{"id":1051,"date":"2009-06-14T04:15:23","date_gmt":"2009-06-14T04:15:23","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=717"},"modified":"2009-06-14T04:15:23","modified_gmt":"2009-06-14T04:15:23","slug":"717","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/06\/14\/717\/","title":{"rendered":"Flavors of Life's Chapters"},"content":{"rendered":"

copyright 2009, Maria Liberati \"tuna-and-cannelini1\"
\n\"ricotta-cream\"Life seems to be broken up into chapters that could be described in tastes–sweet, salty, bitter..think of all the experiences in your life that can be\u00a0described\u00a0\u00a0per \u00a0these tastes..
\nNow that you have had some food for thought..here are the recipes I promised from some of the cooking<\/a> programs and book signings in the past\u00a0 few weeks.
\nInsalata di riso con rucola e pomodori<\/strong>
\n2 cups of short grain brown rice<\/a>
\n8 red, ripe plum tomatoes-chopped with seeds removed
\n4 ounces arugula chopped
\n1\/4 cup shelled pistachios chopped
\n4 tablespoons olive oil<\/a>
\n2 tsps balsamic vinegar<\/a>
\n4 ounces parmigiano-reggiano<\/a> cheese, shaved
\nPlace chopped tomatoes, chopped arugula, olive oil, balsamic vinegar in bowl and let marinate for 30 minutes.
\nBoil rice till al dente<\/a> as directed on package. Add to tomato mixture. Add in pistahchios, shaved parmigiano-reggiano cheese. Stir serve.
\nTuna &\u00a0Beans Tuscan Style<\/strong>
\n1 6 oz can albacore or yellow fin tuna packed in water
\n1 can\u00a0 cannelini beans drained, rinsed or 1\/2 cup dry cannelini beans soaked over night, cooked till tender
\n1 fresh lemon
\n4 tblsps olive oil-extra virgin, cold pressed
\n2 slices of red onion finely chopped
\nDrain tuna and place in bowl, flake with fork and drizzle approx 2 tsps on top and blend in. Add in cannelini beans, chopped onion and remaining olive oil, Squeeze fresh lemon juice<\/a> on top. Sprinkle with fresh parsley and serve.
\nRicotta<\/a> e Frutta<\/strong>
\n3\/4\u00a0cup freshly made ricotta
\n3 tblsps sugar
\n1 tsp cinnamon
\n3 tablespoons dark semi sweet chocoalt e chipps or shaved chocolate
\n1 lb fresh strawberries hulled ,washed and quartered
\n8 ozs fresh blueberries\u00a0 washed
\nPlace fruit in bowl, sprinkle 1 tblsp sugar on top, stir gently. Place ricotta in bowl. Place in remaining sugar, cinnamon. Divide fruit into 8 serving dishes, top with a dollop of ricotta cream and 1 tblsp chocolate chips or shaved chocolate and serve .
\n\u00a0
\nJune 15th\u00a0 Willngboro Library, Willingboro, NJ<\/a> 7 PM- Cooking on a Budget with The Basic Art of Italian<\/a> cooking. Join me for a fun book signing and cooking demo. Open to the public. Call library for info or email events@marialiberati.com<\/a>
\nGet a copy of the best selling book The Basic Art of Italian Cooking at www.marialiberati.com<\/a>
\nMangai Bene, Vivi Bene,
\nMaria
\nhttp:\/\/twitter.com\/marialiberati<\/a><\/p>\n

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