{"id":310,"date":"2008-09-01T20:24:55","date_gmt":"2008-09-01T20:24:55","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=310"},"modified":"2008-09-01T20:24:55","modified_gmt":"2008-09-01T20:24:55","slug":"310","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/09\/01\/310\/","title":{"rendered":"September 2008 – The Basic Art of Italian Cooking by Maria Liberati tm"},"content":{"rendered":"

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THE BASIC ART OF ITALIAN COOKING by Maria Liberati tm<\/strong><\/em><\/font><\/p>\n

September 2008, Volume 2, Issue 9<\/em><\/strong><\/p>\n

all contents copyright, 2008, Maria Liberati <\/em><\/strong><\/p>\n

To reprint any material\u00a0 contained herein email us at: editor@marialiberati.com<\/em><\/strong><\/p>\n

\u00a0\"Mediterranean<\/a>\"torta-zucchine.jpg\"<\/a><\/em><\/strong>
\n\u00a0Mediterranean Culinary Cruise and Zucchini torte in this issue…….<\/a><\/em><\/strong>
\nSEPTEMBER 2008\u00a0\u00a0 Volume 2, Issue 9<\/strong><\/p>\n

http:\/\/twitter.com\/marialiberati<\/a><\/p>\n

CONTENTS<\/strong><\/font><\/font><\/p>\n

Quote of the Month<\/font><\/font><\/p>\n

Editorial<\/font><\/font><\/p>\n

Recipe<\/font><\/font><\/p>\n

Menu of the Month<\/font><\/font><\/p>\n

New Column: \u201cThe Italian Diet\u201d<\/font><\/font><\/p>\n

Q&A with Babette Pepaj<\/font><\/font><\/p>\n

Featured Products<\/font><\/font><\/p>\n

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QUOTE OF THE MONTH<\/strong><\/u><\/font><\/font><\/p>\n

\u201cIdeas are like pizza dough, made to be tossed around.<\/font><\/font><\/font><\/font>\u201d
\n<\/font><\/font>~Anna Quindlen<\/span><\/font><\/font><\/font><\/font><\/p>\n

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EDITORIAL<\/strong><\/u><\/font><\/font><\/p>\n

Think about your favorite pizza. Is it just plain cheese or pepperoni or fully loaded with every topping? Pizza is one of America\u2019s favorite foods. We all know it originated in Italy; however, it is much different than the kind we are used to. <\/font><\/font><\/p>\n

In America we have two categories for pizza- thin New York style or thick Chicago style. In Italy pizza is more basic and one taste will have you craving this style forever. The most basic Italian pizza is Pizza Margherita, made with tomato, mozzarella, basil and oil.<\/font><\/font><\/p>\n

Here are some tips for ordering traditional Italian pizza.<\/font><\/font><\/p>\n

#1: Pizza is not just a snack- it\u2019s a meal! In Italy pizzas are eaten with a knife and fork. This may look silly in America, but give it a try. <\/font><\/font><\/p>\n

#2: In Italy, pizzas are not delivered to your home. Most people goto the pizzeria or make pizza at home<\/font><\/font><\/p>\n

#3: Pizza in Italy should always be ordered as personal size. Each person should order their own specific pizza. <\/font><\/font><\/p>\n

So there you have it! The perfect ways to enjoy Italian pizza in America<\/font><\/font><\/p>\n

As always, we at <\/font><\/font>The Basic Art of Italian Cooking™<\/font><\/font><\/em> by Maria Liberati would love to hear from you. Have you tried our recipes? Do you have any ideas for feature articles that you\u2019d like to see in future issues? Would you like to find a specific recipe or share a favorite family treat? Email us at: <\/font><\/font>editor1@marialiberati.com<\/font><\/font><\/a><\/u> <\/font><\/font><\/p>\n

We want to hear from you! <\/font><\/font><\/font><\/strong>
\nLet us know how you like our celebrity Q & A column\u2026and if you have a favorite celebrity, sports personality, or politician that you\u2019d like to hear from, send us an email at <\/font><\/font><\/font>editor1@marialiberati.com<\/font><\/font><\/a><\/u>. <\/font><\/font><\/font><\/p>\n

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FEATURED RECIPE<\/strong><\/u><\/font><\/font><\/p>\n

Zucchini Torte Pie<\/strong><\/font><\/font><\/p>\n

Ingredients<\/font><\/font><\/font><\/p>\n

2 lbs zucchini<\/font><\/font><\/h2>\n

4 medium eggs<\/font><\/font><\/font><\/p>\n

1 big red onion<\/font><\/font><\/font><\/p>\n

1 lb of fresh tomatoes<\/font><\/font><\/font><\/p>\n

\u00bc cup grated Parmigiana-Reggiano cheese<\/font><\/font><\/font><\/p>\n

1 clove of garlic<\/font><\/font><\/font><\/p>\n

Fresh basil leaves (6 or 7)<\/font><\/font><\/font><\/p>\n

2 vegetable broth cubes (the ones without monosodium glutamate are the best)<\/font><\/font><\/font><\/p>\n

3 or 4 tablespoons of extra-virgin olive oil<\/font><\/font><\/font><\/p>\n

B<\/span><\/font><\/font><\/font>read crumbs<\/span><\/font><\/font><\/font><\/p>\n

Remove the pan from the stove, add the eggs and the grated Parmigiana-Reggiano cheese. Stir gently with a fork and pour everything into a round oven dish. Cover with bread crumbs and put it into the oven (not pre-heated). Bake for about 20 minutes at 200\u00b0 C (392\u00b0 Fahreneit).<\/font><\/font><\/font><\/p>\n

When it is ready, cut it into slides like a cake and serve it either warm or cold. <\/font><\/font><\/font><\/p>\n

This cake makes 4 servings if you consider it a complete meal; if you accompany it with a fresh salad or with some salty biscuits (or bread) and cheese, it can serve more people.<\/font><\/font><\/font><\/p>\n

If you happen to buy zucchini together with their yellow flowers (see picture above; you can even buy them separate!) don\u2019t throw them away. You can use them to prepare delicious fritters.<\/font><\/font><\/font><\/p>\n

What you need first is to prepare the batter: put 2 tblsps grams of superfine flour and a little milk in a bowl; add one medium egg, a little bit of salt and a teaspoon of sugar; beat with a fork until it becomes smooth (it must be rather dense, not liquid, so adjust the quantity of flour accordingly). Remove pistils from flowers and divide flowers into two or three parts that you will dip into the batter. Do not wash the flowers: it will ruin both their taste and consistence. Fry for few minutes in very hot vegetable oil (corn oil or sunflower oil); dry on kitchen paper and serve them. <\/font><\/font><\/font><\/p>\n

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MENU OF THE MONTH<\/strong><\/u><\/font><\/font><\/p>\n

Here is a menu that pays homage to an Italian meal full of pizza. Be sure to look for the Menu of the Month recipes that will be emailed to you later this month!<\/font><\/font><\/font>Menu of the month: Italian Pizza<\/font><\/strong><\/font><\/font><\/font><\/p>\n

Appetizer<\/span><\/em><\/font><\/strong>: <\/span><\/font><\/strong>Pizza Margherita<\/span><\/font><\/font><\/p>\n

First Course:<\/span><\/em><\/font><\/strong> <\/span><\/font><\/strong>Torte di Zucchini<\/span><\/font><\/font><\/p>\n

Second Course<\/span><\/em><\/font><\/strong>: <\/span><\/font><\/strong>Insalata Mista (mixed Salad)<\/span><\/font><\/font><\/p>\n

Dessert:<\/span><\/em><\/font><\/strong> <\/span><\/font><\/strong>Tiramisu<\/span><\/font><\/font><\/p>\n

All recipes can be found in <\/font>The Basic Art of Italian Cooking™ <\/font><\/em>or at <\/font>www.marialiberati.com<\/a><\/u><\/font> <\/font><\/font><\/font><\/p>\n

All recipes are copyright 2005-2006 <\/font>The Basic Art of Italian Cooking™<\/font><\/em>, by Maria Liberati, Art of Living, PrimaMedia, Inc.<\/font><\/font><\/font><\/p>\n

Send us your ideas, feedback, and tips. If your submission is featured here in our newsletter, you will win a limited edition gift tag. Email to: <\/font><\/strong>info@marialiberati.com<\/font><\/strong><\/a><\/u>\u00a0\u00a0 <\/font><\/strong>
\n<\/font>All ideas emailed to <\/font><\/strong>info@marialiberati.com<\/font><\/strong><\/a><\/u> become the property of Art of Living, PrimaMedia, Inc.\u00a0 By emailing them to us you automatically authorize us permission to use in any publications.<\/font><\/strong><\/font><\/font><\/p>\n

NEW COLUMN: The Italian Diet<\/strong><\/u><\/font><\/font><\/font><\/p>\n

\u201cDiessert\u201d<\/strong><\/font><\/font><\/u><\/font><\/p>\n

By Brittany Lavin<\/font><\/font><\/font><\/p>\n

This month for our healthy Italian recipe we are taking a look at everyone\u2019s favorite part of the meal- dessert! <\/font><\/font><\/p>\n

In Italy dessert or dolci can be <\/font><\/font>rich and decadent like tiramisu. However, most Italian desserts are relatively low in fat. <\/font><\/font>These meringue cookies are low in fat and sugar and are the perfect end to any heavy meal. <\/font><\/font><\/p>\n

Try this healthy Italian dessert recipe. <\/font><\/font><\/p>\n

Almond Cinnamon Meringue Cookie Recipe<\/strong><\/font><\/font><\/p>\n

Ingredients<\/strong><\/font><\/font> <\/font><\/font><\/p>\n

Wash and cut both ends of zucchini, then cut them into round thin slices; peel tomatoes<\/span><\/font><\/font><\/font>1<\/sup><\/a><\/span><\/font><\/sup>, take their seeds away (this is to achieve perfection; if you are in a hurry, don\u2019t do it) and place everything into a large pan. Then add the chopped onion, the minced basil and garlic, oil and stock cubes. Cook for about 10-15 minutes on medium heat until the zucchini are soft and everything looks creamy (not watery).<\/span><\/font><\/font><\/font><\/p>\n