{"id":483,"date":"2009-01-19T14:30:14","date_gmt":"2009-01-19T14:30:14","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=483"},"modified":"2009-01-19T14:30:14","modified_gmt":"2009-01-19T14:30:14","slug":"sacher-torte-part-3","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2009\/01\/19\/sacher-torte-part-3\/","title":{"rendered":"Sacher Torte, part 3 & Apricot Clafoutis"},"content":{"rendered":"

\"sacher-torte.jpg\"<\/a>\"apricot-clafoutis.jpg\"<\/a>Sorry it took\u00a0a few days to get back about the tasting of the Sacher Tortes we made here in The Basic Art of Italian Cooking kitchen. They were as beautiful as they tasted.\u00a0 Even though this is The Basic Art of Italian Cooking..one can’t help but think about the elegant places in Austria when partaking of Sacher Torte (but Vienna was built by the Romans). Places like Vienna and Saltzburg..and the elegance of eating a piece of Sacher Torte.
\nWith hardly a piece left of the Tortes as they were brought back to the kitchen it was evident that I was not the only one impressed by the lightly sweet taste of this torte. The torte contains basic ingredients like eggs, butter ,flour, sugar, dark chocolate, apricot marmelade, nothing\u00a0difficult to find, actually quite simple ingredients for such an elegant dessert…\u00a0but it is bit laborious to make.
\nWill be posting the recipe here this week.
\nThis weekend was filled with\u00a0 tastes\u00a0 of local foods and visits to small\u00a0villages throughout the region of Abruzzo,\u00a0spots that are not in any tourist guides but are just as important to see.. The town of Aielli and Rosciolo in the mountains of Abruzzo are filled with history and artifacts, churches from the year ‘700.. More on those trips this week.
\nThe rest of this week we are\u00a0 testing recipes in The Basic Art of Italian Cooking kitchen here in Italu \u00a0that\u00a0are \u00a0\u00a0in the upcoming book The Basic Art of Italian Cooking-Holidays & Special Occasions.. (although you can purchase a prepublication copy only online it will officially be released in\u00a0September 2009). Here is one to enjoy, this recipe is also used for the Feast Your Eyes Campaign by the American Academy of Ophthalmology because apricots help keep your eyes healthy:
\nApricot Clafoutis<\/strong>
\n(from The Basic Art of Italian Cooking, Holidays and Special Occasions, copyright, 2009, Maria Liberati)
\n*1 lb of fresh ripe apricots
\n*1\/2 cup unbleached flour
\n*2 whole eggs plus 1 egg yolk
\n*5 tblsps sugar
\n*1 tsp vanilla
\n*1 \u00bd cups low fat milk
\n1 tblsp plain yogurt
\nPreheat oven to 365 degree
\nPlace 2 eggs and 1 egg yolk in bowl with sugar, vanilla. Beat with wire whisk or electric mixer for 5-6 minutes.
\nSift flour and add into egg mixture. Blend well. Then add in milk and yogurt. Blend well and let sit for 30 minutes.
\nWash, dry apricots, divide in half, and remove stone inside. Place apricots and Grand Marnier into liquid mixture and stir in.
\nButter and flour a pie pan and pour in mixture. Cook for 30 minutes. When cool, remove from pan onto serving dish. Sprinkle 1 tsp sugar on top. .
\nFor more great recipes get your copy of\u00a0 the best selling book The Basic Art of Italian Cooking at https:\/\/www.marialiberati.com<\/a>
\nMangia Bene Vivi Bene,
\nMaria<\/p>\n","protected":false},"excerpt":{"rendered":"

Sorry it took\u00a0a few days to get back about the tasting of the Sacher Tortes we made here in The Basic Art of Italian Cooking kitchen. They were as beautiful…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,27,7,41,50,57,31,11],"tags":[553,554,555,177,8,556,244,9,12,550,557,551],"class_list":["post-483","post","type-post","status-publish","format-standard","hentry","category-abruzzo","category-caro-diariodear-diary","category-cucina","category-entertaining","category-facts","category-features","category-la-dolce-vita","category-recipes","tag-apricot","tag-buter","tag-clafoutis","tag-dark-chocolate","tag-eggs","tag-elegant","tag-flour","tag-food","tag-recipes","tag-sacher-torte","tag-saltzburg","tag-vienna"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=483"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/483\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}