copyright, 2010, Maria Liberati

“A torta (cake) made with love always bakes perfect and delicious!”..that was the conversation at a dinner we hosted . An acquaintance of ours recounted how she made a cake for her young son. Anxiously awaiting the freshly baked torta, sitting at the kitchen table and upon tasting the still warm, freshly baked sweet, he exclaimed “Mamma, the torta is ‘perfetta’ (perfect)!

So we all deduced that must be it ..the secret ingredient in Italian cooking.LOVE…

As we supped on the meal I made of Lasagne Melanzane (Lasagne with Eggplant), Zuppa di Pesce (Fish Soup), Insalata (salad), Macedonia (Fresh Fruit salad), Torta di Principe Eugenio ( Prince Eugenio Cake-chocolate and raspberries)..with dinner guests from not only Italy but Russia, Slovakia, France, Spain and other parts of the World…

The unanimous vote about the best ingredient for a recipe..from our United Nations confab of  ‘foodie’ dinner guests was always LOVE..

So here is one of the recipes from the dinner, but remember the only ingredient that you must put in that is not listed here is LOVE…….

Lasagne alla Melanzane ( lasagna with eggplant)

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

1 pound of fresh pasta for lasagna

2 lbs fresh eggplant- sliced and grilled

1 lb fresh mozzarella or scamorza

1handful of fresh basil

1 tsp dried oregano

2 lbs fresh tomatoes or 2-16 ounce cans of plum tomatoes

4 tablespoons of extra virgin olive oil

4 tblsps of grated parmigiana-reggiano cheese

2 cloves garlic-whole

In saute pan,  place in olive oil, 2 cloves garlic. Saute for 1 minute or until garlic is just turning golden. Remove garlic. Add in tomatoes and oregano. Stir and cook for 20 minutes.

In baking pan, place thin layer of sauce, one layer of pasta, one layer of eggplant slices, then thinly sliced mozzarella, sauce, freshly chopped basil. Repeast till all ingredients are used up ending with slices of eggplant,mozzarella, sauce on top.  Bake in oven preheated to 400 degrees for 20 minutes. Then sprinkle grated parmigiana cheese on top and bake for another 20 minutes. Put under broiler for last 5 minutes or until cheese bubbles. Serve hot.

After a dinner like this serve artisan chocolates.

Mangia Bene, Vivi Bene

Maria

http://marialiberati.theopenskyproject.com

http://twitter.com/Marialiberati

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, Maria Liberati 

I have  always thought of Italian cooking as just that… always making something ordinary into something extraordinary..day old bread becomes an elegant appetizer with just a drizzle of extra virgin, cold pressed olive oil..tomatoes are transformed into a savory condiment for pasta using a few simple ingredients-fresh San Marzano tomatoes (and right now I am up to my elbows in San Marzano tomatoes..it is the season and we are preserving them for the winter) fresh basil, fresh garlic, extra virgin,cold pressed olive oil.

Here is a recipe from The Basic Art of Italian Kitchen here in the mountains of Abruzzo..making ordinary out of the extraordinary with local potatoes, organic rosemary from our garden and locally produced extra virgin, cold pressed olive oil.

Tuscan Roasted Potatoes

*1 lb of red or Yukon Gold Potatoes or locally grown potatoes

*3 stalks of  fresh rosemary

*4 tablespoons extra virgin,cold pressed olive oil

*salt to taste

Wash potatoes, boil  for 10 minutes. Drain, peel. Cut into quarters. Drizzle half of olive oil on bottom of roasting pan, place in potatoes. Drizzle remaining olive oil on top, Salt to  taste, take some rosemary off branches and place on top of potatoes. Place 1 branch of rosemary on top and bake for 30-40 minutes at 450 degrees, place under broiler for 2-3 minutes when finished to brown top.

Serve with a white wine..my choice today will be a chilled Vermentino from Sardinia.

Buon’appetito

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions just in time for the Holidays with over 140 recipes, menus, tips for the holidays, short stories about Holidays spent in Italy and more

 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 

Mother’s Day is celebrated all around the world and some celebrate the day more simply than others. Find meaning in small beatuiful gestures..preparing a special breakfast for the special mom in your life, make something with your own hands.. a handmade card, a small kitchen garden, a special meal or dessert ,spend a special day together..Special meaning together anywhere in your own backyard , a walk together..so much meaning.

And before our recipes..a special wish and lots of hugs to my own Mom for a Happy Mother’s Day but also to all Moms out there.

And if you are creating a special brunch for Mom here is one of my favorite recipes for a Tuscan Bruschetta. I created this for a white wine that I was presenting but you can use your favorite dry white wine with this.

Bruschetta Toscana (Tuscan style Bruschetta)

copyright 2009, Maria Liberati

4 slices of Crusty Italian bread or 2 slices day old sliced bread (cut in half, crusts cut off)

*2 tsps butter

*1 small carrot

*1 stick celery

*1 small scallion

*2 tsps tomato paste

*1/2 cup white wine

*3 tsps extra virgin olive oil

*1 tblsp freshly chopped parsley

*1 tsp capers

Salt and pepper to taste

Wash, dry, finely chop carrot, celery, scallion. Rinse capers, place on paper towel to dry. Chop capers finely together with parsley.

In sauté pan, heat oil and 1 tsp butter, chopped scallion, chopped carrots, chopped celery. When just golden, add in wine, tomato paste and stir. Cook over low heat covered for 20 minutes, stirring frequently. Remove from heat and set aside.

Place bread slices on cookie sheet and toast in toaster or under broiler in oven on both sides till golden color.

Place tomato and vegetable mixture in processor and puree. Place puree in bowl and add in chopped capers, parsley and remaining softened butter. Place in sauce pan and heat for 3 minutes. Remove from heat and spread on hot bread slices.

*May 11- Whole Foods Market, Philadelphia, Pa- The Basic Art of Italian Cooking School by Maria Liberati tm presents Tuscan Picnic Style Foods. Class is 6-8 PM, call store, cost of $10 includes mini samples and lesson  to register at 215-557-0015

*May 15 & 16- Food, & Fashion event at Bethesda Row in Bethesda, Maryland. Book singing and cooking demo of  the best selling bookThe Basic Art of Italian Cooking .Fri 5-8, Saturday 12-3 go to www.bethesadrow.com for directions and info or email us at events@marialiberati.com

**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. 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 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

Join me for The Basic Art of Italian Cooking School in Italy and Experience Italy event

More recipes/articles

Get a 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

 A special thank you to everyone that braved the rain on Sunday and came to my appearance at the Great Grapes Event in Annapolis Maryland on Sunday, May 3rd.  The pasta dishes I made were especially for the Spring Season and as promised here are some suggestions for great whie wines to go with them  us for a wine pairing dinner on Wednesday, May 6th 

 Wednesday, May 6th, 7 PM- if you are in the Philadelphia area join me at Country Creek Winery in Telford, Pa. I will be making a 4 course authentic Italian sampler dinner and pairing it with 4 of their wines. Starting with crostini and Tuscan style bruschetta to risotto to chicken and a dessert course., all paired with reds and whites made there. A few places still left call 215-723-6516 to reserve your spot now

The Italians owe thanks to the Greeks, because if it weren’t for them, Italy probably wouldn’t have the luscious and ever-popular wines that it boasts today. When the Greeks settled in Italy centuries ago, they came bearing gifts of vines, hence the saying “Beware of Greeks bearing gifts”. Today Italy is one of the top-producing wine countries and we should especially make note of the fabulous white wines that grow from the Italian soil. In addition to thanking the Greeks, much credit is due to the conducive climate and geography of Italy. The Appenine Mountains run through Italy and the beautiful hot Mediterannean conditions at the bottom as well as the colder climate towards the Alps foster the production of the various grapes. There are 17 different white grape varieties in Italy which equate to dozens of different wines to enjoy.

Perhaps the most commonly used white wine variety in Italy is a blank wine known as Trebbiano. Trebbiano is one of the most-planted grapes in the world perhaps because of the fact that the grapes can be grown so close together, in turn producing many of them. In other words, more wine for your buck! Some of the well-known varieties to Americans are Pinot Grigio and Chardonnay. Pinot Grigio has had much success commercially since the 1970s even though it has been around for centuries in North-Eastern Italy. The Chardonnay in Italy is a bit leaner and crisper than the Chardonnay most of us are accustomed to, and has also been more popular in recent years.

Some lesser-known wines in Italy are often those specific to particular locations. On the Adriatic Coast, they are known for their Verdicchio. This lovely green-yellow tinted white wine holds delicate lemon and sea air aromas reminiscent of coastal Italy. Vernaccia, typically found in Tuscany and Sardinia, has a high acidity and is usually a dry, un-oaked wine. Vernaccia dates back to the 13th century, hence its name which is rooted to the Latin word vernaculus which means “native”. Tocai Friulano is usually light to medium bodied and has a crisp acidity to it but can also be seen as fuller-bodied jug wines.

These are some of the highlights of the fabulous white wines that Italy’s various regions have to offer. Stemming from the 17 types of , there ,are so many options to satisfy any Spring meal.

Join me at The Basic Art of Italian Cooking School in Italy

For More Recipes & Articles

June 4th-Join The Basic Art of Italian Cooking school for a Tuscan  Picnic cooking class at Foster’s Gourmet Hosuewares in Philadelphia. Call 215-923-0950 to register. $55 includes lesson and Tuscan picnic sampler dinner-4 courses.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

Well San Valentino  or Saint Valentine’s Day is fast approaching…the nectar of choice for the perfect Valentine’s Day dinner is ..wine.

It has been said that wine has magical powers….the power to convey so much in it’s taste and bouquet..but wines from red wines, to white wines to sparkling wines all have their own personality expressed in their own taste, color and perfume.

Whether you select a red wine  like (some of my favorites) Amarone, Montepulciano D’Abruzzo, Chianti  or a white wine (my favorites) are Est!Est!Est!, Falenghina,Trebbiano, Pecorino and others or a sparkling wine like a Prosecco or Bracchetto D’Acqui or others be sure the wine is suited to the dinner  you are serving and the personality of your special guest.

You want to be sure that each glass of wine whispers one word…Love

Stay tuned for more posts about wines and recipes  for Valentine’s Day

Mangia Bene,Vivi Bene,

Maria

 copyright 2008-2009, Maria Liberati

The Basic Art of Italian Cooking

I will be spending New Year’s Eve  (known as San Silvestro) and New Year’s Day here in Italy between Abruzzo and Umbria..corporate events to oversee, a special New Year’s Eve Cooking Class,  dinner party for a corporate group..and hopefully I will still be able to enjoy the New Year. But as long as it is filled with good food and wine..I think I can survive..

If you would like to join me and spend New Year’s Italian style, here is a recipe to enjoy and some traditions to follow in your own home.

http://tinyurl.com/9hv9o6

But for New Year’s Eve & Day dontl forget to have lentil soup to bring you good luck for the New Year.

Here is the recipe from last year’s post

http://www.marialiberati.com/blog2/?p=155

and other favorite posts with recipes for New Year’s can be found here at

http://www.marialiberati.com/blog2/?p=435

http://www.marialiberati.com/blog2/?p=149

Here is wishing you a happy and safe New Year and make this a New Year to share not just with family but with friends and those in need.

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

A special thanks to those of you that ordered the book as a Holiday gift! Enjoy

Buon Natale as I am writing here from my office high in the mountains of Abruzzo. Yesterday was a whirlwind of Christmas celebrations-from Rome to Umbria and Abruzzo.

The culinary tour I am hosting here will get to be part of many special events not to mention the Holiday cooking classes of traditional Christms dishes and a wine pairing at a vineyard in Umbria..

Although I am on a whirlwind of going back and forth between Umbria and Abruzzo- I was able to fit in a ‘vigilia’ ( christmas Eve) dinner was filled with many fish dishes. Though many of you are still emailing my assistant for this article about the traditional seven fishes Christmas dnner-here it is http://www.gomestic.com/Cooking/Traditional-Italian-Feast-of-the-Seven-Fishes.58592

But I have been doing some research of my own on this ‘tradition’ that many seem to be fascinated with especially in the US- and have come to the conclusion that eating a variety of fish dishes on Christmas Eve is the tradition. The part about the seven fishes may well be something that our grandparents and-or great grandparents who came to the US when they were young teens- began as a tradition in the US.   The households questioned in many parts of Italy are not at all familiar with the seven fishes dinner. So it could also have been a very old tradition from the late 1880’s or early 1900’s…

And all of the fish dishes served are light dishes using fresh fish, no heavy tomato sauces, dishes ranging from Clam Casino to seafood salad to fresh pasta with seafood in a light tomato sauce to fritto misto (fresh fish dipped in flour and then  flash fried lightly)… Delicious and authentically Italian using only the freshest and best ingredients.

Wishing you all the best and brightest of Holidays..Stay tuned for recipes and photos from the culinary tour to Umbria, and side events in Rome and Abruzzo.

Mangia Bene, Vivi Bene

Maria

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

One of my favorite nights of the year is Christmas Eve because of special  memories from Christmas Eve dinners of the past. Most Italians have the Feast of the Seven fishes dinner and along with it pasta dishes with seafood.

We have been innundated with requests for my Feast of the Seven Fishes article and here it is at:     http://tinyurl.com/7fishes

Also a fun gift for the Holidays is an interesting book that combines a comic strip with recipes and stories for The Feast of The Seven Fishes. You can find it at http://www.thefeastofthesevenfishesblog.com/

Here is a recipe especially for Christmas Eve dinner from my upcoming book

The Basic Art of Italian Cooking-Holidays & Special Occasions

The publication date is April 2009, but you can purchase a special pre-publication copy at http://www.marialiberati.com/

Pappardelle Al Tonno (pappardelle pasta with tuna)

For 4

*1 lb of pappardelle pasta

*16 ounces of tuna packed in extra virgin olive oil

*1/3 cup of pitted black olives

*2 teaspoons of capers (packed in vinegar) Drain right before using.

*1 tablespoon of olive oil

*1 garlic clove

*1 handful of fresh parsley

*pinch of salt

Place pappardelle in boiling water until al dente. Chop finely with a mezzaluna or chopping knife the olives and garlic, tuna, capers-al together. Place olive oil in large sauté pan and heat. Add in chopped ingredients and sauté for

5 minutes or until garlic begins to turn golden. Remove from heat. Add in cooked pappardelle and toss gently. Serve with finely chopped parsley.

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

If you place an order by December 20th your order will be shipped ‘expedited’ at no extra cost for the Holidays! Just send an email to info@marialiberati.com requesting free expedited shipping for your order.

“Mangia Bene, Vivi Bene”
Maria