Ciao Italia - Bringing Italy Home: Regional Recipes, Flavors, and Traditions as Seen on the Public Television Series Ciao Italiaby Mary Ann Esposito
With a loyal viewership in the millions, ten successful seasons on PBS, and five immensely popular cookbooks to her name, Mary Ann Esposito is America's favorite Italian cook. A former school teacher who studied with chefs across Italy before posing the idea for "Ciao Italia" to her local public television station, Esposito brings traditional Italian cooking to
- Editorial Reviews
- Product Details
- Related Subjects
- Read an Excerpt
- What People Are Saying
- Meet the author
With a loyal viewership in the millions, ten successful seasons on PBS, and five immensely popular cookbooks to her name, Mary Ann Esposito is America's favorite Italian cook. A former school teacher who studied with chefs across Italy before posing the idea for "Ciao Italia" to her local public television station, Esposito brings traditional Italian cooking to life with her down-to-earth approach, warm personality, and good humor.
Ciao ItaliaBringing Italy Home ties in with the show's eleventh season, which will air on more than 150 public television stations across the country. The seriesand the bookwill take fans on a culinary tour of Italy, region by region, with all-new recipes, personal reflections, and Mary Ann's unique warmth and style. Chapters cover the Veneto, Emilia Romagna, Tuscany, Campania, and Sicily; also featuredand never before published anywhereare viewers' most-requested recipes, and specialties made by guest chefs on the program.
TV chefs come and go, but Mary Ann Esposito has established herself as a standard bearer who appeals to every segment of the American publicmen and women, adults and children, seasoned cooks as well as novices. Join her "nella cucina" (in the kitchen) for her most exciting and ambitious cookbook yeta mouth-watering tribute to her ancestral home, her loyal viewers, and the amazing gift of great Italian food.
- St. Martin's Press
- Publication date:
- Product dimensions:
- 7.80(w) x 9.50(h) x 1.24(d)
Read an Excerpt
Pescespada con Spaghetti, Salsa di Pomodori ed'Olive (Swordfish with Spaghetti, Tomato Sauce, and Olives)
Serves 4 to 6
This recipe for swordfish with spaghetti and tomato sauce is one that I enjoyed in Mondello, a Sicilian seaside community near Palermo. It is easy to put together if you have homemade tomato sauce on hand. Whenever I serve it to company, the response is "I never thought to cook swordfish with tomato sauce and spaghetti." Be sure to use fresh swordfish and do not overcook it.
1 tablespoon olive oil
1 pound swordfish, in one piece
1 pound spaghetti
1 1/2 tablespoons salt
2 cups prepared tomato sauce, preferably homemade
1/4 cup reserved cooking water
16 black oilcured olives, pitted and coarsely chopped
Heat the olive oil until it begins to smoke, then lower the heat to medium and cook the swordfish, turning it once. It is cooked when a fork is easily inserted into the fish.
Transfer the fish to a cutting board and allow it to cool for 10 minutes. With a knife remove the skin and discard it. Cut the fish into 1/2inch cubes. Set aside.
Cook the spaghetti in 4 to 6 quarts of rapidly boiling water with 1 tablespoon of the salt. The spaghetti is done when there is no white flour remaining in the center of a strand. It should be firmal dentebut cooked throughout.
While the spaghetti is cooking, heat the tomato sauce in a saucepan and keep it warm.
Drain the spaghetti, reserving 1/4 cup of the cooking water. Return the spaghetti to the cooking pot with the reserved water and the tomato sauce. Mix quickly over low heat. Add the swordfish pieces and stir gently for 1 minute. Stir in the olives and the remaining salt.
Transfer the mixture to a serving platter and serve at once. A few whole olives and a sprig of fresh basil make a nice garnish.
Riso del Mezzogiorno al Mario (Mario's Mezzogiorno Rice)
Fellow chef Mario Ragni, who makes his home in Umbria, loves to experiment with regional flavors. Here he combines the lively flavors of the Mezzogiorno (southern Italy) with traditional northern ingredients of butter and cream to create an earthy sauce for boiled Arborio rice, which is used for making risotto. This shortgrain, starchy rice can be found on grocery store shelves or in Italian specialty stores or can be ordered by mail (see page347).
3 tablespoons extravirgin olive oil
l small hot red pepper, minced
1 large red sweet pepper, seeded and cut into strips
3 anchovies in salt, rinsed
6 oilcured green olives, pitted
6 oilcured black olives, pitted
3 cloves garlic, minced
1 tablespoon capers in brine, rinsed
1 tablespoon butter
2/3 cup sliced mushrooms
1 cup heavy cream
1 cup Arborio rice
Heat the olive oil in a saute pan, then add the hot pepper, sweet pepper strips, anchovies, and green and black olives. Saute, stirring occasionally, until the pepper strips begin to soften. Stir in the garlic and capers and cook together until the peppers are very soft. Cool the mixture slightly, then transfer it to a food processor. Pulse to make a smooth puree. Transfer the sauce to a bowl, cover, and set aside.
Melt the butter in the same saute pan and stir in the mushrooms. Saute them until they no longer give off any water but are not brown. Stir in the heavy cream and the reserved pepper sauce. Keep the sauce warm and covered while the rice is cooking.
Cook the rice in 3 cups of water until it is al dente and has absorbed most of the water. Drain the rice in a colander and add it to the warm sauce. Stir to blend the mixture thoroughly. Serve immediately.
What People are Saying About This
(Arthur Schwartz, author of Naples at Table and the host of "Food Talk" on WOR radio New York)
(Mario Batali, author of Simple Italian Food and Holiday Food, and host of "Molto Mario")
(Martin Yan, author of Martin Yan's Invitation to Chinese Cooking and Chinese Cooking for Dummies, and host of "Yan Can Cook"
(Jacques Pepin, author of Jacques Pepin's La Technique Complete and Julia and Jacques Cooking at Home, and host of "Jacques Pepin's Kitchen")
Meet the Author
Mary Ann Esposito is the author of five previous cookbooks, which have sold more than 400,000 hardcover copies combined. She lives in Durham, New Hampshire.
Most Helpful Customer Reviews
See all customer reviews