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Once again, it was a great welcoming at CHCH TV 11. Had a blast with Bob Cowan as we broke bread and talked to our viewers about grilled vegetables or oven roasted vegetables and my savory Pasta alla Caprese! I’m looking forward to joining CHCH on Monthly Monday’s with Maria. It’s home! talk soon, maria!
Here’s a tasty pasta sauce with a little bit of pantry and little bit of fresh ingredients! My cousin Renee prepared a quick and easy pasta sauce while the pasta water was boiling for the farfalle pasta (farfalle translates to butterfly). They also resemble bow ties or butterflies. In a saucepan (medium heat), drizzle a little olive oil and sautee one clove garlic (thinly sliced) until golden brown. Add four plum tomatoes (rough chop) and add to the pan. Stir for a few minutes. Add a can of artichoke hearts (chopped in quarters), 1 cup of kalamata olives (jarred), 1/2 cup of roasted peppers (chopped), 1 tbsp. capers. Stir for another five minutes. Add the sauce to the farfalle and add approx. 2 cups of arugula and freshly grated parmigiano. I added a pinch of red chili flakes to my dish! loved it! Not to mention, it only took less than twenty minutes to prepare and eat! ps – Renee Angela Filice is my cousin who painted the lovely silkscreen of the Trattoria San Biagio in L’Aquila for my book Breaking Bread in L’Aquila. Check out her beautiful work at http://www.reneeangelafilice.com 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
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
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 |
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