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Classic Neapolitan Pasta; Pasta Classica Napoletana

Instructional & Educational

TV-G

25

Sep 24, 2019

Neapolitan meat and onion sauce over ziti; spaghetti alla puttanesca.

Season 28, 26 episodes

season 28 (26 episodes)

The Magic of Vegetables; La Magia del Verdure,

Bok choy with speck alto adige and Asiago cheese; vignarola, a classic Roman dish with peas, beans and artichokes.

Catch of the Day; Zuppetta di Frutti di Mare,

Mary Ann prepares a Neapolitan Fish Soup, sizzling Swordfish Sicilian-Style.

Sicily's Sweet Tooth; Golosita Siciliane,

A deep-fried cannoli with a chocolaty, cinnamon-toasty, pistachio nut-packed ricotta filling.

Seafood Soups; Zuppe di Pesci,

A classic New England clam chowder; seafood stew; squid with rice.

Classic Neapolitan Pasta; Pasta Classica Napoletana,

Neapolitan meat and onion sauce over ziti; spaghetti alla puttanesca.

Sunday Supper; Cena Domenicale,

Sunday sauce with meatballs; lamb chop lollipops; tomato salad.

Salads From Guy's Garden; Insalate dali' Orto di Gaetano,

Harvesting lettuce; a fruity fennel and fig salad; Tuscan bean salad with soppressata; a little gem salad.

From Sicily With Love; Dalla Sicilia con Amore,

Pasta Trapanese made with spiral pasta called busiate and a sauce made from almonds, tomatoes, basil and garlic.

Spinach spaetzle tossed in a sauteed onion and speck sauce; spaetzle dressed with a butter, cream and speck sauce.

Vegetable Pies; Torte di Verdure,

Ligurian potato loaf combines potatoes with beans, carrots, onion, garlic, and zucchini; Swiss chard, potato and carrot pie; a custard-like sage pie.

Modica's Cookie Secret; Biscotto al Segreto,

Modica's chocolate cookies, a clever blend of chocolate, cinnamon, grated lemon zest, whipped egg whites and finely ground cooked veal.

Cooking of Liguria; Cucina Ligure,

Ravioli-like, cheese and herbs-stuffed pansotti topped with walnut pesto; the dome-shaped, cheese-filled torta bietole.

Art of the Artichoke; L'Arte del Carciofo,

Neapolitan-stuffed artichokes with a filling of fior di latte, pecorino, anchovies and lemon zest; drowned artichokes stewed with olives, parsley, and garlic.

Mimosa Cake; Torta Mimosa,

A mimosa cake resembles the mimosa tree and its bright yellow flowers.

Making mascarpone, a versatile soft cheese; mascarpone and blackberry cake; mascarpone and plum sundae.

White Apron; Grembiule Bianco,

Ossobuco with polenta; Parmesan cheesecake made with a crushed almond, twice-baked crust.

Let's Talk Tomatoes; Parliamo di Pomodori,

Tomato gratin features a medley of cheesy bread cubes and cherry tomatoes; classic tomato tart.

Shrimp Three Ways; Gamberetti Tre Modi,

Shrimp with beer; shrimp in arugula sauce; preparing grilled shrimp with rosemary on the outdoor grill.

Cooking With Fresh Herbs; Cucinare con L'Erbe Fresche,

Tuna-stuffed red peppers feature a combination of thyme, tarragon, chickpeas and lemon juice; baked chicken thighs marinated in sage, parsley and rosemary; an herb salad with melon etc.

Sicilian Supper; Cena Siciliana,

Roasted squash salad; roast pork loin, Sicilian style, with fennel and potatoes; chocolate glazed, cinnamon and clove-spiked Sicilian chocolate spice cookies.

Cooking With the King; Cucinare con il Re,

Golden yellow fettuccine with mussels, saffron and cherry tomatoes; almond-crusted fish; fennel slaw.

Sicilian Scaccia; Scaccia Siciliana,

The Sicilian favorite scaccia features pizza dough layered with tomato sauce and sliced caciocavallo cheese.

Bringing Up Ryan,

Kale and cannellini bean bruschetta; herb-stuffed lamb braciole; chocolate budino.

All About Cauliflower; Tutto sul Cavolfiore,

Roasted cauliflower with a red pepper, oregano and tomato paste rub; spaghetti with cauliflower; cauliflower steak baked in the oven.

Roasted Vegetables and Burrata Salad; Chickpea Pasta with Burrata, Peas and Prosciutto; Poached Fresh Salad with Burrata.

Stuffed Veal Rolls, Sicilian Style,

Sicilian-style Stuffed Veal Rolls; Potato Salad with Oregano; and more.

Details

Ciao Italia

Instructional & Educational

TV-G

1

25

Ciao Italia with Mary Ann Esposito turns everyday cooking into a happy celebration of authentic regional Italian cuisine with flavorful recipes from the Piedmont to Puglia and Tuscany to Sicily.

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