copyright 2014 Art of Living, PrimaMedia,Inc/Maria Liberati
When life gives you lemons..you know how the saying goes….
One particular thing I forgot to highlight from my last blog post while filming my first PBS TV episode in the hills of Amalfi…was my favorite souvenir from the Amalfi Coast…. the Amalfi Lemons known as the limone sfusati of Amalfi ( the lemons of Amalfi that are long and in the shape of a fuse). I saved at least one Amalfi lemon from almost every stop there.
The best lemons in the world are grown there and the best place to find them is the lemon terraces owned by the Aceto family..the family has been cultivating these lemons for hundreds of years. They have trees that are a few hundred years old (as you will see from this upcoming segment on PBS). But they love their lemons and are passionate about the care they give the lemon trees. From the water the lemon trees get- that comes from the spring- to hand picking the lemons..they are taken care of just as if they are like one of the family (and they have been part of the family for hundreds of years)….the prized possessions of the family and the taste and smell of these lemons are a testament to that..lemons so fragrant..and no pesticides ever touch their skin…so you can eat the lemon and the peel..
Besides providing a perfume to my kitchen, they really make a recipe ‘pop’ with flavor…I was able to use them for a special ‘treccia’ that is a traditional one made for Easter. But you can make this anytime of the year. There are only a few ingredients so you must use the best of each one..freshly made ricotta and the most fragrant, chemical free lemons you can find (of course lemons of Amalfi are the perfect choice for this recipe).
Treccia con Limone (Lemon Braided Bread)
2 cups 00 Flour-sifted
1 pound freshly made ricotta
grated peel of one organic lemon
1 cup sugar
1 tsp baking powder
1 tsp pure vanilla
1 egg
1 egg for the top
decorative sugar granules
Blend sugar with ricotta till well blended. Add in egg, vanilla, then sift in flour and baking powder a little at a time, mixing with wooden spoon after each addition. Then blend dough by hand and place on a wooden board that has been dusted with flour. If dough is too sticky add in more flour till firmer consistency. Form dough into 6 long cylinders. Use 3 to make one treccia or braid, so that you will have 2 treccia. Place on a cookie sheet that has been covered with baking paper. Beat remaining egg and with pastry brush, paint tops of braids with egg, sprinkle with sugar granules Bake at 350 degrees for 50 minutes or until top of braid is golden.
For more info on the PBS TV series, sponsorship information, underwriting info, product placement opportunities, email us at [email protected]
We will be filming more episodes in other ‘splendiferous’ parts of Italy shortly as well as some in kitchen episodes at the new PBS studios in Bethlehem PA
EVENTS:
* Join Me on May 10th- at the Culinary Institute at Montgomery County Community College- Cooking Authentic Tuscan Style- Cooking Class, with 5 course Tuscan meal and wine sampling! You will receive a copy of my latest book on Tuscan cooking The Basic Art of Italian Cooking: Da Vinci Style, sample my Tuscan spice blend and more. registration is limited, reservations are required. Call the Thomas at The Culinary Institute at 
Registration is limited and reservations are Required, only a few spots remaining
- See more at: http://www.marialiberati.com/blog2/#sthash.vmiZePPv.dpuf
*May 24th- Casa Casale (the ultimate Italian foodie store and more) , located in Lahaska, Pa- book signing and cooking demo the Gourmand Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occcasions-2nd edition. Casa Casale is located in Peddler’s Village in Lahaska, Pa, event will take place between 12 and 3 PM. Event is free and open to the public and includes sampling. For more info call Casa Casale at 215-794-7474
