Chicken TetrazziniClick to Play

Chicken Tetrazzini

Pollo Tetrazzini

Mary Ann Esposito

SERVES 6 TO 8

Do you remember classic chicken Tetrazzini? This casserole, combines cooked chicken with mushrooms, spaghetti and a velvet cream sauce, and was popular in the 1950's but seems to have disappeared. It was created by a chef in honor of Luisa Tetrazzini, the Italian opera star whose role as Violetta in La Traviata, made her a star; she could hit high notes like no one else in her day (1871-1940).

INGREDIENTS

5 tablespoons butter
2 tablespoons Filippo Berio olive oil
1 pound sliced button or oyster mushrooms
2 tablespoons flour
2 cups hot chicken broth
3 tablespoons fresh lemon juice
1 cup non fat half/half or heavy cream
Salt to taste
Grinding black pepper
1/4 teaspoon ground nutmeg
1/2 pound cooked spaghetti
3 cups diced cooked chicken
2/3 cup grated Parmigiano Reggiano cheese

DIRECTIONS

Preheat the oven to 325F.

Melt 2 tablespoons of the butter and the olive oil in a large stove top casserole dish or saute pan. Cook the mushrooms over medium heat until they soften. Transfer them to a bowl. Season with salt and pepper to taste.

Melt the remaining butter in the same pan and whisk in the flour to make a smooth paste. Slowly pour in the chicken broth and cook whisking constantly until the mixture just begins to thicken. Whisk in the half/half or cream and continue whisking until the sauce thickens; stir in the lemon juice. Season with salt, pepper and nutmeg.

Mix the spaghetti, chicken, and mushrooms into the sauce.

Sprinkle the cheese over the top and bake uncovered for 30-35 minutes or until heated through and the cheese is nicely browned.

This recipe is featured in show 1709 — Two Classic Casseroles.

item recipe is featured in Episode 1709 of Season 17.

Want More Recipes? See My Latest Book:

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Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

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  1. Barbara's avatar

    Barbara

    | Permalink
    Duncan HInes has always been my boxed cake mix of choice. For the ease of preparation, I have to admit that I make boxed cakes almost as often as I make them from scratch!
  2. Array's avatar

    Array

    | Permalink
    Great article! I can't agree more about using cast iron on your grill. I have stir fried, baked and even cooked pancakes with mine.

    Thank you
  3. Barbara's avatar

    Barbara

    | Permalink
    Since we've been living in Italy our ins and outs are governed more by the seasons than anything else! The strawberries, fava beans and other early spring crops have just about finished. I can't wait for the tomatoes to come in, and the peppers...huge, gorgeous peppers here, with no extra charge for red or yellow!

    Eating seasonally here is a way of life, and not only does everything taste better, but it seems like such a welcome surprise when the 'new' fruits and vegetables arrive!
  4. Desi's avatar

    Desi

    | Permalink
    I'm an Italian young woman. I totally agree with this entry and with Barbara's comment, it's very important to follow the seasons for foods.
    I just added this blog to my blogroll, I hope it's ok :)

    Greetings from Bologna, ciao,

    Desi
    http://theitalianvoice.today.com
  5. Michael Hathaway's avatar

    Michael Hathaway

    | Permalink
    Dear Mary Ann, Just a note to say I enjoyed the article in the current Yankee. Guy did surgery on me 19 years ago and I was a patient of his until he retired. It was such a pleasure watching his spiritual journey over the years and I am sure that growing the bountiful vegatables and herbs for you in his garden has been an imortant part of the process. You make a great team. Michael Hathaway
  6. Barbara's avatar

    Barbara

    | Permalink
    Oh! I have some dates that are just WAITING to become date nut bars! Thanks for the recipe. Since I don't have walnuts I might substitute pecans...whaddya think...too sweet....naaahh! Once again, thanks for sharing!
  7. Tiffany Longo's avatar

    Tiffany Longo

    | Permalink
    Using buttermilk in the recipe is a grand idea! I love the site, especially the food posts. I have a blog dedicated to raising an Italian-American family in today's culture (quite a task, I know) Do you think you could do me the honor of commenting (or referring people) to my blog? Thanks for keeping Italian-American culture and cuisine alive!
    www.unamammaitaliana.blogspot.com
    Thanks,
    Tiffany (Pusateri) Longo
  8. Koala's avatar

    Koala

    | Permalink
    I love Piedmont but i am in Sardinia now and wonder if you ever came here.
    My island is also unknown to many Americans but it is very beautiful.
    Glad you are having a good time in Italy
    Giuli
  9. Jean's avatar

    Jean

    | Permalink
    My family lives in Piedmont and my family makes Fontina Cheese. We come from a little town called Quassolo outside of Torino the foothills of the Alps. I am so glad someone is finally taking notice of Piedmont. The food is spectacular, the people are generous and caring, the scenery is unbelieveable, and the wine is superb. Can't wait until your next book on Piedmont comes out!
  10. Tiffany Longo's avatar

    Tiffany Longo

    | Permalink
    Thanks so much for the response, Ciao Italia! Any input is greatly appreciated! Mille grazie,
    Tiffany Longo
    "Una Mamma Italiana"
    www.unamammaitaliana.blogspot.com

  11. Barbara's avatar

    Barbara

    | Permalink
    Just to report back, I made the date nut bars using pecans, and...no surprise!...they were wonderful. Being from the south I guess I'm just partial to pecans and I always toast them (and all my nuts) before using them in a recipe.

    Thanks for the great recipe...we'll be finishing off the rest of the date nut bars tomorrow with coffee at a friend's house before heading off to a local sagra celebrating celery and sausage!
  12. Pat's avatar

    Pat

    | Permalink
    I never thought to roast the vegetables first when making stew! I will definitely try this next time. Thanks!
  13. mike golch's avatar

    mike golch

    | Permalink
    mary Ann,have you ever thought of joining entre card? it is a great way to attract more readers.
  14. Barbara's avatar

    Barbara

    | Permalink
    Hmmmm, is that it, just that quick listing of items in the second paragraph? I sure don't see any of those itlems listed, pictures or reviewed separately...Am I missing something?
  15. Raju Shah's avatar

    Raju Shah

    | Permalink
    Hi Mary Ann,

    I really like your blog - you have some cool stuff there.
    Our company Incredible Days (www.IncredibleDays.com), based in Brookline, MA sells a wide range of exciting experience gifts. For example we offer the chance to pilot a helicopter; take a cooking Italian masterclass; have a recording studio experience; try out as a DJ; take a champagne hot air balloon ride and much more.

    I think your readership may find our gift ideas and our concept quite interesting. They are a little different from traditional gifts.

    We are taking part in an affiliate program with Shareasale.com, and are offering a huge 25% commission on any sale that comes through your sites (and should any of your readers make a purchase within 120 days of linking through from your site.)


    Please do let me know if this might interest you. The link below tells you a little bit about our program:

    http://www.shareasale.com/shareasale.cfm?merchantID=19513

    I would love to hear back from you,
    Best regards,


    Raju Shah
    www.IncredibleDays.com
    The Experience is the Difference )
  16. Andrew Selvaggio's avatar

    Andrew Selvaggio

    | Permalink
    Mary Ann, have you tried this with beef shortribs? This sounds great and I apreceate the use of fresh herbs!
  17. kitchendesigns's avatar

    kitchendesigns

    | Permalink
    Hi,

    This site is about handy tips offers hints, useful suggestions
    for different household, kitchen and health related workings. Every thing which is explained about tips is nice.

    Thankyou.
    http://www.kitchencabinetsanddesignsonline.com/kitchen-appliances.aspx/
  18. Chuck Afflitto's avatar

    Chuck Afflitto

    | Permalink
    Hello Maryann, Happy to be part of your blog, that roast sounds great!
    Thank you for sharing, Chuck
  19. Chuck Afflitto's avatar

    Chuck Afflitto

    | Permalink
    Hello Maryann, Happy to be part of your blog, that roast sounds great!
    Thank you for sharing, Chuck
  20. Carmela Tursi Hobbins's avatar

    Carmela Tursi Hobbins

    | Permalink
    These kupcakes look just great Kathy. And for Valentine's Day I am sure that baking shops, grocery stores and even on line, you should be able to get Valentine themed cupcake liners. Your strawberry kupcakes will look awesome in those.

    Buon appetito,

    Carmela Tursi Hobbins
  21. Carmela Tursi Hobbins's avatar

    Carmela Tursi Hobbins

    | Permalink
    I love soup too, especially my Nonna's Stracciatella. Just chicken broth, whipped eggs, good Parmesan Cheese, a little lemon zest and parlsey. When you have a tummy upset or a cold, this is real comfort food.

    Buon appetito,

    Carmela Tursi Hobbins
  22. Carmela Tursi Hobbins's avatar

    Carmela Tursi Hobbins

    | Permalink
    I make a similar soup to this which is wonderful and oh so filling on these cold winter days. Instead of using sausage I make little meatballs using a mixture of pork, veal and ground beef and add them to this hearty soup. Everytime I make it I think of my Italian grandmothers who first made it for us when I was just a child.

    Buon appetito,

    Carmela
  23. Barbara's avatar

    Barbara

    | Permalink
    Yes, the market at Camucia is great, but with more than TEN porchetta trucks it's hard to know which one to choose!

    As for the variety and quality of the produce, after living in Umbria for 5+ years that's one of the most difficult challenges I face when we visit the states - tasteless tomatoes, dry, bitter oranges, tiny, pathetic looking fennel! Perhaps if we visited the states during the summer we could find some decent produce at a local farmer's market, but who'd want to leave Italy in the summer???
  24. Mary Ann Esposito's avatar

    Mary Ann Esposito

    | Permalink
    Bravo, Carol! Good substitution. I'm glad to hear they were so well received.
  25. Linda Rizzo's avatar

    Linda Rizzo

    | Permalink
    Sending condolences to you, MaryAnn, and your entire staff, but especially to John's family. Such a great loss. Riposa nella pace, John.
  26. Jenni's avatar

    Jenni

    | Permalink
    I completely agree! Let's add that to the long list of suspect practices in the produce (and other) department of our local grocery stores. The sad thing is, misting sounds like a good idea, but obviously nobody took the time to research to see if it really was a good idea in practice!
  27. Shannon's avatar

    Shannon

    | Permalink
    Oh this looks like a great recipe. I can't wait to try this in a few weeks!
  28. cinzia's avatar

    cinzia

    | Permalink
    Dear Mary Ann,
    congratulations on your very interesting blog and shows you run!

    If I can add a very little tip on how to cook the perfect pasta:
    -pasta should be put into the water, ONLY when the water is boiling. It is very important for the pasta to cook well that the temperature is always very high.
    Also, after you put the pasta into the water you should reduce the flame so that the water does not come out.
    Finally, salt should be added to the water before putting the pasta.
    I agree with you...NEVER add the oil into the water! I have seen people doing so many times...

    thank you for all your information.

    CINZIA @ STILE MEDITERRANEO
    www.stilemediterraneo.it
  29. Linda Rizzo's avatar

    Linda Rizzo

    | Permalink
    When people make comments such as this and then do not sign their name, their comments do not hold much weight, at least with me. If you are going to say something "bad" about somebody or something, be "big enough" to leave your name. What is it that YOU are hiding from when you don't?

    You are doing a FANTASTIC job, MaryAnn, with your site, your cookbooks and your shows, so keep up what you are doing. You can't be all that bad, doing what you are doing, otherwise you wouldn't be where you are today!

    You have more than enough supporters our here, MaryAnn and we all love ya!

    Ciao!
    Linda
  30. ljsousa's avatar

    ljsousa

    | Permalink
    I can't believe it's that simple. I am definitely going to try this and make up some of my own recipes.
  31. Bonnie(valentinoswife)'s avatar

    Bonnie(valentinoswife)

    | Permalink
    This looks awesome - a definate "will have to try" recipe - actually it is very similar to a "leeks soup" recipe that our family makes in Italy using similar ingredients along with potatoes and lots of butter! Yumm!!!
    Bonnie(http://valentinoswife.wordpress.com)
  32. Alison Clancy's avatar

    Alison Clancy

    | Permalink
    Hi there! My name is Alison and I work for Oldways, a non-profit and the creators of the Mediterranean Diet Pyramid. Just wanted to let you know that we've updated the pyramid into a beautiful illustration that can be found here: http://www.oldwayspt.org/med_pyramid.html Let me know what you think! Thanks for helping us spread the word about the Med diet.

    - Alison
  33. Gil's avatar

    Gil

    | Permalink
    I was in the Navy in the 50's on a Destroyer,as a cook/baker..One year for the July 4th, I made a sheet cake and decorated it as the American flag..The Captain would not let us cut it at meal time..He said it would not look good using the American flag that way..
    My how things have changed with the flag today..
  34. giovanna's avatar

    giovanna

    | Permalink
    Molto rinfrescante!!!

    L'anguria piace moltissimo alla mia famiglia!!

    Cioa
  35. Forex India 's avatar

    Forex India

    | Permalink
    Thank you for some very useful info. I will be sure to read more about your delicious recipies here!
    Regards,
    Jessica
    jessica@ 4xindia.com
  36. send flowers to philippines 's avatar

    send flowers to philippines

    | Permalink




    Oh! I never imagine that a flower can be eaten too. Anyway, I am so interested about this. I wonder how it taste. Anyway, I enjoyed reading this post. Thanks for sharing this recipe!



    -krisha-
  37. flower delivery Philippine's avatar

    flower delivery Philippine

    | Permalink
    Oh!This post really caught my attention. i never seen and taste that before.. how could it be possible. but anyways. i wanna tried to taste and made that. just wonder how to made that Stuffed Zucchini Flowers?

    -khatie-
  38. Liz's avatar

    Liz

    | Permalink
    Although I loved the food scenes, I did find the movie a bit long. Since I never watched any of Julia Child's cooking shows, did she really talk the way Merle Streep portrayed her?
  39. cheap carisoprodol's avatar

    cheap carisoprodol

    | Permalink
    I want to cook my own pasta also, I want to discover my own pasta also.. :)
  40. carisoprodol's avatar

    carisoprodol

    | Permalink
    I love Gelato promise.. I tasted it once with my husband when we went to supermarket for our groceries, and I love it so much..It is very different from ice cream..My husband loves that too..
  41. Fioricet Online's avatar

    Fioricet Online

    | Permalink
    Wow, That's a delight for the season is starting to get cold. Making soup dishes are one thing in mind to fight the cold.
  42. Barbara: Art and Barb Live in Italy!'s avatar

    Barbara: Art and Barb Live in Italy!

    | Permalink
    This is why I feel so lucky to live in Italy - and why I'm so cranky when I go grocery shopping when we're visiting the states!
  43. internet pharmacy's avatar

    internet pharmacy

    | Permalink
    Whoa! Nice recipe thanks.. Love chicken...
  44. fioricet online's avatar

    fioricet online

    | Permalink
    Wow, sea food lobster and Shrimp one of my favorite thanks for this recipe,....Heaven.
  45. carisoprodol's avatar

    carisoprodol

    | Permalink
    I wanna taste that. Looks so very delicious..
  46. fioricet online's avatar

    fioricet online

    | Permalink
    Wow, looks mouth watering its very cheesy I like pasta with lots of cheese.
  47. Roselyn Simchick's avatar

    Roselyn Simchick

    | Permalink
    Will you tell me what cookies keep the best and which ones to bake first? I don't have much room in my freezer and will keep them cool in the basemenmt in cans
  48. Array's avatar

    Array

    | Permalink
    Hi Maryann!
    i JUST WANTED to tell you I've loved your show for years and your cookbooks and recipes..They are real and easy enough for the home cook (don't have to have scores of ingredients or fancy schmancy tools)
    Thanks!

  49. Barbara: Art and Bab Live in Italy!'s avatar

    Barbara: Art and Bab Live in Italy!

    | Permalink
    OH how I miss cranberries here in Umbria! I'll try this recipe when we visit the states in December - thanks!
  50. Linda Rizzo's avatar

    Linda Rizzo

    | Permalink
    Oh....Yum! What a great idea to use roasted corn for corn chowder! Corn chowder is a family favorite in our home; it is one of the soups most frequently made. We are just about due for another batch and this time it will be made with roasted corn. Looking forward to trying this!

    Thanks for the idea, MaryAnn!

    Ciao!
    Linda Rizzo
    www.onceuponaplate.com

  51. Linda Rizzo's avatar

    Linda Rizzo

    | Permalink
    Wow, I love the idea of apricots in this cranberry sauce recipe! I have a very similar recipe from my Nonna, however, her recipe calls for pineapple rather than the apricots. Will give the apricots a try in this year's sauce! Thanks!
  52. impermeabilizzazione's avatar

    impermeabilizzazione

    | Permalink
    Hello,

    I'm italian and I think you're right!

    The recipe is easy to follow and I did it in a short while... I have to say it was so good!


  53. Barbara: Art and Barb Live in Italy!'s avatar

    Barbara: Art and Barb Live in Italy!

    | Permalink
    Thanks for posting about this! It's my husband's mission in life to teach the world how to correctly pronounce bruchetta.
  54. Rob's avatar

    Rob

    | Permalink
    I always laugh when I hear people in restaurants order 'eyetalian' dressing.
  55. laura's avatar

    laura

    | Permalink
    Couldn't agree more with this simple pleasure. I use the lid of a pan to press down before I flip. sort of like a sandwich press machine, and no i won't use that word "P_ _ _ _ _ _ maker."
  56. Ninou's avatar

    Ninou

    | Permalink
    Excellent !
    Merci
  57. Rosie DeQuattro's avatar

    Rosie DeQuattro

    | Permalink
    These sound delicious, not exactly Italian, but I'm going to make them on Friday--love the caramels! Thanks.

  58. Lynae Straw's avatar

    Lynae Straw

    | Permalink
    I have to confess that I don't do anything that fancy with mine. I just toss the whole artichokes, unclipped and unpeeled, into a pot with about an inch of water, cover it, and leave it for a half hour. I melt a little bowl of butter and dip the leaves, scraping them with my teeth one by one. I eat everything except the choke. It's awesome!
  59. Giuliana Palmas's avatar

    Giuliana Palmas

    | Permalink
    Dear Marianna, I am a Sardinian girl living in Coeur D'Alene , Idaho, trying to teach Americans how to cook from scratch in my cooking classes. I just bought your book" What you knead" and I love it.
    I am going to make the grape bread for my next homemade pasta cooking class.
    Will buy some more of your books and use your great recipes.
    thanks for the inspiration
    Giuliana
  60. Healthy Foods Blog's avatar

    Healthy Foods Blog

    | Permalink
    My mother really loves to cook but I don't think seafood is her specialty. Perhaps I think this delightful entry could help her improve or push through in cooking seafood meals.

    - Tera
  61. Healthy Foods Blog's avatar

    Healthy Foods Blog

    | Permalink
    The procedure looks easy to follow. I think I could include this delightful dish on our celebration this mothers day. Thanks for sharing this.

    - Tera
  62. kim's avatar

    kim

    | Permalink
    I would love to have the recipes for all, but the easter pie is the recipe I lost many years ago and my family really wants me to make it once again... Would you mind posting or could you possible send it to me in an email?
  63. Laurie Lufkin's avatar

    Laurie Lufkin

    | Permalink
    That is wonderful Mary Ann! Congratulations!!!
  64. Pat's avatar

    Pat

    | Permalink
    I have been enjoying "Ciao Italia" for many years. Congratulations on another wonderful season. Mary Ann is the best!
  65. Chicken Salad Recipe's avatar

    Chicken Salad Recipe

    | Permalink
    How neat! I've never seen "Ciao Italia", but now I'm intrigued to watch.
  66. Healthy Foods Blog's avatar

    Healthy Foods Blog

    | Permalink
    The photo of the finished product is delectable! I would love to have that kind of dish on the table especially if there's an important occasion.

    - Tera
  67. sabeen's avatar

    sabeen

    | Permalink
    Great looks! I think this is similar recipe like Rainbow Cake . Very different and nice post. Thanks.
  68. Rob Poulos's avatar

    Rob Poulos

    | Permalink
    That's very creative! Not to mention it looks extremely tasty! Thank you for sharing the recipe! =)
  69. Chicken Salad Recipes's avatar

    Chicken Salad Recipes

    | Permalink
    How'd you get the slices so small? This looks great.
  70. Lance's avatar

    Lance

    | Permalink
    Too funny :-) "Stimulus Package" Crack me up!

    Hey... nice dish too. You have some great ideas and recipes here. I've bookmarked you and will be back for sure!

    Lance
  71. chefkaren's avatar

    chefkaren

    | Permalink
    Dolores, I do the same thing, nothing better!
  72. Nike Dunks 's avatar

    Nike Dunks

    | Permalink
    Simple is beautiful ah! Your blog is very simple! But very unique! Especially your articles so good it! It is all too real attention! But you do friends I admire you
  73. Sylvia Marie Talamantez's avatar

    Sylvia Marie Talamantez

    | Permalink
    Dear Mary Ann,
    I'm 64 years old and remember your shows on PBS, that was the first time anyone every showed me how to cook Italian food.
    You did a segment once with your beloved mother and she made you stuffed green bell peppers and she put them upside down in the pan and then put sauce on top of them. I loved that show so very much.
    Could you please give me the recipe again, I remember she put a lot of eggs in it.
    I made this many years ago and everyone loved it. I lost the recipe.
    Blessing to you and your family.
    lots of hugs,
    Sylvia
  74. Laurie's avatar

    Laurie

    | Permalink
    I would cook for you any time MaryAnn! Hope our paths cross again soon, Laurie
  75. Barbara's avatar

    Barbara

    | Permalink
    Many years ago I learned about TRIPLE strenght tomato paste from an Italian who taught us how to cook, and it's been in my kitchen ever since - or at least it will be until the supply I brought back from Italy runs out! This recipe sounds like a great alternative when that day comes!
  76. Michael Corrigan's avatar

    Michael Corrigan

    | Permalink
    Would like to purchase Mary Ann's cookbook. Which one is the baked fish & potatoes in?

    ANSWER: It's "Bringing Italy Home" which you can purchase from our store via Amazon.com.

  77. Dianne A's avatar

    Dianne A

    | Permalink
    This recipe worked, technically. The amounts and cooking times seemed right, and the resulting torta was lovely in appearance - but the finished dish was so bland and tasteless that I don't even want to eat the leftovers. I put all these lovely ingredients in - really good provolone, fresh zucchini and sweet red pepper - and all I could taste was onion and red pepper flakes. The rest of it was tasteless. Big disappointment.
  78. Lynn's avatar

    Lynn

    | Permalink
    The ingredients listed here aren't for this recipe -- unless this somehow changes peas and pancetta into carrots! Can you put the correct ingredients here? Thanks!
  79. Margaret Mutter's avatar

    Margaret Mutter

    | Permalink
    I love the new site. Very nice. Thanks so much.
  80. Dean Beringer's avatar

    Dean Beringer

    | Permalink
    Congratulations on this beautiful new site !
    Kale is so underrated and this would be a welcome change after the past 5 days of Thanksgiving leftover recipes.I will make this for dinner tomorrow .

    Ciao Mary Ann !
  81. Anna Neumon's avatar

    Anna Neumon

    | Permalink
    I make this every Christmas in memory of my father as it was his favorite. It was made every year for him by his sister, but I never had a recipe until I discovered it in Celebrations. I would love to see this recipe demonstrated. I get 4 cakes from it and wonder if I am assembling it correctly. My memory of it as a child was as a ring made from continuous rope filled with the raisins and nuts.
  82. A's avatar

    A

    | Permalink
    Wonderful website, Mary Ann! I love kale and find it best in soup. I grew a crop this year and have a winter's supp;y in the freezer. I picked the last batch just before Thanksgiving. Will plant it again in Spring.
  83. Susan Angell's avatar

    Susan Angell

    | Permalink
    Thanks. Great recipe!
  84. em's avatar

    em

    | Permalink
    This sounds about the best. I plan to get the eggplants next shopping trip. I could eat this with a spoon
  85. Joan Santa Cruz's avatar

    Joan Santa Cruz

    | Permalink
    I saw this episode on TV and look forward to trying your recipe. It looks delicious ~ as do so many of yours do! Thanks for sharing!!!
  86. Tony's avatar

    Tony

    | Permalink
    Mary Ann,
    I haven't tried this recipe as of yet but will do so next year when the sweet corn is harvested. However, I am sure, looking at the recipe, that it will be fantastic. I love good corn chowder, especially with a Philly cheese steak. Your new web site is great. Have a lot of exploring to do. Keep up the great work and great recipes. Kind regards.
  87. Barb's avatar

    Barb

    | Permalink
    I can hardly wait to make these. I just saw today on your show where you were at different Italian bakerys for a festival and they showed these. Thank You.. Barb
  88. Marylouise Rocchio Szymanski's avatar

    Marylouise Rocchio Szymanski

    | Permalink
    This is my favorite. I make it also.. When I was in Italy, I ate it often. I like to add shrimp when looking for a change. Yum...
  89. Richard Michelli's avatar

    Richard Michelli

    | Permalink
    I love your wonderful new website Mary Ann, very well done and enjoyable to navigate - and mille grazie again for the interview with us at Italia Living. Ciao!
  90. Lilian D'Agostino's avatar

    Lilian D'Agostino

    | Permalink
    Hello,
    Love your show and your new website. I have a question about the Little Bears. The recipe says that you need 3 balls of dough for the body but the picture shows only two balls. What should it be. Would love to try them this Christmas.

    Many thanks
    Lilian
  91. liz valente's avatar

    liz valente

    | Permalink
    these cookies are fabulous. the flavor is intense. they are hard and full of nuts. they were my favorites from one of mary ann's cookbooks. if you like a hard great biscotti for dunking this fill the bill.
  92. Mary's avatar

    Mary

    | Permalink
    This salad sounds like a keeper! A lot of people just eat carrots raw, but carrots taste so different with cooking or marinating. Just think of the great nutrition in this colorful salad :-).
  93. Kathleen's avatar

    Kathleen

    | Permalink
    Cheese filled Ravioli Capri Style.
    To freeze:
    How long if at all do you leave the ravioli out before freezing

    Dear Kathleen: You may freeze these as soon as you are done filling them or up to 8 hours later. Make sure that the wrapping is as air-free as possible to ensure freshness. We hope you enjoy this recipe as much as we do. Buon Appetito! Ruth Moore, Culinary Supervisor, Ciao Italia

  94. Michael's avatar

    Michael

    | Permalink
    This dish is incredible. my whole family enjoys it
  95. Carolyn Hill's avatar

    Carolyn Hill

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    I love your show. I called my sister to let her know about it. She lives about 100 miles from me, so when your show is on, we either watch it together (over the phone) or later call one another and discuss what you've made.
    I watch you on CREATE, something new for our area, and am I glad I found it.
    When I was growing up, I used to help my mother make Wandies at special times of the year. I was excited when I saw them on your show of Nov. 29,2010. They were a favorite of all my aunts, uncles, and cousins. I am eager to try your recipe and compare it to my family's recipe.
  96. John Raffa's avatar

    John Raffa

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    this is not a comment but rather a search for information. I felt this was as good a place as any to try it out. Hope you don't mind.
    Question: Can I grow garlic in south west Florida? Cape Coral is my home and we use tons of garlic but the store bought garlic here is lousy and many times, rotting inside!
    Hope you can help.
    Thank You, John Raffa

    REPLY: Yes you can plant it in Florida. Do it as late as November and you'll have a great crop.

  97. NANCY BETTINI's avatar

    NANCY BETTINI

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    Gods' Blessings to you on your new site. It is beautiful, like you, Mary Ann.
    As for Kale, I never ate it until I planted it one year. It is delicious. I made Kale Soup, my own version and cooked Kale for a Side dish many times, too. All left-overs were used for Frittata Sandwiches with other vegetables added, for lunch the next day. We love it. Lovingly, Nancy
  98. Linda Rizzo's avatar

    Linda Rizzo

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    Your recipe, MaryAnn, is exactly like our family recipe! I still recall being a very young girl, in the kitchen, standing on this little chair Nona had for me so I could watch her cook, bake, or whatever! We make caponata year round and even can it in late summer when required tomatoes and eggplant are ready! Caponata and Ciabatta...delizioso! So divine I can, and have, made a meal of this!
  99. Ernie Castagna's avatar

    Ernie Castagna

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    Mary Ann,
    We enjoy your cooking show and hope you continue. When I was young my Father made a paste out of oil,parsley,anchovies,garlic and we would spread it on boiled beef. I do not remember the name. Have you or your staff ever heard of this dish.
    Thank you,
    Ernie Castagna

    ANSWER: It's an ancient fish sauce called "Garum" and nowadays you can purchase it in small bottles. It's potent stuff. We found it offered for sale at this site, if you're interested: http://www.zingermans.com/Product.aspx?ProductID=P-COL&crf=BASE

  100. Shelly's avatar

    Shelly

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    Love the Show! Watch when ever I can.

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