意大利地中海料理26套合集
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F05-21-032 意大利地中海料理-Strega Nonna’s Pizza / La Pizza alla Strega Nonna
Beloved children’s book author and artist, Tomie dePaolo invites Mary Ann to his studio to choose a favorite recipe of one of his most famous characters, “Strega Nona.” They quickly decide on Strega Nona’s Pizza, and it’s off to the kitchen where Tomie makes her masterpiece while Mary Ann makes her favorite Calzones. No matter how old you are, you’re never too old for pizza!
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F05-21-031 意大利地中海料理-Lombardia Dinner, Milano Style / Cena alla Milanese
Bring your appetite to Mary Ann’s full course meal inspired by Lombarda favorites, starting with a “primo” of Tomato Risotto made with Guy’s Garden-fresh tomatoes. Then clear the table for a classic Milanese Veal Cutlet drizzled with clarified butter. Still hungry? Sure you are. Mary Ann finishes off your perfect meal with a perfect Lombarda Polenta Cake.
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F05-21-030 意大利地中海料理-All’onda
Mary Ann’s “on the wave” with her Venetian seafood extravaganza of calamari, clams, and scallops, seared and baked to a golden-brown, then zested with lemon and fresh parsley; perfect for the Risotto she stirs up until it becomes a creamy “wave” of al dente rice that’s ready for the many gifts from the sea.
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F05-21-029 意大利地中海料理-Hot and Hearty
Mary Ann chooses the little known Val d’Aosta region of Italy to create one of its classic dishes, Beef Stew with Polenta. The secret to its savory taste is a bountiful bundle of fresh herbs and red wine that steep along with the beef until its fork-tender and ready to ladle on top of hearty, hand-stirred Polenta for a winter’s meal that’s sublime year-round, whenever the mood strikes you for comforting comfort food.
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F05-21-028 意大利地中海料理-Catanian Cooking / Cucina di Catania
Sicilian-born, Rose Faro knows a thing or two about her native, Catania cooking, and invites Mary Ann to her home kitchen where they prepare a family feast, starting with Asparagus Fritters, then a hearty Sicilian Eggplant Parmesan, and finish things off with creating the main course of Oven-Roasted Lamb Stew. You don’t have to be Sicilian to love Sicilian cooking
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F05-21-027 意大利地中海料理-Joy and Music on a Plate / Gioia e Musica su un Piatto
If music be the food of life, play on, and Mary Ann does just that with her grandmother’s wire-stringed Chittara, that makes music – and short work – of freshly-rolled sheets of pasta, transforming them into fabulous spaghetti. She combines this with an Abruzzese regional classic Lamb Ragú that’s slow-simmered until it’s tender to the palate and terrific to the testbeds.
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F05-21-026 意大利地中海料理-Cave Into Cavatelli
You can’t beat shaping pasta by hand, unless you’re making curvy, twisting, tricky-to-shape cavatelli from Puglia, and are lucky enough to have a crazy-looking machine that cranks them by the dozens. Mary Ann’s in luck, because she has la macchina di pasta and does just that, then adds them to a spicy, colorful, broccoli rabe sauce that finds its way into those “caves” and into your heart as well.
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F05-21-025 意大利地中海料理-Sunday Sauce / La Salsa di Domenica
The secret to Sunday Sauce is the sauce, of course. Mary Ann starts hers off with garden-fresh plum tomatoes, planted and harvested from Guy’s garden. While the sauce simmers, she makes her grandmother’s fork-tender braciole, then adds sausage and meatballs. The only thing left is time for friends to visit while the sauce cooks to perfection. Add pasta for the first course, and dinner is served!
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F05-21-024 意大利地中海料理-Gifts from the Forest / Ragali dalla Foresta
The deep, dark forest surrenders its mushroom secrets to Mary Ann, when Dennis Chesley of NH Mushroom Company takes her to many of his hideaway havens to harvest a host of fungi for a brace of recipes. Then, Mary Ann goes nella cucina to demonstrate the delicious art of creating Marinated Mushrooms, and then how easy it is to prepare a unique Mushroom Carpaccio that’s party-perfect.
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F05-21-023 意大利地中海料理-Sweet Sebadas / Dolci Sebadas
Sardinia is home to a deep-fried, honey-drizzled, ravioli-like delight called Sebadas. Mary Ann shows how to create this classic recipe, starting with homemade dough, flattened and filled with a melted then cooled blend of pecorino Romano cheese, orange zest, and mint. A quick dip in the deep fry, then drizzled with honey while still warm, and bet you can’t eat just one!
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F05-21-022 意大利地中海料理-Salumi Party! / Festa di Salumi
Patti Fortuna-Stannard of Fortuna Sausage Company invites Mary Ann to her kitchen for a salami party that includes Patti’s salumi and sausage family-favorite, Casalinga with Fettucine. Mary Ann joins in the fun with her classic Minestrone. And for a tasty antipasto, Patti and Mary Ann create a taste treat with a twist; spicy, Peperoni Pretzels.
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F05-21-021 意大利地中海料理-Fantastic Fazzoletti / Fantastici Fazzoletti
Mary Ann heads to Guy’s Garden to harvest a whopping-huge handful of aromatic basil leaves for making pesto in her marble mortar and pestle, using olive oil, pine nuts and a LOT of elbow grease. Then she turns her labors to creating a signature dish from Liguria; delicate, square-shaped, handmade Pasta Handkerchiefs with Pesto Sauce. Nothing to sneeze at!
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F05-21-020 意大利地中海料理-Supper on the Grill / Cena alla Griglia
It’s summertime at Mary Ann’s, and time to head outdoors to do some serious grilling, starting with Grilled Chicken with Herbs, surrounded on all sides by clever Grilled Veggie Kabobs, of zucchini, onions, and red and yellow peppers. Then Mary Ann creates a classic side dish of Pan-cooked Fennel to finish off a great meal on a hot day, when the temperature’s soaring and so’s your appetite!
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F05-21-019 意大利地中海料理-A Surprise Inside / Una Sopresa Dentro
An Ascolana olive is just an olive, until Mary Ann gives it the Marche regional touch by stuffing it with a savory combination of ground beef and pork, combined with chopped walnuts, thyme and lemon zest. Deep fried to a crunchy finish, it’s a triumph of an appetizer. What’s a great companion treat to Ascolana Olives Marche Style? What about Olive Pesto to spread on your favorite crostini?
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F05-21-018 意大利地中海料理-Catch of the Day
Founder of “Tuscan Brands” and entrepreneur par excellence Joe Faro shows Mary Ann the ins and outs of one of his Italy-themed “Tuscan Markets” An accomplished cook in his own right, and Mary Ann joining in the adventure, Joe uses succulent chunks of fresh-caught and steamed Maine lobster to create one of his Tuscan Restaurant’s signature dish, Lobster Ravioli in Butter Sauce.
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F05-21-017 意大利地中海料理-Comfort Food
The region of Emilia Romagna is the “go to” region for some of the best comfort food in Italy. Mary Ann prepares an unforgettable Balsamic Vinegar Glazed Pork Butt that would soothe the soul of anyone. And on the off chance that more comfort is needed, she turns her talents to creating her Nona Galasso’s “take another slice” Swiss Chard and Potato Pie.
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F05-21-016 意大利地中海料理-Legumes for Health / Legumi per la Salute
Often lost in the shadow of Tuscany, much is hidden in Umbria, the “Green Jewel” of Italy, especially this region’s wonderful recipes. Mary Ann changes all that when she prepares Lentils and Leeks with Sausage, a meal in a pot and one to remember. And if you possibly have room for more, she shows you how simple it is to prepare Roasted Chickpeas.
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F05-21-015 意大利地中海料理-Light Up Your Taste Buds
Mary Ann tracks down the tallest pasta you’ve ever seen to prepare an authentic recipe from the region of Basilicata; Eggplant with Candle Pasta. An aromatic combination of garlic, onion: anchovies accents the sautéed eggplant that when combined with the Candele pasta is a triumph. What’s a great “second act?” How about Peppers and Potatoes, made with spicy, dried Senise peppers.
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F05-21-014 意大利地中海料理-Handmade Cheese! / Formaggio Fatto a Mano
The only thing more beautiful than a Jersey cow is the milk she gives to make fresh Mozzarella and buttery, curd-filled Burrata cheese. Master cheesemaker Luca Mignone invites Mary Ann to his caseificio, Wolf Meadow Farm, to show her how to make the cheeses, then his partner Christina Barbieri helps Mary Ann make a Burrata Salad, Grilled Scamorza, and a Tomato Caprese Salad.
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F05-21-013 意大利地中海料理-Art of the Artichoke / L’arte del Carciofo
Mary Ann sends artichokes to new heights by stuffing them with farro, chopped parsley, mint, and lots of pecorino Romano cheese. A good long bake in the oven and these tender treats are ready for the table. What could go with it? Easy answer: using freshly chopped mint and more pecorino cheese, Mary Ann whips up a Frittata with Mint in about the time it takes to read this sentence!
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F05-21-012 意大利地中海料理-Giulia Mountain Food / Cibo di Montagna
The higher you climb the hungrier you get. The mountains of Friuli Venezia Giulia region make you hungry for a plateful of deep-fried Cheese Fritters filled with crisp prosciutto di Parma and Montasio cheese. That’s for starters, then a piping hot bowl of Yota, a hearty bean soup from Trieste with the tart and terrific addition of sauerkraut.
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F05-21-011 意大利地中海料理-Dumplings to Die For / Gnocchi
Mary Ann features Canederli with Speck, a fantastic dumpling-like recipe from the little-known Italian region of Trentino Aldo Adige. Filled with diced speck, this unique meat product adds an unmistakable, smoke-like flavor to the tender canederli, bobbing in broth. Perfect for a cold winter’s night.
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F05-21-010 意大利地中海料理-More than Just a Cone
Gelato genius and entrepreneur owner Morgan Morano invites Mary Ann to her popular Boston gelateria to show the secrets behind her gelato made with a Sicilian twist, from vivacious vanilla to paradisiacal pistachio, and all sorts of flavors in between. Then Morgan and Mary Ann create two mouthwatering desserts, Neapolitan-Style Ice Cream Cake and Double Fudge Chocolate Semifreddo cake.
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F05-21-009 意大利地中海料理-Magic in a Pot / Magia in Una Pentola
Mary Ann says, don’t be chicken when it comes to making your own Homemade Chicken Broth. The results are fantastic, and the steps so simple, that when you use the broth in her Meatball and Chicken Soup, you’ll pass up those boxes in the grocery store and head for the poultry section instead
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F05-21-008 意大利地中海料理-Fabulous Focaccia / Favolosa Focaccia
Mary Ann takes inspiration from the region of Molise to create a crispy, double-crust Focaccia stuffed with escarole and Pecorino Romano cheese, guaranteed to satisfy the heartiest of appetites. She gives step-by-step instructions, from making the dough from scratch, to steaming and chopping the escarole, to grating the cheese to create Focaccia alla Molisana.
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F05-21-007 意大利地中海料理-Got Lemons? / Avete Limoni?
When life hands Mary Ann lemons, she doesn’t make lemonade, she makes a luxurious Sicilian Almond Lemon Cake instead, that comes from the heart and soul of Sicily; the home of fantastic citrus fruit, and Mary Ann’s ancestral home as well, in Caltanissetta. She tops her dessert creation with Candied Lemon Slices then drizzles it with a confectioners sugar glaze that sings of Sicily.
