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Ciao Italia Previous Broadcasts

Lombardy Cooking/La Cucina Lombarda (Episode #2312)

KQED Life: Fri, Apr 18, 2014 -- 12:00 PM

Mary Ann travels with her students to the Northern Italian region of Lombardia in the foot hills of the Swiss Alps to teach them the unique recipes of this small, but picturesque and prosperous region, starting with Osso Bucco with Gremolata Sauce, followed by Buckwheat Pasta, and then Baked Radicchio and Gorgonzola Cheese, and finishing of with Sbrisolona, a delicate cornmeal cake for dessert.

Pasta As You Like It/Pasta A Piacere (Episode #2311)

KQED Life: Thu, Apr 17, 2014 -- 12:00 PM

Pasta from the garden? You bet, when Mary Ann's got all the ingredients at hand, fresh-picked from Guy's garden, to create Penne with Cauliflower Ragu. Then she sidesteps your everyday pesto and goes for Fettuccine with Arugula Pesto. Mary Ann finishes off this trio of terrific treats with Pasta with Fried Zucchine.

Taste of Sicily/Sapore Di Sicilia (Episode #2310)

KQED Life: Wed, Apr 16, 2014 -- 12:00 PM

Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. Mary Ann starts with authentic, "O"-shaped Anneletti pasta as the star attraction of this complex production, to which she adds Pork Ragu, Peas and tomato sauce blended together in a creamy rich bechamel sauce and baked until the table is set and guests are invited to enjoy her Sicilian treat. Mangia tutti!

Polenta with Vegetables/Polenta Con Le Verdure (Episode #2309)

KQED Life: Tue, Apr 15, 2014 -- 12:00 PM

Master Chef Lucca Paris of Lucca's Mediterranean Cafe in Keene, NH brings a basket full of straight-from the garden veggies and freshly-ground cornmeal to Mary Ann in her Ciao Italia kitchen. Together they make a simple but dramatic Chicory Tart with Onions, Umbrian Style, and then use the freshly-picked eggplant to make a hearty, winter-perfect Eggplant Stew with Polenta Squares.

What Figs! - Che Fichi! (Episode #2308)

KQED Life: Mon, Apr 14, 2014 -- 12:00 PM

It's harvest time for Mary Ann's fig tree, and she's got a brimful basket of these tender beauties to create a savory Fig and Prosciutto Pizza. Then she makes a perfect dessert for a perfect meal; Figs with Whipped Cream. And if that's not enough figs to feature fondly, how about Amaretti-Stuffed Figs to snack on while you think about next year's crop of fantastic figs?

Italian Cooking Lessons/Lezioni Di Cuciina Italiana (Episode #2307)

KQED Life: Fri, Apr 11, 2014 -- 12:00 PM

Mary Ann gathers food bloggers from across the country in classroom setting at the Baking Education Center in Norwich, Vermont to show them the ins and outs of delicate Sweet Potato Gnocchi, savory Chicken Cutlets in White Wine, and to top things off, her ever-elegant Mom's Chiffon Cake with Lime Curd. Great food to write home about - and blog about too!

Give Me Scallops!/Dammi Cappesante! (Episode #2306)

KQED Life: Thu, Apr 10, 2014 -- 12:00 PM

Seafood Master Chef Jasper White weighs anchor in the Ciao Italia kitchen and delivers Mary Ann the biggest scallops ever seen to create his famous Jumbo Sea Scallops in Their Shells. Not to be outdone by Jasper's ocean-inspired creativity, Mary Ann brings the garden to the sea to create her equally famous Scallops with Spinach.

Homemade Ricotta/Ricotta Fatta In Casa (Episode #2305)

KQED Life: Wed, Apr 9, 2014 -- 12:00 PM

You'll never use store-bought ricotta again, after Mary Ann shows you how easy it is to make it yourself. And once it's done, get ready to make an unforgettable dessert: Roasted Pineapple with Ricotta Cream filled with crunchy pistachios. And don't forget this summertime, wintertime, anytime light luncheon treat: Ricotta Stuffed Cherry Tomatoes.

Tasty and Easy Chicken/Pollo Saporito E Facile (Episode #2304)

KQED Life: Tue, Apr 8, 2014 -- 12:00 PM

It tastes a lot like chicken because it is - made especially delicious when Mary Ann prepares her signature Chicken Thighs in Beer, simmered until totally terrific. Then she stuffs chicken breasts with a creative combination of fresh spinach and creamy gorgonzola, and then bakes them until fork tender and table ready. Why did the chicken cross the road? To get to here.

Eat Salads!/Mangiate L'insalate (Episode #2303)

KQED Life: Mon, Apr 7, 2014 -- 12:00 PM

There's no end to the salads Mary Ann can create when Guy's Garden is in full-delivery mode, starting with a healthy, hearty Bulgur Salad. Then she combines two of her favorite veggies. Cauliflower and Broccoli in a creative, "give me seconds" salad, and finishes off her parade of salads with a tart and tasty Radicchio Salad.

Sweet Things/Cose Dolci (Episode #2302)

KQED Life: Fri, Apr 4, 2014 -- 12:00 PM

Rhode Island State Treasurer Gina Raimondo knows her way around fiscal cliffs and the family kitchen too as she and Mary Ann create an elegant Torta Margherita alla Crema di Caffe'. Then Mary Ann commits a calorie-cost overrun with her irresistible Chocolate Mousse, but Gina seconds Mary Ann's motion to dismiss - to enjoy this dessert instead.

Fresh Fruit, So Good/La Frutta Fresca, Buonissima (Episode #2301)

KQED Life: Thu, Apr 3, 2014 -- 12:00 PM

Yogurt never had it so good as when Mary Ann marries it with drippy, glazy apricots. Then it's on to Pears swimming in an exquisite Marsala sauce. At a loss for what to do with that summer watermelon? Find out what happy surprise happens when you pair it up with feta cheese. It's a fruit free for all, and you're invited!

More Umbrian Cooking/Piu' Cucina Umbra (Episode #2226)

KQED Life: Wed, Apr 2, 2014 -- 12:00 PM

Mary Ann travels to a cooking school in Spoleto, Italy, where her students are eager to learn the fine art of creating the classic Capelletti in Brodo (Little Hats in Chicken Broth), followed by hearty and filling Lentils with Leeks and Sausage, then spinach-filled Torta al Testo (Bread on a Stone). Porchetta (Rolled, Stuffed Pork) caps off the main course, followed by a Fresh Fruit Tart for a rousing finish to this perfect Umbrian meal.

Cheeses/Formaggi (Episode #2225)

KQED Life: Tue, Apr 1, 2014 -- 12:00 PM

There's no end to what you can do with cheese, and Mary Ann proves it by combining it into a Four Cheese Pizza, grating it into potatoes for a pan-fried Frico, and shredding, then melting it into a Grana Padano Cheese Basket with Basil Oil Infusion. Cheese? Please!

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