Each region and city in Italy has their own flavors and tastes to discover..and on a recent trip there I had a flavorful experience discovering the tastes that give Genoa its’ flavor…and secrets of it’s world famous pesto.

In Via San Bernardo, parallel to via Giustiniani, a small metal sign in a miniscule window is the front of Drogheria Torielli. But be careful, if the sun is very strong, you may miss it since the glare of the metal sign on the window will hide this little shop. But it’s name is known by gourmets throughout all of Italy. Why?? well it is here that you will find the best zafferano (saffron) both from Abruzzo and Sardinia. An assortment of the best coffee and teas and 200 types of medicinal herbs exotic and local and any spice you can imagine. Each spice is kept in a large glass jar.

The fragrant odor that fills the air is made up of thousands of different scents and you feel as if you are in a pharmacy instead of a spice shop. Many fo these spices are found in the artisan produced chocolates of Viganotti. It is there that a master chocolatier utilizes apparatus from the ‘800’s to produce sublime chocolate bars and chocolates Chocolates that are crunchy, soft, filled with nuts from Piedmont, covered with dark chocolate, filled with creams made from old artisan recipes and more. Eve nth shop itself has remained in some of its’ original style with its old wooden shelves and counter and the air filled with the smell of sugar, cocoa.

Pesto is a famous dish from Genoa,  with basil, grown famously there, it’s principal ingredient. And the microclimate of Genoa as well as the soil there is perfect for growing basil, but it is also the years of experience of the basil growers in Genoa that produces a  basil of superior qulaity.

This Pesto recipe is similar to that which is used for official tasting courses while in the Province of Genoa and is considered the official Pesto recipe of Genoa, sort of their secret recipe… however I have substituted ingredients that are more easily available for those which are local to Genoa which would be difficult for someone to acquire if not located in close proximity to Genoa. Also the original recipe is done in a pestle and mortar not a food processor as indicated here:

*1 large handful of Basil leaves only (stems removed)

*3 garlic cloves

*1 tablespoon of pinoli nuts

*2 tblsps of Parmigiana Reggiano (Aged for 24 months) grated

*1/2 tblsp of Pecorino Sardo

*pinch of sea salt

*7-8 tablespoons of extra virgin olive oil ( I recommend an artisan extra virgin olive oil-Badia a Coltibuono)

Remove leaves from stems of basil. Wash and dry gently. Finely chop the garlic. Finely grind the pinolli nuts. Finely chop the basil. In food processor, place in basil, garlic, pinoli nuts, cheeese. Place in olive oil a little at a time. If the pesto is too thick add in a bit of water to thin out.

Mangia Bene, Vivi Bene….

Maria

Visit me at OpenSky

For more recipes get the book that won the Gourmand World Cookbook Awards as teh Best Italain Cuisine Book in America 2009- The Basic Art of Italian Cooking: Holidays & Special Occasions

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

Take a trip right from your own computer over to open sky to see the new design of my store with all the interesting products I have  found for those that enjoy The Basic Art of Italian Cooking. Please let me know how you like the new design and let me know if there are any products you would like to see or those you may be looking for. Visit here http://tinyurl.com/ygtqgcm

 There is this  saying in Italy ”E Dolce Far Niente”, in English it means ‘How sweet it is to do nothing’. It is a difficult phrase  for a ‘hyperactive’ person like me to understand unless I am  in Italy…

 Yesterday was the last day of the Christmas Holiday season here known as La Befana or the Epiphany.  It was a day to appreciate that aforementioned saying..filled with going out for a stroll for a morning cappuccino..then coming home and spending time preparing the 2 pounds of  fresh broccoli rabe   I bought from  an outdoor farm market  yesterday. My intention was to add it to  a Holiday  lunch of polenta with broccoli rabe and fontina cheese melted on top. But broccoli rabe takes some time to clean and cook…. and in between the waiting there is a lot of relaxing and sitting and drinking another espresso and watching  and relaxing and chatting and a lot of ‘doing nothing’ but waiting for the broccoli rabe to hurry up and cook and be tender. Anyway, here is the recipe we had for lunch and the rest of the day was spent relaxing in front of the fireplace..and yes it is so sweet to just ‘do nothing..You must try it sometime..

Polenta with Broccoli Rabe and Fontina Cheese

2 pounds of fresh Broccoli Rabe-cleaned

4 tablespoons extra virgin olive oil

2 cloves garlic

2 small dried red hot peppers

pinch of salt

1 cup of cornmeal

8 ounces of fontina cheese

Wash and clean broccoli rabe, cutting off the bottom, hard part. Place in boiling water and cook till tender- about 30-40 minutes. Drain well. Place olive oil in saute pan with garlic cloves and dried red hot peppers (pepperoncini). Saute for about 30 seconds. Chop cooked broccoli rabe  and place in saute pan with olive oil. Place in approx 1/2 cup water. Saute for approximately 15 minutes.

Cook polenta as directed on package. Place polenta in oven proof dishes. Place broccoli rabe in center of polenta, place grated fontina cheese on top of broccoli rabe, place a drizzle of olive oil on top and place under broiler till fontina cheese is bubbly..

You may want to have a  simple dessert like a piece of handmade chocolates  after this dish..

Mangia Bene, Vivi Bene,

Maria

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!

Italian Cuisine

When thinking about Italian cuisine,  most people think about pasta, and pizza, pizza, pizza… but potatoes, tomatoes, bell peppers, and maize, introduced in the 18^th century, are often used in Italian dishes. The roots of Italian cuisine have been traced back to the 4^th century when it was influenced by the Romans, Greeks, and Arabs. During this time popular dishes included porridge (pulmentum- a mushy grain dish) and Fish chowder (brodetto). The Arabs influenced the southern part of Italy with dried pasta.

When the new world was discovered in the 18^th century, the cuisine began to change. This included the introduction of potatoes, tomatoes, bell peppers, and maize to Italian dishes. Prior to the discovery, tomatoes were thought to be poisonous and were grown only for decorative purposes. Because there is a long growing season in Italy, there is an abundant amount of vegetables, dairy products, and meat. This may be the reason for Italy to have the 8th highest quality of life index rating in the world.

Before 1870, Italy was not a unified country. It was a collection of kingdoms and principalities. For this reason, along with the variety of climates and topographic regions, Italy has a wide variation of dishes. It was not until the work of Pelligrino Artusi that fostered a national Italian culture. In 1891, he published the first modern cookbook, La Scienza in Cucina e L’arte di Manginar Bene (The Science of the kitchen and the Art of Eating Well). He helped to create the Italian cuisine full of taste with ingredients and flavoring techniques. Italian cuisine has had a profound influence throughout Europe.

Here’s an authentic bruschetta  recipe:

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.

For recipes get  The Basic Art of Italian Cooking:Holidays & Special Occasions 

Hope to see you at my appearances at:
Willinboro Library-Monday, Nov 2 at 7 PM, Willingboro, NJ

Warren Twp Library-Saturday Nov 14th at 2 PM- Warren NJ

Nov 5-7- Christmas in Italy weekend, Harvest Moon B &B in Lancaster, Pa

 Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Spaghetti al Pescatore will be on schedule tomorrow in The Basic Art of Italian Cooking kitchen tomorrow. I know it’s Labor Day back in the States and most are planning a picnic but this is ‘do-able’ even for an ‘al fresco’ meal..

Planning a fresh seafood meal always means waking  up at the crack of dawn to get the best choices at the fresh seafood market here in town..fresh mussels, and the small tiny clams are going into the dish..If you want to cook along here’ s the dish..

Spaghetti alla Pescatore

1 lb spaghetti

1 lb fresh tiny clams

1 lb fresh mussels

1 lb cherry or grape tomatoes-red ,ripe

1 handful fresh parsley leaves

4 tblsps exra virgin olive oil

2 cloves garlic

1 cup dry white wine

Wash clams and mussels, submerse in cold water a few times and take off any sand. Steam clams and mussels for a few minutes, those that don’t open should be discarded.

In saute pan, place in olive oil garlic, saute till garlic begins to turn golden. Place in tomatoes that have been washed and dried. Saute for 3 minutes, place in steamed clams and mussels and white wine, saute for 5 minutes. Add in chopped parsley. Set aside, cook pasta till al dente. Drain, and add into clams and mussels and toss. Serve immediately.. Great with a dry white wine..

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/marialiberati

Get your copy of The Basic Art of  Italian Cooking:Holidays & Special Occasions with 140+ recipes and menus especially for the Holidays along with short stories of Holidays spent in Italy.

The Basic Art of Italian Cooking kitchen here in Italy was busy with many recipes today, although still hot,hot, hot and no desire to use an oven or a stove but preparing for some end of summer picnics to take advantage of the summerl iek weather that will be ending soon (I think).

Of all the recipe swe worked on my favorite is a sort of cheesecake made with fresh ricotta..my faovrote part of making the cheesecake was taking a walk to the local place in town where they produce the fresh ricotta.. Here it is ..

Ricotta Raisin Cheesecake

1 1/4 lbs (fresh, if possible) ricotta

2 cups flour

3/4 cup sugar

6 eggs

1/4 cup raisins

peel and juice of one fresh lemon

1 tsp of orange flower water

a pinch of salt

1 tsp baking powder

Place raisins in a small bowl of warm water for 15 minutes. Place ricotta in a bowl with sugar, blend with wooden spoon until you it is a smooth creamy mixture, add in egg yolks. Sift 1 1/2 cups flour, baking powder and add into ricotta cream. Blend, then  and add in orange flower water and juice and peel of lemon. Blend

Beat egg whites till firm  with pinch of salt. Add t oricotta mixture blending in with wooden spoon. Drain raisins, dry with paper towel and dust with remaining flour. Add into ricotta cream. Blend in with wooden spoon.

Line a pie pan with baking paper. Place in battter, eve nout batter with wooden spoon. Cook in ove npreheated to 360 degrees for 55 minutes or unti ltop is golden in color.

Get your copy of The Basic Art of Italian Cooking:Holidays & Special Occasions before the holidays with 140+ recipes, menus, Holiday stories and more!

Mangia Bene, Viv Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living, PrimaMedia,Inc

September is now the month of  the ‘Settembrini’ when everything has a September feel to it. The air now has a gentler heat to it..the figs of September are smaller than those in July and August..

The weather has a September feel to it- fresh and lighter…….the fruit and veggies appearing at the local food markets are now all with a September theme..apples and  pears have taken the place of  fresh watermelon and peaches..

 Hope you enjoy the beginning of a new month that will soon become a new season..For more recipes, catch up with today’s recipe Tuesdays at my twitter site but here is a recipe to start off the month with one last attempt at grilling and celebrating   the finish of one season and beginning of another.

Bruschetta Grigliata (On the Grill)

Olive oil flavored with garlic, fresh basil, or rosemary.
1 loaf of crusty Italian bread cut into 1-inch thick slices
1/4 cup extra -virgin olive oil

(optional-bring along toppings to put on top-sliced mozarella cheese, pepperoni slices, fresh tomato slices, shredded chicken, shredded lettuce)

Prepare barbecue (medium-high-heat). Brush both sides of bread generously With oil; season with salt and pepper. Grill until golden, about 1 minute per side. 6 servings.

Keep the tastes buds firing with Grilled Shrimp (Scampi Grigliati). The seasoned shrimp is grilled on bamboo skewers, a fabulous accent for any summer appetizer.

Scampi Grigliati

*1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt.
*2 tablespoons chopped fresh rosemary leaves
*3 tablespoons olive oil plus oil for brushing shrimp
*16 jumbo shrimp (about 10 per pound)
*four bamboo skewers
In a large bowl stir together garlic, chopped fresh rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 8 hours or overnight.

To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.

Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.

Get your copy of

The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday season begins, with 140+recipes , holiday menu ideas, wine pairing tips, short stories of  Holidays spent in Italy..

A dinner of freshly prepared seafood and linguine is always on the menu when I am at  the beach and this weekend was no exception.  Eating grilled fish and pasta alla vongole  outside overlooking the beach adds so much to the meal…

Our meal was accompanied by a locally made Pecorino wine from a small town called Offida in the province of Le Marche.. The sky above us was the perfect ‘ceiling’ of brightly shining stars and half moon the scene below us was gently rolling waves and a quiet sandy beach dotted by empty chairs and closed beach umbrellas waiting for tomorrow’s visitors..

To finish up the meal and refresh from the warm August breezes rolling in off the shore was a lemon sorbetto made with limoncello-a refresher for the taste buds and the perfect ending to a meal in 3 acts..linguine alla vongole..grilled fish (caught fresh that day)..lemon sorbetto..

Here’s the recipe be sure to use the smallest clams you can find)..  clams are best when bought freshest and prepared the same day as purchased or caught ..

Linguine Alla Vongole

2 lbs of freshly washed clams

a small handful of parsley leaves

3 cloves garlic

1 small onion

1 lb linguine or spaghetti

½ fresh lemon

1 cup dry white wine

2 tblsps extra virgin cold pressed, olive oil

Immerse clams in fresh, clean water and remove taking out the sand, brush as well with small brush, repeat this till sand is removed.

Bring water to boil in separate pasta pot. Place in pasta and cook till al dente.

In a pot , place in the white wine and all clams. Bring clams to a boil, let boil for 5 minutes. Discard any clams that have not opened up. Remove from heat. Filter the liquid and set aside to be used as cooking liquid.

Chop parsley, onion and garlic. Place all in saute pan with olive oil and cooking liquid made from wine. Add in juice squeezed from ½ fresh lemon, pinch of salt and freshly ground pepper and clams.

Saute for 5 minutes. Lower heat and toss in cooked pasta. Toss and serve.

And how was your weekend..did you do anything special for the end of the summer or making plans for your last summer picnic..share your plans and recipes with us!

Get your copy of The Basic Art of Italian Cooking for Holidays & Special Occasions before the mad Holiday rush with over 140 recipes, menus and more..

Mangai Bene, Vivi Bene,

Maria

htp://twitter.com/Marialiberati