How perfect to have you and Mary Ann in the same place talking about Italian food. With seventy five authentic Italian recipes--from antipasti to pastas, main courses and desserts -Esposito draws on the Italian culinary tradition of simplicity in the kitchen to create such effortless and tasty dishes as: - Prosciutto di Parma, Fontina and Fig Wraps - Spicy Soppressata Tartlets - Cheesy Stuffed Meatballs - Pistachio Dusted Pork Chops - Oven-Poached Halibut with Shallots and Fennel - Escarole Salad with Mustard Dressing - Chocolate, Hazelnut, and Banana Tartlets - Buttermilk Panna Cotta Infused with Vanilla With Ciao Italia Five-Ingredient Favorites, Mary Ann Esposito serves up a surefire way to please family and friends with easy recipes that are quick and delicious. These recipes and the interview with Mary Ann come appear here courtesy of Taste of the Seacoast magaine. Drain the tuna, transfer it to a large bowl and flake it into large pieces with a fork. Mary Ann Esposito charts an unusual tack when pushing her latest cookbook.
Little Ciabatta Toasts with Ricotta and Salami Skillet Breaded Pork Chops with Rosemary Cherry Tomatoes with Leeks and Thyme Dried Figs in Red Wine From years of cooking in her Ciao Italia television kitchen, Mary Ann Esposito understands what many people with busy lives, as well as those just beginning to learn their way around the kitchen, want to know: How do I prepare an authentic Italian meal without spending hours in the kitchen? Why add yet another volume to the mountain of 30-minute meal books? I love pistacchios, and paired with the earthy flavor of fresh rosemary sounded like a perfect match to use together as a coating for chops. Taking a cooking vacation to Italy is one of the best things that you can do and I love seeing Mary Ann teaching in Italy on her show. Buy them already separated and cleaned in packages in the produce department of your grocery store. Maybe if people realize how easy, how fast and how inexpensive real food, good food can be, maybe they will come back into the kitchen, she said. It was interesting to know what she prepared for her own holiday dinner and the foods she cannot live without.
Transfer the tenderloins to a cutting board. Cook until tender, about 4 minutes. It covers antipasti, pasta, sauces, meats, sides, pizzas and desserts, with bolstering chapters on time-saving techniques e. Meanwhile, place the artichokes in a small saucepan. A book that has been read but is in good condition. Figure out what will be needed for several meals, then prep ahead of time as much as possible.
For the most part, Esposito sticks to old Italian favorites—spaghetti carbonara, fried shrimp, and panna cotta. Lightly beat the eggs in a bowl with the rosemary, salt, and grinding of black pepper. The spine may show signs of wear. Without fuss or bother, Mary Ann Esposito shows you how to bring an authentic taste of Italy to the table for your friends and family. In Ciao Italia Five-Ingredient Favorites, she shows home cooks how to make that philosophy work for them so that they can save time and money without sacrificing flavor.
The barolo pork roast was a big hit as was the Gelato pie. Turn off the grill and allow the meat to sit for another 5 minutes. Add the bay leaf, lemon slices and salt. She's gathered together a treasure trove of antipasti, soups, pasta dishes, main courses, vegetable side dishes, pizzas, calzones, and deserts that make easy and delicious meals for family and friends. Place the tenderloins on the grill.
In a large bowl combine the olive oil, celery salt, salt, pepper, and thyme. She is also the author of eleven other successful cookbooks, including Ciao Italia Slow and Easy and Ciao Italia Pronto! I used my food processor for this. Dip each chop then coat with the pistacchio dust and set aside. Divide and sprinkle the nuts on top. You will be satisfied with your meal preparations.
Thinking ahead also means keeping a well-stocked pantry, a tactic Esposito expounds on at length in her book. In Mary Ann Esposito's new book, Ciao Italia Five-Ingredient Favorites, she shows home cooks how to turn just five ingredients into an easy, delicious and economical Italian dish for the family dinner table. Place the pear halves on each of four individual microwave-safe bowls. But considering that six of the eight pasta dishes contain no vegetables, and decadent dishes like pasta bundles with taleggio cheese and pears call not only for butter but two types of cheese, readers may get frustrated at having to flip to the vegetables chapter to find them. You have to start from scratch and that's what this book is about. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins.
She lives in Durham, New Hampshire. Bring the water to a boil, lower the heat and cook for 2 minutes. Esposito's initial reluctance to enter the quick-cook arena clearly gave way. Add a mint leaf for garnish and serve. From a layered cornmeal pie with sausage and wild mushrooms, to a Sardinian mixed seafood cassola, to an utterly fascinating array of unusual pasta and fruit casseroles, the book is an exciting tour of no-nonsense Italian kitchens bursting with enticing aromas, succulent flavors, and, to be sure, lots of soul-warming cheer.