New Year's Day started off with a real bang from the fireworks in the piazza at 12 midnight and and lots of food ..of course!! You know I am in Italy. New Year's Eve began with one dinner of (for good luck) lentil soup, frittata di carciofi (Italian omelette made with artichokes), stuffed zucchini and peppers, prosciutto, fresh mozzarella, fresh fruits and panettone.
The second dinner began at midnight.. it was a buffet not to be believed.. from lasagne, to roased vegetables and roasted chicken to any seasonal fresh fruits to panettone, pan d'oro and torrone but some wonderful Christmas specialties local to this region-Abruzzo- ferratelle or you may know them as pizzelle and sbriciolana (a cake I had heard about and never tasted). The top has cake crumbs on it that are arranged like bits of wool and the name sbriciolana means 'bits of wool'. Then of course champagne,prosecco, braccheto d'acqui...all popped opened up at 12 midnight..
Check back soon for a recipe for sbriciolana, it is now one of my favorite cakes..
The economy & its' problems have hit somewhat here in Italy too. Less people opted to go to organized dinners in expensive restaurants.This year was marked by dinners held in small neighborhood halls and family homes and the buffet courses were all home cooked..but no one really noticed the economy with all the delicious food to be had..as I looked around I realized that even if for one night we all felt rich!-With all this exceptional food, excellent wines & champagne ,great friends and family around...how could one help but not feel rich..Rich with good friends and family and thankful to have great food that we could all share with each other.
And today we have so many of these riches to enjoy for New Year's Day dinner..
Although I will be glad the long week of festa is over, I feel like screaming to anyone that will listen at the many hosted dinner events....PLEASE STOP FEEDING ME!! I can't eat anymore!
But then that artisan chocolate torrone is set out in front of me and I am under its' spell..
Showing posts with label panettone. Show all posts
Showing posts with label panettone. Show all posts
Thursday, January 1, 2009
Saturday, December 29, 2007
Happy New Year from the Mountains of Abruzzo
(copyright, Maria Liberati 2007)
Here's wishing that you all had a wonderful Christmas and that you were able to include some of the special recipes we have included this past month.
I am writing from my office in Italy- high in the mountains of Abruzzo.
The Holiday season still goes on here. While you are waiting to ring in the New Year as we are here as well, we will be celebrating until the 6th of January. This last Holiday is the Epiphany or La Befana and marks the end of the Christmas Holidays.
Here the Holidays are the topic of conversation for everyone for at least 4-6 weeks. I was really tired and not too awake when we landed in Rome. But I really realized I was here when I had to stop at customs to show my passport. No, showing my passport didn't wake me up. The customs officers- there were 3- that had to look at my passport were discussing a recipe that they had for Christmas Eve dinner (Vigilia) as they glanced at my passport- paying more attention to the details of the recipe than the looking over of passports. And unfortunately I did not hear the entire recipe. Although as tempted as I was to ask, I decided it was best not to ask.
Besides, I knew that the sooner I left the airport the sooner we would be having a cappuccino and cornetti at Palombini-in EUR (a neighborhood in Rome) right in front of the 'square coliseum'-that alone is sight for sore tired eyes.
And as I have been continuing this series, here is an excerpt from my upcoming book- The Basic Art of Italian Cooking-Holidays and Special Occasions (to be released in late 2008). This chapter is about our New Year's Eve last year -to bring in 2007.
The Holiday season still goes on here. While you are waiting to ring in the New Year as we are here as well, we will be celebrating until the 6th of January. This last Holiday is the Epiphany or La Befana and marks the end of the Christmas Holidays.
Here the Holidays are the topic of conversation for everyone for at least 4-6 weeks. I was really tired and not too awake when we landed in Rome. But I really realized I was here when I had to stop at customs to show my passport. No, showing my passport didn't wake me up. The customs officers- there were 3- that had to look at my passport were discussing a recipe that they had for Christmas Eve dinner (Vigilia) as they glanced at my passport- paying more attention to the details of the recipe than the looking over of passports. And unfortunately I did not hear the entire recipe. Although as tempted as I was to ask, I decided it was best not to ask.
Besides, I knew that the sooner I left the airport the sooner we would be having a cappuccino and cornetti at Palombini-in EUR (a neighborhood in Rome) right in front of the 'square coliseum'-that alone is sight for sore tired eyes.
And as I have been continuing this series, here is an excerpt from my upcoming book- The Basic Art of Italian Cooking-Holidays and Special Occasions (to be released in late 2008). This chapter is about our New Year's Eve last year -to bring in 2007.
NEW YEAR'S EVE
(excerpt from The Basic Art of Italian Cooking-Holidays & Special Occasions
copyright, Maria Liberati 2007, art of living,PrimaMedia,Inc.)
Never plan for anything..As all the highways were closed because of icy conditions and two terrible accidents on the A24 highway (the highway that goes from Abruzzo to Rome)–we had to quickly think on our feet to save the festivities for New Year’s Eve. Which we did….
As luck has it we found out this morning that we could not get out of town safely so we had just enough time to grab all of the ingredients we needed to make a 7 course New Year’s Eve fest fit for a king.. for 25 people….
Menu
Primi (first course)
Spaghetti lightly tossed with fresh shrimp and calamari in an ‘aglio e olio’ (garlic and oil) topped at the end with fresh parsley.
Secondi (second course)
Zuppa di lenticchie (lentil soup) with freshly made crostini (croutons)
Served with Cotechino (a type of ham)
Terzo (third course)
Fresh baked salmone
Quarto (fourth course)
Frittata made with fresh escarole and grated parmigiano cheese
Contorni (side dishes)
*Fresh swiss chard- cooked and lightly tossed with olive oil and fresh lemon juice
*Fresh mozzarella
All of this was served with Vino Novello. This is the new wine that comes out about this time of the year. It is called vino novello (new wine) because it is only aged for 3 months versus aging for at least 1 year.
Dolci (desserts)
*Torte di panettone (see recipe in my next blog later this week)
*Artisanal chocolate torrone made here in Abruzzo. (It contains 80% cocoa and hazelnuts grown locally. This is a specialty here in the province of Abruzzo).
Fruit course
Fresh grapes (you must eat at least 12 grapes on New Year’s Eve for good luck).
Fresh apples
To bring in the New Year, Braccchetto D’Acqui was served. It is a sparkling red wine that is delicate and with just a hint of sweetness
Torte di panettone recipe
(Copyright 2005- Maria Liberati)
Many of you who have been at my book signings have savored this torte (cake). We make it around Christmas time because it is made with panettone (an Italian sweet bread made for Christmas). We usually have so much panettone left over and try to think of creative things to do with it. So I came up with this recipe with a friend of mine that is a pastry chef here in Abruzzo. It is really very easy to make but is so yummy they will think you were baking all day.
And as I always recommend in all of my cookbooks- use only the best ingredients you can find for this torte. Since there are only a few ingredients each and everyone is important.
*1/3 to ½ of a pannettone (most gourmet stores carry these now, if you are lucky you may be able to find a fresh baked one as well).
*1- 4 ounce chocolate bar (must be 70-80% cocoa)
*4 large dried figs
*2 cups whole milk
*1/2 cup sugar
*¼ tsp vanilla
*2 whole eggs
Baking paper
1- 8” shallow cake pan
Small piece of solid chocolate to shave into chocolate curls on top
Confectioner’s Sugar
Instructions…
If panettone is a few days old it should be dry. If it is not dry, tear panettone into small cubes, preheat oven to 375-400 degrees. When oven is preheated place panettone cubes on flat baking sheet and bake till begins to turn golden and becomes dry.
Line shallow cake pan with baking paper. Chop 4 ounces of dark chocolate into small pieces. Chop four figs into small pieces. Set these aside.
Cover pan with one layer of panettone cubes. Press cubes gently to fit form of pan. Sprinkle chopped chocolate and figs on panettone cubes. Place another layer of panettone cubes on top, again press gently to cover the first layer and to fit form of pan.
With wire whisk, whisk together 2 cups milk and 2 eggs. Then little by little add in the sugar and whisk and then add in vanilla and whisk for 1 minute or until well blended.
With soup ladle gently pour this mixture over panettone cubes and then gently press down to form panettone and mixture to pan and then let
sit for 10 minutes so all is absorbed. Then place in oven preheated to 375 degrees for 40 -50 minutes.
Top should be golden and all liquid should be absorbed.
When cool, take out of pan by edges of baking paper. Garnish top with a dusting of confectioner’s sugar and chocolate curls shaved from chocolate bar.
Should be kept in refrigerator and best if made the night before.
Serve with Bracchetto D’Acqui sparkling wine.
Tanti Auguri for a safe and Happy 2008!
You can purchase the bestselling book The Basic Art of Italian Cooking and still receive $5 off retail price and free shipping at http://www.marialiberati.com/
and portion of proceeds go to Gilda's Club.
Never plan for anything..As all the highways were closed because of icy conditions and two terrible accidents on the A24 highway (the highway that goes from Abruzzo to Rome)–we had to quickly think on our feet to save the festivities for New Year’s Eve. Which we did….
As luck has it we found out this morning that we could not get out of town safely so we had just enough time to grab all of the ingredients we needed to make a 7 course New Year’s Eve fest fit for a king.. for 25 people….
Menu
Primi (first course)
Spaghetti lightly tossed with fresh shrimp and calamari in an ‘aglio e olio’ (garlic and oil) topped at the end with fresh parsley.
Secondi (second course)
Zuppa di lenticchie (lentil soup) with freshly made crostini (croutons)
Served with Cotechino (a type of ham)
Terzo (third course)
Fresh baked salmone
Quarto (fourth course)
Frittata made with fresh escarole and grated parmigiano cheese
Contorni (side dishes)
*Fresh swiss chard- cooked and lightly tossed with olive oil and fresh lemon juice
*Fresh mozzarella
All of this was served with Vino Novello. This is the new wine that comes out about this time of the year. It is called vino novello (new wine) because it is only aged for 3 months versus aging for at least 1 year.
Dolci (desserts)
*Torte di panettone (see recipe in my next blog later this week)
*Artisanal chocolate torrone made here in Abruzzo. (It contains 80% cocoa and hazelnuts grown locally. This is a specialty here in the province of Abruzzo).
Fruit course
Fresh grapes (you must eat at least 12 grapes on New Year’s Eve for good luck).
Fresh apples
To bring in the New Year, Braccchetto D’Acqui was served. It is a sparkling red wine that is delicate and with just a hint of sweetness
Torte di panettone recipe
(Copyright 2005- Maria Liberati)
Many of you who have been at my book signings have savored this torte (cake). We make it around Christmas time because it is made with panettone (an Italian sweet bread made for Christmas). We usually have so much panettone left over and try to think of creative things to do with it. So I came up with this recipe with a friend of mine that is a pastry chef here in Abruzzo. It is really very easy to make but is so yummy they will think you were baking all day.
And as I always recommend in all of my cookbooks- use only the best ingredients you can find for this torte. Since there are only a few ingredients each and everyone is important.
*1/3 to ½ of a pannettone (most gourmet stores carry these now, if you are lucky you may be able to find a fresh baked one as well).
*1- 4 ounce chocolate bar (must be 70-80% cocoa)
*4 large dried figs
*2 cups whole milk
*1/2 cup sugar
*¼ tsp vanilla
*2 whole eggs
Baking paper
1- 8” shallow cake pan
Small piece of solid chocolate to shave into chocolate curls on top
Confectioner’s Sugar
Instructions…
If panettone is a few days old it should be dry. If it is not dry, tear panettone into small cubes, preheat oven to 375-400 degrees. When oven is preheated place panettone cubes on flat baking sheet and bake till begins to turn golden and becomes dry.
Line shallow cake pan with baking paper. Chop 4 ounces of dark chocolate into small pieces. Chop four figs into small pieces. Set these aside.
Cover pan with one layer of panettone cubes. Press cubes gently to fit form of pan. Sprinkle chopped chocolate and figs on panettone cubes. Place another layer of panettone cubes on top, again press gently to cover the first layer and to fit form of pan.
With wire whisk, whisk together 2 cups milk and 2 eggs. Then little by little add in the sugar and whisk and then add in vanilla and whisk for 1 minute or until well blended.
With soup ladle gently pour this mixture over panettone cubes and then gently press down to form panettone and mixture to pan and then let
sit for 10 minutes so all is absorbed. Then place in oven preheated to 375 degrees for 40 -50 minutes.
Top should be golden and all liquid should be absorbed.
When cool, take out of pan by edges of baking paper. Garnish top with a dusting of confectioner’s sugar and chocolate curls shaved from chocolate bar.
Should be kept in refrigerator and best if made the night before.
Serve with Bracchetto D’Acqui sparkling wine.
Tanti Auguri for a safe and Happy 2008!
You can purchase the bestselling book The Basic Art of Italian Cooking and still receive $5 off retail price and free shipping at http://www.marialiberati.com/
and portion of proceeds go to Gilda's Club.
Sunday, December 16, 2007
Christmas Memories, part 1
My Christmas memories are very special ones. They are made up of vivid sights, smells and sounds.
*Sights-of family and good friends, brightly decorated presents and wrapping and bows and colorful table decorations, large tables spilling over with food
*Smells of great foods cooking on the stove and baking in the oven.
*Sounds- laughter, clanking of bowls and whirring mixers, oven timers, singing Christmas Carols-(in Italian and English), happy chatter, wine and champagne bottles popping and toasts of glasses clanking.
The most precious gifts that I received during the Holidays are these memories to treasure. Memories that I can relive, if only in my mind or through some faded photo.
There is one material gift that I do remember out of all of my Christmases- a sled. You see we lived in the city of Philadelphia- not exactly great space to ride around on a sled. But my parents always dreamed of building a house in the country and taking us out of the city- (which they did) and a place where we can go sledding with open fields and hills.
. After all the presents were opened, Mom insisted that we get ready to go to nonna’s house for our family Christmas Day dinner . But my father couldn’t budge until he took me on my first sleigh ride-‘city style’. What a great memory, and luckily I have a photo to prove it- my Dad pulling that little sled along the sidewalk, through the driveway and the peaceful quiet of a crisp snowy day. When the cold was too much we began heading towards home, but “pull me again Daddy”, I chanted. Of course my doting Dad headed around the block again, and again that day. Nothing could stop him, but Mom, who finally came out to find us. That winter was a special one, filled with memories of many snowy days and many sleigh rides with my father.
Here is hoping you have a special Holiday made up of many
Sights
Smells
Sounds
*Sights-of family and good friends, brightly decorated presents and wrapping and bows and colorful table decorations, large tables spilling over with food
*Smells of great foods cooking on the stove and baking in the oven.
*Sounds- laughter, clanking of bowls and whirring mixers, oven timers, singing Christmas Carols-(in Italian and English), happy chatter, wine and champagne bottles popping and toasts of glasses clanking.
The most precious gifts that I received during the Holidays are these memories to treasure. Memories that I can relive, if only in my mind or through some faded photo.
There is one material gift that I do remember out of all of my Christmases- a sled. You see we lived in the city of Philadelphia- not exactly great space to ride around on a sled. But my parents always dreamed of building a house in the country and taking us out of the city- (which they did) and a place where we can go sledding with open fields and hills.
. After all the presents were opened, Mom insisted that we get ready to go to nonna’s house for our family Christmas Day dinner . But my father couldn’t budge until he took me on my first sleigh ride-‘city style’. What a great memory, and luckily I have a photo to prove it- my Dad pulling that little sled along the sidewalk, through the driveway and the peaceful quiet of a crisp snowy day. When the cold was too much we began heading towards home, but “pull me again Daddy”, I chanted. Of course my doting Dad headed around the block again, and again that day. Nothing could stop him, but Mom, who finally came out to find us. That winter was a special one, filled with memories of many snowy days and many sleigh rides with my father.
Here is hoping you have a special Holiday made up of many
Sights
Smells
Sounds
And I want to leave you with a taste of Christmas. This is a recipe I created to use up all that leftover Panettone. it was featured in the Holiday issue of tastes of Italia Magazine.This is a scrumptious version of bread pudding.
Panettone di Natale
*½ of a large panettone-cut into small cubes
*2 cups of milk
*1/2 tsp of pure vanilla extract
*Dark chocolate (70-90 % cocoa) broken into small pieces or chopped.
*4 dried figs, cut into small pieces
*1/4 cup dried cherries
* ¼ cup raisins
*1 fresh lemon rind grated
Powdered cocoa for dusting on top
Preheat oven to 425 degrees. Break or pull apart panettone into small cubes.
Place one layer of panettone cubes in an 8 inch round or square glass or ceramic baking dish. Cover with, chopped chocolate pieces, chopped fig pieces , then cherries ,then raisins. Cover this layer with remaining panettone cubes.
In seperate bowl whisk together the eggs, milk, vanilla and sugar. Pour liquid over panettone cubes. Gently push down on top to be sure liquid soaks into all layers, Let sit for 10 minutes then bake in preheated oven for 40 minutes or until firm and golden on top. When cool, dust with powdered cocoa and serve.
*½ of a large panettone-cut into small cubes
*2 cups of milk
*1/2 tsp of pure vanilla extract
*Dark chocolate (70-90 % cocoa) broken into small pieces or chopped.
*4 dried figs, cut into small pieces
*1/4 cup dried cherries
* ¼ cup raisins
*1 fresh lemon rind grated
Powdered cocoa for dusting on top
Preheat oven to 425 degrees. Break or pull apart panettone into small cubes.
Place one layer of panettone cubes in an 8 inch round or square glass or ceramic baking dish. Cover with, chopped chocolate pieces, chopped fig pieces , then cherries ,then raisins. Cover this layer with remaining panettone cubes.
In seperate bowl whisk together the eggs, milk, vanilla and sugar. Pour liquid over panettone cubes. Gently push down on top to be sure liquid soaks into all layers, Let sit for 10 minutes then bake in preheated oven for 40 minutes or until firm and golden on top. When cool, dust with powdered cocoa and serve.
Thursday, December 13, 2007
Panettone- once the Italian secret..revealed..
Christmas time is here and if you are spending Christmas in Italy that means the sight of Panettone in every shape size and flavor decorating the supermarkets, the open air markets , the windows of many coffee bars. There are even Panettone bread that are carved out and used as nativity scenes with figures of the nativity scene strategically placed inside. The original Panettone bread is time consuming and takes a bit of practice to make. However ,for those of you short on time that love to bake, you can try this simple version of Panettone. it is just as delicious and healthy too. All great ingredients, but panettone is high in calories, so a small slice will do, thank you.
There is nothing better than starting a cold winter morning with a slice of toasted panettone bread and some jam
For the recipe check out my regular column now at:Chickspeak.com at
http://chickspeak.com/blog/2007/12/02/maria-liberatis-christmas-panettone/
Hope this makes your holidays a bit more delicious!!Ciao for now!!Maria
There is nothing better than starting a cold winter morning with a slice of toasted panettone bread and some jam
For the recipe check out my regular column now at:Chickspeak.com at
http://chickspeak.com/blog/2007/12/02/maria-liberatis-christmas-panettone/
Hope this makes your holidays a bit more delicious!!Ciao for now!!Maria
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