![\"tuscan](\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2009\/11\/tuscan-bean-salad-150x150.jpg?resize=150%2C150&ssl=1\" "\\"tuscan")
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copyright 2009, art of living, PrimaMedia,Inc<\/p>\n
Maria Liberati<\/p>\n
If you are planning your Holiday menus here is one for a light Holiday appetizer<\/a>, it’s from my latest book The Basic Art of Italian Cooking: Holidays &Special Occasions<\/a>.<\/p>\n In the summer, this would probably be a light, late night dinner.<\/p>\n \u00a0<\/p>\n From The Basic Art of Italian Cooking: Holidays &Special Occasions <\/a>by Maria Liberati<\/p>\n (Publisher : art of living,PrimaMedia,Inc; ISBN1928911021)<\/p>\n \u00a0<\/p>\n Perfect Tuscan Salad<\/strong><\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00bc lb of dried white cannelini beans<\/a><\/p>\n 1-16 ounce can or jar of albacore tuna<\/a> in extra virgin olive oil<\/a><\/p>\n 2 celery<\/a> stalks finely chopped<\/p>\n juice of one lemon<\/a><\/p>\n 3 tablespoons extra virgin olive oil<\/p>\n 8 ounces of arugula<\/a> leaves<\/p>\n Red onion cut into rings for decoration<\/p>\n 2 tsps Tuscan Picnic\u00a0Spice Blend<\/a><\/p>\n \u00a0<\/p>\n Soak cannelini beans overnight. Then boil for approx 1 hour or until tender with 1 tsp Tuscan Picnic Spice Blend and 1 clove garlic<\/a>. Drain and set aside. Drain tuna and flake in a small bowl, add in chopped celery. Whisk lemon juice olive oil together with 1 tsp sapori in small bowl. Add warm beans to tuna mixture, pour dressing on top, toss. Serve warm on top of arugula leaves and red onion<\/a> rings on top as garnish<\/a>.<\/p>\n \u00a0Book signings and appearances coming up: December 12th-Franklin Twp Library, Franklin Twp NJ-12 noon<\/p>\n
\n\u00a0November 14th at 2PM-Warren Twp Library,\u00a0 Warren Twp, NJ 2PM<\/p>\n
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Mangia Bene, Vive Bene,