Show by Show Description of 1700 series of Ciao Italia with Mary Ann Esposito
Pizza per Salute – Healthy Pizza
Who doesnt love pizza? Mary Ann travels to the Portsmouth Flatbread Company, in Portsmouth NH, to help create its signature pizza, Punctuated Equilibrium. Then she goes nella cucina (in the kitchen) to create a healthy, whole wheat pizza dough that forms the base for two sensational pizzas: one made with escarole, olives, and mozzarella cheese, and the other a Four Seasons Pizza. Were eating in tonight….
Formaggi e Vini Favoriti – Favorite Cheeses and Wines
Wine expert and good friend Tony Ventura visits Mary Ann nella cucina to pair a wide variety of Italian regional wines with an equally wide variety of regional recipes featuring cheese. Mary Ann prepares Farfalle Pasta with Asiago Cheese, savory Artichokes with Parmigiano-Reggiano and rounds out the selection with a platter of crunchy, savory, deep-fried Provolone Balls.
Zuppe in Dieci Minuti -10-minute Soups
Mary Ann travels to the Rhode Island Supreme Court to plead her case for 10-minute soups with Chief Justice Frank J. Williams. Together they go to work in the courthouse kitchen where they reach a unanimous verdict by preparing Quick and Tasty Chicken Vegetable Soup, Carrot and Lemon Soup, Pastina and Egg Soup, and close with Zucchini Soup with Cheese and Eggs.
Le Torte Cioccolate Chocolate Cakes
A chocolate cake baked with a mysterious letter on it and a secret ingredient inside? How Italian! Mary Ann sleuths the origins of the Torta Barozzi, a rich chocolate cake made in Vignola, a small town outside Modena, Italy. She reveals the secret, and then keeps things sweet by preparing a family favorite: Chocolate Walnut Cake, a moist, dense cake with an almost pudding-like texture topped with a luscious cream and walnut sauce.
Pasta Ripiena Stuffed Pasta
Mary Ann takes ordinary, everyday pasta, and creates two masterpieces: Conchiglioni Ripieni al Forno (Large Stuffed Shells) and Millerighi con Prosciutto Cotto (Stuffed Sleeves with Cooked Ham). Then she gives viewers a sneak peek at the famous Cats of Rome who live among the ancient ruins throughout this famous city.
Gli Studenti in Cucina – Students in the Kitchen
Baking is easy if you practice, practice, practice. Thats Mary Anns lesson to her classroom of eager students whom she teaches to make a tart and tangy Apple Fig Pie, a festive Dried Cherry and Mango Open-Face Pie, classic Pasta Frolla dough, and for a treat, Little Bears made from a sweet dough that are cute enough to give as gifts, or make for yourself.
Pasta alla Nonna Grandmothers Pasta
Good friend Dr. Kenneth Ciongoli has fond memories of his mother and grandmother making cheese-filled ravioli a mano (by hand) when he was growing up. Its a slow and tedious process but it gives Ken and Mary Ann time to reminisce on the way life used to be, and also to re-create Nonnas spicy sausage and tomato sauce while theyre at it.
Ciao Italia Cooking Live with Sara Moulton
The Food Network celebrity chef and cookbook author Sara Moulton joins Mary Ann for an energetic and fun-filled cooking demonstration before a live audience. Mary Ann starts off with a sumptuous Eggplant Timballi with Tomato Sauce. Once the audience has a taste, Sara takes over to prepare French Toasted Mozzarella and Prosciutto Sandwich and for salad, Grilled Radicchio.
Due Casseruole Classiche Two Classic Casseroles
Mary Ann explores the operatic origins of Chicken Tetrazzini and learns that the pasta and chicken dish was invented in San Francisco , and was named for Italian opera star Luisa Tetrazzini. Then Mary Ann prepares Valpelline Soup, a dense, bread-filled soup you eat with a fork. Later, its Three Coins in a Fountain as we visit the Trevi Fountain in Rome.
Insalate dEstate Summer Salads
Guys summer garden is filled with enough veggies for Mary Ann to prepare a classic Farro Salad from Tuscany, crunchy Broccoli and Cauliflower Salad, tart and terrific Summertime Eggplant and Sun Dried Tomato Salad, and a simple Celery and Tuma Salad (and, yes, thats tuma, not tuna. Tune in to find out the difference….). Then she takes the viewer to visit the Piazza Navona in the heart of Rome.
Funghi – Mushrooms
Mary Ann has enough mushrooms to start a mushroom farm all by herself! But instead, she creates a Mushroom Soup so unique and creative that its guaranteed to be unlike any soup youve tasted. Then she prepares crunchy, aromatic Mushroom Meatballs and finishes with a Mushroom Sauce thats perfect for pasta when youre in the mood for something different.
Cena di Domenica Sunday Dinner
Mary Anns friend and favorite meat expert Joe Terrazano serves up just what she needs to create slow-cooked and succulent Beef Short Ribs with Rigatoni. Then she re-creates a regional classic recipe, Lamb Casserole from Basilicata, and finishes with an all-time favorite, Rigatoni with Broccoli Rape. Afterwards she visits the Coliseum in Rome.
Mangiare i Piselli Eat Peas
Its easy to eat your peas when Mary Ann uses them in tasty recipes like her smooth and savory Cream of Pea Soup with Potatoes and Pancetta, her tangy Pea Soup with Salted Ricotta Cheese, and her simple yet elegant side dish of Peas with Mint. Then she sends a video postcard from the unforgettable landmark of St. Peters Basilica in Rome.
Dolci Celeste Heavenly Desserts
Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm Colleges monastery kitchen to prepare two childhood favorites. First its Struffoli, deep-fried, honey-coated sweet dough balls, dusted with hundreds-of-thousands. Then Mary Ann prepares crispy, deep-fried, sugar dusted Cenci. Let us give thanks.
Cavolini de Bruxelles Brussels Sprouts
Hate Brussels sprouts? Cant blame you. But after Mary Ann harvests a bumper crop from Guys Garden with good friend Bill Mackay, youll fall in love with how she makes Penne with Brussels Sprouts and Green Beans, and then Roasted Brussels Sprouts with Cheese and Almonds. Then she whips up a brisk and refreshing lemon sauce to go with them.
Meringhe – Meringues
With Mary Anns expert guidance you learn that meringues are easy to prepare. She begins with a sensational Lemon Curd Meringue Cake that sandwiches a creamy, tart lemon filling between two wafer-crisp meringue layers. Then she pipes out playful Puffy Meringues by the dozen which are perfect for mouth-sized dessert snacks. Later, a video postcard from Romes Pantheon.
In Cucina con la Mamma In the Kitchen with Mom
Mary Ann travels to Buffalo, New York, to spend the day in her mother Louisas kitchen preparing Moms Homemade Pasta topped with Walnut Sauce. Then its on to Moms Broccoli Salad, and then for dessert, her unforgettable Moms Famous Nut Roll. Four generations of Esposito women join in at the end to enjoy the fruits of Louisas labors. Lucky them, and lucky you.
Ciao Italia Cooking Live with Daisy Martinez
Public television celebrity chef and cookbook author Daisy Martinez brings the taste of Pan Latino cuisine to a live cooking demonstration with Mary Ann. Today its peppers. Mary Ann starts with a home favorite, Upside Down Stuffed Peppers, and after the audience samples them, Daisy takes over and prepares and serves up her classic spicy Stuffed Poblano Peppers. Buen provecho, amigos.
Una Frutta Fantasia Fruit Fantasy
What to do with a bountiful harvest of fruit? Mary Ann knows. She starts with luscious Skillet Pears with Mascarpone Cheese. Then its into the oven with hearty Baked Apples with Dried Figs and Honey. Most people think the kiwi fruit comes from New Zealand, but they now grow in abundance in Italy, too. Mary Ann shows you how to prepare a light and refreshing Kiwi Mint Sauce.
Lasagne Pigre Lazy Lasagne
Got no time but got an appetite? Mary Ann shows you how to prepare a lightning-fast Basil and Tomato Sauce and then uses no-bake lasagna noodles to prepare Lazy Lasagna. Ever heard of lasagna in a skillet? You will when you watch Mary Ann prepare a Skillet Lasagna with Artichokes and Cheese. Then Mary Ann visits the Roman Forum and shows us its ancient ruins.
Festigiamo a Buffalo – Lets Party in Buffalo
Mary Ann visits her home town of Buffalo, New York, for its annual Italian-American Heritage festival. After sampling some great festival food like rice-and- meat-filled Arancina and Stuffed Artichokes, she gives a lively cooking demonstration featuring easy-to-prepare antipasti like Grilled Mozzarella Sandwich, Pecorino Cheese and Cherry Tomato Spiedini and Summer Squash Roll-ups.
Cappesante a Piacere Scallops As You Like Them
When it comes to scallops, New England restaurateur and seafood Master Chef Jasper White wrote the book. Mary Ann invites him to her studio kitchen to prepare some of the oceans finest recipes. Mary Ann starts with plump Scallops with Swiss Chard and Polenta, then Jasper takes over and prepares Crispy Fried Scallops with Fennel Slaw, topped with Roast Pepper and Garlic Aioli.
Panini Assortiti alla Griglia Grilled Sandwiches
Daughter-in-law Jennifer Chase Esposito joins Mary Ann Esposito for a fun-filled, sandwich-making marathon that includes Whole Grain Bread with Olive Paste, Provolone and Sopressata, a tasty Pizza Panini, Panettone Raisin Bread with Mascarpone and Chocolate, Brunch Panini with Peaches, Ricotta, Honey and Almonds, and finally, Zucchini, Prosciutto and Asiago Panini.
Maiale Saporita Tasty Pork
Mary Ann visits her neighborhood butcher and learns what it takes to create the perfect pork chop. Then she goes nella cucina and brines them first to bring out their flavor, then prepares Skillet Breaded Pork Chops with Rosemary. Then its on to a quick skillet meal of savory Pork Sausage with Potatoes and Zucchini, the perfect dinner on a cold winters day.
Ciao Italia Cooking Live with Martin Yan
Public television celebrity chef and cookbook author Martin Yan brings the taste of Asian cuisine to a live cooking demonstration with Mary Ann. They both enjoy a lively exchange of Italian and Chinese stir-fry recipes, each trying to out-do the other, while the audience samples and judges — their creative creations. East meets West and its buon appetito for everybody.
Mary Ann uses one of Italy s famous ingredients, marzipane (a paste made from almonds) to create a festive Apricot Marzipan Tart. Then its on to something more simple and tasty, too: Almond Cookies. She finishes things off with a classic favorite — moist and chewy Almond Paste and Coconut Macaroons.