Breaking Bread in L'Aquila -- Ceramic Plates

Ciao a tutti!

It's been a while since I last blogged. Forgive me .....

April 6, 2012 will mark the third anniversary of the L'Aquila Earthquake. I just returned from a visit to L'Aquila and was very sad to see that movement is still very slow!!

I'm organizing a few events in the next few months to help raise awareness and continue with fund raising!

I am working with a friend whom I met two years ago in Castelli (the finest ceramic designs in the world). I asked Antonio Simone, old school ceramic maker (inks are still made by hand), to design a plate from my book Breaking Bread in L'Aquila. When we met last week, he had me choose from a few designs and had a hard time picking one design. Instead, I picked two. This will be the first of my series and will add on: vases, larger platters, dinner plates, espresso cups (you get the picture)!

I have a limited supply of each of these designs available end of May. Unique, one of a kind, hand painted dish as part of my brand extension. You can hang it as a beautiful wall design or use the dish to serve my biscotti, amaretti, an antipasti or condorni. Then again, rule breaking Maria says "anything goes"!!

Each plate will be for sale on my website at www.foodandfate.com for $250.00. A portion of the net profits will be donated to an Art School in Castelli. I will post more about this soon.

A beautiful dish to add to your collection and the perfect way to help the children/youth in Abruzzo.

My goal is to present a check at Telos in Europe: The L'Aquila Conference
September 7–10, 2012, in L'Aquila, Italy

a presto,

Maria !

Breaking Bread in L'Aquila -- Ceramic Plates

Ancient Calabrese Secret....Melazane Sott'Olio

Brava! My first jar of Melanzane Sott'Olio (Pickled Eggplant). It is not an easy task when unwritten family recipes end up in a game of charades+pictionary and a series of made up words. Here's an example of a made up word: frip e frappi - it gets scary when you know exactly what they are referring to. I started writing down all of these ancient Calabrese secrets before they become extinct like the dialect!

But seriously, there are a few different recipes to pickled eggplant. Some do not boil the eggplant whereas others will marinate with white vinegar/water. Others will cut the eggplant in strips or rounds - my family refers the strips to the same size of fringi friti (french fries).

Ingredients:

4 large eggplants
2 tablespoons salt
1 cup white vinegar
2 garlic cloves, chopped
a few pinches of red chili flakes
2 tbsp. fresh mint chopped (optional)
2 cups Extra Virgin Olive Oil or enough to heavily coat


Preparation:

Peel eggplant, cut in half and slice into finger length pieces approximately 1/4" thick (fringi friti). Place in a large bowl, add salt and stir thoroughly.

Boil a large pot of salted water and add vinegar. Add the eggplant when the pot is boiling for approximately in ten seconds "frip e frappi" turn them over for another ten seconds.

Drain the eggplant in collander. Shock them by adding cold water to stop cooking. Let stand for about two hours.

Squeeze and wring out all excess water from the eggplant using hands. Add the eggplant in the bowl and place a plate with a weight (I wrapped a brick in a towel) and placed on the plate. It helps to get any excess water removed. Check it periodically within a 24 hour period. Remove excess water.

Add the strained-drained eggplant to another bowl. Add olive oil, chopped garlic, oregano, red chili flakes and chopped mint (optional). Taste and add salt, if necessary (it should be a little salty). Place in jars and cover with additional olive oil. Close jars tightly. Store for 2 weeks before serving.

This is great for antipasti, sandwiches or with crusty bread. Anything goes .... whatever you like. Growing up, we used to eat melazane sott'olio served with cured salciccia, cheese and tomato salad. Don't forget: A nice glass of red wine !

a presto,

Maria

Ancient Calabrese Secret....Melazane Sott'Olio

Maria's Catering !

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

Maria's Catering !

Chicken Soup Minestra

This is a meal with a mix of a little of this and that!

I always have chicken soup in the freezer (broth, veggies and chicken). I wanted to spice it up:

I added one cup of dry lentils (simmer on medium for thirty minutes)

Then added a bag of fresh spinach (simmer for three minutes)

I added leftover smoked gouda and fresh mozzarella from a dinner party (I had cubed before packing in freezer).

salt, fresh ground pepper and red chili flakes to taste!

Today, it's lunch with my interns! Serve with your favorite crusty bread!

a presto,

maria

Chicken Soup Minestra

Stuffed Peppers

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 !

Stuffed Peppers

Maria's Segment on CHCH TV 11

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 !!!!!!!!!!!

Maria's Segment on CHCH TV 11

Maria's Tip on the day !

Here is Maria's tip for the day:

The natural way to keep your skin glowing.

It's Maria WOW daily treatment (water, olive oil and wine) = drink lots of water, use great Italian olive oil in your food and drink a glass (or two) of wine everyday.

My book "Breaking Bread in L'Aquila" has great recipes that are easy to prepare! A portion of the next profits are donated to L'Aquila. Great hostess gifts ! !

a presto,

Maria

Maria's Tip on the day !