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?
Get Linked from 65,000+ sites with one click.
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!
Iscriviti a:
Post (Atom)
