As  I was reading my emails I couldn’t help but get distracted by the news of an impending special tax in specific States in the USA on Pizza calling it a Junk food.. I didn’t know whether to cry or feel offended or hurt or just disbelief…. How could this food, with such history..and  with healthy ingredients be insulted and called a junk food!

Since when are tomatoes, olive oil, mozzarella cheese, flour- a junk food. It is a healthy food and is a staple in the Italian, Italian-American and now American diet. Junk foods are foods made up of mostly chemicals or saturated fats..not pizza. Pizza is a healhty food and if they need proof,we can show it to them. If you would like to join me in the Pizza is a Health Food   Movement..please write your congressmen and congress women and governors and tell them that Pizza is a Health Food and you are offended that they would  even considering discouraging people from eating this healthy food by putting a special tax on it. If you would like a letter to email to your congressman,please email me at info@marialiberati.com and we will send you a pre made letter to educate your congressmen and  congress women and legislators on the health benefits of this Slow Food!

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

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

copyright 2009, Maria Liberati

Whether fresh or dried, herbs and spices are the essence of life—particularly life in the kitchen! Fresh dill complements any salad; and what is tomato sauce without fresh basil or guacamole without garden fresh cilantro? What about blending herbs to make a new, distinct flavor to add to your delectable dishes?

Combinations of herbs and spices can be concocted to make even the simplest vegetables soar with flavor. Herb combos can be made with or without salt, depending on your preference. In fact, mixing salt with spices become herbed salts—something you can sprinkle onto any meal instead of plain old salt.

When making an herb mixture, there are 2 important things to remember:

1. Measurements are key—too much of one herb will overpower the other flavors in the mixture. Start with small amounts and add more to taste.

2. Use herbs that will complement one another in the same dish, yet don’t be afraid to try some unfamiliar combinations. You might come across a blend that could become a family favorite!

It is no secret that oregano, basil, rosemary and thyme are classic Italian herbs. They season most Italian dishes with a special zeal. However, have you ever tried adding some different spices or herbs to your spaghetti sauce? Cilantro may not be a typical Italian herb, but chop some up and add it to your sauce for an extra punch.

Making herbed salt

Try this: Mix 1 cup of coarse sea salt with 2 tsp each: dill seed, coriander seed, cumin seed, and whole peppercorns. Pour this mixture into a clear “pepper mill” and you now have some freshly ground salt to spice up your meals every time. This also makes a great gift for the food lovers on your list who are otherwise impossible to buy for.

Each herb and spice has its own distinct flavor and when you blend it with other herbs and spices, it adds or changes the essence. Be creative, but remember to add herbs and spices in small steps. You can always add more but you can’t take it away!

Perfect for the Holidays    The Basic Art of Italian Cooking:Holidays & Special Occasions filled with 140+ recipes, menus, wine pairing tips and short stories about life in a charming town in the mountains of Italy.

Thanks to the Ladies of the Horsham Friends Library for organizing a book signing for me this past week for both of my books. And please stop by the Horsham Townshp Library in Horsham ,Pa and purchase a copy of the best selling book The Basic Art of Italian Cooking . Proceeds go to the Friends of the Library, a great way to promote literacy!

copyright 2009, Maria Liberati

A day in the city.Rome that is..always makes me hungry..and hungry enough for a plate of pasta with tuna and a tomato sauce.

Best served with spaghetti or linguini.

Really a light dish ..no cheese since there is fish on top..served with a chilled refreshing dry white wine to make this a perfect lunch or dinner. I prefer my pasta meals in the afternoon..gives me more energy for the rest of the day. 

A handful of  fresh parsley adds a perfume to this dish and a trip  to the local open air market here in Rome was a necessary trip..no garden here at the city house.

The recipe is a simple one..

Pasta with tuna

1 lb spaghetti

1 can Albacore tuna

1 clove garlic

2 lbs fresh, red ripe tomatoes, seeded and cut

3 tblsps extra virgin, cold pressed olive oil

1 handful chopped parsley leaves

Place olive oil in saute pan. Place in garlic. When garlic begins to turn golden, place in tomatoes and wine, let simmer down, When sauce has reached its consistency thickened, place in flaked tuna. remove from heat, toss  in pasta cooked  al dente.

Serve with sprinkled parsley.

A chilled bottle of Fallenghina wine is what we are enjoying with this dish…

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions before the Holiday rush. With over 140 recipes, menus, wine pairing tips and short stories of Holidays spent in Italy this book makes a perfect gift for a special person or yourself!

Join me for upcoming events & apearances:
Sept 23rd- The Big Blend Radio Show

Oct 3rd- Book signing 11-1 PM-Collingswood Book festival, Collingswood, NJ

October 5th-Book Signing & cooking demo with dinner-Horsham Library. Horsham, Pa

October 12th- Book signing, Borders Book Store, Warrington, Pa

October 21, Book singing, cooking demo with smapling at Lower Southampton Library, Feasterville, Pa.

See you then

Mangia Bene ,Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, art of living, PrimaMedia,Inc

Someone once said that ‘poetry is made up of memories and the act of recalling a special moment and without remembering or the act of  recalling experiences  there is no poetry’

A pizza is a pizza or why all pizzas are not the same…or   where have all the great pizzas gone… Last night I had dinner with friends in a local pizzeria. As is typical to have before a pizza ..an appetizer known as a a ’suppli’ which is sort of a fried rice ball with mozzarella cheese in the center and sometimes a sauce inside. As I don’t like a meat sauce in my suppli I asked if they are made with meat sauce ..I knew we were in trouble when the waitress told me that she must look on the box they were packaged in to see if they have a meat sauce inside. (Pre-packaged ’suppli’) not a good sign…not freshly made…

The local pizzerias that were run by families always made everything from scratch..nothing prepackaged.. the pizza I must say was a disappointment..my stomach this morning reminds me of the acidy flavor left over from a wood burning oven that may have not been properly cleaned and the ashes left over leaving a bitter taste to the pizza…no olive oil on the pizza..no flavor..just the flavor of flour, water ,mozzarella cheese…

Unfortunately this is the way things are going here..many restaurants are opting for cheaper ingredients and compromising flavors..with most restaurants and eating places not using extra virgin olive oil because of the price of olive oil today, the flavors of the foods have been really compromised..or should I say not many flavors seem to be present..except in a few restaurants that are ‘die hards’ and insist on not compromising quality for cost.

I fear I have become my grandparents..preferring to eat mainly at home..knowing that all the ingredients I use will be ingredients I choose…and so returns another ‘old fashioned’ but so timely habit of preferring to eat at home.. now where did that come from? And how boring and old fashioned I used to think of that when my grandparents used to profess to the advantages of preparing things fresh at home..’so slow’ I would think..my grandmother spending all day to make a great tomato sugo to sit atop our pasta or the dough for a ‘tomato pie’ as they would translate ‘pizza’ in Engllish.

Never understanding why they couldn’t just go out and ‘grab a bite to eat’ like the rest of the families I knew.

 So this situation brought to me many memories of full mornings of preparing a meal by a team of people (aunts, parents, grandparents) then sitting down to eat the highly anticipated meal..stomachs growling in anticipation from the odors coming from the kitchen and then remaining there at the table for hours with courses almost never stoppping..of course this was Sunday or Holiday meal.

“Memoires are like poetry and without memories there is no poetry”

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

Get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions with over 140+ recipes, menus and short Holiday stories

copyright 2009, Maria Liberati

As we approach September everything here becomes known as ’settembrini’ ( loosely translated to mean ’septemberish’): The figs that are ripening now are smaller than the ones on the  trees in  August and that is because they are ’settembrini’. The weather is cooler at night because it is ’settembrini’

And the foods in the supermarket are now ’settembrini’ ..fresh, locally grown apples, no more fresh watermelon…locally grown pears and smaller figs…yes September is creeping up on us.

I am taking one last summer fling and going to enjoy a day at the beach tomorrow…fresh tiny clams to make linguine alla vongole for dinner tomorrow, locallyproduced Pecorino wine…a meal to look forward to.. and  tonight The Basic Art of Italian Cooking kitchen will be filled with the perfume  of ‘Pasta al Forno’ (Baked pasta with cheese)..a typical dish to bring to the beach for lunch (tomorrow).

Looking forward to the peaceful rhythms of the rolling waves, the ‘end of the summer’ sun-a gentler one..and ‘pasta al forno’ on the beach..

Mangia Bene, Vivi Bene,

Maria

http:/twitter.com/Marialiberati

Get your copy of the newly released The Basic Art of Italian Cooking: Holidays & Special Occasions at http://www.marialiberati.com

Copyright 2009, Maria Liberati 

Aug/Sept 2009 issue of The Basic Art of Italian Cooking by Maria Liberati ezine now ready at http://tinyurl.com/pfo8xb

Here is a recipe being prepared..as we speak… in the test kitchens of The Basic Art of Italian Cooking by Maria Liberati tm…. it will be today’s lunch accompanied by a chilled  Trebbiano D’Abbruzzo wine.

(read about the tomatoes in last week’s blog at

http://marialiberati.com/2009/08/22/a-house-is-a-home-with-lots-of-food-of-course/

 Linguine with Fresh Tomatoes 

 A light pasta dish, perfect for the end of summer. Topped off with cheese this dish becomes a dining alfresco experience…  You can also make this dish in the morning, refrigerate and  have dinner ready and waiting when you come home.. Or pack in containers for a picnic lunch or a lunch for the office.

• 1 lb linguine pasta

• 6-8 red ripe tomatoes (plum tomatoes or tomatoes grown on the vine)

• 1 lb fresh mozzarella cut into cubes

• a pinch of black pepper

• a pinch of salt

• a handful fresh basil

sea salt for cooking  the pasta

Bring to a boil a pot of water for pasta. Place in sea salt. When boiling, place in-  already washed-tomatoes for 2-3 seconds, remove tomatoes with a slotted spoon. Lower heat under pot and cover. Peel tomatoes, remove seeds and cut into strips. Transfer tomatoes to a food processor and blend with a pinch of salt. Add in 2 tblsps olive oil. Blend at moderate speed. When sauce is blended, set aside.

Raise heat under pot and bring pot to a boil again. Place in linguine and cook for 8 minutes or as directed on package. When cooked to al dente drain in a colander and let cold water run on top of pasta for a few seconds.

Place a white kitchen towel on a table and place separate pasta strands to dry.. When dry,place in bowl. Top with the cold pasta sauce. Cut fresh mozzarella into cubes and mix in. Top with some freshly grated pepper, fresh chopped, basil leaves, Place in container and cover, put in refrigerator.

When ready to serve, wash cherry tomatoes, cut in half and dry with paper towels. Toss into pasta with more fresh basil leaves and serve. You can also drizzle each serving with some extra virgin olive oil.

For more recipes ,travel stories, interviews ,menus , recipe contest,check out the  the Aug/Sept 2009 issue of The Basic Art of Italian Cooking by Maria Liberati tm at http://tinyurl.com/pfo8xb

Get your copy of The Basic Art of Italian Cooking-Holidays & Special Occasions  just in time for the Holidays and filled with over 140 recipes, menus and short stories about Holidays spent in the mountains of Italy.

Mangia Bene, Vivi Bene,

Maria

http://twitter.com/Marialiberati

copyright 2009, Maria Liberati

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

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

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

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

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

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

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

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

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

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

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