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.

The Holiday Season is in full blast , especially  now that much of the US got their first dose of  Holiday snow this weekend. Here is a perfect recipe for a Holiday appetizer or light course for a brunch or light dinner. Special thanks goes to Fred Cohen a culinary student at J & A Culinary Arts school in Philadelphia for coming up with this Holiday recipe using Tuscan Picnic Spice Blend

The 2009 Holiday Gift Guide has 27 pages full of our Best of 2009 Products selected for their artisan quality and the experience they provide for the consumer. See it here:

Holiday Gift Guide 2009

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

*Roasted Fig Salad with Crispy Prosciutto and Parmigiana cheese (served with
a Tuscan spiced crouton and reduced balsamic dressing)**Dressing*:* *
Serves 6:
1/2 c balsamic vinegar reduced by half to make 1/4 cup of  balsamic syrup
2 t chopped parsley
3 T extra-virgin olive oil (check out our selections of  olive oil in the Holiday Gift Guide)
1/2 – 1 t dijon mustard
Salt  & Pepper  to  taste

*Figs*:
Black figs sliced in half lengthwise
Coarse Sea Salt
Extra Virgin Olive Oil
A sprinkle of sugar

*Other:
Salad Greens
Crusty Loaf Bread
Shaved parmigiano-Reggiano cheese

2 tsps Tuscan Picnic Spice Blend 

Proscuitto slices cut into  julienne strips

*Directions*:
-Combine the reduced balsamic  syrup with the chopped parsley, olive oil, and dijon
mustard. Whisk until emulsified. Season with salt and pepper and hold to the
side.
-Slice thin slices of crusty loaf bread and brush with olive oil. Season
with the Tuscan Picnic  spice blend and toast in the oven (or grill/broil if
desired) until toasted. For dryer croutons hold them in the oven (heat off)
until they cool.
-Lay the figs in a roasting pan and sprinkle with olive oil and the coarse
salt. Roast in the oven at 375 degrees until cooked. If desired, sprinkle a
little bit of sugar onto the figs three – five minutes before the figs are
done.
-Lay the prosciutto slices on a sheet pan and crisp in the oven, roughly 1 -
2 minutes.
-Gather the shaved cheese and assemble the salad. Lay the crouton on the
plate, topped with the salad tossed in the dressing. Lay the roasted figs on
the side and top the greens with the prosciutto and then the shaved cheese.
For garnish, paint some of the remaining balsamic syrup with a spoon on the
side of the plate.

Form more recipes get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions- winner of the Gourmand World Cookbook Awards as Best Italian Cuisine Book in America in 2009. Thanks for all those that voted for the book and have purchased copies of the book and have been ’spreading the word’.

Hope to see you on December 12th at the Franklin Township Library at 12 noon for a Holiday book signing and cooking demo!

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, art of living,PrimaMedia,Inc

by Maria Liberati

My recent trek to the region of Ancona in the province of Le Marche led to the discovery of a few culinary delights.. Il Lacrima di MorroD’Alba …the locals call it  the ‘little prince’ of red wines in the region..

You can find the vines for this particular wine grown in the hills of Morro D’Alba and nearby towns of Senegallia and Jesi. Il Lacrima is really unique and different from the more well known reds, not full of tannins but very fragrant. More of a new wine ,not particularly aged. It is not presented as  a noble wine but considered the ‘little prince’ of wines..’profumatissime’ (very fragrant) and charming, endearing to the senses..

When it comes to wine not everyone appreciates those characteristics..but many are curious to taste it and slowly fall in love with this wine’s endearing qualities.

At one time, Il Lacrima, in the ‘novella’ stage, was the wine of the peasants,they would use it to accompany their grilled meats eaten while on break working in the fields. They could not wait for the juice to finish aging and would pour it directly from the barrels into bottles. So it is popular to this day as a new wine…more remnants of cucina povere…

Il Lacrima can be found for sale usually after the 15th of December quickly after the vendemmia of that year.

Great wine to accompany local pasta or meat dishes..recipes to follow soon..

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140+ recipes, menus, wine parings and short stories of Holidays spent in the mountains of Italy.

have any questions on wine or Holiday celebrations..call in tonight to Celebrations trasio show and I will answer your questions or just listen in http://tinyurl.com/lkxl2v
 

 October 5th.. 7 PM- Sampler Dinner and Cooking Demo. Horsham Library, Horsham Pa. Join me for a Dinner/cooking demo at the  Horsham Library in Horsham Pa for a sampler 4 course dinner including specialties from  The Basic Art of Italian Cooking: Holidays & Special Occasions  Email:juzz@aol.com for reservations or email events@marialiberati.com Places limited!!

Nov. 5-7th- Christmas in Italy weekend..join me for a culinary weekend complete with cooking classes with fresh produce from Lancaster County and wine pairings using menus from

 The Basic Art of Italian Cooking: Holidays & Special Occasions

at the Harvest Moon Bed and Breakfast

Experience Italy for the Holidays with no passport required in Lancaster, Pa… Spaces limited,

call 1-888-824-3763  or email info@harvestmoonbandb.com

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

It’s recipe Tuesdays on twitter at http://twitter.com/Marialiberati so you can follow along there for recipes all through today..

In The Basic Art of Italian Cooking Kitchen we are doing a favorite (so they tell me -so proudly- in Italy) of  President Obama ..

Spaghetti  alla Carbonara

 Some believe that this dish was originally made for Italian charcoal workers, for the name is derived from the Italian word for charcoal.

• 1/2 yellow onion, chopped

• 4 slices bacon, diced

• 1 tablespoon olive oil

• 1/2 clove garlic, minced

• 2 tablespoons dry white wine

• 2 eggs

• 1 tablespoon chopped fresh parsley

• salt, ground pepper

• parmigiana-reggiano cheese

Have a large skillet, cook diced bacon until slightly crisp. Remove and drain onto paper towels. Keep 2 tablespoons of bacon fat. Add olive oil, onion, cook until it is translucent. Add garlic and wine; cook one more minute.

Put the bacon back to pan; add cooked and drained spaghetti. Add beaten eggs and cook, tossing until eggs are barely set. Add parmesan, and toss again. Add salt and pepper. Be careful, bacon and parmigiana are salty.

Sprinkle parsley and parmesan on top.

Enjoy!

Hope to see you at The Basic Art of Italian Cooking Programs,here are some coming up:
July 16-Annapolis, Md. Whole Foods Market, 7 PM Call store to register or email :events@marialiberati.com

July 18th- Fair Lakes/Fairfax, Va  Whole Foods Market, A Tuscan Picnic and Wine Pairing, 1:30 PM . Cal lstore t oregister or email:events@marialiberati.com

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

Mangai Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

http://mariandco.blogspot.com

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• Tom Cruise’s Spaghetti Carbonara Recipe (tomkatcrazy.com)

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

Hmm…said the bank manager, ” you sure go food shopping a lot? “What do you mean? “ I said. “Well when you had us research the check for your phone bill payment we had to check your personal account also..and there are withdrawals from your check card every day at a grocery store or supermarket recorded on your acount. Should I check that out? he said..”it does look like a lot of  consecutive.shopping trips to grocery stores”.

“Well cooking is my life”..I muttered and just brushed off the comment. But then I began to realize that it was true, I am at a supermarket or farmer’s market or local produce market  almost everyday.  Even if it is a busy day, if I need to take a break, I go to unwind, sometimes not to buy anything but just peruse the aisles thinking of what my next creation will be..what should I whip up for dinner..what’s the newest food item on the market..how fresh do those apples smell?

So what is it about walking in a food market and being around food that brings up my spirits or relaxes me or gives me inspiration t owrite or create my next recipe? Maybe it is all those years spent around the kitchen with my mom, grandparents, aunts and cousins.   Maybe it gives me that  ‘at home’ feeling.

Before  I start my day with a ‘twitter’, on some days, I need to take a walk in the local supermarket and I am headed there right after breakfast. On some days I need it to relax right when I take my lunch break and on others I can hold off till 5 or 6 PM. The expression ‘food for thought’ really applies.

In the past few days I have been  checking out local produce stands to inspire me for ingredients  for the crostini and  tramezzini that we made at my  recent cooking programs and book signings. A special thanks goes  to the Horsham Library for having me on the  Cooking Stage yesterday for their annual Horsham Days event. A note of thanks also goes to Kenilworth Libnrary in Kenilworth, NJ for featuring my book and inviting me to do a book signing there last week. Also a special thanks  t o everyone who came out to these events, I enjoyed meeting you all and sharing stories and recipes.

Here are the recipes for crostini and tramezzini and a special Happy Food Shopping to you all!:

You have heard of the pannini, the rustic, grilled or fresh sandwich made on crusty Italian bread or roll. But have you ever heard of the elgant Tramezzini, Italys’ elegant version of a club sandwich. Served at cocktail hour in the coffee bars of Rome

Tramezzini

(4 persons)

12 slices thinly sliced white bread (with crusts removed)

3 tblsps of extra virgin olive oil

½ lb of fresh mozzarella (sliced)

3 grape or cherry tomatoes (sliced)

½ cup of fresh basil leaves

*2 tablespoons of freshly grated parsley to decorate plate

Preheat oven to 400 degrees. Cut off crusts of bread then cut slices in half, then slice in half again till each slice has been cut into 4 small triangles. Place slices of bread on baking sheet and brush with olive oil. Use about one half of quantity of olive oil. Place in oven for about 4-5 minutes until golden brown.

*Prepare 16 mini tramezzini. Start with one small triangle of bread, then a slice of mozzarella, then top with tomato slice and then 1 basil leaf, top with a mini triangle and repeat with cheese, basil tomato and then top with one mini triangle. Place small shihskebab stick or cocktail stick through tramezzini to hold it together. Place al tramezzini on baking sheet. Drizzle rest of olive oil on top. Place in oven for 10-15 minutes until cheese is beginning to melt. Garnish with a basil leaf on top and dust plate with grated parsley.

For crostini, use an individual triangle of hte bread, toast it drizzle with olive oil and top with shredded lettuce shredded mozzarella, fresh toamtoes chopped wiht garlic, albacore tuna flaked with leeks and drizzled wiht olive oil, sauteed mushrooms and any other cheese or vegetable you have on hand.

Look forward to seeing you at:
June 11-Whole Foods Market,  Jenkintown, Pa.June 11at 6:15 PM The Basic Art of Italian Cooking by Maria Liberati tm-cooking program. Email: events@marialiberati.com for more info or call store to register.

June 15th- Willingboro, Library, Willilngboro NJ at 7 PM- Book signing and The Basic Art of Italian Cooking by Maria LIberati tm-cooking program.

Call the library or email events@marialiberati.com

July 16th-Annapolis, Maryland Whole Foods Market Culinary Center-  7 PM-A Taste of Tuscany with The Basic Art of Italian Cooking by Maria Liberati tm Join me for a cooking class on Tuscan picnic dishes. Call the store or email: events@marialiberati.com

July 18th- 1:30-3 PM Whole Foods Market, Fair Lakes Virginia, The Basic Art of Italian Cooking by Maria Liberati tm-A Tuscan Picnic dinner and wine pairing, Cook a Tuscan Picnic dinner with 4 selected wines. Cal lstore for info or email: events@marialiberati.com
Follow me at

http://twitter.com/marialiberati

http://mariandco.blogspot.com

 copyright 2009, Maria Liberati

Editor: Erin Kuhns

Dinner parties are notorious for beginning or ending in the kitchen. There is something appealing and inviting about what is perhaps the most indispensable room in the house. Kitchens invite people to experience and to get involved. Guests gather together, sip a glass of Merlot, meet new friends, and catch up with old ones. The host may put some guests to work or simply enjoy their company while she prepares the finishing touches to the meal. There is something almost mystical about the connection between the art of preparing food and the bond among friends.

A kitchen need not be fancy, newly decorated or have all of the newest gadgets in order to be filled with happy, chattering guests; it simply needs to exist. Even the tiniest kitchenettes could probably boast a time or two where the cook bumped around making dinner while visiting with her guests as they crammed themselves in the doorway.

Worldwide, kitchens draw people like a magnetic charge. Some could argue it’s the aroma of dinner wafting through the air, calling guests and hosts together; others might say it’s simply the basic charm of a kitchen. Whether an impromptu pot-luck or a formal dinner party, the kitchen tends to bring about a sense of comfort that most cannot resist. It is the place where the food is prepared; and where there is food, there is love. So it only makes sense that this is the place where friendships are forged and conversations abound.

Kitchens can hold the key to some incredible conversations. Remember: when you host your next dinner party, be sure to allow some kitchen-time in there, for doing so will virtually guarantee your guests will leave extra satisfied and content.

 For more  recipes & articles

Special events & book signings coming up:

Tuesday, June 2^nd 7 PM- Book Signing & Cooking on a Budget with The Basic Art of Italian Cooking with Celebrity Chef Maria Liberati. Recipes from her best selling book and The Basic Art of Italian Cooking School in Italy. Samples provided. Kenilworth Library, 548 Kenilworth Blvd., Kenilworth, NJ 908-276-2451

June 4th- Foster’s Gourmet Store ,Philadelphia, Pa, 399 Market St, phila, Pa 19195 215-925-0950

Call Temple Univ to register call Temple Univ continuing ed at 215-204-6946. Includes 4 course sample of authentic Italian 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 11th- Whole Foods Market Jenkintown, summer recipes and book signing-6:15 PM

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 best selling book,samples and recipes provided. Willingboro Library- 220 Willingboro Parkway, Willingboro, NJ

For info or to attend any of these events email: events@marialiberati.com

copyright 2009, Maria Liberati

 A Happy Memorial Day weekend.. Does this mean summer is finally here? It must be summer, I got to purchase my first baby watermelon yesterday and plan on eating the whole thing  myself!!

I can’t  think of a more refreshing way to spend a warm summer style day..besides it reminds me of my summers spent in the mountains of Abruzzo..eating lunch on the terrazzo and reveling in the beautiful Italian sun and peaceful quiet while being cooled down by  munching on a  slice of   sweet watermelon..

For those of you that don’t  want to eat a whole watermelon or would appreciate another type of fruit..try my second favorite summer time dessert fresh strawberries with lemon.

Fragole con Limone

1 pound of fresh strawberries

1 fresh lemon

1/4 cup sugar

handful of fresh mint leaves

Wash and quarter strawberries. Squeeze juice of one lemon on top, sprinkle sugar and toss gently. let marinade in refrigerator for 2 hours. Serve  chilled garnished with fresh mint leaves.

Enjoy!

Hope to see you on June 4th at Foster’s Gourmet in Philadelphia and /or Horsham Day in Horsham, Pa at Deep Meadow Park..See you then..

Happy summer eating.

Mangai Bene, Vivi Bene

Maria