By Maria Filice • July 20, 2010 
I loaded a frying pan with fresh new potatoes, onions, peppers, garlic and sprigs of rosemary as the main course, not just the Contorni. Drizzle extra virgin olive oil, salt, pepper and red chili flakes. Roast the vegetables for :25 at 375 degrees (until golden brown).
Take advantage of what’s fresh at the farmer’s market and what’s in season. I love adding Peruvian purple potatoes, exotic, delicious and makes plating simply beautiful!
The leftover chicken taste so much better next to my peruvian potatoes and sweet roasted garlic! Vino anybody??
maria!
By Maria Filice • July 19, 2010 Hi Everybody,
When Le Cordon Bleu Institute of Culinary Arts takes time to review your book, it’s like winning a Cooking Oscar! WOW ! I wanted to share it with you! Here’s the link: http://lcbpghlibrary.wordpress.com/
For the cook with the sophisticated side, and an affinity for family-style Italian meals, Breaking Bread in L’Aquila is the perfect book. Maria Filice divulges an entire week of dinners which include five courses each: Antipasta, Primi Piatti, Secondi Piatti, Contorni, and Dolci. All have explanations of their original place in a family-style Italian dinner and variations that can be used to create smaller meals. Filice has planned the dishes to complement one another; however she makes it abundantly clear that picking and choosing favorites is entirely okay. Wine is an important aspect of any truly Italian dinner, and Filice makes sure to include wine suggestions, all native to Abruzzo, Italy.
Breaking Bread in L’Aquila is an organized and nostalgic book, giving Filice the opportunity to share both recipes and family tradition with the world.
Check out this book today in the library!! To see the author’s signature, come to the library to view it in our special collections!!
It is indeed another great day ! !
maria
By Maria Filice • July 18, 2010 
Hi Everybody,
I’m getting ready for my next book signing event in Gilroy, California. A lot of my relatives live there (my grandfather’s two brothers moved there from Italy back in the 20’s). My grandfather didn’t leave Italy until 1960’s and ended up in Toronto, Canada (my first generation roots). Our family is spread out but when there are gatherings, the DNA really comes through. Move over “Moonstruck” …..
My Uncle Val (my second cousin, but respected and loved him like my uncle). Anyway, he was an incredible cook. Not to mention, a personality that resonated with everybody.
When I contacted the organizers of the Gilroy Garlic Festival, and mentioned Uncle Val, there was sigh ….as though he was present in the conversation. It was a very powerful connection with the voice on the other line.
Anyway, I’m going to cook with his son, Bob Filice on Friday, July 23rd and can’t wait! I’m honoring Friday, July 23rd to Uncle Val and know his talents and spirit will shine through when Bob and I spend the day cooking for everybody celebrating this incredible event.
Read more about this incredible legend:
http://www.morganhilltimes.com/news/contentview.asp?c=227239
Now that I had a good cry writing this blog, here an easy garlic tip.
In this photo, cut 3-4 garlic bulbs, add extra virgin olive oil, a sprinkle of sea salt and roast with veggies or meats. In twenty minutes, the garlic comes gold brown and changes to a delicacy of sweetness. Remove from the oven, let sit for 10 minutes.
In a small bowl, squeeze the garlic and juices (the cloves pop out easily). Take a fork and begin to mash the garlic. Drizzle a little olive oil, salt and pepper to taste. I like to add a pinch of freshly grated parmigiano cheese and a little red chili flakes. The perfect spread on crostini !
Here’s to the legendary Uncle Valentino (big name too)!
maria
By Maria Filice • July 17, 2010 
Nothing like a medly of cauliflower, green beans and cherry tomatoes = great colors and flavors in ten short minutes.
I cheated ….. I microwaved the cauliflower (3 minutes) and the green beans (5 minutes), pre-washed, cut and in less than 10 minutes, salad was ready. Sometimes we need to think quick on our feet when the kitchen is too hot to cook! The vegetables were perfect and another way to get through these hot summer days! Before long, we’ll start complaining about the cold right!
When I was ready to plate, I added a handful of cherry tomatoes that were on my kitchen counter (I like my tomatoes at room temperature) – the sweetness really comes out!
Add extra virgin olive oil, a splash of red wine vinegar. Add salt and pepper (to taste) and 1 clove garlic thinly chopped. Mix and serve with your favorite meat or fish. I served with oven roasted chicken ….. and a nice bottle of chilled Rosé.
enjoy!
maria
By Maria Filice • July 15, 2010 
If there’s one thing that I always buy are fresh, good quality ingredients. It makes the simple dishes taste extraordinary!
The photos taken in my book Breaking Bread in L’Aquila were all natural – meaning, no botox used to bring my dishes to life! Simple, fresh and rustic ….
Let’s take olive oil as an example. Check out the olive oil emporium site. They offer great tips and and sell world class olive oils from around the Globe! Today’s tip is a good read….check out the oils…
Olive Oil is the second best natural source of Vitamin K available. The greener the olive oil the higher the content because Vitamin K is associated with chlorophyll. Vitamin K helps the body synthesize at least four of the proteins implicated in clot formation. It also cooperates with vitamins A and D in helping to build bones and kidneys protein.
Explore the world of olive oil with us at: http://www.oliveoilemporium.com/Home.aspx
Here’s a great entertaining tip:
As an appetizer, pour a little olive oil in a dish and serve with your favorite fresh, crusty breads. I like adding red chili flakes to the oil! Serve a few types of oils and compare ….. great mixer!
enjoy,
Maria!
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