Italy's Beaches & Their Flavors

Guest Blogger: Lisa Zatulovsky
Copyright 2011, Art of Living, PrimaMedia,Inc.
Nestled amongst four seas, the grandiose beaches of Italy look like storybook paintings come to life with water infused sapphires and emeralds, amidst imposing mountains and sherbet colored sunsets. Artfully sprinkled with natural rock formations and crashing waves, Italy’s breathtaking beaches look as though a hypnotic mermaid might sit atop a rock at any moment, waiting for her next sailor to enchant.
Aside from having some of the most popular historical sights in Europe, Italy presents some of the worlds most incredible beaches, frequently populated during peak summer season. Visiting one of Italy’s beaches not only has unreal picturesque sights, but light, appetizing and healthy Mediterranean cuisine. Fresh fish, colorful salads and delectable fruits and vegetables are everywhere you turn. The idyllic serenity of Italy’s coastlines is perfectly reflected in the Mediterranean cuisine. Take notes from the healthful Mediterranean diet and let it play a starring role in your cooking this summer.
Visit the Island of Capri and you may feel like an extra on the set of the latest “Pirates of the Caribbean” movie. Located off of Southern Italy’s Amalfi Coast, tourists flood Capri every summer taking in all that this magical Island has to offer. From white sand beaches to mild 70-degree temperatures, the Island of Capri has remained one of Italy’s most popular beach destinations. Seaside restaurants line the edges of the island, with locals and tourists enjoying the island’s delicacies, while swirls of salt-kissed breezes gracefully dance through the air. Order from one of Capri’s many restaurants and try authentic stuffed Calamari with a Caprese salad. Taking advantage of the bountiful amounts of fish, chefs will often times serve you fish caught a few hours beforehand. The pairing of Calamari stuffed with mushrooms, garlic and creamy cheese with a light Caprese salad made with whole slices of tomato, mozzarella, and basil, drizzled with olive oil completely embody the flavors of Capri.
Even further south, the island of Sicily has an overwhelming selection of beaches to choose from. From fine white sand to black sand volcanic beaches, small fishing towns to glamorous resorts, this large island rich in tradition has a personality all its own. Like Capri, Sicily uses many of the islands amazing fruits, vegetables and fish into their diet. However, Sicilian cuisine also merge’s hints of neighboring countries and Middle Eastern spices, nuts and fruits into a cuisine all their own. To soak up the special flavors of Sicily, try pasta with prawns and pistachio pesto. This dish incorporates Arabic influences with rich pistachios, a hint of Spanish spice and the heartiness of prawns. Cooked with penne and a garlic tomato sauce with white whine and olive oil, this Sicilian pasta dish represents the variety of flavors and distinct tastes of the island.
Whether you bask in the sun at your neighborhood pool, float down a lazy river in an innertube, or have a chance to experience Italy’s many beaches for yourself, incorporating a Mediterranean diet into your summer meals is a healthful and fresh way to celebrate a season full of life, warmth and sun. From a Caprese salad to Sicilian pasta, dishes inspired by the plentiful resources off of Italy’s coasts can be easily transported from the Mediterranean Sea to your kitchen.

Get your copy of the Gourmand World Cookbook Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions

Strawberries...the Tears of Venus

Spring is almost here and that means the appearance of this beautiful red fruit.

Legend has it that when Adonis died, Venus shed tears that turned into strawberries..for this reason they  were  enjoyed by Romans at feasts held in his name. Shakespeare called strawberries food worthy of  fairies..and King Louis XIV had them planted in the gardens of  Versailles...

Anticipation..anticipation..for Spring and Strawberry season..
Here is a recipe from the Gourmand World Cookbook Award winner The Basic Art of Italian Cooking: Holidays &Special Occasions

Risotto alla Fragole (risotto with strawberries)


4 cups vegetable broth

3 tablespoons olive oil

2 leeks chopped finely

1 cup arborio or carnaroli rice

1 tablespoon butter (unsalted)

pinch of salt

1 cup Prosecco, Spumante or dry white wine

10 ounces fresh strawberries, washed and cut in half

Heat vegetable broth till boiling. Place olive oil in large saute pan. Place in chopped leeks and saute till leeks are just about golden. Place in rice and toast till rice is coated with oil and all liquid is evaporated. Add in wine or Prosecco. Stir till all liquid is evaporated. Place in ½ cup of vegetable broth and stir till all liquid is evaporated and repeat placing in ½ cup liquid til evaporated till rice is al dente (approximately 15 minutes).


Puree strawberries. When rice is almost done, place in strawberry puree. Stir in well. Remove from heat. Let stand for 2 minutes. Place 1 tablespon of butter on top and stir till melted. Serve ,top with grated parmigiana-reggiano cheese. Decorate plates with strawberry garnish.



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See you on April 14th at the Free Library of Philadelphia on Locust St at 6:30 PM

Pumpkin..the Magic Gourd

copyright 2009, Maria Liberati

Summer is over and the Great Pumpklin is starting to make an appearance at farmer;'s markets, supermarkets and fresh produce stores. As I had  made my first pumpkin sighting this week at my local farmer's market, I was tempted to get some to create some recipes for in The Basic Art of Italian Cooking Kitchen. But upon further look, I noticed that the pumpkins I could find are really best for decoration and not pumpkins to cook with. But when I find one I am ready and here is some simple info on the magic gourd and some simple ways to use them in your cooking.
Pumpkin seeds provide an excellent source of potassium and many other essential nutrients- potassium, manganese, copper, zinc ,selenium, copper, chromium and molybdenum. They are also a great source of fiber and healthy unsaturated fats. To roast pumplin seeds, roast at a low oven temperature (250 to 300 degrees) to protect their good fats. Bake 15 to 20 minutes in a single layer on a rimmed cookie sheet, tossing about halfway through.




Or toss seeds in olive oil and sprinkle with your favorite spices. Try cumin, coriander, rosemary, cayenne, garlic salt. Fro a sweeter taste, try tossing with melted butter the nsprinkle with cinnmaon,nutmeg and ginger.



Beta carotene is abundant in the pumpkin's flesh. This antioxidant which converts to Vitamin A in the body has bee nlinked to lower cancer rated,reduced heart disease and enhanced immunity. Research also indicates that consuming orange fruits and vegetables which are high in the pigment beta-cryptoxanthin, may lower the odds of developing rheumatoid arthritis.



But pumpkins can be used for more than just pumpkin pie. Roast pumpkin by peeling and cutting pumpkin into wedges and roast with sliced garlic, onions, potatoes drizzled with olive oil and sprinkled with rosemary.

Or try this, pour puree of pumpkin into ice cube trays and then store in zip-lock bags in your freezer. Add the cubes to soups and stews throughout the winter for a flavorful and nutritious boost.


*Get your copy in time for the Holidays..The Basic Art of Italian Cooking: Holidays & Special Occasions
with over 140 recipes, menus, wine pairing tips and short stories about Holidays spent in Italy

More appearances..cooking programs and event coming up..
Sept 23rd. Big  Blend Radio Show

October 3rd- Book Signing at Collingswood Book Festival, Collingswood, NJ 11AM to 1 PM
October 5th- Horsham Library, Horsham Pa.. book signing and cooking demo
October 21-Book Signing, cooking demo, Lower Southampton Library, Feasterville, Pa 19053

Mangia Bene, Vivi Bene,
Maria

Fusilli Pasta Cooking in the Country Kitchen

copyright 2009, Maria Liberati

Wanted to share a recipe from The Basic Art of Italian Cooking Kitchen in Italy. We had a scrumptious lunch in the country with this..... and find more at  www.marialiberati.com/blog2

Fusili  Pasta & Sauce with a Touch of Balsamic Vinegar
Ingredients for 4 people:
  1 lb grams of fusilli pasta curls
  2lbs grams of  red, ripe plum tomatoes or tomatoes grown on the vine
  1 small onion or scallion
  parsley
  fresh tyme
  olive oil
  salt and pepper
 Balsamic Vinegar

Scald the tomatoes, then drain, peel and remove the seeds.

Cut into cubes. 

Put the tomatoes into a casserole with the chopped parsley, a bit of fresh h, and the peeled and finely cut scallion. 

Add salt and pepper to taste, a few spoons of olive oil,  and 2 teaspoons of  Balsamic Vinegar . 

Cover and let rest for half an hour. 

Boil  lightly salted water for the pasta, and cook until just done. 

Place pasta  in sauce and saute for a few seconds over high heat. 

Serve immediately in heated plates.

**Just in time for the Holidays, get your copy of The Basic Art of Italian Cooking :Holidays & Special Occasions Occasions with over 140 recipes, menus, wine pairing tips, short stories of  Holidays spent in a charming mountain town in Italy

Maria

Meatless or With Meat..My Dilemma!!

Written by Elizabeth Chute

Remember the energy flow diagram we learned in middle school biology? About how plants turn the sun’s energy into nutrients through photosynthesis, then when they get eaten, only 10 percent of that energy gets passed on, then when that animal gets eaten only 10 percent of that energy gets passed on, but since it’s only 10 percent of the original 10 percent, its really only 1 percent of the original nutrients. Moral of the story: shouldn’t we always be eating vegetables? Well, that I’m not sure about, we do need the protein, but there are other ways to get it, like beans lentils and tofu. The official government food pyramid recommends to eat more fish beans peas nuts and seeds, and when eating meat to eat more lean meats and protein. So we all do know that red meat is not very healthy, but what about the taste? It is delicious. There is always fake meat, but does it really taste like the real thing? I went to find out.
First thing I discovered: for my tastebuds... nothing will taste like a hamburger that isn’t a hamburger. It doesn’t matter how many boca or veggie burgers I eat, or what I put on them. For my palate nothing replaces the taste of biting into a slightly red, juicy burger. So, sorry heart, but you’re just going to have to deal with that bit of red meat. Meatballs however are a little more replaceable. Gimme Lean beef comes in a tube, and while perhaps looking unappealing can be cooked so that they taste just like meatballs, especially when smothered in sauce and cheese. I cooked dinner for a friend the other night, giving him fake meatballs, and telling him they were real. He couldn’t even tell the difference.
When eating saucy dishes, I have some to find that tofu is better than other meat options. If you have a good sauce, tofu does the best job absorbing it, and with no other competing flavors, because tofu is the blandest thing on the planet, you get pure curry or teriyaki or whatever you decide to put on it.
Ok, but what about sausage? Who doesn’t love their morning sausage? Well I’ve found the solution. Veggie patch sausages are quite delicious. They even come in flavors, my favorite: jalapeño cheddar. The trick to making these sausages taste just right is slicing them up and cooking them in some olive oil. Although the texture of meat cannot be mimicked, you can find something that tastes just as good as red meat, and maybe a little better on the arteries.

Refresh With a Summer Salad

A simple refreshing salad for lunch or a light dinner..
Grilled Greek Salad
copyright 2009, Maria Liberati

A recipe for a simple, refreshing Greek salad on hot summer days. Try grilling the tomatoes and red onion slices for some added flavor to this classic summer salad.

You will need:
1 large beefsteak tomato cut into 1/2” slices
1 large red onion cut into 1/2” slices
1 cucumber split lengthwise, deseeded and cut into 1/4” slices
1 cup pitted kalamata olives
1 cup crumbled feta cheese
1 head romaine lettuce

1/3 cup red wine vinegar
1 cup extra virgin olive oil
Kosher salt and black pepper

Procedure:
Brush the tomato and onion slices with olive oil and season with salt and pepper. Place on a hot grill and cook for one and a half minutes per side to achieve grill marks. Cut the slices in half and set aside while you assemble the dressing.

Whisk together red wine vinegar and extra virgin olive oil. Season with salt and pepper and taste.

Assemble the salad in a large bowl. Wash and chop the romaine head into bite sized pieces and combine in the large bowl with grilled tomato and onion, cucumber, olives and feta cheese. Drizzle with some of the dressing and toss to combine. Taste for seasoning and dressing coverage.



Tueday, June 2nd, The Basic Art of Italian Cooking by Maria Liberati tm will be at Kenilworth Library in Kenilworth NJ to present Cooking on A Budget with The Basic Art of Italian Cooking from 7-8 PM. Based on the bestselling book The Basic Art of Italian Cooking, the recipes will be for summer appetizers. Email:events@marialiberati.com for more info or call the library

Mangia Bene, Vivi Bene
Maria
http://www.marialiberati.com
http://twitter.com/marialiberati

My Weekend with Pizza

This weekend we filled The Basic Art of Italian Cooking Kitchen here in Italy with the smell of pizza..follow our adventures here at http://www.marialiberati.com/blog2 and find many more tips on pizza making at http://tinyurl.com/djd29w

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

Eggplant Arrostite ...and oh those herbs!!

I do love my eggplant and am always coming up with more ways than the typical eggplant parmigiano to serve it. It is so healthy for you so why not come up with some different ways to enjoy this 'purple jewel of the earth'. This recipe also combines some of my favorite fresh herbs to make this so naturally tasty.

Hope you enjoy this recipe we have come up with from my new book The Basic Art of Italian Cooking -Holidays and Special Occasions, copyright 2008, Maria Liberati

(release date -2009)

Arrostite alle Erbe (Herbed Roasted Eggplant)

copyright, 2008 Maria Liberati
1 lb of fresh eggplant
1 fresh hot red pepper
1 small handful of each of these fresh herbs-thyme,basil,marjoram
6 tablespoons of extra virgin olive oil
1 clove garlic
Pinch of salt
Wash eggplant, cut off both ends. Then slice thinly
Prepare a marinade using 1 tblsp olive oil, half of the herbs chopped finely,half of the red pepper cut into small cubes.
Place eggplant in plate and marinate with oil mixture.
Slice garlic clove in half lengthwise, in a separate bowl place remaining olive oil with sliced garlic and remaining chopped herbs, remaining hot pepper chopped into small cubes. Blend, cover bowl with plastic wrap, set aside
Heat electric grill. Grill eggplant on both sides.
Arrange eggplant slices on plate. Remove garlic from olive oil mixture and pour on top of grilled eggplant slices. Salt to taste. Serve eggplant slices on grilled slices of crusty bread.

Ciao for now,

Maria

http://www.marialiberati.com/

http://www.marialiberati.com/blog2

For more recipes get your copy of my best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com/ at $5 off retial price and no shipping charges now.

Join our free newsletter at http://www.marialiberati.com/ and receive free recipes and a free excerpt from the book.

Slow Food and eating healthy..

Slow food is really a healthy food concept that originated in Italy and now boasts chapters all over the world. It is what the original Mediterranean diet was based on. It is a concept of cooking food and eating food- slow. So as to promote the use of fresh foods and not processed foods when cooking and also to promote sitting down and taking time to eat your food in a slow manner.
I base most of my recipes on this since they follow the Mediterranean diet.
However, as far as low-cal slow food, here are some points to ponder:
*Slow food is recipes that are made in the original way using the original ingredients. So for instance you would not substitute fat free margarine for olive oil to make the recipe lower in calories. Fat free margarine has a lot of preservatives in it and the concept of slow food also promotes eating food in it’s' most original state. But you can use less olive oil in your recipe if it will still work. When I cook 'tomato sugo' (tomato sauce). I tend to use only a light touch of olive oil-1 tblsp. Most people tend to use 3 and 4 or more. This is not necessary as long as the other ingredients you use are first quality-fresh red ripe sweet tomatoes, fresh basil, fresh onions, and garlic. All the flavors complement one another and should be balanced and not be overdone.
*Slow food also promotes using artisan foods- foods that are literally handmade and not machine made or usually made in smaller production-not mass produced in a factory. So you couldn't use fat free mozzarella in a recipe and still consider it really slow food. You would have to use freshly made mozzarella and cut back the portion size or the amount you are using. You would not use fat free lower cal bread that is probably produced in a factory with loads of preservatives but a freshly made loaf of bread cut in thinner slices.
*Of course fresh fruits and vegetables are part of the slow food regimen and are all lower in calories than processed foods and healthy for you.

It is all about keeping true to the origin of the foods and even true to the traditional recipes that originated in the town the recipe originated from. So if you want to stay true to slow food and have lower cal foods- cut back on the ingredients like olive oil, cheeses and pump up the fruits and /or veggies. However you will be altering the recipes so it will not remain true to its origins. But it will give you a lower cal way to experience a version of it.

*Most cheeses in Italy are not extremely fat laden except for mascarpone which is absolutely delicious but loaded with calories and fat. Parmigiano-Reggiano is actually a naturally low fat cheese and is easier to digest because of the artisan way the milk is produced and the grasses that cows eat that produce the milk for this cheese.

*Also eating foods slower does force you to become fuller and you will generally not eat as much as you would if you ate fast. It also is healthier for digestion, so it does have an indirect effect on losing weight as well. Many diet programs teach you to eat slower.

However, also keep in mind that there have been studies done that show that eating less processed foods makes your metabolism work faster and people that do eat less processed foods burn calories quicker.
The slow food diet is a healthier diet not necessarily a low cal diet but natural foods are lower in calories in general than their processed counterparts.


If you would like more info or recipes, let me know. I have added one that is a lower cal version of Tiramisu. It is based on the classic version but lower in calories. Mascarpone cheese is so heavy in calories and fat that I thought it would be best to enjoy this dessert in a healthier way so I substituted fat free cream cheese and yogurt for the mascarpone cheese.

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
* ¼ cup powdered unsweetened cocoa
*1 tsp amaretto or anisette liqueur
*8 ounces of fat free coffee flavored yogurt
*8 ounces fat free cream cheese
*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. Dip each ladyfinger in the coffee mixture for about 2 seconds. Then arrange biscotti-side by side to on a plate.
Place yogurt and cream cheese in bowl and whip together till well belndedwith hand mixer. Blend in liqueur.. 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.

And of course for more recipes go to http://www.marialiberati.com/ and purhcase your copy of the bestselling book The Basic Art of Italian Cooking by Maria Liberati. You will receive $5 off the retail price and free shipping and handling..

Ciao for now..

Maria

http://www.marialiberati.com/

http://www.marilaiberati.com/blog2

Oranges to Your Health....

Here in Italy we are getting ready for the Appointment with Oranges for your Health (L’Appuntamento con L’arance della Salute). This is held every January 26th to emphasize the health benefits of eating oranges, but not just any oranges these are the ones that are produced this time of year in Sicily.
I have been enjoying their benefits for over a month now, it is hard to have a day go by without eating an orange or two-so sweet and luscious.
But these oranges are rich in antioxidants, thanks to their vitamin C content which is 40% higher than the other citrus fruits. But their benefits don’t stop there- they help fight free radicals, are also rich in vitamins A and B and flavonoids- all the substances necessary to maintain your immune system.
In celebration of these wonderful little packages of delight, the association for prevention of cancer here in Italy jointly will be offering cases for sale in all the piazzas in Italy. A percentage of the profits go to the Cancer Society here in Italy.
And as the Cancer Society reminds us that colorful fruits and vegetables provide many health benefits and the health benefits are doubled when you eat different fruits and/or vegetables together.
If you can get your hands on an orange from Sicily it may be well worth a try. But you can use any orange for the recipe below; by the way another ingredient with many anti-aging properties is also included-sardines....
Hope you enjoy it, this will be today’s ‘pranzo’ (lunch)
Orange & Sardine
2 lbs of fresh sardines, cleaned
½ cup of green olives, pitted
2 tblsps of pinoli nuts
1 large organic lemon
2 oranges
1 small dried hot pepper
2 tblsps of extra virgin olive oil
½ cup plain bread crumbs
1 small handful of fresh Parsley (leaves only no stems)
Pinch of salt
In a small food processor or chopper place olives, pinoli nuts and half of small handful fresh parsley, hot pepper. Chop finely.
Cut lemon into thin slices.
Drizzle olive oil to coat the bottom of round pie pan.
Place one layer of cleaned sardines, pinch of salt, remaining parsley chopped finely, cover this with thin lemon slices. Repeat with another layer of sardines, but cover this layer with juice of one orange, then drizzle 1 tbsp olive oil and top with the bread crumb mixture.
Place in 375 degree oven for 30 minutes.
Let cool before serving. Cut second orange into slices and serve with orange slices as decorations. If you would like more recipes from Italy in the winter go to:
http://www.trifter.com/Europe/Italy/Winter-in-Italy-with-Winter-Recipes.66858
http://www.trifter.com/Europe/Italy/Friuli-Venezia-Giulia-The-Overlooked-Region-Of-Italy.60609
http://www.gomestic.com/Cooking/Traditional-Italian-Feast-of-the-Seven-Fishes.58592

http://www.notecook.com/Bread/Panettone-for-Christmas.57131

Check out my new blog at:
http://mediterraneandiet-healthy.blogspot.com/
Get your copy of the best selling book The Basic Art of Italian Cooking http://www.marialiberati.com and get $5 off retail price and free shipping.

Today's Lunch is..

In ‘il mio laboratorio’ as we now call our cucina... filled with ingredients for testing of recipes for my upcoming books. For today’s lunch we had a choice of 4 different variations on the lentil soup that I and (my culinary assistant-Alessandra) prepared. The hearty recipe which is really more of a traditional one here in the mountains of Abruzzo this time of year- is what became our lunch..Alfonso and I enjoyed our heaping bowls with a glass of locally produced Montepulciano D’Abruzzo. Read about this heavenly juice here:
http://en.wikipedia.org/wiki/Montepulciano_d

Here is the chosen recipe..enjoy

2 cups of dry lentils soaked overnight in 4 cups of water
2 tblsps of extra virgin olive oil
2 garlic cloves
1 slice of fresh onion
1 small can of peeled tomatoes with juice or 1 lb of fresh plum tomatoes, peeled,seeded,cleaned
2 whole carrots
1 whole celery stick
Pinch of salt

4 slices of crusty bread broiled with drizzled olive oil, Sapori D’Italia spice blend on top

Saute olive oil, garlic and onion in soup pot and when just about golden add in tomatoes, lentils with water soaked in, whole carrots and celery. Cover and stir every so often. Cook until liquid just about evaporates and lentils are tender. If lentils have not finished cooking and liquid evaporates add in some water..

Arrange 2 slices of crostini bread in each soup dish, pour soup over bread and enjoy. You can even drizzle a little olive oil on top..

And if you want to know how healthy this dish is for you (too healthy for such a delicious dish) find out here:
en.wikipedia.org/wiki/Lentil
http://www.foodsubs.com/Lentils.html
www.health.com/health/article/0,23414,1149140,00.html
italianfood.about.com/od/aboutingredients/a/aa012200.html


Buon Pranzo , enjoy your lunch..
Ciao for now, for more recipes go to http://www.marialiberati.com/
Get a free excerpt from the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com
Order your copy of the bestselling book The Basic Art of Italian Cooking by Maria Liberati at http://www.marialiberati.com/ and receive $5 off retail price and free shipping..

Pasta, Pasta, Pasta...

(Copyright, Maria Liberati, 2006-2007)

Pasta is one of our national treasures (in Italy)- we have even a museum dedicated to pasta in Rome. But there are so many ideas and misconceptions about its' orgins. So with my 3 part series on this wonderful delight, although I am featuring some pasta recipes from my book The Basic Art of Italian Cooking,part I (http://www.marialiberati.com)and/ the upcoming book The Basic Art of Italian Cooking-Spaghetti at Midnight- I want to first set the record straight on many 'pasta myths'.
When it comes to Italian culture, one cannot offer an accurate description without giving due attention to the plentiful dishes that are tied to the nation’s identity and shared with the rest of the world. However, the Italian menu that is practically synonymous with the nation itself has not always been. While it is difficult to imagine an Italy without its traditional food, such a place did at one time exist. By taking a look at some of the history of what we now consider “Italian food,” we are offered an often overlooked aspect of the beloved cuisine and an opportunity to appreciate it all the more.
An obvious starting point is the origin of pasta, the ultimate staple of Italian cooking. While other traditional Italian favorites such as tomato sauce and pizza have a fairly recent history, pasta has a much older heritage that can be traced back hundreds, and perhaps thousands of years.
A common myth surrounding the introduction of pasta to Italy is that the Venetian merchant, Marco Polo, returned from journeys in China with the dish, thereby introducing it to the nation. However, this belief has been debunked, as records clearly show that pasta was already in existence in Italy at this time. While several theories still exist, the more commonly accepted one today is tied to the Arab invasions of Italy in the 8th century. Pasta was first prepared in Italy in dried form in Sicily. Some Sicilian lasagna dishes today still contain such ingredients as raisins and cinnamon, also Arab contributions, which lends credence to the fact that pasta was indeed introduced by this group. The combination of Italy’s climate, which proved favorable for the harvesting of durum wheat, and the gradual introduction of newtechnology, which made pasta easier to make, allowed the dish to thrive.
Next week we will learn how the making of pasta was transformed from a labor intensive task to a much simpler undertaking through the innovations of several individuals who contributed their ideas and inventions.

Enjoy this first pasta dish! This is a popular Roman dish. Bucatini and perciatelli pasta are thicker versions of spaghetti. If you have any questions, please email maria@marialiberati.com and for more recipes, tips, ideas, please visit us at: http://www.marialiberati.com

BUCATINI WITH BROCOLETTI

(copyright 2007, The Basic Art of Italian Cooking, Spaghetti at Midnight by Maria Liberati)
1 lb of perciatelli or bucatini pasta
1 lb of brocoletti (broccoli rabe or you cn use regular broccoli)
2 garlic cloves
1 tblsp pignoli nuts
½ lb plum tomatoes
1 handful parsley
Grated pecorino cheese
5 tblsps of extra virgin olive oil
Salt, pepper to taste

Wash broccoletti and boil in lightly salted water. Take out of water when done, saving the cooking water. In a sauté pan place in the olive oil with finely chopped garlic and onion, and sauté for a couple of minutes. Then add in tomatoes cut into small pieces, pinoli and broccoletti, add pinch of pepper and salt and let cook for 15 minutes.
Boil the water that you used to cook broccoletti and let cook till al dente and drain, Place in pan with sauce and toss to lightly coat. Sprinkle in handful of grated pecorino cheese, toss lightly and serve.