Food and Fate

Asparagus+Prosciutto Appetizer

noreply@blogger.com (Food and Fate) — Fri, 27 Sep 2013 21:29:00 +0000

Here's a great appetizer to serve at brunch this weekend or anytime!

Wrapping Prosciutto to steamed asparagus is another way to serve the classic melon/prosciutto as an alternative.

Steam one pound (bunch) of asparagus for three minutes (unsalted water). The prosciutto is salted and it brings out the perfect saltiness.

Drizzle extra virgin olive and balsamic over the top.

Enjoy the weekend,

Maria

Rigatonesca on the go!

noreply@blogger.com (Food and Fate) — Fri, 27 Sep 2013 20:34:00 +0000

What is rigatonesca? I like to play on words ... this is putanesca with rigatoni pasta.
This is a quick bowl of "rigatonesca" and tuna. I'm in the middle of a project that will be announced shortly!!

In a rush, this took less than 15 minutes. I used fresh cherry tomatoes, two cups (cut in half), 1 tbsp. tomato paste + 1 cup water, a can of tuna, 1 tbsp. capers, small tin of anchovies, extra virgin olive oil and three cloves of garlic. 2 lbs. of rigatoni (4 guests, take home lunch box for my friends and enough for next days lunch).

Pasta Sauce
3 tablespoons extra virgin olive oil
1 small can of tomato paste (add 1 cup of water)
1 cup of cherry tomatoes (cut in half)
4 anchovie fillets
1 tablespoon of capers
3 cloves garlic, chopped
1/2 cup panho bread crumbs
pinch of red chili flakes and 1/4 tsp. ground black pepper

Heat a large sauté pan over medium heat. Add oil, garlic, red chili flake, anchovies and simmer for two minutes. Add the tomato paste, 1 cup of water, tuna and cherry tomatoes. Simmer for five minutes.

Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan.

Drain pasta and add to the sauce pan. Sprinkle the panho bread crumbs (I love the crunch)!

a presto,

Maria

Arugula+Tomato Warm Pasta Salad

noreply@blogger.com (Food and Fate) — Wed, 25 Sep 2013 20:33:00 +0000

I didn't realize I have lapsed with my blog. It's been a busy summer and soon giving birth to another project! I will announce on October 1st!!

In this dish, I prepared Orecchiette, a short pasta shaped like a round disk that is slightly hollow in the middle. You can also use your own favorite short pasta—there are always lots to choose from!

Not only is this a delicious dish, but it also takes just 10 minutes to prepare. How’s that for a quick and tasty lunch or dinner?

Pasta Sauce

3 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon red chili flakes (optional)
4 fillets of anchovies (optional)

1 cup pasta water (reserve)
1 cup freshly grated Parmigiano-Reggiano cheese
2 cups of cherry tomatoes (1 cup yellow, 1 cup red)
5 cups of Arugula

Heat a large sauté pan over medium and add the oil, garlic, and anchovies. Add salt and red chili flakes. Cook for about 3 minutes.

Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan. Add the reserved pasta water and toss the grated cheese and cherry tomatoes, and stir.

Pour the pasta in a large pasta bowl and garnish with theArugula.

a presto,

Maria.

Saffron Risotto with Scallops

noreply@blogger.com (Food and Fate) — Wed, 26 Jun 2013 21:44:00 +0000

Ingredients:

5 cups water

1 cup arborio rice

2 teaspoons garlic powder

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon sea salt

1 teaspoon cayenne pepper

1 tablespoon pistachio honey

pinch of saffron

1 lb. of scallops

2 tablespoon unsalted butter

1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional)

Directions:
Bring water to a boil in a medium pot. Add saffron, honey, garlic powder, onion powder, cayenne pepper, salt and pepper. Remove 2 ladles of liquid (you will add back). Add rice and bring to a simmer, add scallops. Add 1 ladleful of liquid to the pot and continue to add the next ladleful when the liquid is absorbed. Cook until rice is al dente.. Add butter and turn off the heat. Stir in grated cheese. Cover and let sit 2 minutes.

a presto,

Maria

ps - If you are unable to find pistachio honey, you can substitute with your favorite honey. The pistachio honey and the saffron were gifts from the region of L'Aquila, Abruzzo.

Pizza Bianca with "three cheeses" and Black Truffle Oil

noreply@blogger.com (Food and Fate) — Mon, 27 May 2013 19:00:00 +0000

What started out as a "Pizza bianca" (the Roman classic: olive oil, salt and rosemary sprigs), I covered it with a blanket of freshly grated Parmigiano-Reggiano, aged Asiago and topped with fresh mozzarella! Love the creative rule breaking and a little of this and that approach!

Here's where you can turn something delicious to something orgasmico! Drizzle your favorite finishing oil - I drizzled the bianca cheese pizza with Black Truffle Extra Virgin Olive Oil. For those of us who adore truffles, a must! I purchased a bottle of black truffle oil from http://www.oliveoilemporium.com/OnlineStore/ProductList/FlavouredOliveOils/tabid/141/CategoryID/4/List/0/Level/a/ProductID/140/Default.aspx?SortField=ProductName%2cProductName

Here with friends in Toronto celebrating my visit, USA Memorial Day weekend! Our first white wine glass was a special toast: honoring the men and women who died in the USA Armed Forces.

a presto,

Maria !

Maria's 'a little of this and that' Chicken Salad

noreply@blogger.com (Food and Fate) — Mon, 20 May 2013 20:27:00 +0000

Sometimes the best creation in the kitchen are indeed 'a little of this and that' creations. It's freedom and authenticity ..... I prepared a chicken salad exactly this way by adding roasted garlic, chopped almonds, green apple with fresh lime juice, dried cranberries and roasted corn. Yum......here's the recipe and hope you enjoy it!

1 roasted chicken - deboned and chopped in small chunks (add both dark and white meat)
1 medium red onion (chopped)
2 carrots (chopped)
4 celery stalks (chopped)
1 cup dried cranberries
1 cup (sliced almonds)
6 garlic cloves (I had them roasting with the chicken)
1 cup of corn (removed from two cobs of corn), boiled
2 granny smith apples (cut in small chunks), add juice of two limes (prevents apple from browning), ps I ran out of lemons and substituted with limes

Dressing: 1/4 cup of each brown mustard and yellow mustard, 1/2 cup sour cream, 1/2 cup of mayonnaise, 1 tbsp. maple syrup or honey, 1/4 cup of extra virgin olive oil, drizzle of balsamic vinegar, pinch of red chilli flakes, roasted garlic, salt and pepper (to taste).

In a large bowl, add chicken, red onion, carrots, celery, cranberries, almonds, corn and applies (including juice). Add dressing and mix.

Serve with nachos, salad, your favorite crusty bread or your favorite fork! Serve with plain toasted waffles and crisp bacon, tomato and lettuce: BLTW

a presto,

Maria

Grilled Zucchini Salad

noreply@blogger.com (Food and Fate) — Thu, 16 May 2013 10:35:00 +0000

What's not to love about grilled zucchini with fresh mint and a drizzle of a finishing Blackberry Ginger Balsamic Vinegar from www.olive oil emporium.com. http://www.oliveoilemporium.com/OnlineStore/ProductList/Vinegars/tabid/161/CategoryID/11/List/0/Level/a/ProductID/122/Default.aspx?SortField=ProductName%2cProductName

Depending on how you cut (ie. thickness) will depend how long the zucchini cook. For this salad, I cut the them on an angel (thin cut). I cooked on my stove top grill pan (medium-high). Spray the grill with your favorite cooking spray. Turn the zucchini (one minute on each side) and place in a platter.

Spices: Add salt, red chili flakes, one clove garlic (thinly sliced), chopped fresh mint. Add extra virgin olive oil and a drizzle of Blackberry Ginger Balsamic Vinegar.

The perfect side with your favorite cheese, fish or meat. Takes 10 minutes from prep, prepare, place in platter with crusty pane!

ps - Call Andy about the perfect olive oil pairing when you contact him at 416 902 9060 (they ship to Canada and the USA). Tell him Maria sent you!

a presto,

Maria

Tuscan Bread Salad

noreply@blogger.com (Food and Fate) — Tue, 07 May 2013 20:43:00 +0000

A different way to serve a sandwich or salad - Tuscan Bread Salad made with leftover day old bread. What I love about this salad, is how you turn day old bread into a salad with a few of your favorite vegetable toppings. Beware: if you use fresh bread, the bread becomes soggy! If you don't have day old bread, you can cheat by toasting cubed bread in the oven.

There are a lot of variations of this salad - here's one of my favorites: leftover roasted peppers, roasted artichokes, roasted garlic, pitted olives, fresh tomatoes and fresh chopped basil. Measure 1/2 cup of each of the toppings to five cups of cubed bread. Drizzle your favorite extra virgin olive oil, salt and pepper to taste.

A perfect vegan and vegetarian salad ....

a presto,

Maria

Asparagus Fever

noreply@blogger.com (Food and Fate) — Thu, 18 Apr 2013 20:52:00 +0000

Asparagus is available year-round, but spring is the best season, since crops are normally harvested from late February to June. What I love most about asparagus is its rich taste, whether it's boiled, steamed, stir-fried, roasted, grilled, or, yes, even microwaved. Still, I must confess that I rarely use my microwave for asparagus because it only takes minutes to cook.

Whenever my grandmother made frittata with asparagus, it was always a family favorite and there were never any leftovers. With her large skillet, she created the most delicious open-faced frittata. She would start by frying onion and asparagus for a few minutes, add the beaten eggs, and then top them with fresh ricotta cheese, fresh mozzarella cubes, and grated Parmigiano-Reggiano. The mixture would cook over a very low heat for at least 10 minutes. "Nanna" would then grab the skillet with both hands and transfer the frittata to a large plate. She would then flip the plate and continue cooking the frittata, allowing the top to cook for a few more minutes. Finally she would slice it and serve it warm with fresh crusty Italian bread. Such great memories!

Laying the asparagus flat in a large pan with a lid, I steamed it for a few minutes and then served it warm with the dressing. I have seen fancy asparagus steamers that include a basket inside the pot. Using these pots, the asparagus is cooked standing up, with the idea that the stems require additional cooking. I am very versatile in the kitchen, and so I will spend money on the basic pots.

My helpful asparagus tip (no pun intended) is to cook it "al dente," like pasta. Why "al dente"? Asparagus are very delicate, and if you overcook them, then they end up mushy. If you are serving them cold, stop the cooking process and plunge the cooked stalks into an ice-water bath. If you are serving them hot, stop the cooking process a couple of minutes before they are completely cooked. The asparagus will continue to cook in their own heat.

In this recipe, I added leftover asparagus tips to a fresh bowl of rigatoni pasta and pesto. It's not cheating, though. It's just the traditional, old-school method of finding new ways to use leftovers. Fresh and delicious!

a presto,

Maria

Eggplant Salad

noreply@blogger.com (Food and Fate) — Tue, 16 Apr 2013 19:01:00 +0000

One of my favorite vegetables is eggplant (available all year). So simple to prepare and a delicious side or meal.

I like to grill eggplant with a drizzle of olive oil and fresh mint. In this recipe, I cubed one eggplant (leaving the skin) and grilled in the oven (10-15 minutes), until tender.

In a bowl, add some chopped fresh basil, pitted kalamata olives (1/2 cup), 1/2 cup of julienne sun dried tomatoes. Add a pinch of red chili flakes (optional), drizzle extra virgin olive oil (or 3 tbsp.). Squeeze a fresh lemon and rind 1tbsp. of lemon.

Mix and ready to serve! A perfect side for your favorite grilled fish, chicken or meat. Adding goat cheese for a vegetarian meal is also delicious!

a presto,

maria

Cookstr.com features my Orange Glazed Pork as recipe of the day!

noreply@blogger.com (Food and Fate) — Wed, 10 Apr 2013 13:07:00 +0000

Cookstr.com featured my Orange Glazed Pork as recipe of the day and Chef of the Day! Wanted to share it with you. I also altered the recipe with chicken, beef and fish. The citrus taste of orange is a fresh flavor that you can use in your favorite dishes! This recipe is in my cookbook, Breaking Bread in L'Aquila.

Maiale all’Arancia

Depending on the appetite of your crowd and what else you will be serving, you may want to double this recipe as it really allows for one chop per person. This orange-scented pork is perfect served with an arugula salad.

Yield : Serves 6

Ingredients

2 cups freshly squeezed orange juice

6 center-cut pork chops, about 1 inch thick, trimmed of excess fat

2 tablespoons extra virgin olive oil

½ cup dry white wine

2 oranges, cut into ¼-inch-thick slices

2 cloves garlic, minced

Coarse salt and fresh ground black pepper, to taste

1 tablespoon orange zest for garnish

Directions

Orange glaze: cook orange juice in a saucepan over a medium heat for about 10 minutes until it is reduced by half and there is about a cup of glaze. Set aside.

Sprinkle the chops with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat for 2 or 3 minutes. Add the chops (you’ll probably have to cook them in batches, and it is important not to overcrowd the pan) and turn the heat to high. Cook the chops for 3 to 4 minutes on each side until they are brown.

Reduce the heat to medium. Add the wine and garlic and cook until the wine is almost evaporated, about 3 minutes. Add the orange glaze and sliced oranges, and reduce the heat to low. Cover and simmer for 10 to 15 minutes, turning once or twice until the chops are tender but not dry.

Remove the chops to a serving platter. Continue cooking the pan juices, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If you need to add more liquid, add a bit more orange juice combined with water or chicken stock. Pour over the chops, top with the orange zest, and serve.

Pasta alla Chitarra with Mushrooms

noreply@blogger.com (Food and Fate) — Tue, 09 Apr 2013 16:30:00 +0000

Pasta alla Chitarra with mushrooms is one of my favorite pasta dishes. This is Abruzzo's signature pasta - made with a pasta guitar (it looks like a harp) to produce squrish-shaped spaghetti.

The sauce is very simple - cooks in about 10 minutes including preparation. When sauces take minutes, I prepare it when the pasta is cooking.

One of my best friends in Rome, Elena gifted me a bag of dried porcini mushrooms. I use them for special occasions and stored in my pantry where they are out of reach!

To restore the porcini back to life - add a cup of porcini to approx. two cups of hot water. Set aside for twenty minutes, draining and rinsing well. Save the flavorful liquid by adding to a next day risotto or a tender roast beef. My grandmother haunts me when I throw out anything - it's part of my roots!

In a large skillet, heat on medium-low, a drizzle of olive oil and butter (approx. 1 tbsp) and add two crushed cloves of garlic for a minute or until the garlic turns golden. Add the porcini and saute for approx. five minutes. Add one cup of the porcini liquid and a tsp. of tomato paste. Remove the garlic and stir the sauce as the tomato paste dissolves.

Add the cooked pasta to the skillet and a handful of freshly grated Parmigiano-Reggiano (1 cup) to the skillet. Mix the pasta in the sauce before serving. Sprinkle finely chopped parsley (optional).

a presto,

Maria

April 6, 2013 - Third Anniversary of L'Aquila Earthquake

noreply@blogger.com (Food and Fate) — Sat, 06 Apr 2013 20:59:00 +0000

I just realized that today, April 6th marks the Third Anniversary of L'Aquila Earthquake. We have not forgotten ........

My book is available at www.foodandfate.com and the e-book is available at Amazon.com

Don't forget....A portion of the net proceeds of this book will be donated to the restoration efforts of the earthquake of L'Aquila.

a presto,

maria

Pan Seared Shrimp with Springy Sugar Snap Peas

noreply@blogger.com (Food and Fate) — Sat, 30 Mar 2013 17:43:00 +0000

On Good Friday, instead of my classic pasta with shrimp, I seared the shrimp with sugar snap peas. On Thursday, I bought two lbs. of plump sugar snap peas and one lb. of frozen (cleaned) uncooked shrimp.

Sugar Snap Peas: eat pod and all - raw or cooked (great source of Vitamin C). When you cook them, make sure you only cook for 1 to two minutes to keep it's vibrant green color, crispy and sweet texture.

Place them in a colander and rinse in cold water. Pat them dry with paper towels before you cook.

I like to stir fry with shrimp in my wok. If you don't have a wok, use a frying pan too. Important to pat dry the snap peas with paper towels. Why? Whenever you have hot oil in a pan and a drop of water hits the oil, hot oil splatters everywhere - be careful!

Begin with adding a drizzle of olive oil in the pan (medium-high). Add the fresh or thawed clean (de-veined, shell removed) to the pan. Sautee until the shrimp they turn pink (1-2 minutes). Add the plump sugar snap peas and cook for another 2 minutes. Salt and black pepper to taste.

I like to add toasted sesame seeds, fresh basil and a drizzle of my favorite finishing oil from www.oilemporium.com

A few red chili flakes and ready to serve and seconds to devour!

a presto,

Maria

Roasted Spring Peppers - Yellow and Poppy Red

noreply@blogger.com (Food and Fate) — Mon, 25 Mar 2013 15:56:00 +0000

The Spring colors are vibrant and bright. Today, I wanted to feature red and yellow peppers. Did you know that peppers turn green FIRST and then yellow and red. This is why red and yellow have a fruity and sweet taste. Green bell peppers have a slight bitter flavor and one of the reasons why some of us cannot digest green peppers! Peppers also have Vitamin A, Vitamin C and beta carotene.

I remember growing up when my grandmother would pick them fresh from the garden (talk about organic). Nanna would either roast them in the over or use the outside barbeque.

I'm serving my roasted peppers today as an appetizer. After roasting, I'm stuffing the halved roasted peppers with fresh bocconcini (bite size fresh mozzarella) with a drizzle of extra virgin oil. The classic way to serve bocconcini is the classic tomato and fresh basil. Today, roasted peppers with a garnish of basil. Try it - you will definitely like it!

Cut the peppers in half and remove the core. Place the peppers in a non stick pan or cookie sheet. Drizzle a little olive oil and salt. Pre-heat oven at 350F for :30 minutes. Turn the peppers every :15 to make sure that are cooked.

a presto,

Maria

Happy Spring! Enjoy Maria's Tuscan Salad!

noreply@blogger.com (Food and Fate) — Thu, 21 Mar 2013 22:09:00 +0000

Hi Everybody,

I had a blast with Bob Cowan at my CHCH TV Morning Live segment to welcome Spring! Bob helped toss my easy Tuscan Bread Salad. My table display also compliments the vibrant Spring colors and wanted to kick start with fun on a cold, snowy day! In Italian, "Marzo Pazzo" means mad March! One day, it sunny and mild and the next, snow and cold. My easy Mediterranean recipes will always bring sunshine in your cucina!

Tuscan Bread Salad (with Maria's Rule Breaking Suggestions)!

5 cups of day old bread (use crusty bread or your favorite)
2 cups diced tomatoes (Greenhouse)
1 medium red onion (finely chopped)
1 cup (green/black olives)
1/2 cup capers
1/2 cup roasted garlic
1/2 cup sun dried tomatoes
salt/pepper to taste

Toss everything in the bowl and drizzle with your favorite extra virgin olive oil. I featured one of my favorites (premium and fresh) available at www.oliveoilemporium.com.

You can have so much fun by making this as a main meal or a side. Be creative, have fun and enjoy these Spring ideas with friends and family.

Here's the link to the segment from CHCHTV 11. http://www.chch.com/morning-live-blog/item/12075-maria-filice

a presto,

Maria

"Seasoning" with Maria on CHCH TV 11, March 20th @ 8:40am. Eastern

noreply@blogger.com (Food and Fate) — Sat, 16 Mar 2013 19:16:00 +0000

Hi Everybody,

I apologize for my long break. I have been busy with my other job as publisher at Telos Press. Check out our new website design at www.telospress.com

I did want to share with you that I will be featured on CHCH TV 11, Hamilton, Ontario on Wednesday, March 20th at 8:40am. to kick-off the first day of Spring on Morning Live with the outstanding anchors: Bob Cowan and Annette Hamm. I've wanted to share a few photos of the past segments:

Maria with Lori DeAngelis

Maria with Bob Cowan

Maria with Leslie Stewart

My segment will be featured on the first day of each Season: Spring, Summer, Fall and Winter. This Wednesday, March 20th, I will be sharing with my viewers foods and tips to help us spring back from a very cold winter! What are we featuring for Spring at our farmer's markets and grocery stores.......stay tuned with Maria and anchors: Will it be Bob, Annette, Leslie or Lori?

I will be posting a couple of the recipes and if you miss the segment, please visit the CHCH TV 11 website for a clip. I will post it on my blog too.

un abbraccio and ps - great to be back !!

Maria

NY Institute of Technology - Breaking Bread in L'Aquila Talk

noreply@blogger.com (Food and Fate) — Thu, 06 Dec 2012 15:16:00 +0000

Hi Everybody,

I had a fantastic time meeting students and faculty at New York Institute of Technology, Old Westbury for a book talk about Telos and Breaking Bread in L'Aquila. Special thanks to Adelaide Marciano, NYIT and Anthony Gaspari, President of Il Circolo Italiano for organizing.

I brought my biscotti and amaretti for dessert - - they catered a delicous pasta bowl during the talk - great hospitality.

Il Circolo Italiano keeps up with the spirit of Italian culture. This banner has been part of the Columbus Day parade in NYC for the last few years - -

NEW!: My ebook "Breaking Bread in L'Aquila" is now available on Amazon.com

a presto,

Maria

Festival of Amaretti

noreply@blogger.com (Food and Fate) — Sun, 02 Dec 2012 19:23:00 +0000

Stuck on last minute Holiday Gift? Make a batch of my amaretti cookies as gifts when you are visiting friends and family during the holidays. They are perfect with coffee, tea, sweet liqueurs, or your favorite gelati.

You can package a dozen with a decorative tea towel or cellophane.

Amaretti Cookies

Ingredients:
3 cups almonds, plus an additional 36
1 cup sugar
2 large eggs
1 teaspoons almond extract

2 cups of confectioner’s sugar spread on 12 inches of wax paper (for rolling)
Vegetable spray for the baking sheet (though Mom sprinkles the baking sheet with flour)

Directions:
Preheat the oven to 350ºF. Using a food processor on pulse, chop the 3 cups of almonds until they are finely ground.

Beat the eggs, sugar, and almond extract. Add the ground nuts and gently fold them together until you have a moist mixture that you can form into balls.

Lightly grease three baking sheets. Using a teaspoon (or your hand), scoop up the batter, form balls, and roll them in the confectioner’s sugar. Place them at least an inch apart on the greased baking sheet. Prior to baking, press one almond into each ball.

Bake for about 15 minutes, or until the cookies are golden in color and firm to the touch.

Let them cool before removing them from the pan.

Buon Natale e Auguri Per Hanukkah!

maria x

Summer Vegetables: Fall Colors

noreply@blogger.com (Food and Fate) — Sat, 20 Oct 2012 18:52:00 +0000

I love the Fall for it's weather and the beautiful transformation of the Foliage - beautiful majestic colors!
Cleaning the leaves is another story .....

In this photo, I prepared a simple salad with yellow, red cherry tomatoes, roasted artichokes, red onion and cooked green beans. I drizzled with extra virgin olive oil, a little balsamic, chopped fresh basil, salt and pepper (to taste) and ready to serve. You can serve it as a side vegetable with your favorite grilled meats, fish or cheese. I also like to add cured olives - it reminds me of visits in Italy!

A simple salad you can enjoy throughout the year - why wait just for summer?

a presto,

Maria

Poached Pears

noreply@blogger.com (Food and Fate) — Tue, 16 Oct 2012 20:22:00 +0000

This is a simple, elegant dessert that’s EASY to prepare. Adding your favorite spices enhances the flavors. Remember to always use a good red wine when you are poaching the pears. An important rule of thumb is: “Always cook with wine that you will drink and serve to your guests!”

Ingredients

6 peeled, cored, and sliced pears (Bosc or Anjou)
2 cups of red wine
1/2 cups of granulated sugar
1 lemon, juiced and lemon zest of the lemon (don’t waste anything, as my mother and nanna would say)
Dark chocolate shavings (sinful)
Mascarpone or a scoop of vanilla ice cream (use your favorite)

Preparation

Combine all the ingredients, except pears, and bring to a boil. Turn heat down to a low and add the pears. Simmer pears for 20 minutes and turn them occasionally to combine all of the flavors. Poke the pears at twenty minutes, until they are tender. Remove pears and let them cool.

Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve with a tsp. of either Mascarpone ice cream. Drizzle dark chocolate shavings and serve. Perfect with a dessert wine!

Maria's Tip: I’ve used oranges and cinnamon as another option with orange liqueur!

a presto,

Maria

Warm Pasta Salad and Arugula

noreply@blogger.com (Food and Fate) — Tue, 16 Oct 2012 20:21:00 +0000

I just returned from a trip to the L’Aquila region of Abruzzo, which is located to the east of Rome. While there, we ate pasta served with simple and fresh sauces under the beautiful L’Aquila sunshine. In this dish, I prepared orecchiette, a short pasta shaped like a round disk that is slightly hollow in the middle. You can also use your own favorite short pasta—there are always lots to choose from!

The sauce is simple and light. It’s a nice option to use tomatoes cooked for three minutes and then tossed with arugula. The arugula gives it a peppery taste. It’s a great summer dish, but it can be the perfect dish for anytime of year.

You can also substitute the arugula with spinach. That’s a great way to enjoy pasta served with greens in one dish.

Not only is this a delicious dish, but it also takes just 10 minutes to prepare. How’s that for a quick and tasty lunch or dinner?

Pasta Sauce

3 tablespoons extra virgin olive oil
2 cups of cherry tomatoes (1 cup yellow, 1 cup red)
2 cloves garlic, sliced
1 teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon red chili flakes
1 cup pasta water (reserve)
1 cup freshly grated Parmigiano-Reggiano cheese

Heat a large sauté pan over medium and add the oil, garlic, and cherry tomatoes. Add salt and red chili flakes. Cook for about 3 minutes.

Using a large pot, cook the pasta according to the package instructions until it is al dente. Drain and toss in the large sauté pan. Add the reserved pasta water and toss the grated cheese and stir.

Pour the pasta in a large pasta bowl and garnish the arugula on top.

The beautiful plate that I used for the pasta is designed by a good friend in Castelli (the ceramic town) in the region of Abruzzo.

Zucchini Spaghetti

noreply@blogger.com (Food and Fate) — Tue, 16 Oct 2012 20:21:00 +0000

For a take on the classic Italian zucchini pasta, follow my favorite recipe. It’s getting toward the end of zucchini season, so I have a seemingly endless supply of the vegetable. Treat your family to a light and delicious bowl of zucchini spaghetti.

This sauce calls for extra virgin olive oil, garlic and red pepper flakes. It’s super simple and takes only minutes to prepare.

Zucchini Spaghetti

Ingredients

1 lb. (approximately 2) zucchini, finely julienned

Salt and freshly ground pepper

3-5 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

1/2 teaspoon of red chili flakes

1/4 cup Fresh Italian Flat Parsley, chopped

1/2 cup Parmigiano-Reggiano cheese

An easy way to julienne the zucchini is to use a Mandoline slicer. If you don’t have one, use your handy vegetable peeler.

Heat olive oil in a large skillet over medium-high heat. Add garlic and red chili flakes. Sauté until the garlic is golden brown. Add the zucchini and 1/4 cup of water, seasoning with salt and pepper. Stir the zucchini and cook for approximately 3 minutes. Add the fresh Parmegiano and fresh parsley.

Serve with your favorite fish, meat or tofu dish. I like to pair this dish with my Italian Breaded Veal Cutlet. You can search for this recipe and others in the archives of Good Food at Ask Amy Daily. Make the pasta a meal by itself by adding goat cheese.

a presto,

Maria

Lentil Soup

noreply@blogger.com (Food and Fate) — Tue, 16 Oct 2012 20:21:00 +0000

It’s that time of the year again when the weather is changing and the days are getting shorter. Have your cravings for different foods changed? This week, one of my cravings is a warm bowl of lentil soup with carrots, onions, and celery—the perfect fall vegetables. These vegetables are available all year round, but my local farmer’s market has a fantastic, fresh selection when they are in season.

I prefer to use dry beans when I prepare lentils because they don’t need to soak overnight. Plus, lentils only take thirty minutes to cook. As a tip, you can prepare this meal in advance and reheat it in minutes. It also freezes well for a few months, so it can serve as a quick meal on the go!

Ingredients

3 tablespoons olive oil
2 cloves of garlic (crushed)
1 large white onion, chopped
 4 carrots, chopped 
4 large celery stalks, including leaves, coarsely chopped
2 teaspoons kosher salt
1 1/2 cup of uncooked lentils, picked and rinsed
2 quarts (64 ounces) chicken or vegetable broth
1 cup of cold water
1/2 cup Parmigiano-Reggiano grated cheese
Freshly ground pepper to taste

Directions

Place the olive oil in a large pot over medium heat. Cook the garlic, onion, carrot, celery, and salt for approximately five minutes until the vegetables sweat.

Do you know what it means to sweat vegetables and why? To “sweat” means that the vegetables draw out the moisture at a medium heat and cook with a bit of their own liquid. That is the first step to making soup, stew and minestra. We don’t want the vegetables to caramelize or brown at a high heat.

Add the lentils and stir them in the vegetables and liquid for ten seconds.

Add 2 quarts of your favorite broth (chicken or vegetable) and water. Increase the heat from medium to high and bring to a boil. Reduce the heat to medium-low and cover the pot until the lentils are tender for approximately 30 minutes.

Add the grated Parmigiano-Reggiano to the lentils and serve.

The perfect meatless meal for any day of the week.

a presto,

Maria

Photo taken by: Maren Caruso
Lentils used for soups: Justin Cormack

Seasonal Cauliflower Penne Pasta

noreply@blogger.com (Food and Fate) — Tue, 16 Oct 2012 20:20:00 +0000

One of my favorite fall vegetables is cauliflower. The usual color of cauliflower is white, but did you know that it also comes in orange, green, and purple? I’ve seen the purple and the green at my local farmer’s market.

The orange cauliflower was discovered in Canada around 1970, and it can be bought here in the United States during the autumn. The orange cauliflower is slightly sweeter and creamier than the white cauliflower. I already have some sweet ideas for preparing it roasted, smashed, and in a pasta dish, so stay tuned!

Ingredients

1 lb. penne rigati (or your favorite pasta)

2 lb. fresh or frozen cauliflower florets

3 tbsp. butter

1 tbsp. extra virgin olive oil

3 cloves garlic, chopped

1 cup freshly grated Parmigiano cheese

Fresh Italian parsley (handful or 1 cup), chopped

Salt and black pepper

Serves 4-6

Using a large pot, cook the pasta according to the pasta instructions until it is al dente (approx. 8-10 minutes).

While the pasta water is boiling, begin the sauce. Heat the butter and olive oil in a large skillet over medium heat. Add the garlic until it turns golden, about a minute. Stir occasionally.

Add the cauliflower and sauté for a few minutes, then lower the heat to low. Add salt and pepper to taste.

Drain the pasta and reserve 1/2 cup of pasta water and add it to the sauce.

Add the pasta to the saucepan, then add the cheese and 1/2 cup of pasta water. Stir for a minute, letting the sauce mix well. Before serving, add the fresh parsley.

Enjoy!

Maria