We know that food is an integral part of any celebration in Italy. The New Year is no exception, with special feasts and dishes that have special symbolic meaning. Known as La Festa di San Silvestro, the celebration begins on December 31st as it does in most other parts of the world.
Cotechino (a type of Pork ) and lentils are the customary New Year's Day meal in Italy. The lentils symbolize wealth, and pork symbolizes richness of life for the coming year. Spumante, Prosecco, or other sparkling Italian wine is enjoyed while fireworks explode in the sky. It is not uncommon to stay up until sunrise to watch the first sunrise of the New Year. Wearing red underwear is customary and is said to bring good luck.
Firework displays are plentiful and begin a week before. the best way to watch them is from yoru window overlooking the town square. Once many Italians threw out their old possessions to show the universe that they're ready for the new things that the New Year will bring into their lives. Those old things incldued furniture and large household items as well. Luckily this tradition has almost disappeared and you don't have to be so concerned with being attacked by a flying sofa or chair if taking a walk at the stroke of midnight!
Try this fabulous Spumante in Rosa cocktail for your New Year's Eve celebration.
Spumante in Rosa
1/3 cup sweet Vermouth
1/3 cup Brandy
1 sliced, peeled kiwi
2 oranges sliced
1 lemon sliced
1 bottle rose wine
1 Bottle of Spumante wine
8 leaves fresh mint
Crushed ice
In punch bowl, place in vermouth, brandy, add in kiwi slices, orange and lemon slices. Mix well. Before serving, pour in rose and spsumante wines. Place in 1 tray of ice cubes. Serve in punch glasses with mint leaves and slices of fresh fruits in season.
martedì 30 dicembre 2008
mercoledì 26 novembre 2008
Thanksgiving, Italian Style
Thanksgiving is, of course, an American holiday. But that doesn't mean that you can't cook your traditional Thanksgiving holiday meal with a bit of authentic Italian flair!
It has become a tradition for some Americans to have lasagna as the main course for Thanksgiving dinner. If that's tradition in your family, you can't make your Thanksgiving much more Italian than that! Many others who still have the traditional turkey on Thanksgiving make turkey lasagna with leftover turkey for the days following Thanksgiving.
Italian Sausage stuffing is a great way to incorporate a seasonal Italian specialty into your classic holiday meal. After all, a turkey dinner isn't a turkey dinner without stuffing! So make it Italian style by trying Italian Sausage stuffing this year instead of your traditional recipe. If you've got vegetarian guests, chestnut stuffing is an excellent seasonal choice very appropriate for this time of year.
One of the easiest ways to incorporate some classic Italian cooking into your Thanksgiving celebration is to make an Italian inspired dessert, such as cannoli or panna cotta (Italian Custard).
Be sure to start your family holiday meal with antipasto. Incorporate some delicious fresh cheeses, such as mozzarella and provolone, and don't forget the tomatoes and olives. Fresh red peppers with rich Italian bread is sure to be a crowd pleaser, and is a delicious and appetizing start to a festive holiday gathering.
Do you have special Thanksgiving traditions? Share your favorite holiday recipes and treats with us.
It has become a tradition for some Americans to have lasagna as the main course for Thanksgiving dinner. If that's tradition in your family, you can't make your Thanksgiving much more Italian than that! Many others who still have the traditional turkey on Thanksgiving make turkey lasagna with leftover turkey for the days following Thanksgiving.
Italian Sausage stuffing is a great way to incorporate a seasonal Italian specialty into your classic holiday meal. After all, a turkey dinner isn't a turkey dinner without stuffing! So make it Italian style by trying Italian Sausage stuffing this year instead of your traditional recipe. If you've got vegetarian guests, chestnut stuffing is an excellent seasonal choice very appropriate for this time of year.
One of the easiest ways to incorporate some classic Italian cooking into your Thanksgiving celebration is to make an Italian inspired dessert, such as cannoli or panna cotta (Italian Custard).
Be sure to start your family holiday meal with antipasto. Incorporate some delicious fresh cheeses, such as mozzarella and provolone, and don't forget the tomatoes and olives. Fresh red peppers with rich Italian bread is sure to be a crowd pleaser, and is a delicious and appetizing start to a festive holiday gathering.
Do you have special Thanksgiving traditions? Share your favorite holiday recipes and treats with us.
giovedì 13 novembre 2008
It's Chestnut Harvest Season!
In Italy, this time of year you will find street vendors selling delicious roasted chestnuts. It’s chestnut harvest season, and now is the perfect time to learn different ways to prepare this unusual but tasty nut.
The most common way to prepare chestnuts is to roast them. This is an easy task. Simply poke several holes in each chestnut or cut an “X” in the flat side of the nut prior to roasting. Then place the chestnuts on a cookie sheet and bake at 400 degrees for about 20 minutes. Placing an “X” might be a better option than simply poking holes in the nuts, because it can facilitate easier peeling of the shell when you’re ready to enjoy them. Roasted chestnuts are particularly delicious when buttered and sprinkled with a bit of sugar.
Chestnuts are often frequently boiled. This is the best method to use when you need fully cooked chestnuts to use as part of another recipe. To boil chestnuts, pierce the nut shell as described in the steps for roasting. Bring water to a boil, then boil the chestnuts at a rolling boil for about 15-20 minutes. Boiled chestnuts can be mashed, and are sometimes used as a substitute for potatoes or pasta. You will also find them used in stuffings and desserts.
Chestnuts can be used in a wide variety of recipes. You can use chestnuts to create chestnut bread, chestnut cheesecake, cream of chestnut soup, and chestnut dip. Chestnuts make an excellent addition to many holiday stuffing recipes, and chestnut puree is frequently combined with chocolate in a variety of delicious dessert recipes.
Chestnuts may also be baked, steamed in a regular vegetable steamer, baked, or stewed. You will find that many recipes, particularly dessert recipes, will call for pureed chestnuts. To puree chestnuts, follow the instructions for boiling them. After you’ve removed the brown shells, place them in a saucepan with water and boil them again for a full half hour, or until they’re easily mashable. You can then use a hand potato masher or mixer to really mash the chestnuts. After the chestnuts are well mashed, return them to a saucepan to add butter and other spices that are appropriate for your recipe. For desserts, you may want to add cinnamon and sugar, and for other recipes, salt, pepper, or other spices may be appropriate.
Do you have any delicious chestnut recipes you’d like to share? We’d love to hear your ideas!
The most common way to prepare chestnuts is to roast them. This is an easy task. Simply poke several holes in each chestnut or cut an “X” in the flat side of the nut prior to roasting. Then place the chestnuts on a cookie sheet and bake at 400 degrees for about 20 minutes. Placing an “X” might be a better option than simply poking holes in the nuts, because it can facilitate easier peeling of the shell when you’re ready to enjoy them. Roasted chestnuts are particularly delicious when buttered and sprinkled with a bit of sugar.
Chestnuts are often frequently boiled. This is the best method to use when you need fully cooked chestnuts to use as part of another recipe. To boil chestnuts, pierce the nut shell as described in the steps for roasting. Bring water to a boil, then boil the chestnuts at a rolling boil for about 15-20 minutes. Boiled chestnuts can be mashed, and are sometimes used as a substitute for potatoes or pasta. You will also find them used in stuffings and desserts.
Chestnuts can be used in a wide variety of recipes. You can use chestnuts to create chestnut bread, chestnut cheesecake, cream of chestnut soup, and chestnut dip. Chestnuts make an excellent addition to many holiday stuffing recipes, and chestnut puree is frequently combined with chocolate in a variety of delicious dessert recipes.
Chestnuts may also be baked, steamed in a regular vegetable steamer, baked, or stewed. You will find that many recipes, particularly dessert recipes, will call for pureed chestnuts. To puree chestnuts, follow the instructions for boiling them. After you’ve removed the brown shells, place them in a saucepan with water and boil them again for a full half hour, or until they’re easily mashable. You can then use a hand potato masher or mixer to really mash the chestnuts. After the chestnuts are well mashed, return them to a saucepan to add butter and other spices that are appropriate for your recipe. For desserts, you may want to add cinnamon and sugar, and for other recipes, salt, pepper, or other spices may be appropriate.
Do you have any delicious chestnut recipes you’d like to share? We’d love to hear your ideas!
From the Italian Kitchen is Back!
Well I’m sure you’ve noticed that we’ve taken a reprieve from the blog. We’ve been busy working on finalizing Maria’s newest book for you, and Maria has been quite busy with appearances and working on her books. We do apologize, but we’re back!
While in the final stages of finishing up Maria’s latest book, The Italian Kitchen, we’ve decided that we’ve kept you in suspense long enough, so we will be offering a special pre-release of some of the material that will be found in the book.
The preview books will be available on MariaLiberati.com and Lulu.com in the coming weeks. I’ll be sure to notify you immediately right here on From the Italian Kitchen as soon as the books are officially available for purchase, so check back with us often!
While in the final stages of finishing up Maria’s latest book, The Italian Kitchen, we’ve decided that we’ve kept you in suspense long enough, so we will be offering a special pre-release of some of the material that will be found in the book.
The preview books will be available on MariaLiberati.com and Lulu.com in the coming weeks. I’ll be sure to notify you immediately right here on From the Italian Kitchen as soon as the books are officially available for purchase, so check back with us often!
mercoledì 30 luglio 2008
Grilling for Your Health
Done right, grilling can be one of the healthiest ways to cook. While there has been some talk in recent years associating grilling with cancer causing agents, there are steps that can be taken to reduce that risk. The risk is actually associated with the formation of certain cancer causing substances on food exposed to high heat and flame, which can occur with other cooking methods as well.
The good news is that it has been found that the use of certain herbs, popular in the Mediterranean diet, such as basil, mint, thyme, rosemary, oregano and sage, dramatically reduced the formation of some of these substances. These herbs are also commonly found in marinades, which add flavor and reduce the formation of the free radicals that have been associated with an increased risk of cancer, when the meat is exposed to a high degree of heat.
Of course, selecting healthier foods from the get-go can make grilling an even healthier option for your family, and an enjoyable activity in the warmer months of the year. While experts are now recommending a reduction in the amount of red meat in the diet to no more than 18 ounces per week, leaner meats, such as chicken and fish, are also excellent cooked on the grill. You should trim any excess fat from your meat before cooking (regardless of your cooking method, really). Choose fresh meat over frozen whenever possible (one of the key principles of the Mediterranean diet, remember?), and try to avoid processed meats such as hot dogs or sausage.
We know that fish is rich in Omega-3 fatty acids, those wonderful cholesterol-reducing agents. Eating three meals of fish per week can reduce blood clotting, boost your immune function and help reduce heart disease.
Vegetables are also an excellent choice for a cook-out. As always, fresh local produce is best and richest in nutrients. Try to slice your vegetables so that the most surface area will be in contact with the grill surface. This will cause vegetables to be the most flavorful.
Do you have any great grilling ideas to share? We’d love to hear from you in the comments!
The good news is that it has been found that the use of certain herbs, popular in the Mediterranean diet, such as basil, mint, thyme, rosemary, oregano and sage, dramatically reduced the formation of some of these substances. These herbs are also commonly found in marinades, which add flavor and reduce the formation of the free radicals that have been associated with an increased risk of cancer, when the meat is exposed to a high degree of heat.
Of course, selecting healthier foods from the get-go can make grilling an even healthier option for your family, and an enjoyable activity in the warmer months of the year. While experts are now recommending a reduction in the amount of red meat in the diet to no more than 18 ounces per week, leaner meats, such as chicken and fish, are also excellent cooked on the grill. You should trim any excess fat from your meat before cooking (regardless of your cooking method, really). Choose fresh meat over frozen whenever possible (one of the key principles of the Mediterranean diet, remember?), and try to avoid processed meats such as hot dogs or sausage.
We know that fish is rich in Omega-3 fatty acids, those wonderful cholesterol-reducing agents. Eating three meals of fish per week can reduce blood clotting, boost your immune function and help reduce heart disease.
Vegetables are also an excellent choice for a cook-out. As always, fresh local produce is best and richest in nutrients. Try to slice your vegetables so that the most surface area will be in contact with the grill surface. This will cause vegetables to be the most flavorful.
Do you have any great grilling ideas to share? We’d love to hear from you in the comments!
venerdì 11 luglio 2008
Homemade Pasta Sauce
While Ragu is pretty tasty, nothing compares to the taste of homemade pasta sauce that you have carefully prepared using classic Italian techniques perfected through the generations, using the freshest tomatoes available from your own garden or a local farmer’s market. It doesn’t take long to make – half an hour or so, and your family will love walking in the door at the end of a long day to the smell of authentic homemade spaghetti sauce simmering on the stove. Best of all, the homemade variety is healthier for you because it contains no preservatives.
What you’ll need:
• Extra virgin olive oil
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 tsp basil
• 2 tsp marjoram
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 Tbsp tomato paste
• ¼ cup burgundy wine
• 10 ripe tomatoes
• salt and pepper
1. Bring a pot of water to a boil. Score the bottom of the tomatoes with an X (this will make them easier to peel), and place in boiling water for about one minute, or until the skin starts to peel. Remove tomatoes and place immediately into a bowl of ice water. Let the tomatoes cool, then remove the skin and seeds. Chop two tomatoes and set aside, and chop remaining 8 tomatoes and puree in a blender.
2. In a large pot over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften. Pour in pureed tomatoes. Stir in chopped tomato, basil, marjoram, oregano, thyme, sage, rosemary and wine. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Uncover, and add salt and pepper to taste. Let cook until sauce thickens, and serve.
You can also make this sauce using a slow cooker. After bringing all ingredients to a boil, pour the mixture into a slow cooker and let cook on low for 4-6 hours. Add salt and pepper to taste. If you prefer, or have an abundance of tomatoes, you can make multiple batches of this sauce at once and freeze it for the freshest, most delicious authentic homemade Italian pasta sauce all winter long!
What you’ll need:
• Extra virgin olive oil
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 tsp basil
• 2 tsp marjoram
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp sage
• 1 tsp rosemary
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 Tbsp tomato paste
• ¼ cup burgundy wine
• 10 ripe tomatoes
• salt and pepper
1. Bring a pot of water to a boil. Score the bottom of the tomatoes with an X (this will make them easier to peel), and place in boiling water for about one minute, or until the skin starts to peel. Remove tomatoes and place immediately into a bowl of ice water. Let the tomatoes cool, then remove the skin and seeds. Chop two tomatoes and set aside, and chop remaining 8 tomatoes and puree in a blender.
2. In a large pot over medium heat, cook onion, bell pepper and garlic in oil and butter until onion starts to soften. Pour in pureed tomatoes. Stir in chopped tomato, basil, marjoram, oregano, thyme, sage, rosemary and wine. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Uncover, and add salt and pepper to taste. Let cook until sauce thickens, and serve.
You can also make this sauce using a slow cooker. After bringing all ingredients to a boil, pour the mixture into a slow cooker and let cook on low for 4-6 hours. Add salt and pepper to taste. If you prefer, or have an abundance of tomatoes, you can make multiple batches of this sauce at once and freeze it for the freshest, most delicious authentic homemade Italian pasta sauce all winter long!
lunedì 30 giugno 2008
Torta di Cioccolato
We are working diligently to finish up The Italian Kitchen for you, but in the meantime, here’s a little teaser that will surely satisfy your sweet tooth!
Torta di Cioccolato
(Brownies, Italian Style)
(for 4)
¼ cup European butter
¼ cup dark chocolate pieces
1 whole egg
1/2 cup sugar
¼ cup flour
¼ cup walnut pieces
1 fresh orange
2 tblsps butter to butter pan
2 tblsps plain breadcrumbs
*Soften butter in bowl until it cuts into small pieces
*Break egg, separating the white and egg yolk in 2 different bowls
*Break chocolate into pieces and place in glass bowl
*Place glass bowl in microwave for 30 seconds, or until melted (all microwave times vary, so leave on for 15-30 seconds first.
*place softened butter and sugar in another bowl. Mix until comes to a smooth mixture. Add in egg yolk and continue to mix. Add in melted chocolate, a little at a time until totally mixed in.
Add in flour a small spoonful at a time, continually mixing until totally blended in.
*Grate ½ of orange and add in peel and chopped nuts. Mix well.
*beat egg white until peaks have formed and gently fold into chocolate mixture.
Preheat oven to 375 degrees
Butter round cake pan or cover with baking paper. Dust bottom with plain breadcrumbs. Pour in batter. Cook in oven for 30 minutes. To be sure it is done, place toothpick in center, it must come out dry. If necessary cook for 5 minutes more.
When done remove from oven. Dust serving plates with powdered cocoa. Cut cake into squares, serve with thin slice of orange.
Torta di Cioccolato
(Brownies, Italian Style)
(for 4)
¼ cup European butter
¼ cup dark chocolate pieces
1 whole egg
1/2 cup sugar
¼ cup flour
¼ cup walnut pieces
1 fresh orange
2 tblsps butter to butter pan
2 tblsps plain breadcrumbs
*Soften butter in bowl until it cuts into small pieces
*Break egg, separating the white and egg yolk in 2 different bowls
*Break chocolate into pieces and place in glass bowl
*Place glass bowl in microwave for 30 seconds, or until melted (all microwave times vary, so leave on for 15-30 seconds first.
*place softened butter and sugar in another bowl. Mix until comes to a smooth mixture. Add in egg yolk and continue to mix. Add in melted chocolate, a little at a time until totally mixed in.
Add in flour a small spoonful at a time, continually mixing until totally blended in.
*Grate ½ of orange and add in peel and chopped nuts. Mix well.
*beat egg white until peaks have formed and gently fold into chocolate mixture.
Preheat oven to 375 degrees
Butter round cake pan or cover with baking paper. Dust bottom with plain breadcrumbs. Pour in batter. Cook in oven for 30 minutes. To be sure it is done, place toothpick in center, it must come out dry. If necessary cook for 5 minutes more.
When done remove from oven. Dust serving plates with powdered cocoa. Cut cake into squares, serve with thin slice of orange.
lunedì 23 giugno 2008
Cooking With Bell Peppers
I hope that by now you have developed an unprecedented appreciation for the versatility, health benefits and deliciousness of vegetables. A true connoisseur of fine Italian cooking should certainly have such an appreciation, but if you haven’t just yet, not to worry! I’m not quite through with you yet. I’m about to tell you all about the fine qualities and uses of another vegetable popularly used in authentic Italian cooking: the bell pepper.
Probably the most common recipe using bell peppers as the main ingredient is stuffed bell peppers. The peppers are stuffed with meat, rice, other vegetables, or some combination of the three, seasoned, and simply baked. There are tons of variations of this particular dish, and you really can’t go wrong with any choice or combination of stuffings.
Peppers are delicious sliced into thin strips and eaten raw or enjoyed in a fresh garden salad or pasta salad. Perhaps the most overlooked use of the pepper is its incredible ability to add a zest of flavor to so many different things, often without your guests even realizing peppers were used in your cooking. (While this is a fine idea for tricking a finicky husband who refuses to eat anything healthy, it’s probably wise to disclose this information to dinner guests in the event of an allergy!)
Not only do peppers taste delicious whether they are raw or cooked, but an equally appealing feature is the wonderful aroma that will fill your kitchen and your home when you are baking or roasting peppers.
Bell peppers are unripe when green but are actually quite commonly eaten this way, which is somewhat out of the ordinary for a vegetable. Ripened varieties are usually red or yellow, but are sometimes orange, pale yellow or purple. They are an excellent source of Vitamin A, Vitamin B6, and Vitamin C. The red variety in particular also contains lycopene, which can help protect against heart disease and cancer.
So, besides enjoying them raw, with some veggie dip, in a garden or pasta salad, or stuffed and baked, what other recipes could find use for some delicious bell peppers? They make an excellent ingredient in breakfast omelettes, in soups and stews, and in spaghetti sauce. They’re a great addition to lasagna recipes, and they also make a great garnish for a lot of dishes. Simply cut up your peppers into tiny cubes and sprinkle a few on top of scrambled eggs, omelettes, hash browns, casseroles or any other idea you might have that sounds appetizing!
Mmmm…writing about all that has made me hungry, so happy cooking, and don’t forget to keep checking back with us for the release of The Italian Kitchen!
Probably the most common recipe using bell peppers as the main ingredient is stuffed bell peppers. The peppers are stuffed with meat, rice, other vegetables, or some combination of the three, seasoned, and simply baked. There are tons of variations of this particular dish, and you really can’t go wrong with any choice or combination of stuffings.
Peppers are delicious sliced into thin strips and eaten raw or enjoyed in a fresh garden salad or pasta salad. Perhaps the most overlooked use of the pepper is its incredible ability to add a zest of flavor to so many different things, often without your guests even realizing peppers were used in your cooking. (While this is a fine idea for tricking a finicky husband who refuses to eat anything healthy, it’s probably wise to disclose this information to dinner guests in the event of an allergy!)
Not only do peppers taste delicious whether they are raw or cooked, but an equally appealing feature is the wonderful aroma that will fill your kitchen and your home when you are baking or roasting peppers.
Bell peppers are unripe when green but are actually quite commonly eaten this way, which is somewhat out of the ordinary for a vegetable. Ripened varieties are usually red or yellow, but are sometimes orange, pale yellow or purple. They are an excellent source of Vitamin A, Vitamin B6, and Vitamin C. The red variety in particular also contains lycopene, which can help protect against heart disease and cancer.
So, besides enjoying them raw, with some veggie dip, in a garden or pasta salad, or stuffed and baked, what other recipes could find use for some delicious bell peppers? They make an excellent ingredient in breakfast omelettes, in soups and stews, and in spaghetti sauce. They’re a great addition to lasagna recipes, and they also make a great garnish for a lot of dishes. Simply cut up your peppers into tiny cubes and sprinkle a few on top of scrambled eggs, omelettes, hash browns, casseroles or any other idea you might have that sounds appetizing!
Mmmm…writing about all that has made me hungry, so happy cooking, and don’t forget to keep checking back with us for the release of The Italian Kitchen!
lunedì 16 giugno 2008
Ordering "Pepperoni" Pizza in Italy
Close your eyes. I mean it, really. Humor me for just a moment. Close your eyes, and visualize the first thing that comes to your mind when you think about Italian food.
In the stereotypical American vision of Italian food, one might picture a big heaping plate of spaghetti. Or perhaps a mouth-watering slice of lasagna, or maybe pizza. Whatever you might visualize, it probably involves tomatoes, or maybe even more commonly, tomato sauce of some sort. It’s also likely to include pasta. Am I right?
While pasta is an integral part of the Italian cuisine, and tomatoes are certainly central to the Mediterranean diet, peperoni, or peppers, are often forgotten despite their large role in creating many of the wonderful flavors and aromas you experience when enjoying Italian cuisine.
For those Americans who have ever had the pleasure of visiting the country of Italy: Have you ever tried to order a pizza with “pepperoni”? What did you get on your pizza? Certainly not “pepperoni,” but “peperoni”! Peppers! In Italian, what Americans call “pepperoni” is referred to as Salami. The true meaning of the word “peperoni” was kind of lost in translation and it evolved into the American “pepperoni” that we now use to refer to the thinly sliced, dry sausage that is popular on our pizza.
If you travel to an area where there are typically a lot of American tourists, you may find some restaurants who will actually give you “pepperoni” on your pizza simply because this is a common mistake made by American tourists. Or, if you’re lucky, they may ask you for clarification. But if you order “pepperoni” pizza, don’t be surprised if your pizza comes out with some delicious red and yellow bell peppers!
Check back with us later this week for more information on peppers and their use in authentic Italian cooking! And keep checking here and at MariaLiberati.com for the release of celebrity-chef Maria Liberati’s latest book, The Italian Kitchen!
In the stereotypical American vision of Italian food, one might picture a big heaping plate of spaghetti. Or perhaps a mouth-watering slice of lasagna, or maybe pizza. Whatever you might visualize, it probably involves tomatoes, or maybe even more commonly, tomato sauce of some sort. It’s also likely to include pasta. Am I right?
While pasta is an integral part of the Italian cuisine, and tomatoes are certainly central to the Mediterranean diet, peperoni, or peppers, are often forgotten despite their large role in creating many of the wonderful flavors and aromas you experience when enjoying Italian cuisine.
For those Americans who have ever had the pleasure of visiting the country of Italy: Have you ever tried to order a pizza with “pepperoni”? What did you get on your pizza? Certainly not “pepperoni,” but “peperoni”! Peppers! In Italian, what Americans call “pepperoni” is referred to as Salami. The true meaning of the word “peperoni” was kind of lost in translation and it evolved into the American “pepperoni” that we now use to refer to the thinly sliced, dry sausage that is popular on our pizza.
If you travel to an area where there are typically a lot of American tourists, you may find some restaurants who will actually give you “pepperoni” on your pizza simply because this is a common mistake made by American tourists. Or, if you’re lucky, they may ask you for clarification. But if you order “pepperoni” pizza, don’t be surprised if your pizza comes out with some delicious red and yellow bell peppers!
Check back with us later this week for more information on peppers and their use in authentic Italian cooking! And keep checking here and at MariaLiberati.com for the release of celebrity-chef Maria Liberati’s latest book, The Italian Kitchen!
mercoledì 11 giugno 2008
The Slow Food Movement
The Slow Food Movement is a movement that actually started in Italy. It was founded by Carlo Petrini, in 1986, and was originally an organization called Arcigola. It became the Slow Food Movement officially in 1989, with the signing of the founding Manifesto by delegates from 15 countries in Paris, France.
The organization exists to build awareness and help preserve the culture, local traditions, cooking methods, tastes and foods that tend to fade away with the introduction of multitudes of fast food restaurants. They also focus on how food choices, preparation and production might affect the environment. The organization will probably begin to gain greater publicity and recognition in the coming months and years with the world’s newfound focus on everything “green”. The Slow Food Movement claims that slow food is “good, clean, fair food,” that it tastes good, is produced in a way that doesn’t harm the environment or animal welfare, and that the people who produce the food are compensated fairly (probably in support of local farmers who work hard to produce local crops but are often the victim of unforeseen circumstances or economic conditions).
The organization attempts to promote and preserve local food products and traditions, and they go as far as to organize celebrations of local cuisine in different regions. They educate consumers about fast food and the consequences that may follow indulging in the modern “fast food” lifestyle. The Slow Food Movement boasts more than 80,000 members from around the world, currently.
It only makes sense that such a movement was founded in Italy. Italy takes great pride in their culinary traditions and the people have passed family recipes and cooking methods down through many generations. The Mediterranean diet, focusing on using the freshest ingredients available, which would more than likely be grown locally, and the Italian way of life, with rich regional specialty dishes that focus on the best crops grown in the region at different times of year, are the perfect poster children for the Slow Movement, and by following these simple practices, you can help combat the modern “fast food” way of life and help to protect our environment.
Pick up your copy of celebrity-chef Maria Liberati’s latest collection of mouth-watering traditional Italian recipes, head to your local market for some fresh ingredients, and be on your way to making some delicious “Slow Food”!
The organization exists to build awareness and help preserve the culture, local traditions, cooking methods, tastes and foods that tend to fade away with the introduction of multitudes of fast food restaurants. They also focus on how food choices, preparation and production might affect the environment. The organization will probably begin to gain greater publicity and recognition in the coming months and years with the world’s newfound focus on everything “green”. The Slow Food Movement claims that slow food is “good, clean, fair food,” that it tastes good, is produced in a way that doesn’t harm the environment or animal welfare, and that the people who produce the food are compensated fairly (probably in support of local farmers who work hard to produce local crops but are often the victim of unforeseen circumstances or economic conditions).
The organization attempts to promote and preserve local food products and traditions, and they go as far as to organize celebrations of local cuisine in different regions. They educate consumers about fast food and the consequences that may follow indulging in the modern “fast food” lifestyle. The Slow Food Movement boasts more than 80,000 members from around the world, currently.
It only makes sense that such a movement was founded in Italy. Italy takes great pride in their culinary traditions and the people have passed family recipes and cooking methods down through many generations. The Mediterranean diet, focusing on using the freshest ingredients available, which would more than likely be grown locally, and the Italian way of life, with rich regional specialty dishes that focus on the best crops grown in the region at different times of year, are the perfect poster children for the Slow Movement, and by following these simple practices, you can help combat the modern “fast food” way of life and help to protect our environment.
Pick up your copy of celebrity-chef Maria Liberati’s latest collection of mouth-watering traditional Italian recipes, head to your local market for some fresh ingredients, and be on your way to making some delicious “Slow Food”!
venerdì 6 giugno 2008
Top 10 Reasons to Love Italian Cuisine
1. It’s so good, meals typically consist of several courses, because one just isn’t enough.
2. Italian cuisine makes use of the world’s most delicious cheeses.
3. Two words: The wine!
4. Everyone loves it, so it’s a no-fail way to please all your guests at your next dinner.
5. Only in Italian cuisine do vegetables taste so delicious you think the cook must be lying to you – this can’t be a healthy meal!
6. The Mediterranean diet is one of the most healthy diets in the world. Studies show Italians live longer and have lower risks of heart disease than people in most other countries.
7. The food is rich, flavorful, festive and full of tradition. Wait, that was four reasons in one!
8. The Italian cuisine focuses on using the freshest ingredients readily available – so, it’s environmentally friendly to eat Italian food, too, because you won’t be using ingredients that have been processed to death in some factory nor will you be using ingredients that have traveled halfway across the world in big, expensive, gas-guzzling machines just to make it to your dinner table.
9. Italians are the coolest people in the world, and we love to eat like them just to be like them!
10. It’s romantic – a gourmet several-course Italian meal with some delicious Italian wine and flavorful dessert, and you’ll win the heart of your lover forever!
Be sure to check back with us soon to purchase celebrity-chef Maria Liberati’s latest book, The Italian Kitchen, to be released in the coming weeks, right here and at MariaLiberati.com!
2. Italian cuisine makes use of the world’s most delicious cheeses.
3. Two words: The wine!
4. Everyone loves it, so it’s a no-fail way to please all your guests at your next dinner.
5. Only in Italian cuisine do vegetables taste so delicious you think the cook must be lying to you – this can’t be a healthy meal!
6. The Mediterranean diet is one of the most healthy diets in the world. Studies show Italians live longer and have lower risks of heart disease than people in most other countries.
7. The food is rich, flavorful, festive and full of tradition. Wait, that was four reasons in one!
8. The Italian cuisine focuses on using the freshest ingredients readily available – so, it’s environmentally friendly to eat Italian food, too, because you won’t be using ingredients that have been processed to death in some factory nor will you be using ingredients that have traveled halfway across the world in big, expensive, gas-guzzling machines just to make it to your dinner table.
9. Italians are the coolest people in the world, and we love to eat like them just to be like them!
10. It’s romantic – a gourmet several-course Italian meal with some delicious Italian wine and flavorful dessert, and you’ll win the heart of your lover forever!
Be sure to check back with us soon to purchase celebrity-chef Maria Liberati’s latest book, The Italian Kitchen, to be released in the coming weeks, right here and at MariaLiberati.com!
mercoledì 28 maggio 2008
Sicilian Specialties
Different regions in Italy have their own food specialties and sometimes have unique cooking methods. Probably the most distinct region in Italy is Sicily. Sicily is an island slightly bigger than the state of Vermont that lies in the middle of the Mediterranean Sea. The fact that it is physically separated from the mainland by the sea makes it easy to differentiate this region from the other regions of Italy, which can sometimes overlap or be a little harder to classify.
It’s been said that there is no comparison to the vegetables grown in the rich soil of the island of Sicily. It’s for this reason that the foods of this region emphasize simplicity. By overcooking or using complex recipes, the pure deliciousness of the freshly grown vegetables could be masked.
The world-famous cannoli is a specialty of Sicily. You may have also heard of Marsala, the famous Sicilian sweet wine. Sicily is also known for fresh fruit, grown on the island itself. Citrus fruits in particular, especially oranges and blood oranges, are grown in plenty in Sicily.
The eggplant we talked about in great detail in a previous post? It’s probably the most commonly used vegetable in Sicily. The people there have developed literally hundreds of mouth-watering ways to prepare it. If you think you don’t like eggplant, a visit to Sicily will surely change your mind! Artichokes and peppers follow closely behind in popularity.
And, finally, the burning question that has been on all your minds since you started reading this post. What’s up with “Sicilian Pizza”? First, real Sicilian Pizza has no cheese or anchovies. The square pizza known as Sicilian pizza in the United States is an American invention, of sorts. The real deal also has some of the ingredients incorporated into the dough, instead of just being placed on top. It’s quite delicious! You can try to make your own just by adding a few of the ingredients you would normally place on top into the dough before baking. Try it out and share your new recipes with us!
It’s been said that there is no comparison to the vegetables grown in the rich soil of the island of Sicily. It’s for this reason that the foods of this region emphasize simplicity. By overcooking or using complex recipes, the pure deliciousness of the freshly grown vegetables could be masked.
The world-famous cannoli is a specialty of Sicily. You may have also heard of Marsala, the famous Sicilian sweet wine. Sicily is also known for fresh fruit, grown on the island itself. Citrus fruits in particular, especially oranges and blood oranges, are grown in plenty in Sicily.
The eggplant we talked about in great detail in a previous post? It’s probably the most commonly used vegetable in Sicily. The people there have developed literally hundreds of mouth-watering ways to prepare it. If you think you don’t like eggplant, a visit to Sicily will surely change your mind! Artichokes and peppers follow closely behind in popularity.
And, finally, the burning question that has been on all your minds since you started reading this post. What’s up with “Sicilian Pizza”? First, real Sicilian Pizza has no cheese or anchovies. The square pizza known as Sicilian pizza in the United States is an American invention, of sorts. The real deal also has some of the ingredients incorporated into the dough, instead of just being placed on top. It’s quite delicious! You can try to make your own just by adding a few of the ingredients you would normally place on top into the dough before baking. Try it out and share your new recipes with us!
venerdì 23 maggio 2008
Sensational Seafood
Fish and shellfish are a big part of the Mediterranean diet. Of course, Italy lies along the Mediterranean Sea, and the Mediterranean diet involves making use of the freshest ingredients available, so it only makes sense that seafood is a big component in fine Italian cooking. The versatility of seafood is incredible. There are an endless variety of delicious and healthy meals that can be created using many species of fish and shellfish.
Fish is very rich in omega 3 fatty acids, which help to lower bad cholesterol. It has also been shown that there is a link between eating fish at least twice weekly and a lower risk of developing Alzheimer’s disease or having a stroke. Seafood is rich in nutrients and low in saturated fats, and can also lower the risk for heart disease, one of the leading causes of death in the United States. Just think – eating something so fabulously delicious that it tastes like it must be sinful can actually lower your risk for three major health problems! I know, I know – it’s a major sacrifice!
There has been some concern with levels of pollutants in waters that may contaminate fish. While it’s true that some fish can contain some contaminants, problems really can be avoided by obtaining your fish from a reliable source, cooking it appropriately, and really varying the types of fish that you eat. Avoid eating a lot of large predatory fish, such as shark, because these are the types of fish that have the highest levels of mercury. And of course, if you’re pregnant, the recommendation is to not exceed twelve ounces of fish per week, but eating fish during pregnancy has been shown to aid in healthy baby brain development, so try not to avoid it altogether, unless of course your doctor tells you to do so.
Look for a great collection of fish and shellfish recipes, coming soon in The Italian Kitchen!
Fish is very rich in omega 3 fatty acids, which help to lower bad cholesterol. It has also been shown that there is a link between eating fish at least twice weekly and a lower risk of developing Alzheimer’s disease or having a stroke. Seafood is rich in nutrients and low in saturated fats, and can also lower the risk for heart disease, one of the leading causes of death in the United States. Just think – eating something so fabulously delicious that it tastes like it must be sinful can actually lower your risk for three major health problems! I know, I know – it’s a major sacrifice!
There has been some concern with levels of pollutants in waters that may contaminate fish. While it’s true that some fish can contain some contaminants, problems really can be avoided by obtaining your fish from a reliable source, cooking it appropriately, and really varying the types of fish that you eat. Avoid eating a lot of large predatory fish, such as shark, because these are the types of fish that have the highest levels of mercury. And of course, if you’re pregnant, the recommendation is to not exceed twelve ounces of fish per week, but eating fish during pregnancy has been shown to aid in healthy baby brain development, so try not to avoid it altogether, unless of course your doctor tells you to do so.
Look for a great collection of fish and shellfish recipes, coming soon in The Italian Kitchen!
mercoledì 14 maggio 2008
Zucchini with Lemon
Well you must all know by now that I am a huge fan of zucchini, and nothing makes me want to try some great new zucchini recipes more than an abundance of wonderful warm sunshine outside and fresh zucchini available at the market. Did you know zucchinis are very low in calories because they are made up of about 95% water? About 26 calories per cup, raw, and 36 calories per cup, cooked. That means they’re great for the summer waistline as well as the summer tastebuds!
Try this simple zucchini recipe at your next outdoor barbeque. It goes great with many different dishes, and can be served as a side dish or even as a main dish.
Zucchini with Lemon
Serves 6
6 medium zucchini
3 tablespoons olive oil
salt and pepper to taste
1 lemon, cut into wedges
1. Slice zucchini into small (1/2”) rectangular chunks. Boil for 10 minutes in lightly salted water.
2. Heat oil in a skillet; add zucchini and toss to coat completely with oil. Add salt and pepper to taste. Saute for 5 minutes, stirring frequently.
3. Lightly squeeze the lemon wedges over zucchini to zest with the juice, and enjoy!
If you’re feeling adventurous, and really want to show off your grilling skills, try grilling zucchini slices right on the grill, and melt some mozzarella cheese on top. The zucchini will be delightfully tender and flavorful, and is a great accompaniment to grilled steak or seafood.
Post a comment, and share with us some of your own great zucchini recipes. And, as always, don’t forget to check back here soon for Maria Liberati’s newest book, The Italian Kitchen!
Try this simple zucchini recipe at your next outdoor barbeque. It goes great with many different dishes, and can be served as a side dish or even as a main dish.
Zucchini with Lemon
Serves 6
6 medium zucchini
3 tablespoons olive oil
salt and pepper to taste
1 lemon, cut into wedges
1. Slice zucchini into small (1/2”) rectangular chunks. Boil for 10 minutes in lightly salted water.
2. Heat oil in a skillet; add zucchini and toss to coat completely with oil. Add salt and pepper to taste. Saute for 5 minutes, stirring frequently.
3. Lightly squeeze the lemon wedges over zucchini to zest with the juice, and enjoy!
If you’re feeling adventurous, and really want to show off your grilling skills, try grilling zucchini slices right on the grill, and melt some mozzarella cheese on top. The zucchini will be delightfully tender and flavorful, and is a great accompaniment to grilled steak or seafood.
Post a comment, and share with us some of your own great zucchini recipes. And, as always, don’t forget to check back here soon for Maria Liberati’s newest book, The Italian Kitchen!
sabato 10 maggio 2008
Caffe 101
There are many types of coffee common in Italy, and we Italians take our caffé very seriously! It is common in Italy to drink coffee not only in the morning, but in the evenings after dinner as well. When we go out to dinner, we have such strong preferences for our coffee that we may actually drive to another location for the perfect espresso after having spent hours at a different restaurant for dinner. This is particularly amusing to non-Italians because, as we will discuss in a few minutes, espresso is a very, very small cup of very strong coffee that takes about two gulps to devour completely. So, to some who have not learned to appreciate a true and perfect espresso, it would seem absurd to drive to a different bar for such a small beverage!
When you purchase your copy of Maria Liberati’s latest book, The Italian Kitchen, here or at MariaLiberati.com in a few weeks, you will receive a chapter with delicious, authentic caffé recipes. In order to truly appreciate each of them when you try them out, it’s important to have an idea of what each type of coffee common in Italy is, exactly, because the names can be a little confusing if you’re not a connoisseur (which we hope to make you into, after you’ve tried all the recipes in our upcoming book!).
So, here’s a rundown of the common coffees you would find on a visit to the beautiful country of Italy.
· Espresso – We’ve talked about briefly already. This is a very small cup of very strong coffee. Typcially the standard coffee drink in Italy.
· Cappuccino – We’ve all heard of this one. It’s strictly a morning beverage, standard espresso infused with steamed milk. Delicious!
· Caffé Americano – Coffe, the way Americans drink it, but a little stronger. It’s served in a large cup and is not as strong as espresso.
· Caffé Freddo – Iced coffee
· Caffé Latte – warm milk mixed with coffee, typically served as a morning beverage, with breakfast
· Caffé Corretto – Espresso with a shot of liquer
There are hundreds of ways to modify each variation of Italian coffee, and Italians pride themselves on their delicious and fancy coffee drinks that they serve with great fanfare. Treat yourself to a few of the great recipes you’ll find in our upcoming book, and then try to deny that you’re a coffee lover!
When you purchase your copy of Maria Liberati’s latest book, The Italian Kitchen, here or at MariaLiberati.com in a few weeks, you will receive a chapter with delicious, authentic caffé recipes. In order to truly appreciate each of them when you try them out, it’s important to have an idea of what each type of coffee common in Italy is, exactly, because the names can be a little confusing if you’re not a connoisseur (which we hope to make you into, after you’ve tried all the recipes in our upcoming book!).
So, here’s a rundown of the common coffees you would find on a visit to the beautiful country of Italy.
· Espresso – We’ve talked about briefly already. This is a very small cup of very strong coffee. Typcially the standard coffee drink in Italy.
· Cappuccino – We’ve all heard of this one. It’s strictly a morning beverage, standard espresso infused with steamed milk. Delicious!
· Caffé Americano – Coffe, the way Americans drink it, but a little stronger. It’s served in a large cup and is not as strong as espresso.
· Caffé Freddo – Iced coffee
· Caffé Latte – warm milk mixed with coffee, typically served as a morning beverage, with breakfast
· Caffé Corretto – Espresso with a shot of liquer
There are hundreds of ways to modify each variation of Italian coffee, and Italians pride themselves on their delicious and fancy coffee drinks that they serve with great fanfare. Treat yourself to a few of the great recipes you’ll find in our upcoming book, and then try to deny that you’re a coffee lover!
martedì 6 maggio 2008
Italian Wedding Traditions
Well it’s finally May, which marks the beginning of wedding season, when many blushing brides-to-be are getting excited about their big day and frantically trying to organize all the last-minute details. If you happen to be one of them, and are interested in bringing a little Italian style to your nuptials, you’ll find some good ideas here for what makes for a traditional Italian wedding feast.
First – and, most importantly – the wedding cake. The typical Italian wedding cake is actually much like the modern American wedding cake – multiple layers, with a cake topper on top. Traditionally, the cake topper is a bride and groom figurine, although the modern trends include many other varieties, such as a shining letter symbolizing the new couple’s last initial. As always, traditions can vary greatly by region in Italy, and in some regions, cake is not served as part of a traditional wedding meal. Of course, espresso and other coffee drinks are served with the cake, following the meal, which can consist of as many as twelve to fourteen different courses. (We in Italy take our food and our celebration very seriously, and one goes hand-in-hand with the other. Therefore, big celebration = lots of wonderful food!)
For the all-important cocktail hour which precedes the meal, many drinks are served to the guests and to the bridal party. Stronger drinks for the men, and sweet liquor for the women. There are a couple of foods that are still very common and traditionally served at Italian weddings. Wanda are fried dough pieces in the shape of a bowtie, coated with powdered sugar. And white sugar coated almonds, called confetti, are also very common. In the regions of Italy that do not celebrate with a wedding cake, sometimes these almonds are served in a decorative bag or box at each place setting, in place of the cake.
The reception begins with a course of antipasti, consisting of cheese, olives, peppers, mushrooms and other light choices. Chicken, lamb or salmon are common as main dishes, and the menu often includes – yes, you guessed it – Italian wedding soup, as well as meatballs and rice. Following all the food and festivities, the bride and groom may break a glass or a vase. The number of pieces it breaks into is said to represent the number of years of happiness the couple will enjoy.
Even if you’re not planning a wedding this spring, it’s always fun to explore the traditions of a country so rich with tradition as Italy. Be sure to pick up a copy of The Italian Kitchen to explore the many flavorful authentic dishes you can create for your family!
First – and, most importantly – the wedding cake. The typical Italian wedding cake is actually much like the modern American wedding cake – multiple layers, with a cake topper on top. Traditionally, the cake topper is a bride and groom figurine, although the modern trends include many other varieties, such as a shining letter symbolizing the new couple’s last initial. As always, traditions can vary greatly by region in Italy, and in some regions, cake is not served as part of a traditional wedding meal. Of course, espresso and other coffee drinks are served with the cake, following the meal, which can consist of as many as twelve to fourteen different courses. (We in Italy take our food and our celebration very seriously, and one goes hand-in-hand with the other. Therefore, big celebration = lots of wonderful food!)
For the all-important cocktail hour which precedes the meal, many drinks are served to the guests and to the bridal party. Stronger drinks for the men, and sweet liquor for the women. There are a couple of foods that are still very common and traditionally served at Italian weddings. Wanda are fried dough pieces in the shape of a bowtie, coated with powdered sugar. And white sugar coated almonds, called confetti, are also very common. In the regions of Italy that do not celebrate with a wedding cake, sometimes these almonds are served in a decorative bag or box at each place setting, in place of the cake.
The reception begins with a course of antipasti, consisting of cheese, olives, peppers, mushrooms and other light choices. Chicken, lamb or salmon are common as main dishes, and the menu often includes – yes, you guessed it – Italian wedding soup, as well as meatballs and rice. Following all the food and festivities, the bride and groom may break a glass or a vase. The number of pieces it breaks into is said to represent the number of years of happiness the couple will enjoy.
Even if you’re not planning a wedding this spring, it’s always fun to explore the traditions of a country so rich with tradition as Italy. Be sure to pick up a copy of The Italian Kitchen to explore the many flavorful authentic dishes you can create for your family!
sabato 19 aprile 2008
Tomato Mozzarella Appetizers
If you’re looking for a way to get your guests raving the moment they walk in the door, greet them with a scrumptious tomato and mozzarella appetizer that will delight all their senses. With a few basic ingredients, you can make a variety of different delicious appetizers just by altering how you put it together or changing an ingredient or two.
Start by having the following ingredients on hand. You won’t need all the ingredients for every variation, so once you decide on your favorites you can remove the unnecessary items from the list.
• Fresh, ripe tomatoes – large
• Fresh, ripe grape tomatoes
• Extra virgin olive oil
• Vinegar
• Basil
• Mozzarella, sliced
• Mini mozzarella balls
• Crostini bread
• Triscuits
• Fresh bread
• Skewers
• Garlic, minced, or garlic powder
• Onion, sliced
My personal favorite way to create a tomato-mozzarella appetizer is to slice the tomatoes into wedges, and arrange them on a baking sheet. Add a slice of mozzarella to the top of each wedge, and sprinkle with basil, a little bit of oil, and garlic, if desired. Bake at about 350 degrees for fifteen to twenty minutes, or until the cheese is melted. You can add a slice of onion before putting the cheese on top, if you choose.
For another variation, try slicing the tomatoes instead of making wedges, and place your tomato, cheese, onion and seasonings on triscuits or crostini bread before baking. This can also be served cold, but it is oh-so-delicious when warm!
You can also use the grape tomatoes, mini mozzarella balls and onion to make little tomato-mozzarella skewers. Simply alternate the tomato, mozzarella balls, and sliced onion on a skewer, and season as desired. A super easy, delicious and simple to eat crowd-pleaser!
Finally, try arranging tomato slices and mozzarella slices in a circular pattern on a serving plate. Season with oil and vinegar, basil, garlic and/ or salt and pepper. Serve with your delicious fresh bread!
I’m certain that there are dozens of other creative ways to combine tomatoes and mozzarella. You can easily take any combination of these ingredients to make something uniquely yours. If you’re feeling adventurous, you can try switching out the tomato for zucchini. Check back with us in the coming weeks for the release of Maria Liberati’s latest book, The Italian Kitchen, for more delicious appetizer recipes!
Start by having the following ingredients on hand. You won’t need all the ingredients for every variation, so once you decide on your favorites you can remove the unnecessary items from the list.
• Fresh, ripe tomatoes – large
• Fresh, ripe grape tomatoes
• Extra virgin olive oil
• Vinegar
• Basil
• Mozzarella, sliced
• Mini mozzarella balls
• Crostini bread
• Triscuits
• Fresh bread
• Skewers
• Garlic, minced, or garlic powder
• Onion, sliced
My personal favorite way to create a tomato-mozzarella appetizer is to slice the tomatoes into wedges, and arrange them on a baking sheet. Add a slice of mozzarella to the top of each wedge, and sprinkle with basil, a little bit of oil, and garlic, if desired. Bake at about 350 degrees for fifteen to twenty minutes, or until the cheese is melted. You can add a slice of onion before putting the cheese on top, if you choose.
For another variation, try slicing the tomatoes instead of making wedges, and place your tomato, cheese, onion and seasonings on triscuits or crostini bread before baking. This can also be served cold, but it is oh-so-delicious when warm!
You can also use the grape tomatoes, mini mozzarella balls and onion to make little tomato-mozzarella skewers. Simply alternate the tomato, mozzarella balls, and sliced onion on a skewer, and season as desired. A super easy, delicious and simple to eat crowd-pleaser!
Finally, try arranging tomato slices and mozzarella slices in a circular pattern on a serving plate. Season with oil and vinegar, basil, garlic and/ or salt and pepper. Serve with your delicious fresh bread!
I’m certain that there are dozens of other creative ways to combine tomatoes and mozzarella. You can easily take any combination of these ingredients to make something uniquely yours. If you’re feeling adventurous, you can try switching out the tomato for zucchini. Check back with us in the coming weeks for the release of Maria Liberati’s latest book, The Italian Kitchen, for more delicious appetizer recipes!
domenica 13 aprile 2008
Perfect Party Planning
The release of Maria Liberati’s newest book is just weeks away! Once you get your copy you will definitely want to invite some guests over to show off your impressive cooking skills, so it might be a good idea for us to talk about planning the perfect party. By following some basic tips, you can ensure that your event will come together seamlessly (without stressing you out!).
• Plan ahead! Send out your invitations two weeks in advance, if possible. Make a list of what you intend to serve and what ingredients are required to prepare it. Try to have your guests RSVP so that you can get only the amount of food that you need, so you don’t waste a lot of money by having tons of extra food. Buy all the ingredients a few days in advance. Not too soon that they won’t be fresh, but soon enough that you aren’t worried about finding time to shop the day of the event!
• Prepare carefully, and with patience! Before beginning to cook, place any table settings or decorations, arrange the furniture, and get all the logistics in order. Once you start cooking, having something else hanging over your head left to do will just frazzle you more.
• Plan out how long it will take you to cook each item on the menu. Are there dishes that require the use of the oven at the same time? Do your dishes all have different cooking and preparation times? If you are having a lot of different things, try to get someone to help you. But try to have a starting point – start with the item that takes the longest to prepare, has the most steps or the longest cooking time. Make items that can be served slightly cooler first, and those that are best served fresh from the oven last. But, whatever you do, don’t rush! Rushing causes kitchen disasters, and possibly non-edible food!
• Try to have everything in the oven, or at least ready to go into the oven, before your guests arrive. Stepping out for a minute to remove something from the oven isn’t a big deal, but stepping out to take another half hour to finish preparing can make you look unorganized.
I know that all of you readers, as Italian cooking enthusiasts, must have tons of experience in planning fabulous get-togethers, since truly enjoying fine Italian cooking involves enjoying the social company of others while you enjoy the food. So, share with us your best tips on planning the perfect, no-stress party!
• Plan ahead! Send out your invitations two weeks in advance, if possible. Make a list of what you intend to serve and what ingredients are required to prepare it. Try to have your guests RSVP so that you can get only the amount of food that you need, so you don’t waste a lot of money by having tons of extra food. Buy all the ingredients a few days in advance. Not too soon that they won’t be fresh, but soon enough that you aren’t worried about finding time to shop the day of the event!
• Prepare carefully, and with patience! Before beginning to cook, place any table settings or decorations, arrange the furniture, and get all the logistics in order. Once you start cooking, having something else hanging over your head left to do will just frazzle you more.
• Plan out how long it will take you to cook each item on the menu. Are there dishes that require the use of the oven at the same time? Do your dishes all have different cooking and preparation times? If you are having a lot of different things, try to get someone to help you. But try to have a starting point – start with the item that takes the longest to prepare, has the most steps or the longest cooking time. Make items that can be served slightly cooler first, and those that are best served fresh from the oven last. But, whatever you do, don’t rush! Rushing causes kitchen disasters, and possibly non-edible food!
• Try to have everything in the oven, or at least ready to go into the oven, before your guests arrive. Stepping out for a minute to remove something from the oven isn’t a big deal, but stepping out to take another half hour to finish preparing can make you look unorganized.
I know that all of you readers, as Italian cooking enthusiasts, must have tons of experience in planning fabulous get-togethers, since truly enjoying fine Italian cooking involves enjoying the social company of others while you enjoy the food. So, share with us your best tips on planning the perfect, no-stress party!
mercoledì 9 aprile 2008
Wine Pairing 101
For a long time, I thought that pairing wine was something very sophisticated that only the most dedicated connoisseur could do appropriately. I discovered later that while it can be tricky at times to find the right wine that works well with a specialized dish, there are a few simple techniques you can use that are almost sure-fire ways to pick the perfect wine to go with your meal.
While it’s obvious that certain wines go better with certain foods, it also has a lot to do with individual tastes as well. So in addition to using some of the guidelines and techniques we’ll talk about, you can also simply try a variety of wines with different types of foods and decide what combinations are most pleasing to your personal taste buds.
The first trick is probably particularly applicable when it comes to Italian wines, since there are so many distinct regional foods in Italy. It’s not really a trick, but rather a simple rule: Regional wines frequently pair well with regional foods of the same region. So if you are enjoying an eggplant specialty of Southern Italy, you could try pairing it with any of the wines that come from the Southern part of Italy as well, and be fairly sure that they will taste fantastic together. Simple enough, huh?
You can use many similarities between wines and the food you’re serving to find a good match. For example, very rich tasting foods should be served with a rich wine rather than a light one. You can try pairing similar flavors as well, or go for opposite flavors (like a fruity wine with a rich vegetable dish).
When you’re having wine with dessert, the wine should always be at least as sweet as the dessert. If the dessert is very rich, go for a rich, sweet wine. If it’s a lighter pastry that’s not very sweet, you could go with a lighter wine, but you could also still probably go with a sweeter wine and it would still go well together.
You can use the occasion to guide you as well. If you’re having a picnic in the park, a light, crisp, semi-sweet wine would fit the occasion and probably the foods you’re serving as well. If you’re having a formal dinner, where you’re serving several courses, a richer, full-bodied red wine would more than likely go well. Try matching the intensity or formality of the event with the same level of flavor intensity and richness of the wine.
If you’re anything like me, you’re probably shocked to learn that pairing wine can be so simple! It really can be done using little more than some logical reasoning and common sense. But remember, your personal tastes are the ultimate judge, so if something doesn’t agree with your tastes, then it’s not right for your dinner party or event!
While it’s obvious that certain wines go better with certain foods, it also has a lot to do with individual tastes as well. So in addition to using some of the guidelines and techniques we’ll talk about, you can also simply try a variety of wines with different types of foods and decide what combinations are most pleasing to your personal taste buds.
The first trick is probably particularly applicable when it comes to Italian wines, since there are so many distinct regional foods in Italy. It’s not really a trick, but rather a simple rule: Regional wines frequently pair well with regional foods of the same region. So if you are enjoying an eggplant specialty of Southern Italy, you could try pairing it with any of the wines that come from the Southern part of Italy as well, and be fairly sure that they will taste fantastic together. Simple enough, huh?
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You can use many similarities between wines and the food you’re serving to find a good match. For example, very rich tasting foods should be served with a rich wine rather than a light one. You can try pairing similar flavors as well, or go for opposite flavors (like a fruity wine with a rich vegetable dish).
When you’re having wine with dessert, the wine should always be at least as sweet as the dessert. If the dessert is very rich, go for a rich, sweet wine. If it’s a lighter pastry that’s not very sweet, you could go with a lighter wine, but you could also still probably go with a sweeter wine and it would still go well together.
You can use the occasion to guide you as well. If you’re having a picnic in the park, a light, crisp, semi-sweet wine would fit the occasion and probably the foods you’re serving as well. If you’re having a formal dinner, where you’re serving several courses, a richer, full-bodied red wine would more than likely go well. Try matching the intensity or formality of the event with the same level of flavor intensity and richness of the wine.
If you’re anything like me, you’re probably shocked to learn that pairing wine can be so simple! It really can be done using little more than some logical reasoning and common sense. But remember, your personal tastes are the ultimate judge, so if something doesn’t agree with your tastes, then it’s not right for your dinner party or event!
martedì 1 aprile 2008
Ravioli
Since we’ve already learned how to make our own homemade pasta, what could be more fun than exploring some of the different foods you can make with it? We’ll begin by experimenting with the many varieties of ravioli. I think ravioli are a good place to start, because they’re pretty simple and are usually a favorite among the whole family (in other words – a kid pleaser!). To make ravioli, you will start with the pasta we discussed making here.
Once you have made your dough, roll it into two equally-sized, flat squares. Simply mark off evenly sized squares by making a mark with a knife. Place whatever filling you wish in the center of your squares and then place the other large pasta square on top. Using your fingers, press down between the ravioli squares and around the edges to seal off your ravioli. Then use a pastry wheel to cut through all of your separations. If you have one, you can also use a ravioli form to make the ravioli. Then either cook your ravioli or freeze them immediately for later use.
If you think that’s simple enough, but don’t know what to use for filling, read on! The really fun part about making your own ravioli is that you can fill them with just about anything! You can also use many different sauces, so there are limitless possibilities to the flavors you can create with ravioli.
Usually the filling is comprised of a cheese mixture, a meat mixture, or a fish mixture. Most recipes you will see will fall into one of those three categories. Spinach is also used fairly often, and you will see potatoes at times as well. Ricotta cheese mixed with mozzarella is probably the most common ravioli filling.
Red tomato sauce is used most frequently, however cream based sauces or pesto sauces may be used for certain fish mixtures. There really is no right or wrong. So many varieties exist because pasta is such a versatile food that so many other foods taste delicious with it. Try your own favorite ingredients, and experiment with different sauces, and then share your favorite results with us all!
Once you have made your dough, roll it into two equally-sized, flat squares. Simply mark off evenly sized squares by making a mark with a knife. Place whatever filling you wish in the center of your squares and then place the other large pasta square on top. Using your fingers, press down between the ravioli squares and around the edges to seal off your ravioli. Then use a pastry wheel to cut through all of your separations. If you have one, you can also use a ravioli form to make the ravioli. Then either cook your ravioli or freeze them immediately for later use.
If you think that’s simple enough, but don’t know what to use for filling, read on! The really fun part about making your own ravioli is that you can fill them with just about anything! You can also use many different sauces, so there are limitless possibilities to the flavors you can create with ravioli.
Usually the filling is comprised of a cheese mixture, a meat mixture, or a fish mixture. Most recipes you will see will fall into one of those three categories. Spinach is also used fairly often, and you will see potatoes at times as well. Ricotta cheese mixed with mozzarella is probably the most common ravioli filling.
Red tomato sauce is used most frequently, however cream based sauces or pesto sauces may be used for certain fish mixtures. There really is no right or wrong. So many varieties exist because pasta is such a versatile food that so many other foods taste delicious with it. Try your own favorite ingredients, and experiment with different sauces, and then share your favorite results with us all!
venerdì 28 marzo 2008
Canning Vegetables, Part II
Canning your own vegetables is a great way to preserve any extra veggies you might have gotten from your garden without them going to waste. It’s actually not a difficult process, and it’s pretty easy to do right at home with a few basic materials. The most common way to preserve fruits or vegetables is by using a pressure canner. It’s a special pot that holds your jars and basically seals them tight to prevent air getting in, which will cause spoilage.
Jars are most commonly used for canning. It’s easy to see what vegetable is inside, and it’s also easy to tell if the jar has become compromised and should be thrown away. These clear glass jars can be purchased in large packs at Wal-Mart or other similar stores. Usually they come with a sealing lid and a metal ring. The flat lid, usually porcelain-lined, has a special rubber ring at the top that will actually seal the jar. The metal ring goes over top of this lid and screws onto the top of the jar, keeping the lid in place. You will also need a set of tongs to remove the jars from the pressure canner, a good set of oven mitts to use to handle the hot jars, a kitchen timer and an area to cool the jars.
When canning vegetables, be sure to use only pieces that are pretty perfect. Fruits or veggies that are overly ripe or really bruised can lead to spoiling. Wash all the food thoroughly, and then cut it up, coring or removing seeds if necessary or if you prefer. You then fill the jars with the fruits or vegetables and add whatever other ingredients you choose. There are many, many canning recipes out there depending on what taste you are going for and what you plan to use the food for later. Most involve using pickling salt (available at most grocery stores) and an olive oil of some sort, at least for canning vegetables.
After you’ve prepared your jars using your recipe, it’s pretty simple. Your recipe should probably include some information about how long you need to cook your jars for, because the time varies depending on what vegetable you are canning. You want to fill the bottom of the pressure cooker with a couple inches of water, and place the jars inside, but spaced apart. Then you simply heat up the pressure cooker, to a certain amount of pressure, and time it out based on your recipe. Remove the jars and cool. Now you’re all set to have fresh vegetables grown right in your very own garden to use year-round in all the great recipes you’ll have in your copy of The Italian Kitchen! Look for the book to be available for purchase in the coming weeks, both here and at MariaLiberati.com.
Jars are most commonly used for canning. It’s easy to see what vegetable is inside, and it’s also easy to tell if the jar has become compromised and should be thrown away. These clear glass jars can be purchased in large packs at Wal-Mart or other similar stores. Usually they come with a sealing lid and a metal ring. The flat lid, usually porcelain-lined, has a special rubber ring at the top that will actually seal the jar. The metal ring goes over top of this lid and screws onto the top of the jar, keeping the lid in place. You will also need a set of tongs to remove the jars from the pressure canner, a good set of oven mitts to use to handle the hot jars, a kitchen timer and an area to cool the jars.
When canning vegetables, be sure to use only pieces that are pretty perfect. Fruits or veggies that are overly ripe or really bruised can lead to spoiling. Wash all the food thoroughly, and then cut it up, coring or removing seeds if necessary or if you prefer. You then fill the jars with the fruits or vegetables and add whatever other ingredients you choose. There are many, many canning recipes out there depending on what taste you are going for and what you plan to use the food for later. Most involve using pickling salt (available at most grocery stores) and an olive oil of some sort, at least for canning vegetables.
After you’ve prepared your jars using your recipe, it’s pretty simple. Your recipe should probably include some information about how long you need to cook your jars for, because the time varies depending on what vegetable you are canning. You want to fill the bottom of the pressure cooker with a couple inches of water, and place the jars inside, but spaced apart. Then you simply heat up the pressure cooker, to a certain amount of pressure, and time it out based on your recipe. Remove the jars and cool. Now you’re all set to have fresh vegetables grown right in your very own garden to use year-round in all the great recipes you’ll have in your copy of The Italian Kitchen! Look for the book to be available for purchase in the coming weeks, both here and at MariaLiberati.com.
sabato 22 marzo 2008
Canning Vegetables, Part I
You may wonder whether it is worth the trouble to can or preserve your own vegetables. After all, in our modern society we can pretty much get reasonably fresh vegetables at the supermarket or grocery store, year round, at approximately the same prices all year. So why bother, when you can just hop in your car and drive to the supermarket for what you need?
One good reason may be that prices are being pushed upwards by the gas prices. Higher gas prices = higher transportation costs to ship the veggies from where they are grown to your local town = higher priced food! Another reason, for me probably the predominant one, is that I plant an outdoor vegetable garden every spring, and inevitably, I end up with an overabundance of something. I also usually end up with an underabundance of something else! One year I may have tomatoes coming out my ears, and not enough peppers, another it can be the total opposite. No rhyme or reason, it seems, but it works this way each year.
So, to solve my dilemma, and not waste any of the wonderful fresh veggies I worked so very hard to cultivate in my own yard, I can the remaining vegetables at the end of the season. That way none of my precious vegetables are wasted and I can benefit from using them through the winter, without having to go to the supermarket to buy some overly priced “fresh” vegetables that may or may not have been grown using chemicals in a greenhouse somewhere. I give some of my jars away to friends and family and add some to gift baskets through the year. And, next summer, when my pepper plants have seen better days and I can’t get an edible pepper from it despite my best efforts, I simply raid my handy stash of last year’s canned peppers!
If I have convinced you that canning your own vegetables is worth a try, check back with us later this week for some tips on how to perfect the process on your very first try. Also don’t forget to pick up your copy of The Italian Kitchen, which will be available here or at MariaLiberati.com, very soon!
One good reason may be that prices are being pushed upwards by the gas prices. Higher gas prices = higher transportation costs to ship the veggies from where they are grown to your local town = higher priced food! Another reason, for me probably the predominant one, is that I plant an outdoor vegetable garden every spring, and inevitably, I end up with an overabundance of something. I also usually end up with an underabundance of something else! One year I may have tomatoes coming out my ears, and not enough peppers, another it can be the total opposite. No rhyme or reason, it seems, but it works this way each year.
So, to solve my dilemma, and not waste any of the wonderful fresh veggies I worked so very hard to cultivate in my own yard, I can the remaining vegetables at the end of the season. That way none of my precious vegetables are wasted and I can benefit from using them through the winter, without having to go to the supermarket to buy some overly priced “fresh” vegetables that may or may not have been grown using chemicals in a greenhouse somewhere. I give some of my jars away to friends and family and add some to gift baskets through the year. And, next summer, when my pepper plants have seen better days and I can’t get an edible pepper from it despite my best efforts, I simply raid my handy stash of last year’s canned peppers!
If I have convinced you that canning your own vegetables is worth a try, check back with us later this week for some tips on how to perfect the process on your very first try. Also don’t forget to pick up your copy of The Italian Kitchen, which will be available here or at MariaLiberati.com, very soon!
domenica 16 marzo 2008
Maratona di Roma (The Rome Marathon)
We just can’t maintain a blog having anything to do with Italy without talking about the Rome Marathon. Held this year on March 16th, it is always the third Sunday in March. The starting line is right in front of the Colosseum, and the runners will run past other historical monuments along their 42-kilometer journey, such as St. Peters Basilica and the Trevi Fountain.
After the marathoners are well on their way, a “Fun Run” is held that allows children, adults and even the elderly to participate in a non-competitive and much shorter version of the marathon. Typically more than 10,000 runners compete in the marathon itself, with over 25,000 participating in the Fun Run. The city begins celebrating the event a little in advance, with a festive atmosphere, concerts happening and booths lining the course for the marathon.
The Rome Marathon is probably the most anticipated sporting event in all of Italy, and certainly attracts competitors and tourists from around the world. The course for the marathon is actually somewhat difficult from a running standpoint, because some of the historic streets the course follows are somewhat narrow and still have the cobblestone surface, which is a little more difficult to maneuver. It is quite an athletic challenge and certainly an incredible achievement to have completed the Rome Marathon.
This year marks the 14th annual Rome Marathon. Each year the turnout, festivities and athletic talent has been bigger and better, and it is an experience never forgotten by those who have had the privilege of being a part of it.
After the marathoners are well on their way, a “Fun Run” is held that allows children, adults and even the elderly to participate in a non-competitive and much shorter version of the marathon. Typically more than 10,000 runners compete in the marathon itself, with over 25,000 participating in the Fun Run. The city begins celebrating the event a little in advance, with a festive atmosphere, concerts happening and booths lining the course for the marathon.
The Rome Marathon is probably the most anticipated sporting event in all of Italy, and certainly attracts competitors and tourists from around the world. The course for the marathon is actually somewhat difficult from a running standpoint, because some of the historic streets the course follows are somewhat narrow and still have the cobblestone surface, which is a little more difficult to maneuver. It is quite an athletic challenge and certainly an incredible achievement to have completed the Rome Marathon.
This year marks the 14th annual Rome Marathon. Each year the turnout, festivities and athletic talent has been bigger and better, and it is an experience never forgotten by those who have had the privilege of being a part of it.
mercoledì 12 marzo 2008
Cooking with Eggplant
The regional specialty dishes of Southern Italy are rich with the fantastic taste of eggplant. As we’ve discussed, one of the core principles of authentic Italian cooking is using the freshest ingredients available. Because certain foods are more frequently available and fresh in different regions, the local specialties will often be heavy in certain fruits or vegetables. There is a great variety of ways that eggplant can be cooked and dishes into which it can be incorporated. It’s really a very versatile vegetable, which most people don’t realize, and almost everyone will enjoy eggplant in some preparation.
The most obvious culinary creation using eggplant is the eggplant parmesan commonly found on the menus of Italian restaurants in the United States. This is a favorite alternative for vegetarians who aren’t interested in the typical veal or chicken parmesan. Eggplant can also be stuffed or grilled, fried, incorporated into soups or salads, or even used in a casserole. It is always served cooked in some manner, never raw. When stuffed, it is usually stuffed with a ricotta cheese mixture and breaded. It’s great accompanied with tomatoes and onions. It is also delicious simply sliced, covered with flour and fried in oil or grilled. (On a side note, zucchini is also fabulous prepared this same way!)
When selecting eggplant, try to choose those that have a shinier surface without blemished skin. Eggplants larger than 6 inches in diameter could taste bitter, so steer clear of those, as well as those that have wrinkled skin. Some seasonings that work well with eggplant are garlic, sage, thyme, basil, oregano, and marjoram. Eggplant is a healthy food as well – low in calories, containing about 30 calories per cup, rich with antioxidants and low in both fat and sodium. It also contains a lot of dietary fiber, which is something most people don’t get enough of in their daily diets.
Share with us some of the great ideas you have for cooking with eggplant!
The most obvious culinary creation using eggplant is the eggplant parmesan commonly found on the menus of Italian restaurants in the United States. This is a favorite alternative for vegetarians who aren’t interested in the typical veal or chicken parmesan. Eggplant can also be stuffed or grilled, fried, incorporated into soups or salads, or even used in a casserole. It is always served cooked in some manner, never raw. When stuffed, it is usually stuffed with a ricotta cheese mixture and breaded. It’s great accompanied with tomatoes and onions. It is also delicious simply sliced, covered with flour and fried in oil or grilled. (On a side note, zucchini is also fabulous prepared this same way!)
When selecting eggplant, try to choose those that have a shinier surface without blemished skin. Eggplants larger than 6 inches in diameter could taste bitter, so steer clear of those, as well as those that have wrinkled skin. Some seasonings that work well with eggplant are garlic, sage, thyme, basil, oregano, and marjoram. Eggplant is a healthy food as well – low in calories, containing about 30 calories per cup, rich with antioxidants and low in both fat and sodium. It also contains a lot of dietary fiber, which is something most people don’t get enough of in their daily diets.
Share with us some of the great ideas you have for cooking with eggplant!
giovedì 6 marzo 2008
Making Basic Egg Pasta
Making your own fresh pasta is quite easy, requires only a few ingredients already in your kitchen, and makes for a delicious classic Italian meal. You can even dry your pasta after you make it to significantly add time to the shelf life. There are many variations to this basic recipe, so there is probably no harm done if you don’t stick to these steps precisely. Find the steps that work best for you and what you have to work with in your kitchen!
Basic Egg Pasta
4 cups of flour
6 large eggs
1 teaspoon salt
This will make two pounds of pasta, which is appropriate for a meal serving four to six people. Start with only your flour in a bowl or on a work surface. Make a well or large pit in the center of the mound of flour and put your eggs and salt in the well. Then, use a fork to mix the eggs together, without disturbing the flour at first. Once the eggs are mixed well, start adding the flour to the eggs a little bit at a time. Use your hands to really mix all the ingredients together well, and then form a dough ball with the mixture. Sometimes a special pasta knife is used for this mixing stage, but your hands will work just as well. If it seems a little dry, add a few drops of water, and if it seems a little sticky, add a bit of flour.
Knead the dough, until the dough has a smooth consistency – typically this will take seven to ten minutes. Allow the dough to set for 20-30 minutes, or some people prefer to place the dough into the refrigerator overnight. Once the dough has set, slice the ball into three or four equal parts, which can be rolled onto a floured surface and cut.
Keep in mind that fresh pasta is cooked a little differently than dried pasta. Generally, it won’t take nearly as long to boil fresh pasta as it does dried pasta. Take care and check your pasta frequently to attain that “al dente” firmness!
Basic Egg Pasta
4 cups of flour
6 large eggs
1 teaspoon salt
This will make two pounds of pasta, which is appropriate for a meal serving four to six people. Start with only your flour in a bowl or on a work surface. Make a well or large pit in the center of the mound of flour and put your eggs and salt in the well. Then, use a fork to mix the eggs together, without disturbing the flour at first. Once the eggs are mixed well, start adding the flour to the eggs a little bit at a time. Use your hands to really mix all the ingredients together well, and then form a dough ball with the mixture. Sometimes a special pasta knife is used for this mixing stage, but your hands will work just as well. If it seems a little dry, add a few drops of water, and if it seems a little sticky, add a bit of flour.
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Knead the dough, until the dough has a smooth consistency – typically this will take seven to ten minutes. Allow the dough to set for 20-30 minutes, or some people prefer to place the dough into the refrigerator overnight. Once the dough has set, slice the ball into three or four equal parts, which can be rolled onto a floured surface and cut.
Keep in mind that fresh pasta is cooked a little differently than dried pasta. Generally, it won’t take nearly as long to boil fresh pasta as it does dried pasta. Take care and check your pasta frequently to attain that “al dente” firmness!
lunedì 3 marzo 2008
Lent and Easter Traditions in Italy
As most of us know, it is traditional in the Catholic religion to have a period of fasting, known as Lent , before the Easter Holiday. Easter is known as La Pasqua in Italy. The fasting today is commonly followed by choosing one food or type of food that you normally enjoy to eliminate from the diet during Lent, as a show of sacrifice. Typical foods “given up” for Lent include chocolate, sweets in general, meat, cheese or eggs. Lent, of course culminates with the celebration of Easter, when a huge feast is enjoyed, which is often laden with the wonderful foods we deprive ourselves of during Lent. It’s because of this that there are so many wonderful traditional foods eaten on the Easter holiday that are common around the world.
Because there are foods that are so commonly given up for Lent and then subsequently served on Easter, when it is okay to revert back to enjoying what we sacrifice during Lent, there are a lot of traditional Easter dishes that are served by many. Some common Easter traditional foods in Italy include frittatas, lamb, sometimes goat, artichokes, roasted garlic potatoes, a variety of specially prepared Easter breads, and many desserts rich in cheese and eggs.
For those of you who have given up meat for Lent, you are probably enjoying a lot of fish and seafood these days. Enjoy the following Stuffed Flounder recipe, a sampling from the upcoming book The Italian Kitchen, which contains many more delicious seafood recipes like this one!
Stuffed Flounder
Serves 6
4 pounds flounder, tilapia, or cod
½ pound shrimp, cleaned and shelled
¼ cup olive oil
2 garlic cloves, minced
3 eggs, beaten
2 teaspoons chopped Italian parsley
4 plum tomatoes, peeled, seeded, and diced
3 tablespoons dry white wine
1. Clean filets if necessary. Split filets partially, creating a pocket for stuffing.
2. Heat oil in a small skillet over high heat. Finely chop the shrimp, and saute. Add wine. Allow to cool. Stir in eggs, parsley, and diced tomato.
3. Preheat oven to 375°. Place a sheet of aluminum foil in a long shallow baking pan. Lay filets on the foil, fill pockets with shrimp stuffing, and drizzle olive oil over the filets. Sprinkle with chopped parsley.
4. Cover with aluminum foil and bake for about 15 minutes. Filets are done when they have an opaque white color and flake easily.
Because there are foods that are so commonly given up for Lent and then subsequently served on Easter, when it is okay to revert back to enjoying what we sacrifice during Lent, there are a lot of traditional Easter dishes that are served by many. Some common Easter traditional foods in Italy include frittatas, lamb, sometimes goat, artichokes, roasted garlic potatoes, a variety of specially prepared Easter breads, and many desserts rich in cheese and eggs.
For those of you who have given up meat for Lent, you are probably enjoying a lot of fish and seafood these days. Enjoy the following Stuffed Flounder recipe, a sampling from the upcoming book The Italian Kitchen, which contains many more delicious seafood recipes like this one!
Stuffed Flounder
Serves 6
4 pounds flounder, tilapia, or cod
½ pound shrimp, cleaned and shelled
¼ cup olive oil
2 garlic cloves, minced
3 eggs, beaten
2 teaspoons chopped Italian parsley
4 plum tomatoes, peeled, seeded, and diced
3 tablespoons dry white wine
1. Clean filets if necessary. Split filets partially, creating a pocket for stuffing.
2. Heat oil in a small skillet over high heat. Finely chop the shrimp, and saute. Add wine. Allow to cool. Stir in eggs, parsley, and diced tomato.
3. Preheat oven to 375°. Place a sheet of aluminum foil in a long shallow baking pan. Lay filets on the foil, fill pockets with shrimp stuffing, and drizzle olive oil over the filets. Sprinkle with chopped parsley.
4. Cover with aluminum foil and bake for about 15 minutes. Filets are done when they have an opaque white color and flake easily.
mercoledì 27 febbraio 2008
Aperitivo
Aperitivo, a pre-dinner cocktail hour, is a classic Italian tradition. It usually takes place between 6:00 and 9:00 p.m., and includes snacks in addition, of course, to fine cocktails. The aperitivo is a chance to relax and socialize before the meal begins, and during the week, serves as a way to wind down after the workday.
Food is a big part of aperitivo, mainly because it is very uncommon for Italians to drink alcohol on an empty stomach. Lighter fare is always a must, but many bars in Italy feature elaborate spreads during the aperitivo hour (we say “hour”, but actually the aperitivo spans several hours!). The food is often complimentary with the purchase of drinks.
Some bars feature potato chips and olives as snacks during aperitivo, and others feature entire buffets with a variety of selections, including pasta dishes. While some stay on the lighter side, other bars have such a large amount of food available that it is possible to have an entire meal just from the aperitivo buffet! The food isn’t the only reason people are drawn to bars during aperitivo hour; it’s also an important social event. Many go to “see and be seen,” as well as to enjoy the food and drinks.
For a tasty aperitivo, try some French bread with some dipping sauces – hot pepper dipping sauce is a favorite, or even some sliced hot peppers in oil. Deli meats, fruit and pasta salads are often common foods featured during aperitivo hour. Bruschetta is also a popular and tasty choice. Be sure to check back here and at MariaLiberati.com for The Italian Kitchen. We are working on a special Cocktail Collection featuring special cocktail recipes by Maria Liberati, and tips for making fantastic cocktails that will be available exclusively to those who purchase The Italian Kitchen!
Food is a big part of aperitivo, mainly because it is very uncommon for Italians to drink alcohol on an empty stomach. Lighter fare is always a must, but many bars in Italy feature elaborate spreads during the aperitivo hour (we say “hour”, but actually the aperitivo spans several hours!). The food is often complimentary with the purchase of drinks.
Some bars feature potato chips and olives as snacks during aperitivo, and others feature entire buffets with a variety of selections, including pasta dishes. While some stay on the lighter side, other bars have such a large amount of food available that it is possible to have an entire meal just from the aperitivo buffet! The food isn’t the only reason people are drawn to bars during aperitivo hour; it’s also an important social event. Many go to “see and be seen,” as well as to enjoy the food and drinks.
For a tasty aperitivo, try some French bread with some dipping sauces – hot pepper dipping sauce is a favorite, or even some sliced hot peppers in oil. Deli meats, fruit and pasta salads are often common foods featured during aperitivo hour. Bruschetta is also a popular and tasty choice. Be sure to check back here and at MariaLiberati.com for The Italian Kitchen. We are working on a special Cocktail Collection featuring special cocktail recipes by Maria Liberati, and tips for making fantastic cocktails that will be available exclusively to those who purchase The Italian Kitchen!
sabato 23 febbraio 2008
Make your own "Italian Seasoning"
For those of you who don’t know exactly what Italian Seasoning is, it’s a wonderful blend of herbs commonly used in authentic Italian cooking. Different varieties are available, and you can create your own custom blends using dried herbs that you’ve grown in your own herb garden, or by mixing dried herbs that you’ve purchased at the store.
Common ingredients in Italian Seasoning include rosemary, thyme, sage, basil, oregano, pepper, onion powder, garlic powder, parsley and marjoram. I’ve seen recipes that call for equal parts of all ingredients and others that have more of certain ingredients and less of others. The great part is that there really is no right or wrong way to make your own custom seasoning blend, so have fun, experiment, and find the combination that pleases your family’s taste buds. You certainly don’t have to include all the ingredients mentioned, and you can also add a little something extra or out of the ordinary to make it all your own. Some other things you might try include paprika, salt, curry powder, garlic salt, dill weed, celery salt or dry mustard. The sky is truly the limit with the number of variations you could make.
Once you’ve come up with one (or several!) custom seasoning blends of your very own, you can try them out in everything from basic chicken dishes, to your favorite classy seafood dish, to sauces and pasta dinners. Custom Italian seasoning blends can be a great alternative to using salt, for those who are trying to watch their sodium intake (just be careful not to use too much salt in the recipe!). Use your different blends when you try all of the recipes in your copy of The Italian Kitchen where the recipe calls for herbs and spices. And, be sure to leave a comment here to share your favorite blend with everyone here and let us know what recipes to try it with!
Common ingredients in Italian Seasoning include rosemary, thyme, sage, basil, oregano, pepper, onion powder, garlic powder, parsley and marjoram. I’ve seen recipes that call for equal parts of all ingredients and others that have more of certain ingredients and less of others. The great part is that there really is no right or wrong way to make your own custom seasoning blend, so have fun, experiment, and find the combination that pleases your family’s taste buds. You certainly don’t have to include all the ingredients mentioned, and you can also add a little something extra or out of the ordinary to make it all your own. Some other things you might try include paprika, salt, curry powder, garlic salt, dill weed, celery salt or dry mustard. The sky is truly the limit with the number of variations you could make.
Once you’ve come up with one (or several!) custom seasoning blends of your very own, you can try them out in everything from basic chicken dishes, to your favorite classy seafood dish, to sauces and pasta dinners. Custom Italian seasoning blends can be a great alternative to using salt, for those who are trying to watch their sodium intake (just be careful not to use too much salt in the recipe!). Use your different blends when you try all of the recipes in your copy of The Italian Kitchen where the recipe calls for herbs and spices. And, be sure to leave a comment here to share your favorite blend with everyone here and let us know what recipes to try it with!
mercoledì 20 febbraio 2008
Pasta Perfection
Pasta is a healthy, affordable and easy to prepare meal choice for many busy families. Whole wheat and other enriched varieties are available for the extra health-conscious. Because dried pasta keeps so long and there is such a variety of dishes you can prepare using pasta, it can be a perfect choice for everything from a quick weekday meal to an elegant special occasion feast. Unfortunately, some burgeoning cooks learning to master the art of Italian cooking have difficulty preparing pasta properly. Follow these tips to cook your next pasta dish to perfection.
Be sure to use plenty of water in an adequately sized pot to give the pasta room to move around. This and frequent stirring will help prevent your pasta from sticking. It is actually not necessary to add oil to the pot if you use enough water and stir frequently. Adding salt to the water will give the pasta a little flavor and help the pasta absorb your sauce.
Do not rinse your pasta after cooking. Rinsing washes the starch away, which will also help your sauce stick to the pasta. Strain for a few minutes after cooking, and then mix immediately with sauce or olive oil to avoid clumping. If you are using a drier sauce, you can add a bit of the water you used to cook the pasta – the starch remaining in the water will help it stick to your pasta better.
The main problem cooks encounter when trying to prepare pasta is that their pasta becomes somewhat slimy and mushy. This is usually a result of cooking the pasta too long. The perfect pasta is referred to as “al dente,” which literally means “to the tooth,” or slightly firm when bitten down on. The phrase actually comes from the trick cooks use of biting their pasta in a certain way to determine if it is cooked to perfection.
This mushy pasta problem can also occur if you put your pasta in the water before the water comes to a complete boil, again resulting in overcooking. Wait until your water is at a rolling boil, then place your pasta in the pot and stir immediately and almost continuously until the pasta becomes soft enough that it sinks into the water. Then cover the pot just long enough to reach a boil again, and then uncover and begin timing. Start checking your pasta to see if it is “al dente” several minutes before cooking time ends, because recommended cooking times given on packages can vary from what is actually needed based on how much pasta you are cooking at one time.
If you follow these simple tips for your next pasta dish, your guests will be asking you what your pasta cooking secret is! Don’t forget to check back here or at MariaLiberati.com to pick up your copy of The Italian Kitchen, where you will find fabulous pasta recipes that will be sure to impress any guest.
Be sure to use plenty of water in an adequately sized pot to give the pasta room to move around. This and frequent stirring will help prevent your pasta from sticking. It is actually not necessary to add oil to the pot if you use enough water and stir frequently. Adding salt to the water will give the pasta a little flavor and help the pasta absorb your sauce.
Do not rinse your pasta after cooking. Rinsing washes the starch away, which will also help your sauce stick to the pasta. Strain for a few minutes after cooking, and then mix immediately with sauce or olive oil to avoid clumping. If you are using a drier sauce, you can add a bit of the water you used to cook the pasta – the starch remaining in the water will help it stick to your pasta better.
The main problem cooks encounter when trying to prepare pasta is that their pasta becomes somewhat slimy and mushy. This is usually a result of cooking the pasta too long. The perfect pasta is referred to as “al dente,” which literally means “to the tooth,” or slightly firm when bitten down on. The phrase actually comes from the trick cooks use of biting their pasta in a certain way to determine if it is cooked to perfection.
This mushy pasta problem can also occur if you put your pasta in the water before the water comes to a complete boil, again resulting in overcooking. Wait until your water is at a rolling boil, then place your pasta in the pot and stir immediately and almost continuously until the pasta becomes soft enough that it sinks into the water. Then cover the pot just long enough to reach a boil again, and then uncover and begin timing. Start checking your pasta to see if it is “al dente” several minutes before cooking time ends, because recommended cooking times given on packages can vary from what is actually needed based on how much pasta you are cooking at one time.
If you follow these simple tips for your next pasta dish, your guests will be asking you what your pasta cooking secret is! Don’t forget to check back here or at MariaLiberati.com to pick up your copy of The Italian Kitchen, where you will find fabulous pasta recipes that will be sure to impress any guest.
domenica 17 febbraio 2008
Bruschetta Gratinate
Bruschetta is a very popular appetizer, and many varieties of this flavorful dish can be found in fine and casual restaurants everywhere. A fine combination of fresh tomatoes, cheeses and delicious varieties of bread, bruschetta is sure to be a crowd-pleasing appetizer for your next dinner or gathering. Try this spectacular version of the classic favorite, a sampler from the upcoming book, The Italian Kitchen:
Bruschetta Gratinate
¼ pound of Fontina or Swiss or baby Swiss cheese
3 leaves of fresh arugula
1 large or 2 small very ripe tomatoes
4 slices of crusty Italian bread (can be day old)
2 tablespoons of olive oil
1 tsp of Sapori D’Italia herbs- Tuscan Picnic blend (by Maria Liberati’s The Basic Art of Italian Cooking)
Cut fontina or Swiss cheese into small slices or small cubes. Wash and dry tomatoes, cut into small cubes and eliminate seeds. Wash and dry arugula and chop finely. Preheat oven to 400 degrees. Place bread slices on cookie sheet, drizzle with 1 tsp of olive oil and sprinkle spice blend on top. Place in oven till slices begin to get crusty and turn golden- for about 1 minute.
Remove from oven. Layer remaining ingredients in this way: First place cheese cubes or slices, then chopped arugula, then tomatoes. Drizzle with remaining olive oil and remaining ½ tsp of spice blend. Place under broiler of oven till cheese begins to bubble. Broiler times vary- should be 1-4 minutes depending on broiler.
Get over 100 more of Maria Liberati’s famous authentic Italian recipes like this one right here at From the Italian Kitchen, or at MariaLiberati.com, with the coming release of The Italian Kitchen.
Bruschetta Gratinate
¼ pound of Fontina or Swiss or baby Swiss cheese
3 leaves of fresh arugula
1 large or 2 small very ripe tomatoes
4 slices of crusty Italian bread (can be day old)
2 tablespoons of olive oil
1 tsp of Sapori D’Italia herbs- Tuscan Picnic blend (by Maria Liberati’s The Basic Art of Italian Cooking)
Cut fontina or Swiss cheese into small slices or small cubes. Wash and dry tomatoes, cut into small cubes and eliminate seeds. Wash and dry arugula and chop finely. Preheat oven to 400 degrees. Place bread slices on cookie sheet, drizzle with 1 tsp of olive oil and sprinkle spice blend on top. Place in oven till slices begin to get crusty and turn golden- for about 1 minute.
Remove from oven. Layer remaining ingredients in this way: First place cheese cubes or slices, then chopped arugula, then tomatoes. Drizzle with remaining olive oil and remaining ½ tsp of spice blend. Place under broiler of oven till cheese begins to bubble. Broiler times vary- should be 1-4 minutes depending on broiler.
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Get over 100 more of Maria Liberati’s famous authentic Italian recipes like this one right here at From the Italian Kitchen, or at MariaLiberati.com, with the coming release of The Italian Kitchen.
giovedì 14 febbraio 2008
Parmigiano-Reggiano Cheese
Parmigiano cheese has been around since the Middle Ages, and has always been very similar to the way we know it today. The name Parmigiano-Reggiano comes from its origin in the province of Reggio Emilia, in Bibbiano. In English, it is known as Parmesan cheese. Since the word “parmesan” is a protected designation of origin in Europe, the American brands that use the name “Parmesan” must use a different name to market their products in Europe.
Parmigiano cheese is typically aged anywhere from twelve to twenty-four months. Cheese that has been aged longer is typically considered higher quality. The cheese from a parmigiano cheese wheel is harder the further from the center of the wheel it is. This hard cheese near the crust is best for grating, and has the best flavor and aroma.
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Parmigiano cheese is a key ingredient in alfredo sauce and pesto. It may be grated or thinly sliced and added to soup or risotto, or grated over pasta or salads. It is also eaten in chunks with balsamic vinegar, or served with red wines. It makes an excellent companion to fruits such as apples, pears and melon. When grated, it is also a fine addition to many breads and a zest of flavor to pizza or mashed potatoes, and is frequently used as an extra flavor for chicken dishes.
Typically, Americans think of the pre-grated and packaged variety of parmigiano cheese marketed as “Parmesan” cheese. Most have not experienced the rich flavor of freshly grated parmigiano and truly taken advantage of the wonderful rich taste that can enhance their classic Italian recipes. Learn how to cook with fresh parmigiano cheese in the many recipes you’ll get when you purchase The Italian Kitchen from this website or from www.marialiberati.com, coming soon!
Parmigiano cheese is typically aged anywhere from twelve to twenty-four months. Cheese that has been aged longer is typically considered higher quality. The cheese from a parmigiano cheese wheel is harder the further from the center of the wheel it is. This hard cheese near the crust is best for grating, and has the best flavor and aroma.
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Parmigiano cheese is a key ingredient in alfredo sauce and pesto. It may be grated or thinly sliced and added to soup or risotto, or grated over pasta or salads. It is also eaten in chunks with balsamic vinegar, or served with red wines. It makes an excellent companion to fruits such as apples, pears and melon. When grated, it is also a fine addition to many breads and a zest of flavor to pizza or mashed potatoes, and is frequently used as an extra flavor for chicken dishes.
Typically, Americans think of the pre-grated and packaged variety of parmigiano cheese marketed as “Parmesan” cheese. Most have not experienced the rich flavor of freshly grated parmigiano and truly taken advantage of the wonderful rich taste that can enhance their classic Italian recipes. Learn how to cook with fresh parmigiano cheese in the many recipes you’ll get when you purchase The Italian Kitchen from this website or from www.marialiberati.com, coming soon!
venerdì 8 febbraio 2008
Growing an Indoor Herb Garden, Part II
When creating your own indoor herb garden, you can start with seeds or with small herb plants that you purchased at a nursery or gardening center, it really doesn’t matter. Seeds will, of course, take slightly longer to get started but neither choice is easier than the other. Place wood chips or stones at the bottom of the pots in which you’re going to plant your herbs. This will allow the air to circulate better through the soil.
If you are starting seeds instead of small plants, use a soil free mixture, such as a peat mixture, to start with, until you get the plants going. Loose soil may be used if you are starting with small herb plants. You won’t need to water your herbs every day, once a week is probably sufficient. You should feel the soil to see if it is moist, if it is moist, wait a day or two and check it again. Wait until your soil feels slightly dry to the touch before watering your herbs again, and don’t completely soak them when you do water them. Light moisture is best. You may even want to consider using a plant mister instead of actually pouring water into your pots.
Once you have your herb garden going, don’t be afraid to use it regularly. It’s like a haircut for your herbs – the more you cut, the healthier they are and the more they will grow. You can also dry and store your own herbs, or freeze them for more of a fresh herb taste later. Freshly dried herbs from your personal indoor herb garden would make a lovely addition to a gift of fresh baked bread for a friend, or packaged nicely with a pack of your favorite Italian recipes printed on decorative paper and given as a welcome gift for your new neighbors. Don’t miss all the great classic Italian recipes in The Italian Kitchen, which will be available soon for purchase here and at www.marialiberati.com!
If you are starting seeds instead of small plants, use a soil free mixture, such as a peat mixture, to start with, until you get the plants going. Loose soil may be used if you are starting with small herb plants. You won’t need to water your herbs every day, once a week is probably sufficient. You should feel the soil to see if it is moist, if it is moist, wait a day or two and check it again. Wait until your soil feels slightly dry to the touch before watering your herbs again, and don’t completely soak them when you do water them. Light moisture is best. You may even want to consider using a plant mister instead of actually pouring water into your pots.
Once you have your herb garden going, don’t be afraid to use it regularly. It’s like a haircut for your herbs – the more you cut, the healthier they are and the more they will grow. You can also dry and store your own herbs, or freeze them for more of a fresh herb taste later. Freshly dried herbs from your personal indoor herb garden would make a lovely addition to a gift of fresh baked bread for a friend, or packaged nicely with a pack of your favorite Italian recipes printed on decorative paper and given as a welcome gift for your new neighbors. Don’t miss all the great classic Italian recipes in The Italian Kitchen, which will be available soon for purchase here and at www.marialiberati.com!
martedì 5 febbraio 2008
Growing an Indoor Herb Garden, Part I
Growing an herb garden indoors is a smart move because you can use the fresh herbs all year round instead of only during the summer months when you are able to garden outside. Growing your own fresh herbs is also considerably cheaper than buying fresh herbs at the grocery store. Plus, you will have fresh herbs at your fingertips continuously, instead of having to run out to the store because you forgot to pick up parsley or you suddenly find that the sage you bought last week is no longer usable. An added benefit is that an herb garden can be a very attractive decorative addition to your home, and a conversation piece when you have guests.
You should try to locate your herb garden at a south or south-west facing window, because this is the direction that will provide the most sunlight. In the winter months, you will need a sun lamp, also called a fluorescent lamp or grow lamp, to make up for the lack of natural light. If you choose not to locate your herb garden at a window (some people prefer to keep theirs on a center kitchen island, for example), you will always need to use an artificial source of light. Your herbs will require ten to twelve hours of sunlight per day, so plan accordingly for the ideal combination of artificial and natural light.
Terra cotta pots or heavy clay pots with a six inch top diameter are ideal. Terra cotta or clay allows air flow and a six inch diameter at the top will not be too large to be overwhelming, but will provide enough room for your little herbs to grow well. Plant only one type of herb in each pot, so that you don’t get confused about which herb is which. Try to label them, either with the tags that come with your seedlings or seeds or with some other label that you create, just so you know which herb is which.
Check back later this week for the rest of the details on starting your very own indoor herb garden!
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You should try to locate your herb garden at a south or south-west facing window, because this is the direction that will provide the most sunlight. In the winter months, you will need a sun lamp, also called a fluorescent lamp or grow lamp, to make up for the lack of natural light. If you choose not to locate your herb garden at a window (some people prefer to keep theirs on a center kitchen island, for example), you will always need to use an artificial source of light. Your herbs will require ten to twelve hours of sunlight per day, so plan accordingly for the ideal combination of artificial and natural light.
Terra cotta pots or heavy clay pots with a six inch top diameter are ideal. Terra cotta or clay allows air flow and a six inch diameter at the top will not be too large to be overwhelming, but will provide enough room for your little herbs to grow well. Plant only one type of herb in each pot, so that you don’t get confused about which herb is which. Try to label them, either with the tags that come with your seedlings or seeds or with some other label that you create, just so you know which herb is which.
Check back later this week for the rest of the details on starting your very own indoor herb garden!
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giovedì 31 gennaio 2008
Common Italian Herbs
When cooking authentic Italian cuisine, it’s important to know your herbs. Some of the more commonly used herbs in an Italian kitchen include rosemary, basil, sage, parsley, oregano, and thyme. You will see these ingredients in many recipes in The Italian Kitchen, which will soon be available for purchase here and at www.marialiberati.com. Following is a brief discussion of each of these common herbs, including their most common uses.
Many people don’t realize that rosemary is probably the most commonly used herb in Italian cooking, next to the obvious choice of parsley. It has a tea-like aroma and an appearance like that of a sprig of some types of pine trees. It is used most often with potatoes and meat.
Basil’s most common use in the Italian kitchen is for pesto, but is also paired quite frequently with tomatoes and in tomato sauce. Basil has quite a wide variety of uses, used commonly with fish, poultry, pasta, marinades, soups and vegetables. Oregano is one herb that seems to hold up well in the dried variety, so it can be used without concern in both the fresh and dried varieties. It is great paired with basil, so you will often see these two ingredients in the same recipe. Oregano is often used in marinades.
Sage can also be used fresh or dried. It is used most commonly for fish and poultry, as well as some pasta sauces. It is excellent used in salads and dressings, and a delicious addition to meat. Parsley is used in a variety of dishes in Italian cooking. The best way to use parsley is to finely chop fresh leaves and add it to sauces, fish, salad, or meat. You will also see parsley used frequently with vegetable dishes. Thyme is used in all types of foods, from soups and sauces to salads, fish, and meat. It is a strong herb with intense flavor so it doesn’t take much to achieve the desired effect.
Whenever possible, use fresh herbs instead of dried. If you buy fresh herbs at the supermarket, they will typically keep for a couple of days. If you must use dried herbs, use about half as much as you would fresh herbs, because the flavor tends to be quite strong in dried herbs. It is becoming increasingly popular for cooks to grow their own fresh herb gardens, which is pretty simple to do and can even be done indoors for those who live in regions with distinct seasons, making it impossible to keep an outdoor garden year-round.
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Many people don’t realize that rosemary is probably the most commonly used herb in Italian cooking, next to the obvious choice of parsley. It has a tea-like aroma and an appearance like that of a sprig of some types of pine trees. It is used most often with potatoes and meat.
Basil’s most common use in the Italian kitchen is for pesto, but is also paired quite frequently with tomatoes and in tomato sauce. Basil has quite a wide variety of uses, used commonly with fish, poultry, pasta, marinades, soups and vegetables. Oregano is one herb that seems to hold up well in the dried variety, so it can be used without concern in both the fresh and dried varieties. It is great paired with basil, so you will often see these two ingredients in the same recipe. Oregano is often used in marinades.
Sage can also be used fresh or dried. It is used most commonly for fish and poultry, as well as some pasta sauces. It is excellent used in salads and dressings, and a delicious addition to meat. Parsley is used in a variety of dishes in Italian cooking. The best way to use parsley is to finely chop fresh leaves and add it to sauces, fish, salad, or meat. You will also see parsley used frequently with vegetable dishes. Thyme is used in all types of foods, from soups and sauces to salads, fish, and meat. It is a strong herb with intense flavor so it doesn’t take much to achieve the desired effect.
Whenever possible, use fresh herbs instead of dried. If you buy fresh herbs at the supermarket, they will typically keep for a couple of days. If you must use dried herbs, use about half as much as you would fresh herbs, because the flavor tends to be quite strong in dried herbs. It is becoming increasingly popular for cooks to grow their own fresh herb gardens, which is pretty simple to do and can even be done indoors for those who live in regions with distinct seasons, making it impossible to keep an outdoor garden year-round.
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sabato 26 gennaio 2008
Tomato Tips
Italy was the first European country to really make use of the tomato. It used to be thought that tomatoes were highly poisonous. Originally, tomatoes were known as pomi d’oro in Italy, which means “yellow apple,” because the tomatoes first used were actually yellow.
Tomatoes are an important part of Italian cooking. Obviously, they are the key ingredient in many sauces used in Italian cooking, but they are also essential for many other classic Italian dishes, such as Bruschetta, which is a delicious favorite appetizer. Get some of Maria Liberati’s fantastic Bruschetta recipes, coming soon in The Italian Kitchen! Here are some important tips to remember when working with tomatoes.
Use a sharp serrated knife to cut tomatoes, instead of a flat-edge knife. A flat-edge knife may squash the tomato, and your finished dish may not look as fabulous. We know that fabulous looking dishes are almost as important as fabulous tasting dishes!
While round tomatoes are best for slicing, and cherry tomatoes are best for salads, the Roma tomato is the best tomato for making sauces. They are also known as plum tomatoes, and work well for sauce because there is more flesh to them than skin and seeds, which need to be removed for making sauce. It is best to peel and seed tomatoes for any type of cooking, because it results in better flavor.
When purchasing tomatoes, select fruits with the richest color, and those that have the heartiest smell. Smell the tomato at the bottom, not where the stem comes out. The optimal temperature for storing tomatoes is 50 degrees. They DO NOT need to be refrigerated; in fact, refrigerating tomatoes can result in a loss of flavor. Store tomatoes in a cool dark place, and use them within a few days.
Tomatoes are an important part of Italian cooking. Obviously, they are the key ingredient in many sauces used in Italian cooking, but they are also essential for many other classic Italian dishes, such as Bruschetta, which is a delicious favorite appetizer. Get some of Maria Liberati’s fantastic Bruschetta recipes, coming soon in The Italian Kitchen! Here are some important tips to remember when working with tomatoes.
Use a sharp serrated knife to cut tomatoes, instead of a flat-edge knife. A flat-edge knife may squash the tomato, and your finished dish may not look as fabulous. We know that fabulous looking dishes are almost as important as fabulous tasting dishes!
While round tomatoes are best for slicing, and cherry tomatoes are best for salads, the Roma tomato is the best tomato for making sauces. They are also known as plum tomatoes, and work well for sauce because there is more flesh to them than skin and seeds, which need to be removed for making sauce. It is best to peel and seed tomatoes for any type of cooking, because it results in better flavor.
When purchasing tomatoes, select fruits with the richest color, and those that have the heartiest smell. Smell the tomato at the bottom, not where the stem comes out. The optimal temperature for storing tomatoes is 50 degrees. They DO NOT need to be refrigerated; in fact, refrigerating tomatoes can result in a loss of flavor. Store tomatoes in a cool dark place, and use them within a few days.
mercoledì 23 gennaio 2008
Thoughts on Pasta
Let’s face it. When most of the world thinks about Italian food, we think about pasta, right? While it’s true that many popular Italian dishes are pasta dishes, pasta in Italy is actually served as one of the first courses of a meal, rather than the main course, and in a much smaller portion than it is typically served in the United States. This could help to explain why pasta has gotten such a bad name among those that are anti-carbohydrate. While pasta is rich in carbohydrates, they are complex carbohydrates, which are actually better for you than the simple sugar type of carbohydrates you really want to avoid. The key, as with most diet plans, is simply moderation. Too much of anything can be a bad thing!
There are literally hundreds of shapes and sizes of pasta, and probably twice as many names for them. The intricate designs of pasta shapes actually do serve a purpose other than just looking pretty: the shapes allow different sauces to stick better. Pasta is basically a mixture of flour, water, and egg, although there are many different variations in recipes and many include different spices and seasonings. Fresh pasta is cooked immediately after it is made, but the pasta that you buy in your typical grocery store has been dried completely before it was packaged, which greatly enhances the shelf-life.
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Pasta is an extremely versatile food. The taste of the pasta itself is such that it lends itself to being combined with a wide array of other foods. Because it comes in so many forms, it can be used in an incredible variety of different recipes, resulting in vastly different flavors and tastes. It is also highly convenient due to its ease of cooking – it simply requires boiling and flavoring. If you’re in a pinch trying to think of a side dish to go with just about any meal, it’s quite easy to boil a small amount of almost any type of pasta noodle and simply add some butter and some garlic salt or other seasoning of your choice. Instantly you have a delicious side dish and you appear as though you spent hours thinking of a perfect menu!
Look for more great pasta tips coming with the release of The Italian Kitchen, coming soon!
There are literally hundreds of shapes and sizes of pasta, and probably twice as many names for them. The intricate designs of pasta shapes actually do serve a purpose other than just looking pretty: the shapes allow different sauces to stick better. Pasta is basically a mixture of flour, water, and egg, although there are many different variations in recipes and many include different spices and seasonings. Fresh pasta is cooked immediately after it is made, but the pasta that you buy in your typical grocery store has been dried completely before it was packaged, which greatly enhances the shelf-life.
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Pasta is an extremely versatile food. The taste of the pasta itself is such that it lends itself to being combined with a wide array of other foods. Because it comes in so many forms, it can be used in an incredible variety of different recipes, resulting in vastly different flavors and tastes. It is also highly convenient due to its ease of cooking – it simply requires boiling and flavoring. If you’re in a pinch trying to think of a side dish to go with just about any meal, it’s quite easy to boil a small amount of almost any type of pasta noodle and simply add some butter and some garlic salt or other seasoning of your choice. Instantly you have a delicious side dish and you appear as though you spent hours thinking of a perfect menu!
Look for more great pasta tips coming with the release of The Italian Kitchen, coming soon!
lunedì 21 gennaio 2008
Olive Oil - A Healthy Staple
There are many advantages to using olive oil, including, of course, the rich and delicious taste. Extra virgin is the preferred variety, because the flavor is the richest and the health benefits are greater. Olive oil is an essential ingredient in an Italian kitchen, and a staple of the Mediterranean diet.
Olive oil is rich is monounsaturated fat, which helps to raise good cholesterol and lower bad cholesterol levels. It also contains antioxidants, good for fighting off disease. Many studies have shown that people who use olive oil regularly show a lower incidence of certain diseases, such as colon cancer, diabetes and heart disease. It has also been shown to help combat osteoporosis. The benefit is particularly evident when olive oil is used in place of other fats in the diet, such as animal fats.
The use of olive oil as a primary dietary fat, combined with a diet consisting of fresh fruits, vegetables and poultry, is a basic principle of the Mediterranean diet, which is now being followed by people all over the world because of its tremendous health benefits.
An easy and fun way to incorporate olive oil into your diet is to try bread-dipping. This can be used as a snack or as an appetizer before your favorite meal. To experience the full flavor sensation, make sure you use a fine-quality extra virgin olive oil. Add a few drops of balsamic vinegar, some herbs or spices, and dip your bread in this instead of using butter.
Some fun ingredients you can try adding to your olive oil dip are lemon juice, cracked black pepper, basil, pesto, cilantro, oregano, pressed garlic (alone or in combination with other herbs or spices), simple salt and pepper, or any fresh herb or combination of your choice. The possibilities are endless! You can also try dipping fresh vegetables in your dip instead of bread.
Do you have a great idea for some fabulous bread dip? Leave a comment and share your ideas with us!
Olive oil is rich is monounsaturated fat, which helps to raise good cholesterol and lower bad cholesterol levels. It also contains antioxidants, good for fighting off disease. Many studies have shown that people who use olive oil regularly show a lower incidence of certain diseases, such as colon cancer, diabetes and heart disease. It has also been shown to help combat osteoporosis. The benefit is particularly evident when olive oil is used in place of other fats in the diet, such as animal fats.
The use of olive oil as a primary dietary fat, combined with a diet consisting of fresh fruits, vegetables and poultry, is a basic principle of the Mediterranean diet, which is now being followed by people all over the world because of its tremendous health benefits.
An easy and fun way to incorporate olive oil into your diet is to try bread-dipping. This can be used as a snack or as an appetizer before your favorite meal. To experience the full flavor sensation, make sure you use a fine-quality extra virgin olive oil. Add a few drops of balsamic vinegar, some herbs or spices, and dip your bread in this instead of using butter.
Some fun ingredients you can try adding to your olive oil dip are lemon juice, cracked black pepper, basil, pesto, cilantro, oregano, pressed garlic (alone or in combination with other herbs or spices), simple salt and pepper, or any fresh herb or combination of your choice. The possibilities are endless! You can also try dipping fresh vegetables in your dip instead of bread.
Do you have a great idea for some fabulous bread dip? Leave a comment and share your ideas with us!
giovedì 17 gennaio 2008
Italian Food Traditions
Food is an incredibly important part of Italian culture. Italians take great pride in their traditions, and their cuisine is certainly no exception. Mealtime in Italy is an integral part of the daily routine, an opportunity for connection with family, and socialization with good friends. It is also a healthful part of life, as traditional dishes are prepared using the freshest ingredients and cooked to maintain the rich natural flavors and nutrients.
Traditionally, the largest and most important meal of the day is the midday meal. This meal commonly lasts two or more hours, giving the family a chance to catch up on the happenings of the day and allowing them the time it takes to truly enjoy the flavors of the classic Italian cuisine. Modern culture has, of course, affected this tradition somewhat, but many Italians still hold to this tradition every chance they get, especially on weekends and holidays.
The midday meal is typically a three to five course meal (no wonder it takes two hours to enjoy!). The meal begins with the antipasto, which literally means “before the meal”, followed by the primo, which is a small serving of pasta. The secondo is the main course, which consists of small portions of meat, poultry or fish. The contorno, a selection of vegetables, accompanies the main dish. The meal finishes with the dolce, or dessert.
Meal times tend to be later in the day in Italy, so the large midday meal could occur sometime around 1:00 to 3:00 p.m. Dinner is often 8:00 p.m. or later, which is why this meal is often lighter. Different regions in Italy have different traditions and specialties that the people local to the area are often very proud of. This is one of the things that make a tour of Italy so absolutely fascinating – having the opportunity to experience such rich local tradition and fabulous cultural cuisine.
Welcome to From the Italian Kitchen. Please check back with us frequently for more information and recipes, and keep a lookout for the release of the new book, The Italian Kitchen, to help you bring a taste of Italy into the comfort of your own home!
Traditionally, the largest and most important meal of the day is the midday meal. This meal commonly lasts two or more hours, giving the family a chance to catch up on the happenings of the day and allowing them the time it takes to truly enjoy the flavors of the classic Italian cuisine. Modern culture has, of course, affected this tradition somewhat, but many Italians still hold to this tradition every chance they get, especially on weekends and holidays.
The midday meal is typically a three to five course meal (no wonder it takes two hours to enjoy!). The meal begins with the antipasto, which literally means “before the meal”, followed by the primo, which is a small serving of pasta. The secondo is the main course, which consists of small portions of meat, poultry or fish. The contorno, a selection of vegetables, accompanies the main dish. The meal finishes with the dolce, or dessert.
Meal times tend to be later in the day in Italy, so the large midday meal could occur sometime around 1:00 to 3:00 p.m. Dinner is often 8:00 p.m. or later, which is why this meal is often lighter. Different regions in Italy have different traditions and specialties that the people local to the area are often very proud of. This is one of the things that make a tour of Italy so absolutely fascinating – having the opportunity to experience such rich local tradition and fabulous cultural cuisine.
Welcome to From the Italian Kitchen. Please check back with us frequently for more information and recipes, and keep a lookout for the release of the new book, The Italian Kitchen, to help you bring a taste of Italy into the comfort of your own home!
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