Please Don't Take Away My Salt...

 copyright 2010, art of living, PrimaMedia, Inc.
Guest Blogger: Emily Brauchle

Since the recession, Americans have been forced to give up small luxuries in order to sustain themselves and their budgets. Small luxuries may be cutting down on the grocery list, limiting vacation time, or conserving energy to shrink the electricity bill. There are plenty of comforts Americans have slowly begun to live without, but the fine treat of salt is something Americans could not go without. Tuscans, however, are a different story.

In Tuscany, Roman soldiers were paid in salt for its high value and cost. Salt was extremely expensive in that era due to the high tax placed on it. Salt, or sale in Italian, is where the English language gets the word salary and the expression ‘worth your salt’. With the tax on salt, Tuscans learned to live without the delicacy and adjusted their recipes and cuisine, most significantly their bread making.

At present, Tuscan bread is still, as it has been forever, perceived as simple and satisfying. Now it is also known to be salt-free, as the change in tradition carried over from century to century unto the present day. Nowadays, Italians claim that they prefer their salt-free carbs, and wouldn’t have it any other way, as it acts as a host to its accompanying food and it’s spices.

Bread is served, not as a main dish or entrée, but as a side accompanying. The unadorned bread accentuates the flavor of the food it is served next to, and does not counterbalance any flavor or taste of the important part of the dish. Tuscans have mastered the balance between too little and too much, making absolutely sure the consumer is never smothered, but always satisfied.

Sept 9-12-Hudson Valley WIne Festival, Rhinebeck, NY, Maria Liberati & The Basic Art of Italian Cooking will be onstage doing cooking demos from the newly released  award winning book The Basic Art of Italian Cooking:  Holidays & Special Occasions-2nd Edition

Visit OpenSky for some great cooking & Food products
Go to http://www.marialiberati.com/  where food meets art, travel & life!

Asparagus- the fleeting vegetable!

One of the greatest summer vegetables is also one of the most fleeting. Asparagus is available year round if you know where to look and are willing to pay the price, but the season for fresh asparagus in the northeast is a 6-7 week window that must be taken advantage of if not missed entirely. Asparagus is not only delicious but packed with nutrients like potassium, fiber, vitamins B6, A, and C. A perfect side dish or accompaniment to almost any summer dish, these green spears beg to be cooked simply, seasoned well and eaten outside at a summer barbecue.

Green asparagus is the most familiar type to the average supermarket cart pusher, but seeking out farmers markets can yield interesting if not colorful results. Asparagus also comes in white and purple forms which provide even more uses for the summer perennial. Purple asparagus derives its color from additional anthrocyanin which also give color to beets, blackberries and eggplant. Purple asparagus also has a higher sugar content giving it a sweeter taste.

White asparagus is known as a delicacy and is a great deal more expensive than its green and purple cousins. Grown in the dark, the lack of sunlight stops photosynthesis and blocks chlorophyll from forming. Farmers used to just cover the spears with dirt when they first began to pop out of the ground, but this resulted in a sort of blind harvesting that would damage the asparagus. Now they are grown in black polyhouses which allow minimal light through to the actual plant.

My favorite way to enjoy asparagus are simply grilled over charcoal or wood, covered in olive oil, seasoned liberally with salt and topped with parmigiano-reggiano cheese. I use the leftovers the next day for a delicious asparagus frittata.

Grilled asparagus

You will need:
1 bunch asparagus
1/4 cup extra virgin olive oil
Salt and fresh cracked black pepper
1/4 cup freshly ggrated parmigiano-reggiano cheese

Begin by cleaning the asparagus. Take each spear in your hand and snap off the root end gently where it naturally breaks. This removes the tough, fibrous part of the plant while leaving the entire edible spear intact. Toss spears in olive oil and place across the grates of a hot grill so they don’t fall between the cracks. Close the lid for two minutes. Take the spears off the grill once they have turned a bright shade of green and are tender but still have a little bit of bite to them. Season with salt, fresh cracked black pepper and top with parmigiano -reggiano cheese.

Asparagus Frittata

You will need:

Last night’s leftover asparagus, approx 1/2 bunch cooked and cooled
1 tablespoon butter
1/2 white onion, small dice
2 garlic cloves minced
6 eggs beaten
Salt and pepper
Parmiginao-reggiano cheese

Preheat oven to 350 degrees. Cut asparagus spears down into 1/2” chunks reserving six whole spears. Melt butter in an oven proof skillet over medium heat and add onion and garlic and sweat until tender, about five minutes. Add the eggs and asparagus. Season with salt, pepper and cheese and bake in the oven for ten minutes or until the eggs are almost set. Place the six whole spears on top of the frittata in a star shape and top with more parmigiano cheese. Finish baking until eggs are completely set, cheese is melted and asparagus on top is hot.


Hope to see you all on June 4th at Foster's Gourmet in Philadelphia for The Basic Art of Italian COoking Shcool Tuscan Picnic dinner. Email events@marialiberati.com for info

Jume 2nd The Basic Art of Italian COoking School goes to the Kenilworth Library in Kenilworth, NJ for a class on Cooking on a Budget with The Basic Art of Italian Cooking. For more info email: events@marialiberati.com

More recipes/articles

Join me at The Basic Art of Italian Cooking School in Italy

Tiramisu..A Light Delight

Anytime is perfect time for this timeless dessert- Tiramisu. It literally means ‘pick me up’ in Italian. And it is truly a pick me up with chocolate and coffee together. It is typically eaten as a snack with an espresso in the afternoon, but also for dessert after a meal.
The original version is really heavy on the calories if you use the ultra creamy mascarpone cheese. Since SPring & Summer are times of the year typical for using light fresh foods- I have created for you here a lighter way to enjoy Tiramisu. I think you will enjoy it just as much and will be happy not to have to burn the extra calories.

Tiramisu (light version)
(copyright, 2005,2006,2007, The Basic Art of Italian Cooking, Maria Liberati)

*16 ounce package of savoiardi or ladyfingers
*1 cup espresso coffee with 1 tablespoon sugar or 2 packets of artificial sweetener
*powdered cocoa
*1 tsp amaretto or anisette liqueur
*16 ounces of fat free coffee flavored yogurt
*small piece of dark chocolate (at least 60% cocoa)

Place espresso coffee with 1 tblsp of sugar or 2 packets of artificial sweetener in shallow bowl. Wet each ladyfinger in the coffee mixture for about 2 seconds. Then arrange biscotti-side by side to on a plate.
Place yogurt in bowl, place in liqueur if desired and blend with spoon. Spread about 3/4 of yogurt mixture on top of ladyfingers. Repeat again and top with ladyfingers and then top with remaining yogurt mixture. Place in refrigerator for at least one hour. Right before serving, dust with powdered cocoa and shave some dark chocolate on top.

Don’t forget to find more recipes and write to us at www.marialiberati.com
Find more recipes and articles

Delicious Wonders of Sicily..

Sicily is famous for many things but the two most delicious things ( In my opinion) are the blood oranges and the cannoli (more on the cannoli later)...

If you have never tasted a blood red orange from Sicily you are really missing out on one of life's wonders. They are worth a trip to Italy just to taste them or savor freshly squeezed juice..nothing like it...it is like eating orange candy..so sweet..and now is the season..

I remember the first few times I had breakfast in a coffee bar here and began seeing the barristas squeezing thes oranges for fresh orange juice during the seaason. I decided to try a 'spremuta' (fresh juice) myself one day and became hooked. When assembling The Basic Art of Italian Cooking Kitchen here in Italy-that was one of our first appliances- a stainless steel orange juice squeezer..so that we could use the fresh juice in many recipes.

Everyone seems to be praising them and their virtues...

Here is a recipe to try, if you can't get the blood oranges of Sicily- navel oranges should do.. (certainly won't be the same but can be an acceptable substitute)

Braised lettuce with Oranges
For 4 people

1 head of romaine lettuce (1 pound)

1 can of chick peas

1 tblsp of extra virgin olive oil

2 cloves of garlic

pinch of red hot pepper

4 fresh oranges

fresh coriander

salt and pepper to taste

Peel oranges and cut or break into sections or slices. Keep the juice that comes out of the oranges while cutting, in a glass.

Wash ,dry and chop the lettuce. Place 1/2 tblsp olive oil in saute pan, heat, place in chopped lettuce, pinch of salt, 2 cloves of garlic and pinch of hot red pepper. Place chick peas in food processor with 1 tsp of olive oil, pinch of salt ,reserved orange juice and blend into a cream. Place cream on a flat dish.

Top with braised lettuce and top with orange slices, coriander leaves, drizzle with remaining olive oil adn a pinch of freshly ground black pepper.

Do you have any favorite recipes or foods from Sicily you can share with us..we'd love to hear...

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Also follow me for more food stories and recipes on http://marialiberati.blogster.com

http://twitter.com/marialiberati

Here is a recipe for a lower calorie verison of the cannoli
http://notecook.com/desserts/pastries/making-italian-cannoli-lower-calorie-
version/#comment-8901

Join me on March 12th at 6-8 PM at the Harleysville Book Shop, 674 Main St, Harleysville, Pa for a special Welcoming Spring Book Signing of The Basic Art of Italian Cooking and a cooking demo. Free and open to the public. For more events go to :
http://www.marialiberati.com/appearances.php

Fragrant Rosemary in Your Garden.

Rosemary is one of, if not my favorite fragrant herb. Of all the plants I miss from my garden in Italy- it is my organic rosemary that I miss the most. It is the herb that adds most flavor to many of my dishes.
Tuscan roasted potatoes and bean soups cooked in terracotta pots with small branches from my rosemary plant are all flavorful memories of our kitchen there.

Here are some tips on growing your rosemary indoors here while the temperatures dip..
Once the fall is over and temperatures begin to dip to 30 degrees or less, it is time to bring your plant indoors.

Successfully growing rosemary indoors requires good sunlight-the more the better- and ideally southern expoure.
If the plant is large, rotate it weekly so all sides of the plant receive sunlight. Wiry growth often indicates inadequate light. And if you can't increase natural light, consider using artificial light. You can also prune plants to encourage bushiness. Sometimes indoor plants develop mildew because of a lack of air circulation. If this happens, run a small fan 3-4 hrs a day.
When rosemary is planted outdoors, insects aren't a problem. But inside spider mites are more likely to cause trouble. If this happens, wash plant with an all natural insecticide soap until plant is healthy. Rosemary grows best at cool indoor temperatures, around 60 degrees

Hope you have good luck with your rosemary plant!
Look through the recipes and find something to add your rosemary to and create flavorful memories

Pizza Margherita and More!

Probably the most famous food that ever came to America from Italy is pizza. In various forms, pizza has a long history dating back to the 6th Century B.C. But the style of pizza we know today originated in Naples in 1889. It’s inventor, Raffaele Esposito, a famous pizza chef at the time, called the special style "Pizza Margherita” after Queen Margherita of Italy for whom it was first made. The story goes that Esposito made the pizza with basil, mozzarella, and tomatoes in honor of the green, white, and red colors of the Italian flag.
Since then, the history of the pizza has been the cause for much debate. Some in China still claim erroneously that Marco Polo brought it back from his travels while purists in Italy believe there are only two true styles of pizza – “Marinara” and “Margherita.”
Pizza in Naples today is taken so seriously that there is a True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana) which sets down very specific rules as to how a true Neapolitan pizza must be made.
But, while it is similar in style, the original “Pizza Margherita” was not quite the pizza we know today. It is healthier and fresher. Being that pizzas originated so long ago, there are endless variations of its recipe. And even the three essential ingredients (dough, tomatoes, and cheese) come in numerous tastes and styles. So, instead of being the unwholesome, fast-food lunch that most people consider it, pizza can be suited to anyone’s specific taste and diet. Here is one of my favorite recipes, but for more get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Pizza Margherita
Ingredients:
2 Tbs. extra virgin olive oil
1/2 lb. tomatoes, crushed
1/2 tsp. salt
Enough dough to make a pizza pie about 12" around and roughly 1/8 – ¼ inches thick (most bread machines have a pizza dough setting).
6 oz. fresh mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil

1. Let olive oil, tomatoes, and salt marinate in bowl while making the dough.
2. Flatten dough out with hands and lightly rub with some olive oil. Remember to flatten the dough evenly and thinly to ensure it will rise appropriately
3. Turn the edges of the dough up slightly and top with tomatoes and mozzarella, then sprinkle some olive oil on top.
4. Preheat oven to 450F and bake on pizza stone (clay stone) for about 15 minutes or until crust is golden brown and cheese is bubbly.
5. Top pizza with basil leaves after removing it from the oven.
6. Allow pizza to cool, then cut into slices and enjoy.


Experience Italy Cooking School & Villa Stay in Umbria Sept 23- Oct 6th. Join me at the villa in the hills of Umbrai

For more recipes and articles Check out Recipes & Articles

The Basic Art of Italian Cooking School in Italy.

I always say that cooking from The Basic Art of Italian Cooking is wonderful but when you cook in Italy you experience the recipes..Join me at the villa that houses the cooking school. Experience Italy for 7 days/6 nights at the villa with hands on cooking classes, vineyard tours, special sightseeing and La Dolce vita while relaxing at your choice of the villa or luxury suites at the Sismano Castle. We are only taking 12 participants with us! This program will be held Sept 23- Oct 6th so hurry and reserve your spot..



http://marialiberati.com/blog2/?page_id=542

Italian Food in the Movies

My favorite two subjects. I will be speaking on these two subjects today. Just think of it ..Food at an Italian family household is.....well something that can't be described unless you are part of an Italian family..how the food is the star of the household meal.
So if you aren't part of an Italian family or have never eaten at a large Italian family gathering..best alternative is to go to the movies...a film that prtrays an Italian or an Italian American family will almost always havea scene that incldues food as the star..
Here is part of my speech on Italian Food & the Cinema..
http://tinyurl.com/c4mbrx
Enjoy..
Join me at Whole Foods Markets Feb 18th- Marlton, NJ and Feb 19th at Philadelphia,Feb 26th, Princeton, NJ for a book signing and The Basic Art of Italian Cooking by Maria Liberati tm cooking school classes. Call Sue at 215-660-5045 to register or email events@marialiberati.com

And if you would really like to Experience Italy join me at the villa where The Basic Art of Italian Cooking by Maria Liberati tm Cooking School is. We only open up the villa a few tiems a year for gusets. And you can enjoy the next with me..Sept 23-Oct 6th, includes 6 nights 7days stay at the villa, cooking classes, Local vineyard tours, local food producers, sightseeing and La Dolce Vita lounging around at the villa in the hills of Umbria. For more info email us at events@marialiberati.com
Mangia Bene, Vivi Bene
Maria

Creamy Hot Cioccolata for a Valentine..

Evidence that chocolate existed over 1,000 yrs ago in what is now the United States has been found. Considered an aphrodisiac it is the sweet of choice for many for Valentine's Day.
Go to http://www.marialiberati.com/blog2 and
http://marialiberati.blogster.com for more on Valentine's Day...
Here is a sweet chocolate recipe to keep you and your sweet one warm and snuggling on Valentine's Day..
Creamy Hot Chocolate
*8 ounces dark, unsweetened chocolate
*1 1/2 cup cream or non fat non-dairy creamer
*1 cup milk
Place chocolate pieves in top of double boiler and melt, remove from heat. Place milk and cream over low heat and bring to a slow boil for 10 minutes. Remove from heat. Drizzle melted chocolate on top and whisk in with a wire whisk. Serve hot in warmed cups immediately!

Join me this Sunday at Whole Foods Market in Jenkintown, Pa for a book signing and cooking class. The cooking class will be a 4 course authentic Italian style Valentine's Day dinner taken from The Basic Art of Italian Cooking school in Italy.
Regsitration is limited. To register email events@marialiberati.com

Or join us in Italy at The Basic Art of Italian Cooking by Maria Liberati tm cooking school for a walk of cooking classes, touring local vineyards and olive oil mills and sightseeing and living La Dolce Vita in the villa. Places limited to a group of 12 only. For more info email us at events@marialiberati.com

For more great recipes get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Perugia,Italy..a Sweet City....

The Basic Art of Italian Cooking by Maria Liberati tm cooking school held in a beautiful resort near Orvieto Italy..recently took some of our participants on a tour of the medieval city of Perugia..the city well known for it's chocolate and many other treats. Follow our visit to Perugia here:

http://www.gomestic.com/Cooking/Perugia-Italy-and-Its-Sweet-Treats.126185

and here is a recipe of one of their traditional sweet treats:

Ciarimicola
Ingredients:

1 lb flour
3 egg yolk
½ cup butter
1 cup sugar
Lemon peel of ½ lemon
2 egg whites
¼ cup alchermes liqueur
1 packet yeast
Multi colored sprinkles
Grate lemon peel. Place flour, sugar. ¼ cup softened butter, lemon peel. Blend well. Add in alchermes and blend in. Dissolve yeast in 1 cup of warm water, add into dough. Blend into a smooth dough.

Form the dough into a ring. Place on a pan that has been buttered an dusted with flour. Bake for 40 minutes. Beat egg whites into stiff peaks. Remove ring from oven. Place whipped egg whites on top. Bake for another 2 minutes. Remove from oven, cool and sprinkle with colored sprinkles.

Don't forget to follow ouradventures in The Basic Art of Italian Cooking kitchen here in Italy at httpp://www.marialiberati.com/blog2
and http://twitter.com/marialiberati


For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Join our cooking classes in Italy or in the US. To register or get more info email us at events@marialiberati.com
Here is more info
In the US-The Basic Art of Italian Cooking by Maria Liberati tm cooking school will be at various Whole Foods Markets in the US starting in February:
Feb 8-Jenkintown, Pa Whole Foods Markets
Feb 18-Whole Foods Market, Marlton, NJ
Feb 19=Whole Foods Markets, Philadelphia,Pa
Feb 26-Whole foods Markets, Princeton, NJ

Mangia Bene,Vivi Bene
Maria

Where did Carnevale start & sweet treats....

On my short trip to Venice,besides being overcome by all the beauty..I could not help but wonder what came first Halloween, Mardi Gras, or Carnevale.
Whatever came first..the most important thing-besides the beauty and colors of Carnevale is the food. I have been posting recipes and sightseeing tips and here are more..http://marialiberati.com/blog2/?p=486
Also check out this post at http://www.marialiberati.com/blog2
If you can't visit Venice bring Venice to your kitchen table..

For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Tastes of Venice & Carnevale

A short trip to Venezia (Venice, Italy) and one can't help but look in amazement at the beauty that surrounds...and then there is Carnevale.
Carnevale is the Venetian version of Mardi Gras. But what is so memorable about Carnevale are the masks and the costumes- so colorful and beautiful..the traditon of wearing the masks and costumes came from the idea that no on knew your true identity when you wore a mask and costume in the sense that everyone was treated equally because no on understood if you were rich or poor from nobility or not
The signs of Carnevale are everywhere this time of the year although most things like masks and costumes can be found any time of the year..it is the most popular festivals of venice and if you can't be there this time of the year, you can at least take a souvenir of it anytime of the year.
After a trip there I am always inspired by some of the tradtional tastes I found, and needless to say this week's cooking in The Basic Art of Italian Cooking Kitchen here in Italy will be all about the traditional dishes of Venice.
From Baicoli to Rise e Bisi to Ciccheti
Bring a taste of Venice to your home kitchen without having to go there and cook along with us at http://www.marialiberati.com/blog2 for all the recipe and sightseeing tips.
For more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
Mangia Bene Vivi Bene
Maria

Barolo & its' Regal Wines

Copyright, 2008, Maria Liberati
The Basic Art of Italian Cooking by Maria Liberati tm
http://www.marialiberati.com
http://www.marialiberati.com/blog2


From the province of Cuneo in Italy's Piedmont region comes what is sometimes called "The wine of kings and the king of wines." Barolo, named after a tiny town in the middle of the growing zone, is a thick, red wine and is one of the most collected wines in Italy.

Rarely can famous wines be traced back to their exact origins because many have been produced for centuries. In the grand scheme of things, Barolo is a fairly new wine.  Though it was present during the Middle Ages and was enjoyed by Louis XIV, its era of greatness dates back to merely the 1800s, when the Marchesa Giulietta Colbert Falletti decided to start making wine from Nebbiolo grapes. Barolo is produced primarily from these grapes.

These days, only about 3,000 acres of Nebbiolo are being cultivated in the region, which means that Barolo, though in high demand, is in short supply For the perfect Barolo, a certain type of soil is necessary. Oddly, the hills of the growing zone are split between two types of soil, which result in mild variations in flavor.The "left hills" produce a fruitier, longer lasting wine, whereas the "right hills" wine has a more composed taste that should be enjoyed more quickly.

The scent of Barolo is reminiscent of cherry blossoms and the color is a light ruby red that becomes somewhat 'orangey' with age. Age is very important when it comes to Barolo and DOCG regulations state that the wine must be aged at least three years before it can be sold.  To become a coveted Barolo Riserva, a bottle of this wine must age at least 5 years. These are just the stated minimums, though, as Barolo is often enjoyed when aged over 10 years.

This wine is at its best when paired with a meal. Be sure, though, to let it aerate.
For more great recipes, tips get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.comFor more on recipes and daily posts from The Basic Art of Italian Cooking kitchen here in Italy go to http://www.marialiberati.com/blog2

Sacher Torte

You can see more on our adventures in The Basic Art of Italian Cooking Kitchen here in Italy on assembling a Sacher Torte at http://www.marialiberati.com/blog2

And for this months digital magazine go to
http://tinyurl.com/98xbtf