Stuffed Veal Rolls, Sicilian Style - Ciao Italia with Mary Ann Esposito
Mary Ann rolls out the red carpet when she rolls up her favourite stuffed veal rolls, Sicilian style. Filled with a marvellous medley of fresh breadcrumbs, garlic, parsley, slices of caciocavallo cheese and grated pecorino romano cheese, into the oven they go.
(Season 28 | Episode 26)
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Ciao Italia with Mary Ann Esposito turns everyday cooking into a happy celebration of authentic regional Italian cuisine with flavorful recipes from the Piedmont to Puglia, Tuscany to Sicily, and everywhere in between. By using authentic ingredients from the heart-healthy Mediterranean diet, Mary Ann creates Italian recipes that turn ordinary meals into memorable masterpieces. Buon appetito!
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This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
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Pasta Alla Norma
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Pecorino Romano - Sheep's Cheese at it's Finest!
Pecorino Romano is one of Italy's best known sheep's cheeses.
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Ciao Italia 1320-r0035 Pecorino Cheese and Olive Oil
Ciao Italia 1320-r0035 Pecorino Cheese and Olive Oil
How to Make Brazilian Dishes like Moqueca and Pao de Queijo
In this episode, test cook Becky Hays makes Julia a Brazilian classic: Brazilian Shrimp and Fish Stew (Moqueca). Then, tasting expert Jack Bishop challenges Bridget to a tasting of Pecorino Romano. Science expert Dan Souza discusses the importance of taking your time when you make an emulsion. Finally, Julia and Bridget uncover the secrets to making Brazilian Cheese Bread (Pao de Queijo) at home.
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Fava Bean Pasta
Professor Coliva invites you to try this double recipe, originally from the South of Italy. Made with fava beans, this easy recipe is the perfect pasta for the spring season.
Recipe (for 6 people)
1 lb of short pasta, like farfalle, rigatoni, penne.
1,3 lb of pealed fresh fava beans (about 3,3 lb with peal)
0,3 lb grated parmesan cheese (or pecorino romano)
0,3 lb soft goat cheese
olive oil (about 6 spoons)
salt and paper (to taste)
For the non-vegetarian version
1/2 finely chopped onion
0,5 lb bacon (or guanciale)
1) Boil the fava beans in water for about 3 minutes. Then remove the beans and keep the water. Remove the coticule by squeezing the beans in between your fingers. Put half of them in the blender with the cheese, the olive oil, salt and pepper and 1/2 glass of the water in which you boiled the beans. Mix everything and add the remaining water if necessary, till you obtain a creamy sauce, which is neither too coarse nor too liquid.
2) Boil the past in the water you used for the beans.
3) When it is cooked, drain it and garnish it with the sauce and the unmeshed fava beans. Sprinkle with some grated parmesan cheese and ground black pepper.
For the non-vegetarian version
Follow steps 1) and 2) above.
In the meanwhile, slice and chop the bacon and brown it in a pan with a bit of olive oil. When it's crispy, add the chopped onion and let them cook for a couple of minutes.
When the pasta is al dente, that is, still quite hard, about 3 minutes before its official cooking time, drain it and put it in the pan with the bacon and onions, toss it, add the fava bean sauce and the unmeshed fava beans, let it cook for another couple of minutes, till the water is evaporated. Sprinkle with grated parmesan cheese and ground black pepper.