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Wednesday, March 8, 2006 - Williams-Sonoma, Manhattan Beach
A Menu from Northern Italy. New dishes are added to the classic Italian cooking style of Northern Italy. Anna Maria will teach technique to obtain the perfect risotto while preparing the rich and unusual Risotto with Strawberries. Tender organic chicken breasts with saffron sauce and a side of tender green peas. And for dessert the all time Italian classic scrumptious Tiramisu’.

Wednesday, Mar.15, 2006 - Williams-Sonoma, Beverly Hills
Italian fresh seafood. Italy has two thousand miles of coastline and an infinite variety of seafood dishes. Zuppetta di gamberi, tasty pan cooked shrimps with fresh tomato served on slices of Italian bread. Savory scallops in the Venetian style with fresh garlic and lemon accompanied by a fresh salad of white and red radicchio. Spectacular fruit-tart topped with cream and multicolor rings of with assorted fresh fruit.

Wednesday, March 22, 2006 - Williams-Sonoma,  Beverly Hills
A Menu from Northern Italy. New dishes are added to the classic Italian cooking style of Northern Italy. Anna Maria will teach technique to obtain the perfect risotto while preparing the rich and unusual Risotto with Strawberries. Tender organic chicken breasts with saffron sauce and a side of tender green peas. And for dessert the all time Italian classic scrumptious Tiramisu’.

Monday, March 27, 2006 - Williams-Sonoma, Sherman Oaks
American Italian Classics - Spaghetti with Meatballs in a thick rich Tomato Sauce. Braciole Meat Rolls filled with Mixed Vegetables, Sweet and Tender Peas, pan sautéed with Prosciutto. Dessert, Oranges with Almonds marinated in Marsala Wine.

Wednesday, March 29, 2006 - Williams-Sonoma, Manhattan Beach
Light Italian Spring Feast. Explore together with Anna Maria the taste of Spring. Anna Maria will prepare Pasta Primavera dressed with vegetable sauce. Grilled mixed vegetables dressed with olive oil and herbs in the Mediterranean style. Fresh grilled fish dressed with famous Italian Parsley Green sauce. And to finish a fresh dessert oranges dressed with almonds and Marsala wine.  

Wednesday, April 5, 2006 - Williams-Sonoma, Manhattan Beach
Fresh Italian Salads. Discover the multiplicity of Italian cooking when it comes to tasty and fresh salads. Salad with oranges in the Sicilian style. Salad of fennels and lettuce. Southern style salad of celery and olives. Italian style potato salad. Tuscan bean salad with sage. Prepare tasty baked of stuffed bell peppers. And for dessert fresh seasonal fruit salad.

Monday, April 17, 2006 - Williams-Sonoma, Sherman Oaks
Southern Italian Delights - Baked Eggplant Parmesan layered with Mozzarella Cheese and Tomato Sauce. Chicken Parmesan in the Bologna Style, filled with Ham and Bell Peppers, pan cooked with Wine and Tuscan Herbs. Neapolitan Cauliflower Salad. Dessert is a surprise Seasonal Fruit.

Wednesday, April 19, 2006 - Williams-Sonoma, Beverly Hills
The Food of Central Italy. Take an unforgettable trip with Anna Maria through these tasty dishes as she will teach you the flavors and techniques of the region.
MENU: Maccheroni with a tasty sauce of tomatoes and prosciutto. Chicken Cacciatore or Hunter Style accompanied by pan cooked potatoes with fresh rosemary. And to finish scrumptious hearth shaped chocolate cookies.

Wednesday, Apr.26, 2006 - Williams-Sonoma, Beverly Hills
Romantic Italian Dinner - Bring your sweetheart! Anna Maria and Pietro will teach you some of the best in elegant Italian entertaining. Oven baked rigatoni with Italian balsamella white sauce and grana cheese. Tender filet mignon with balsamic vinegar and a side of white asparagus dressed with butter and parmigiano cheese. And for dessert a Valentine’s chocolate classic: Rich luscious chocolate mousse.

Friday, Apr.28, 2006 - Purcell-Murray, Huntington Beah
Flavors of Rome. Join Anna Maria as she prepares mouth-watering dishes from her homeland. Marinated grilled vegetables served with bruschetta garlic bread. Pasta amatriciana topped with tomato and bacon sauce. Saltimbocca Roman veal escalops with prosciutto and fresh sage, sided by sauteed tender baby green peas. And to finish a delitious Roman crostata tart topped with cherry jam.

Do you want to be the next Guest Cook on Anna Maria’s Web-site?
Click here to learn how....

An overdue addition to my polenta recipes. How to make easy polenta with pre-cooked corn flour, and the polenta with pork ribs tomato sauce in the style of Abruzzi and Lazio.

Many vegetables can be added to the frittata such as  onion, spinach, asparagus, potato, tomato, and mushrooms, but nothing compares with the exceptional taste of the artichokes.

Instead of adding tomatoes to the eggs, do the opposite: Add the frittata to the tomatoes. How? Just prepare a simple fresh tomato sauce and add the frittata to it. You will obtain a delicious meal. The mint leaves adds a pleasant fresh flavor.

You have spaghetti left over and they don’t look very inviting. You don’t know what to do with them? Don’t waste them, make a yummy frittata!

Frittata
di Spaghetti
Frittata
with Spaghetti

Frittatine
a Trippa
Frittata in
Tomato Sauce

Polenta con le Spuntature
Polenta with
Pork Rib Sauce

Frittata
di Patate
Eggless
Potato Frittata

Here you will find the recipe for the famous Polenta con le Spuntature (polenta with pork ribs and tomato sauce) of Lazio and Abruzzi.

Using Pre Cooked
Polenta Flour

Regular polenta cooks in about 45 minutes. Stirring polenta can be very hard work. Pre cooked polenta flour is available in most grocery stores or Italian delis and it needs only a few minutes of preparation.

In central Italy polenta has the consistency of porridge. It is often spread on a large wooden board in a thin layer and it is dressed with different sauces.

In spite of the name this is not a frittata. In fact doesn’t contain any eggs. But because of the resemblance to a frittata this is the way this dish is called in the kitchens of central Italy.

CLASSIC
TIRAMISU’

Our Lucky
Giveaway
WINNERS

In spite of the simple ingredients and preparation, in order to make a good frittata you need to learn some easy

A very simple and tasty frittata can be done just adding fresh mozzarella and parmigiano cheese. Enjoy it hot, while the mozzarella is still flowing.

“You don’t even know how to cook a frittata”, we say in Italy to those without kitchen skills. Frittata is considered the easiest dish to prepare, the dish of last resort, if you are hungry and you only have a couple of eggs.

Frittata can be added of a variety of flavoring ingredients, mostly vegetables, which makes it one of the most versatile dishes. You are ready to prepare and enjoy one of the simplest, most economical, and delicious Italian dishes.

steps. You need to know how to turn over the frittata. After you have cooked the bottom, you have to turn it over to cook the top. On this page I am showing a SHORT MOVIE on how to turn over a frittata.

Add zucchine to the eggs and the frittata will take a new twist. The sweetness of the vegetables will supplement flavor and consistency: One of the best frittatas.

In this issue I will feature an Italian dish neglected by most chefs: Frittata, the Italian style omelet.  Frittata can be prepared with a variety of ingredients and becomes one of the simplest, most economical, and delicious Italian dishes.

I published a while ago the recipe for traditional polenta in the Northern Italian style. This month I am adding the recipe to ma ke polenta with pre-cooked corn flour, and the “Polenta con le Spuntature” dressed with pork rib sauce, in the style of Lazio and Abruzzi.

My book “The Timeless Art of Italian Cuisine” is going to be sold-out soon: only about 200 copies are left. Check this special announcement and learn how to order your copy before is too late.

The Amazing Frittata
Basic Recipe
Italian Style Omelette

Frittata
con la Mozzarella
Frittata with
Mozzarella Cheese

Frittata
con le Zucchine
Frittata
with Zucchine

Frittata
con i Carciofi
Frittata
with Artichokes

Past Newsletters
25 June 2005
26 July 2005
27 August 2005
28 September 2005
29 October 2005
30 November 2005
31-32 Dec’05-Jan’06
33 February 2006

1. Classic Tiramisu’
2. Basic Pizza Dough
3. Gnocchi
4. Pasta Alfredo
5. Tiramisu w/berries

1. Tiramisu’ History
2. Italian Cooking
3.How to eat spaghetti
4. All Tiramisu’
5. Pasta History

Cooking for my Cat

How to Eat
Spaghetti

BEST ARTICLES

The History
Of Tiramisu’

BEST RECIPES

Anna Maria’s
Pizza Recipes

Stuffed
Chicken Roll

A unique site where you will find step-by-step illustrated traditional Italian cuisine recipes for Tiramisu’, pasta, lasagna, gnocchi, risotto, pizza, and much more, articles on history of food, nutrition, and a food newsletter.

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If you like Authentic Classic Traditional Italian Cooking this is the site for you.

INDEX

• New recipes: Frittata !
• New recipes: Polenta in Central Italy
• Cooking Classes Schedule

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