By Maria Filice • October 28, 2011 Hi Everybody –
I catered a party and served some of my dishes from Breaking Bread in L’Aquila. I made some modifications and shared with my guests that the book is very easy to use and the basis of creating much more!
I served outstanding cheeses from Abruzzo with the help from Bob Marcelli. Bob imports world class cheeses from his cheese making family in Anversa degli Abruzzi. Check out his site at http://www.marcelliformaggi.com.
• Caprino Stagionato di Abruzzo (Goat Cheese)
Aged 60-90 days, made from organic raw goats milk, salt and rennet
In the Sagittario Valley area of Abruzzo* the “caprino”* is made and aged in the baskets (called “fuscelle”). Slightly dry and lightly salted, it has a mellow goat flavor.
• Pecorino Del Parco (Pecorino of the Park)
Aged at least 6 months, made from organic raw sheep milk, salt and rennet
Classic example of the pecorino of Abruzzo. Rich, nutty and full flavored with the taste of over 120 wild herbs and flowers growing in the grass.
Pecorino was served with Organic Artisanal Savory Honey – Santoreggia – (Summer Savory). The Santoreggia plant is of the same family as thyme, but has a more intense scent. The honey that is gathered from the bees that feed on this and other plants, ranges from amber yellow to light green in color, with a flavor and aroma of medium intensity, with very floral-forward notes, as well as those described as “wet earth”.
Here’s my menu:
Antipasti:
Prosciutto with Melon / Prosciutto e Melone
Caprese Salad / Insalata Caprese
Roasted Peppers / Peperoni Arrostiti
Grilled Eggplant with Cured Black Olives and Basil / Melanzane alla Griglia con Olive e Basilico
Smoked Ricotta with Pepper / Ricotta Affumicata e Peperoncino
Primi:
Pasta alla Chitarra with Fresh Tomato Sauce / Pasta alla Chitarra al Pomodoro
Pasta with Butternut Squash and Pine Nuts / Pasta con Zucca e pinoli
Secondi:
Chicken Scaloppine with White Wine / Scaloppine di Pollo al Vino Bianco
Contorni:
Peas and Mushrooms / Piselli e Funghi
Romaine Lettuce Salad with Shaved Parmigiano Cheese / Insalata con Scaglie di Parmigiano
Dessert:
Tiramisu
Cookies / Biscotti: Amaretti, Biscotti (with cranberry and pistachio), Torrone
Coffee / Caffè
a presto,
Maria
By Maria Filice • October 3, 2011 
Great time of year to make stuffed peppers or anything you can get your hands on at the market!
My interns (now close friends: Allie and James) made stuffed peppers from my book “Breaking Bread in L’Aquila”. They loved them and very easy to prepare!
Have you made them yet?
a presto,
Maria !
By Maria Filice • August 17, 2011 Hi Everybody,
I will be sharing some simple summer recipes on my TV segment on CHCH TV 11 – tomorrow Thursday, August 17th @ 8:10am.
It’s a beautiful way to show how simple vegetables make the perfect garnish, meal and table decor – gorgeous colors from yellow, green, red and blue.
I look forward to blogging some of the tips tomorrow. If you are in Toronto area., catch me on CHCH TV 11 @ 8:10am.
a presto,
Maria Filice
ps – to the staff of CHCH TV 11 …. don’t bring your lunch !!!!!!!!!!!
By Maria Filice • May 23, 2011 
I must confess, unless I’m in Italy, I rarely go out for Italian food. BUT, there is one exception to my rule …… I love dining at Hearth (www.restauranthearth.com) just down the street from me. Chef and owner, Marco Canora runs a great Tuscan kitchen with the very best. Not to mention, an outstanding wine list from around the globe! It’s my favorite Italian kitchen away from my kitchen. Check it out when you are in NYC! A photo of my friend Lucy, Marco and Maria – a great evening and will treasure this image!
One of my favorite appetizers on the menu is the Fava Beans + Pecorino Salad. Fava beans, another Spring vegetable combined with chunks of pecorino cheese, extra virgin olive oil and a few red chili flakes (salt and pepper to taste). Rustic dining at its best. ps – if the favas are not fresh, make sure you blanch for a few minutes. I’ve prepared it in my kitchen for friends and family as an appetizer! I also use the finest pecorino cheese from the region of Abruzzo – a friend of mine Bob Marcelli, importer: Marcelli Formaggi, LLC
www.MarcelliFormaggi.com (Organic and Artisan Products of Abruzzo)has the best pecorino cheeses, smoked riccota and other fine products – check it out!
Serve with toasted crusty Italian bread (rub garlic on the bread) and a drizzle of extra virgin olive oil.
Serve with your favorite wine! Now that’s amore!
a presto,
Maria
By Maria Filice • May 22, 2011  
Here’s a quick and easy dessert!
Fresh fruit salad: a medly of fresh strawberries, blueberries, raspberries, mango and pineapple.
fruit dressing: squeeze one of each fresh lemon and lime and 4 mint leaves chopped.
In a bowl, add a small tub of mascarpone cheese (Italian triple-cream cheese), lemon rind of one lemon, juice of 1/2 lemon and add 3 tablespoons of honey. Mix and add a dallup (healthy tablespoon) to the fresh fruit salad.
Tip: Here’s another option to the marscarpone. Add a splash of orange liqueur, orange rind, juice of 1/2 orange, shavings of dark chocolate. You may want to add a couple of dallups! !
Vanilla Ice cream is good too. I can go on and on and on ! !
a presto,
maria !
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