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Who wants to cook in this heat! Well…try fresh leafy salads and my crostini! 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
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
This was taken at my favorite panini bar in L’Aquila. These are the best panini and well worth the trip! Simple and delicious: proscuitto, fresh creamy mozzarella, and perfectly ripe tomatoes. My friends agreed that these were the best they had! Simplicity at its best ! Try it….you’ll like it! maria
Here’s how a little of this and that works in action! I was putting some chicken breasts in the freezer (they were on sale) but realized oops…..the freezer is loaded with a lot of other stuff (mainly biscotti for upcoming book signings). Yesterday, I had roasted some artichokes (canned) and stuffed the hearts with fresh chopped garlic and basil, a drizzle of extra virgin olive oil and roasted for fifteen minutes. Perfect. While I was trying to make space in the freezer, I noticed a one pound container of fresh lasagne noodles. I then looked in the refrigerator and had some fresh mozzarella. In the vegetable drawer, a bag of fresh spinich from last week (it was in the state of use it or lose it). Now we have something: lasagne with roasted artichokes and spinach. Ok….sauce?? For sauce, I had two cups of tomoatoe sauce in the refrigerator and added a little cream and vodka = voila, vodka sauce for the lasagne. Let’s begin: Pre-heat over at 350 degrees. Grease a 9-by-13 baking dish with a tsp. of butter. Spread the bottom of the pan with a little of vodka sauce and add one layer of lasagne noodles. Layer the roasted artichokes and fresh spinach. Add fresh mozzarella, vodka sauce and fresh parmigiano. Add another layer of noodles and add fresh parmigiano, fresh mozzarella. Place foil paper on top of the dish and place the dish in the over for 30 minutes. Remove the foil and cook for additional five minutes. Remove the lasagne and let sit for fifteen minutes while it settles. a new tasty dish! maria !  Who said salad had to be boring? How about making a salad as the main meal and adding a little of this and and a little of that? This is quick, easy and a medly of mediterranean mixers! Perfect for serving at last minute Oscar Party pot luck or anytime! Serves 4-6 Tips: perfect for next day sandwiches! Mix all ingredients in a bowl and serve on a platter. Garnish with fried artichoke hearts. Here’s a quick and easy recipe: Fried Artichokes = In a medium frying pan, medium heat, sautee olive oil, garlic and artichoke hearts for 5-7 minutes until they are golden brown on all sides. Add the artichokes to the salad and serve! Serve with fresh crusty italian bread! |
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