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check out this lovely review by: Robin Locker Lacey, Italy & France Travel Consultant ~Travel Writer ~Photographer http://mymelange.net/mymelange/2010/06/laquila-cookbook-giveaway.html It’s been a great experience to share my book across the globe! warm wishes to all, maria
It’s time for summertime appetizers! Here’s a fantastic appetizer that’s perfect to serve while we take a breaking bread break (say that 10 times)! I featured Bruschetta and Caprese on a stick appetizers at the ALA yesterday in Washington, DC. The perfect flavors to get the party started! A few simple and fresh favorites: basil, tomatoe and mozzarella. The prep and plating, compliments of the staff of chef angels led by my friends Executive Chef, John Huppman and Devon Capilli, Senior Banquet Chef (JW Marriott 1331 Pennsylvania Ave). I could not have pulled off the perfect event without them! Imagine 100 degree weather “shlepping fresh mozzarella” to ALA – we made it just in time or a disaster of 20 lbs. of melting mozzarella on the streets of Washington! A funny version of Mozzarella Busters! A quick tip: Go out and buy yourself a pot of basil and keep it on your window cill – basil is low maintenace (watering the base once a week and lots of sun light). I know my friends and supporters at my talk enjoyed the appetizers! Thanks to my friend Mara for taking the video and photos. We will be posting them shortly! a presto, maria Just a reminder that I will be presenting my cookbook at the ALA, tomorrow June 28th at 11:30am-12:30. Come join us for bruschetta and caprese salad! Try the hot house tomatoes – fresh and in season. My basil pot is blooming and using fresh leaves to prepare my delicious antipasto! On Feb. 3rd, my blog for for bruschetta heaven: Bruschetta Heaven = Bread + tomoto + basil + garlic + extra virgin olive oil This is one antipasto that does not require translation. What’s not to love about this simple math of flavors. Simple, fresh and rustic…..the three words that best describes my book. a presto, maria
Here’s a simple dish and another way to prepare fennel. My friend Elena prepared this when I was visiting last month in Rome. 3 fennel bulbs (thinly sliced) Oven: pre-heat at 350 Butter the bottom and sides of the oven baking dish. Layer fennel, fontini cheese, a little cream and parmigiano cheese (repeat twice). Baked at 350 for forty five minutes (seal the dish with foil paper), this way the fennel is cooking with the steam. Great way to cook a dish and seal the flavors (without leaving it dry and leathery). Remove the foil and top with extra parmigiano cheese and bake at 375 for five minutes to get the top nice and golden. This was served after the delicious bowl of pasta and eggplant – it was the perfect lunch and satisfying with white wine! I would also serve this dish with slow roasted pork – great combo too! Complimenti to Elena, Maria What an honor! Breaking Bread in L’Aquila will be featured at the 2010 American Library Association’s Cooking Pavillion in Washington, DC. I will be speaking on Monday, June 28th from 11:30am.-12:30pm., with a book signing too. If you are in the Washington area and want to help celebrate, would love to see you! Come join us for some caprese salad and bruschetta as I offer tips on simple rustic cooking from my cucina! Here’s the link: http://annual.ala.org/2010/index.php?title=Cooking_Pavilion#Monday_June_28.2C_2010 more to come, maria! |
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