By Maria Filice • November 5, 2013 
A little of this and that for a perfect fall salad. Try adding roasted butternut squash and roasted garlic to a classic steak salad or any green salad. The perfect kiss of sweetness without adding artificial flavoring. Drizzle the arugula, cherry tomatoes, butternut squash, shaving of red onion with extra virgin olive oil and balsamic vinegar.
Add the grilled steak (you can substitute with grilled chicken, fish or tofu).
If you serving for guests, add a platter of your favorite cheeses, fresh crust bread, apples, grapes and roasted nuts to a lovely brunch, lunch or dinner!
For dessert, serve my tasty Mammaretti!
A presto,
Maria
By Maria Filice • April 16, 2011 
When I prepare oven roasted salmon, I like to add my favorite mustard paste (brown and dijon mustard, extra virgin olive oil, fresh black pepper). Try it, you will like it!
For my poached salmon, I added a tsp. of each brown and dijon mustard, a drizzle of olive oil and black pepper to my boiling (medium pot) for flavoring. I added the salmon and lowered the heat to medium. I topped the pot with the lid to seal the flavors and steam/poach the salmon for five minutes or until cooked to your liking.
Another way to use some of my favorite flavors. Add lemon wedges for garnish.
By Maria Filice • February 6, 2011 
Here’s a quick Super Bowl fix……
Serve a huge bowl of Spaghetti with Garlic, Olive Oil and Peperoncino! I am serving this later tonight with freshed roasted Italian Sausage, cheese(s) and lots of wine!
Here’s another excuse to break break with friends over a football game!
This tasty bowl will take less than fifteen minutes to prepare. As you prepare your spaghetti (use a large pot) and follow the package instructions until it is al dente. I usually take out the pasta one minute before it’s al dente and throw the pasta in the sauce pan to coat the sauce, plate and serve it just perfect.
Meanwhile, as the pasta water is boiling….in a medium-size sauce pan, heat the oil over medium heat. Add three cloves of minced garlic, 1/2 tsp. of red chili flakes, one tin of anchovies and saute for a few minutes.
Drain the pasta and add it to the saute pan. Toss with the garlic mixture and add fresh Italian flat parsley (chopped approx. 3 tablespoons). It’s ready to serve!
Tonight, I’m serving with fresh roasted Italian sausage, cheeses (your favorite), fresh crusty Italian bread and lots of wine!
a presto,
maria
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!
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