Happy Spring! Enjoy Maria's Tuscan Salad!

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!

CHCH TV 11 Spring 007

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

Summertime Appetizers!

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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

Great Twist to a Classic: Pasta e Piselli

Pasta with Funghi and Piselli 3-12

Have you ever thought about adding mushrooms and sun dried tomatoes to the classic: Pasta e Piselli?

My guests loved it – not to mention the chef and hostess. The colors and textures were the perfect fashion bowl to help celebrate St. Patrick’s Day!

Serves 4-6

Ingredients:
1 lb. spaghetti (or your favorite)
1 lb. frozen peas
16 oz can crushed tomatoes
1 lb. mushrooms (your favorites)
3 tbsp. extra virgin olive oil
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano
2 cloves garlic, chopped
1/2 cup sundried tomatoes, rough chop
Freshly grated Parmigiano cheese, to taste (I use a handful – the best measuring cup!)

Preparation:
Heat the olive oil in a large skillet over medium-high. Add the garlic, stir occassionally for a minute, as the garlic turns golden, add the mushrooms, salt and pepper. Stir for three minutes and then add the peas and tomatoe sauce. Lower the heat the medium and simmer for 10 minutes. Add the sundried tomatoes, oregano and lower the heat to low.

In a large pot, cook the pasta according to the package instructions until it is al dente. Drain the past, and add to the pan with sauce and toss.

Drizzle a little more extra virgin olive oil and freshly grated parmigiano cheese.

Serve immediately……Buon appetito!

Antipasto Tenor

Antipasto Tenor

Mixing up your favorite of your antipasto ingredients can produce a tenor of flavors! It held it’s own at one of my dinner parties and it will have you singing for more! Adding a little of this and that makes it your signature!
Ingredients:
1 can of artichoke hearts (in water), halved (8 1/2 oz can)
1 cup of green olives (monzanilla or your favorite)
1 cup of black cured olives (or your favorite)
1 cup sundried tomatoes (in oil)
2 cups fresh mozzarella balls
1/2 cup extra virgin olive oil
a pinch of red chili flakes
4 garlic cloves, chopped
1 tsp. dry oregano
salt, to taste
Easy preparation: mix everything in a bowl and serve. How difficult was that? Serve as a buffet. If this is a sit down dinner, serve this in “fun” martini glasses and crostini’s!
A few leftover tips:
Toss over spaghetti and add a drizzle of olive oil.

or….

Grill some chicken breasts and then place the breasts in a baking dish. Top the antipasto and bake for 10 minutes (400 F) and serve.
or add the tenor to boiled potatoes and you made a tasty potatoe salad!
buon appetito!