bed & Breakfast in Lancaster,Pa. no passport needed to get there..

It is the Christmas in Italy weekend celebrating the release of

 The Basic Art of Italian Cooking-Holidays & Special Occasions.

November  6-8,2009

BELLA LUNA – A CULINARY JOURNEY THROUGH REGIONAL ITALY

THE NEW ITALIAN COOKING VACATION;
 NO PASSPORT REQUIRED

LIMITED RESERVATIONS,fori nfo or reservations:
1-888-824-3763

A Journey with Celebrity Chef Maria Liberati as She Explores the Italian Holidays

New Holland, PA. – With the excitement of the 2009 season in full swing, Chef/Innkeeper Carl Kosko has teamed up with Celebrity Chef Maria Liberati to bring to you a taste of the Old Country; Passport not required!  In a weekend filled with not only cooking advice, but fine dining experiences and informative tours, Harvest Moon B&B’s, “Bella Luna Weekend” (Beautiful Moon) along with Maria Liberati offer the ideal “edutaining” hands on getaway without having to board a plane to Europe.

  Learn how to expertly prepare the simplest of ingredients into a work of art in your kitchen.  The Harvest Moons Bella Luna Cooking Class is scheduled for Nov. 6th & 7th 2009.  This weekend packages include recipes for traditional takes on classic Italian Cooking and hands on demonstrations on how to prepare them. Extend your stay the day before and enjoy a tour to the Central Market where the Amish sell their produce and meats each morning.  All of this is set at The Harvest Moon B&B, in the heart of Pennsylvania Dutch country, where the clip clop of Amish buggies is heard in tune with the chopping of fresh herbs, and both combine to offer the perfect culinary excursion.

At the heart of Harvest Moon’s Bella Luna Cooking Weekends are demonstrations of wonderful new ways to prepare traditional Italian dishes.  Watch as Maria Liberati prepares unique holiday recipes. All participants will receive copies of recipes prepared.

Guests who take part in the weekend package will enjoy Maria’s fine cooking here at the Harvest Moon and also a wonderful Antipasti/cheese tasting here at The Harvest Moon.  Suggestions for pairings with wines will be included, and guests are welcome to bring their favorite wines to enjoy with the Antipasti tasting.  

Top this culinary adventure off with romantic accommodations including two-story suites and Jacuzzi tubs, and the Harvest Moon B&B’s “Bella Luna Weekend” will be the perfect way to enjoy your culinary vacation. 

The “Bella Luna Weekend” includes:

Breakfast each morning   
A collection of Italian Recipes extracted from personal travels and well loved cookbooks
“Bella Luna” cooking demonstration
Meal prepared by Celebrity Chef Maria Liberati
Cheese and Wine Pairing
Antipasti Demonstration and Tasting
Tour of Lancaster’s Central Market (with extended stay)
A fine gift from your host at The Harvest Moon

All for $200.00 per person (not including tax)

In order to keep the weekend personalized, limited space is available. Book now by calling 888-824-3763.

Mangia Bene, Vivi Bene

Maria

http://twitter.com/Marialiberati

As promised here are photos from the Atlantic City Food and Wine Show.. held recently  at Bally’s Casino.. was a  paradise for foodies….great wines and foods..and many tastings going on all day ….and all weekend…

Also one of  my  recipes I put together onstage  at the show …that many of you have been emailing for the recipe …. was  Ricotta Cream with fresh Jersey peaches marinated in Franciacorta rose wine. Here’s the recipe, but be sure to use a great Franciacorta. (Thanks to Terranova wines for providing the Franciacorta)

Ricotta Cream with Marinated Peaches

*1 lb fresh ricotta cheese

*1/2 cup sugar

*1/2 cup dark (70% cocoa or more) chocolate chips or shaved chocolate

*1 lb fresh peaches -peeled, pitted and sliced

*1/2 cup sugar

*1 fresh lemon

In bowl place fresh ricotta, place in sugar and chocolate chips stir. Set aside,place in refrigerator.

In  a separate bowl, place in sliced peeled fresh peaches, sprinkle on sugar, squeeze lemon on top, pour in Franciacorta rose wine. Marinate for 20 minutes in refrigerator.

Shave some dark chocolate on plate place dollop of ricotta cream on one side of plate and some peaches on the other.Serve chilled.

Well known chef Georges Perrier came to visit Maria Liberati's book signing.

The “Bella Luna Weekend” includes:

• Breakfast each morning

• A collection of Italian Recipes extracted from personal travels and well loved cookbooks

• “Bella Luna” cooking demonstration

• Meal prepared by Celebrity Chef Maria Liberati

• Cheese and Wine Pairing

• Antipasti Demonstration and Tasting

• Tour of Lancaster’s Central Market (with extended stay)

• A fine gift from your host at The Harvest Moon

 All for $225.00 per person (not including tax) 

In order to keep the weekend personalized, limited space is available. Lodging is additional to the package price. Call to inquire of room prices. Book now by calling 888-824-3763 or visit www.harvestmoonbandb.com

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

Thanks for all those that came to my appearance at the Atlantic City Food & Wine Show at Bally’s Casino this weekend. More photos and recipes to come. What an exciting event for any foodie….Guy Fieri, Emeril, Ingrid Hoffman, Cat Cora, Ted Allen, all in attendance as well…

I always enjoy my appearances here and to get to cook on stage using some of the best Italian wines and ingredients from many of the exhibitors..

I couldn’t help but include a photo of Jersey blueberries as well…they are grown mostly in Hammonton, NJ -which is near Atlantic City. Although the show was a busy one  this year…I had a chance to pick up some local berries while en route to Atlantic City….they are being used in The Basic Art of Italian Cooking kitchen  this morning ( except for the ones that found their way into my morning cereal)  and were well worth the extra trip to find them..

Stay tuned for  more recipes, photos from Atlantic City Food & Wine Show…

Donlt forget to look for my new book (Sept 15th):

 The Basic Art of Italian Cooking-Holidays & Special Occasions

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

From locally produced zucchini and plumcots to heirloom tomatoes..my trip to Annapolis ,Maryland down to Fairfax Virginia…was a delicious  one. 

Traveling by car (in the US) when possible is a wonderful way to discover not only new places but new local produce wherever you are. Stop at local farm markets or stores that carry local produce. If you can find a hotel room with a kitchenette-even better- you may be able to make a dinner or lunch using your local finds.

A simple lunch -of yogurt and locally produced fruit was a refreshing lunch to enjoy -without having to cook. Local  plumcots were juicy and sweet and made the yogurt ever so luscious…. the perfect way ot make  a container of yogurt into  a meal. Fresh local zucchini cut up and put on top of a pre prepared salad made it into a local summer treat..a drizzle of olive oil and balsamic vinegar and that was all I needed for a light summer dinner. (sorry no wine… I was driving, so I had to skip the wine)

Thanks to  the Tuscan Picnic and wine pairing event I hosted  at Whole Foods- Fair Lakes, Virginia- I also discovered some new great wines. I asked for the white wine Est!Est Est! for the appetizer  course  I prepared and they didn’t have that but substituted a  Tuscan wine called Vernaccio. It complemented the Tuscan  bean salad so well..

A Barolo Rose was served with the Insalata di Riso con Rucola e Pomodoro (Cold rice salad with arugula and tomatoes). Light and refreshing as well.
But the star of the event was the Casorza served with the dessert course which was a crema di ricotta con frutta (ricotta cream with fruit). I had selected a Braccheto D”Acqui that I know so well from many a special occasions we have celebrated and many dessert and wine pairings I have hosted at  vineyards in Italy.  I was disappointed to hear they did not have that and would need to choose a substitute..but the substitute wine  was definitely a ‘twin’ of Bracchetto and paired so well with the desseet.

Casorza is from Piemonte (the Piedmont region of Italy (like  Bracchetto) and it is bubbly, light, red ,and has  tinge of sweetness but fits just as well with appetizers as desserts. The bubbles  and its’ tinge of sweetness just float along your tongue and produce a yummy combination when paired with a light dessert! A festive wine that makes any occasion..even an afternoon  Tuscan Picnic-a special one..

Thnaks to all 84 of you that came out to share the picnic with us at the Fair Lakes Whole Foods, I so enjoyed sharing the event with you and meeting you all…… and for those of you that tried to register after the class sold out..put your name on the waiting list  (before my next event sells out) I will be back to do another dinner and wine pairing event from my best selling book The Basic Art of Italian Cooking and the new release (released in Sept 2009) The Basic Art of Italian Cooking -Holidays and Special Occasions.

If you that were not able to make it out to the Fair Lakes Whole Foods The Basic Art of Italian Cooking- Tuscan Picnic event, here are the recipes..don’t forget to pair them with the wines suggested and if you are near the Fair Lakes Whole Foods you can get your copy of  The Basic Art of Italian Cooking there.

Mangia Bene, Vivi Bene

http://twitter.com/Marialiberati

http://mariaandco.blogspot.com

Maria

Hope to see you at The Basic Art of Italian Cooking events.  Come join us for the book release at :

July 31-August 2-Atlantic City Food & Wine Show-email:events@marialiberati.com

For healthy  Holiday dish for the grill this weekend here’s one of my favorite salad recipes..easy to make..quick..healthy and it includes some grilled veggies…

A recipe for a simple, refreshing Greek salad on hot summer days. Try grilling the tomatoes and red onion slices for some added flavor to this classic summer salad.

Grilled Greek Salad

You will need:

1 large beefsteak tomato cut into 1/2″ slices

1 large red onion cut into 1/2″ slices

1 cucumber split lengthwise, deseeded and cut into 1/4″ slices

1 cup pitted kalamata olives

1 cup crumbled feta cheese

1 head romaine lettuce

1/3 cup red wine vinegar

1 cup extra virgin olive oil

Kosher salt and black pepper

Instructions:

Brush the tomato and onion slices with olive oil and season with salt and pepper. Place on a hot grill and cook for one and a half minutes per side to achieve grill marks. Cut the slices in half and set aside while you assemble the dressing.

Fruit Skewers are a fun idea and healthy as well:

Makea patriotic dessert with strawberries, watermelon, blueberries, banana slices and cherries. Alternate fruit pieces on skewers in ed white and blue colors and serve fresh!

Refreshments:
Serve freshly squeezed lemonade over fresh strawnberries.

Serve freshly brewed iced tea with fresh orange slices and fresh mint leaves.

Cold  Pasta Salads;

Toss cold pasta with red and green peppers, cherry tomtaoes, yellow or green zucchini, chopped red onion to add a rainbow of color.

Grilled veggies:

Cut up fresh veggies, marinate in a dressing made up of 1/4 cup olive oil, 3 tablespoons white wine vinegar, fresh parsley and minced garlic. Marinate for 10 minutes, plae sliced veggies on skewers and grill till tender.

Hope to see you at one of The Basic Art of Italian Cooking School events:
Thursday, July 9th- Whole Foods Market, 6:15 PM- The Basic Art of Italian Cooking presents The Outdor Kitchen with Celebrity Chef Maria Liberati, Recipes for the picnic and the beach all tasty, fun and easy. Samples and recieps provided. Call store at 215-481-0800  to register or for more info or email events@marialiberati.com

July 11th-Chestnut Hill book festival book signing and cookbook panel -2 PM at Magarity’s on Germantown Avenue in Chestnut Hill. For mroe info email:events@marialiberati.com

July 16th- Whole Foods Market Culinary Center, Annapolis Maryland, 7  PM  for more info call store or email events@marialiberati.com

July 18th- Whole Foods market, Fairfax Virginia, Tuscan Picnic and Wine Pairing at 1:30. Call store to register or email events@marialiberati.com

July 30-August 2nd- Atlantic City Food & Wine Show, Bally’s Casino for info email: events@marialiberati.com

For your copy of the bestselling book The Basic Art of Italian Cooking go to www.marialiberati.com

9w7mgyrx3c

copyright 2009, Maria Liberati

Now that summer is here and (hopefully) warm weather is upon us..it’s the perfect time for gelato.

 What’s creamier than ice cream, and comes in any flavor you can imagine, from strawberry to pistachio? Gelato of course! This centuries-old classic has been credited to many countries and continents, but credit definitely should be given to Italy. While origins of gelato can be traced to Marco Polo in China and various people in Arabia, the truest form can be traced back to 16^th century Italia.

 Gelato, Italian for “frozen”, can truly be attributed to the ingenuity of Bernardo Buontalenti, an Italian architect who was hired by the Medici family in 1565 to cater and plan events and banquets. He unleashed his fabulous “frozen desserts” which eventually became famous throughout the whole country. Initially this mixture of frozen sweet milk with egg yolks and other flavorings was a pretty exclusive treat, known as the “rich man’s dessert”. Because of the trouble that was gone through to make the unique treat, few could have it at first.

Snow was collected during the winter months and then stored in cold places until it was ready to be turned into gelato. Rich families actually had their own ice basements or wells where they stored ice up to 30 meters deep. These intensive harvesting methods made gelato consumption a lavish luxury in the 16^th century. The ice concoction primarily included flavors of fruit, chocolate, or nut. Gelato from Northern Italy included milk, and tasted like a rich dense combination of ice and creamy flavoring. In Southern Italy, however, there was only water and no milk, and therefore was a lighter, healthier version known as sorbetto. The southern rendition is lower fat but higher in sugar content due to the more intense flavorings that make up for the lack of dairy product.

 Since the 16^th century invention of gelato in this European country, different variations have been formed from this frozen treat. Argentina boasts helado and France offers la glace, which was introduced by Catherine de Medici of Italy. Ice cream is consumed in bulk in the United States, although this is a less dense, less rich version of gelato because there is more air in it.

 Today, gelato still remains ever-so-popular in Italy. It is a tradition as well as an art form, passed down from one family member to the next. Gelaterie, the cafes where this gelato is made, sold, and enjoyed, are sprinkled all over Italy and serve a wide array of delightful flavors and often served with wafers or biscuits, or in cones. Other variations can be found in each gelateria, such as granita, a more coarse version of the original form. Either way, these rich desserts are a refreshing treat…so rich that their portions are often much smaller than American ice cream sundaes, and even require smaller spoons.

Do you have a favorite flavor of gelato?? Mine is defintiely ‘Baci” flavored after the famous Italian  chocolate candy.

Anysuggestions for a favorite gelato bar in Italy that makes artisan gelato??

I have a few, how about Giolitti in the center of Rome.and there are othrs but let us know what yours are>>

Here are upcoming The Basic Art of Italian Cooking events, hope to see you there:

July 11th- Chestnut Hill Book Festival, Book Signing and Cookbook authors panel. 2 PM- For more info email: events@marialiberati.com

July 16th at 7 PM: Whole Foods ,Annapolis, Maryland
http://www.prlog.org/10256011-celebrity-chef-maria-liberati-cooks-for-the-crowd-at-new-whole-foods-market-culinary-center.html

 July 18th, 1:30 PM Whole Foods Market, Fairfax/ Fair Lakes, Virginia
http://cuisinewire.org/10256021/maria-liberati-cooking-demonstration-and-wine-pairing-at-whole-foods-market-fairfaxfair-lakes.html

Follow me on http:twitter.com/Marialiberati   for mroe recipes ,tips ,etc.

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

Mangia Bene, Vivi Bene,

Maria

copyright 2009, Maria Liberati

Editor: Erin Kuhns

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

As the saying goes, the best way to a man’s heart is through his stomach. Dad is no exception. With Father’s Day around the corner, how do you plan to show him your appreciation? You know he doesn’t really want another tie this year, right? Abandon all worry and celebrate Dad with a fabulous Father’s Day dinner, lovingly prepared by yours truly.

What shall you make for Dad’s special feast? Some ideas you know you can’t go wrong with come straight from my cookbook, The Basic Art of Italian Cooking. Even if preparing an entire Italian spread from appetizers all the way through 3 courses and dessert seems a little overwhelming to you, just pick a few choice ideas and go from there. You know that whatever you create for your father, he will love it.

Here’s one idea for a fabulous Father’s Day: Welcome Dad by greeting him at the door with a glass of Chianti and some luscious Bruschetta with fresh tomatoes. Don’t allow Dad to fill up on that, though! A sit-down meal with Lasagne Verde Bolognese Style prepared with fresh pasta and served with zesty greens will likely leave him asking for seconds. Remind him that there will be dessert, however…

While you both down dinner with delight, how about some reminiscing? Do you smile with thoughts of Dad letting you beat him at Parcheesi? Or did he loan you the car, even against your mother’s wishes? Sharing these memories with Dad-particularly if you don’t often do so-will surely add to the atmosphere of the evening. You will probably find that each of you has memories to share that the other had long forgotten.

Once you have cleared the plates, delight him with a fruity Frullato di Fragole e Banana (Frullato with Strawberries and Banana). This smoothie-like dessert is a cool and light balance to the hearty lasagne. Perhaps after dessert, you can each enjoy a Caffe Mocha to cap off the night. You will likely discover that this is the kind of evening he will add to his roster of warm memories.

So make a date with dear old Dad. Take the time to make him a delectable meal that he will always cherish, include some fun memories of your childhood and you will make this Father’s Day a memorable one for both of you.

 July 11th- Chestnut Hill Book Festival- book signing the best selling boook The Basic Art of Italian Cooking.email:events@marialiberati.com for more info

July 16th- Whole Foods Annapolis Culinary center-,Annapolis,Marylans.  Creating a Tuscan Picnic from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or email events@marialiberati.com

July 18th-Whole Foods, Fairfax, Virginia, A Tuscan Picnic and Wine Pairing from The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Call store or info or email :events@marialiberati.com

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

For more recipes  & articles

Happy Father’s Day

Mangia Bene, Vivi Bene

Maria

htp://twitter.com/Marialiberati