My book is available at www.foodandfate.com and the e-book is available at Amazon.com
Don’t forget….A portion of the net proceeds of this book will be donated to the restoration efforts of the earthquake of L’Aquila.
a presto, maria The Spring colors are vibrant and bright. Today, I wanted to feature red and yellow peppers. Did you know that peppers turn green FIRST and then yellow and red. This is why red and yellow have a fruity and sweet taste. Green bell peppers have a slight bitter flavor and one of the reasons why some of us cannot digest green peppers! Peppers also have Vitamin A, Vitamin C and beta carotene. I remember growing up when my grandmother would pick them fresh from the garden (talk about organic). Nanna would either roast them in the over or use the outside barbeque. I’m serving my roasted peppers today as an appetizer. After roasting, I’m stuffing the halved roasted peppers with fresh bocconcini (bite size fresh mozzarella) with a drizzle of extra virgin oil. The classic way to serve bocconcini is the classic tomato and fresh basil. Today, roasted peppers with a garnish of basil. Try it – you will definitely like it!   Cut the peppers in half and remove the core. Place the peppers in a non stick pan or cookie sheet. Drizzle a little olive oil and salt. Pre-heat oven at 350F for :30 minutes. Turn the peppers every :15 to make sure that are cooked.  a presto, Maria
 Hi Everybody, I had a fantastic time meeting students and faculty at New York Institute of Technology, Old Westbury for a book talk about Telos and Breaking Bread in L’Aquila. Special thanks to Adelaide Marciano, NYIT and Anthony Gaspari, President of Il Circolo Italiano for organizing. I brought my biscotti and amaretti for dessert – – they catered a delicous pasta bowl during the talk – great hospitality. Il Circolo Italiano keeps up with the spirit of Italian culture. This banner has been part of the Columbus Day parade in NYC for the last few years – – NEW!: My ebook “Breaking Bread in L’Aquila” is now available on Amazon.com a presto, Maria  Stuck on last minute Holiday Gift? Make a batch of my amaretti cookies as gifts when you are visiting friends and family during the holidays. They are perfect with coffee, tea, sweet liqueurs, or your favorite gelati. You can package a dozen with a decorative tea towel or cellophane. Amaretti Cookies Ingredients: 2 cups of confectioner’s sugar spread on 12 inches of wax paper (for rolling) Directions: Beat the eggs, sugar, and almond extract. Add the ground nuts and gently fold them together until you have a moist mixture that you can form into balls. Lightly grease three baking sheets. Using a teaspoon (or your hand), scoop up the batter, form balls, and roll them in the confectioner’s sugar. Place them at least an inch apart on the greased baking sheet. Prior to baking, press one almond into each ball.
Bake for about 15 minutes, or until the cookies are golden in color and firm to the touch. Let them cool before removing them from the pan. Buon Natale e Auguri Per Hanukkah! maria x Hi Everybody,  Great time of year to grill ! With today’s innovative kitchen tools, you grill inside too! Here’s one of my favorites and a quick tip on sear marks! Read more at: http://askamydaily.com/seared-lamb-chops a presto, Maria
|
 |
|||
|
Copyright © 2024 Food & Fate, LLC. All Rights Reserved. |
||||
