Food & Fate - Maria Filice

Explore the Powers of Olive Oil!

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!

The Perfect Anytime Meal!

By Maria Filice • July 14, 2010

Who wants to cook in this heat! Well…try fresh leafy salads and my crostini!
The perfect lunch or light dinner on hot summer days!

Prepare fresh leafy salad and crostini with the salty flavor of anchovies and creamy mozzarella balanced with seasonal sweet tomatoes and basil. If you don’t like achovies, another version of tastiness! The recipe is included in my book “Breaking Bread in L’Aquila”.

Salute to easy meals!

maria

Hail Lettuce!

By Maria Filice • July 5, 2010

The perfect garnish, the perfect salad!

In my book, Breaking Bread in L’Aquila, my proscuitto with melon is garnished with my “lettuce ruffles”, the perfect garnish and edible too!

Tonight in this 95 degree heat, I am preparing a simple lettuce salad with grape tomatoes, red onion, cucumber and Italian Tuna (Sicilian) packed in the glass jar.

Take advantage of the fresh, local vegetables that are in season. The perfect dinner with a glass of white wine !

ciao,

maria

Hold the Mayo!

By Maria Filice • July 4, 2010

I threw in another dish for Arlene’s bbq with the family. Here’s a tasty artichoke potatoe salad. That’s right “hold the mayo”!

It’s a very simple and quick to make potatoe salad for those last minute dishes. This is perfect with your outdoor parties and doesn’t spoil by holding the mayo.

This salad has a twist of a tasty artichoke dip (artichokes, garlic, parmigiago cheese) to the potatoes. Delicious!

2 lbs. red potatoes
2 cans of artichokes (halved)
1/2 cup extra virgin oil
3 cloves of garlic (chopped)
1 cup freshly grated Parmiagiano cheese
1/4 cup finely chopped fresh Italian Flat leaf Parsley
salt and pepper (to taste)
pinch of red chili flakes (optional)

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, approx. 20 minutes. Drain, cool, peel and cut into quarters.

Add the artichokes, garlic, olive oil, parley, parmigiano. Mix, taste and add salt and pepper (to taste), red chili flakes (optional). Garnish with a little parlsey.

Ready to serve!

Enjoy the Holiday Weekend,

maria!

Penne and Roasted Tomatoes

By Maria Filice • July 3, 2010

My sweet neighbor Arlene is hosting a party later today with three generations (kids, grand kids and great grand kids). I surprised her with my Penne with Roasted Tomatoes

I had leftover tomatoes from my ALA event on Monday and decided to roast the tomatoes. Another great way to prepare your favorite pasta and serve it buffet style and a nice compliment to your favorite meat or fish!

Prehead oven at 350 Degrees. Roast the tomatoes for thirty minutes.

I used approx. 4 cups of cherry tomatoes. Cut them in half and place in a bowl, add 4 cloves chopped garlic, drizzle with extra virgin olive oil. Add salt, pepper (to taste). Pinch of chili flakes (optional).

Place the tomatoes in a cookie sheet and drizzle a little more olive oil. Stir occassionally. Remove the tomatoes and let sit while you prepare your favorite pasta.

The hell with air fresheners…..you cannot beat this aroma of organic amore!

Add the tomatoes to your favorite pasta (I used penne) and garnish with fresh basil.

tip: cured black olives and capers add a nice option. My dish of pasta will have a few olives, capers and a pinch of chili flakes!

In my book “Breaking Bread in L’Aquila”, I have a delicious baked pasta with tomatoes and capers. Check it out www.foodandfate.com.

On another occasion, I slowed roasted the tomatoes for two hours and oven was set at 325 Degrees. This is a cross between oven roasted and dried with a sweeter savory taste.

Use your taste and time buds to judge !

Happy July 4th Weekend.

maria

Prepare

Explore the Powers of Olive Oil!

The Perfect Anytime Meal!

Hail Lettuce!

Hold the Mayo!

Penne and Roasted Tomatoes

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