CIAO ITALIA EPISODE 2213

Then watch her as she prepares succulent chicken with lemon, orzo, and spinach. Mary Ann uses leeks to create porrata leek tart and crema di porri cream of leek soup. They create a stupendous spinach lasagne; a two-colored pasta called hay and straw, which they enhance with a sausage sauce; and fried taglierini noodles. Wine expert Leonardo helps prepare authentic Italian dishes and then pair them with classic Italian wines. After sampling more than a few, she heads nella cucina to prepare an eye-popping-beautiful strawberry tart, and arugola spinach and strawberry salad. To it she adds a spicy tomato and clam sauce to create a traditional seafood dish unique to the city of Naples.

Mary Ann prepares savory chicken with lemon and herbs, steak with caper sauce, and a stuffed portabello mushroom quiche. Includes deep-fried Cheese Fritters; and a hot bowl of Yota. With knives chopping and veggies sizzling, Martin creates one of his signature dishes, Mint Flavored Rice with Chicken while Mary Ann turns down the flame for Milanese Risotto. Mary Ann breaks out the pasta to prepare winter favorites that taste fantastic all year-round, starting with rich and cheesy baked ziti, and then her mom’s favorite, baked macaroni and cheese mini-macs. She then creates caccuccio alla livornese, a fish stew filled with so much swordfish, shrimp, scallops, monkfish, and squid that there’s hardly room for the herb-filled, tomato-based sauce. He shows how to make one of his Tuscan Restaurant’s signature dish with Mary Ann. Edit Did You Know? And then you can laugh at the thermometer as you sample her crisp and delicate jam tart.

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Mayor David Cicilline make stuffed pepper boats, prosciutto and arugola pizza, tuna and chickpea salad, and fontina and mortadella panin. Mary Ann celebrates the pasta of Puglia by making sauce-holding cavatelli little caves and then she creates “Stracnar,” a rarely-seen pasta that requires a handmade “Cavarola Board” to create its distinctive imprint. Guest Kenneth Ciongoli recalls fond memories of his mother and grandmother making cheese-filled ravioli a mano by hand when he was growing up.

Mary Ann picks out a fresh head of savoy cabbage in an Italian mercato for a rustic country-cooking favorite: Mary Ann breaks out the pasta to prepare winter favorites that taste fantastic all year-round, starting with rich and cheesy baked ziti, and then her mom’s favorite, baked macaroni and cheese mini-macs.

Mary Ann and guest Bill Piccerelli raid his refrigerator for leftovers to rework into new dishes. A year-old pasta artist in Altamura, Italy shows Mary Ann how to make orrecchiette dough by hand. Mary Ann buys kidney beans and tiny, delicate Castellucio lentils, unique to Umbria, at a small alimentari grocery store. Mary Ann travels to the city of Torino to teach her eager students how to prepare even more classic dishes from this northernmost region of “the boot.

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Mary Ann uses leeks to create porrata leek tart and crema di porri cream of leek soup. Mary Ann makes a pizza dotted with sun-dried tomatoes and sweet Gorgonzola cheese and celebrity chef Joe Simone creates crostini alla griglia con fichi e Gorgonzolatoasted bread rounds topped with diced fresh figs and a dollop of Gorgonzola cheese, broiled to perfection.

Abruzzi recipes include a traditional spaghetti, saffron and asparagus dish; roast lamb with rosemary; and a gelato and espresso favorite: Mary Ann gives Ascolana olive a Marche regional touch for a winning appetizer. Why you should watch the Oscars, True Detective and more!

She then creates caccuccio alla livornese, a fish stew filled with so much swordfish, shrimp, scallops, monkfish, and squid that there’s hardly room for the herb-filled, tomato-based sauce. Olgo Russo of Russo’s Fruit and Vegetable Market shows off a mind-boggling assortment of produce and offers fruit-shopping tips.

Then episde creates bussoleVenetian ring cookies.

Mary Ann travels to Tuscany to host a group of eager students who want to experience terrific Tuscan-style cooking. Mary Ann makes a sumptuous Sunday supper starting with handmade orecchiette coated with a spicy Benevento-style Ragu sauce.

Use the HTML below. Williams meet at his favorite pizza parlor. Mary Ann makes roasted vegetable pizza topped with zucchini, eggplant, squash, and red onions. And some kiwi sauce on the side to top your favorite ice cream. Mary Ann makes pizza rustica con olive, a country-style pizza with scallions and olives, while chef Emilio whips out anchovies and canned black olives for his pizza alla Emilio.

Mary Ann creates a hearty loaf of bread chock-filled with sweet figs and a delicate hint of anise. And the leftover chicken cutlets become chicken and rapini sandwiches.

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To thank a chef who made them an elegant four-course dinner, Mary Ann and her American friends create a dozen roses from sweet dough slathered with icing. Facile, Elegante, Classico Mary Ann prepares three unique and flavorful salads, including a luscious, walnut-coated goat cheese salad served with cantaloupe and an endive salad with oranges, olives, and pomegranate seeds.

Mary Ann visits a seafood market in Polignano al Mare just as cia evening’s catch epiode in. Mary Ann makes three authentic Italian-style cookies: Crunchy artichoke and cheese crostini is followed by marinated salmon trout.

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Ciao Italia

Mary Ann visits good friend Lorenza Iori at her home in Reggio Emilia for a Sunday dinner of hearty risotto and maiale al latte pork in milk. What does a busy chef cook for himself on the weekends? Mary Ann stops in at Tamburini’s in Bologna to learn the multi-layered secrets of making lasagna from owner Giovanni Tamburini, then re-creates the recipe on her own.

They create a stupendous spinach lasagne; a two-colored pasta called hay and straw, which they enhance with a sausage sauce; and fried utalia noodles. Mary Ann shows FoodStar producer Rich Gore how to make beefsteak with tomato sauce and oven-roasted pork tenderloin with balsamic and blackberry reduction.

Edit Storyline Mary Ann Esposito cooks delicious Italian dishes and teaches us a little something new about Italy every episode. Mary Ann prepares classic chicken with wine and grapes, chicken and fontina casserole, and easy-to-prepare chicken cutlets stuffed with ham and herbs. Share this Rating Title: A smooth and savory cream of pea soup with potatoes and pancetta, a tangy pea soup with salted ricotta cheese, and a simple yet elegant dish of peas with mint.

Mary Ann’s just in time for an early summer harvest of plump, juicy, succulent strawberries from Guy’s Garden. Mary Ann takes corn meal then adds apples, pears, figs, raisins, and grappa to make a pinzaa dense Venetian cake.

Mary Ann visits a “cheese truck” to get the cheeses she needs for her cooking class. Mary Ann shows students how to make pasta from scratch and a Cuccidati, a tart, citrusy cookie with lemon frosting. Italian recipes are adapted for the American kitchen. Mary Ann teaches her Tuscany tour students the fine art of Tuscan cooking.

Mary Ann fires up the oven and calls in the kitchen troops to help her turn out a dizzying array of pizzas in no time flat, starting with spicy asparagus, sausage, and peppers pizza; a classic prosciutto and pine nut Pizza; sun dried tomato and cheese pizza; and winds up the parade with a mixed mushroom pizza. This humble little legume is one powerful customer in Mary Ann’s hands when she prepares a sprightly chickpea salad with black olives, and then moves on without missing a beat to a heart-warming chickpea and pasta soup.