Interview with “Ciao Italia”
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Celebrity Chef Mary Ann Esposito
ary Ann Esposito is an Italian American, and very proud of her heritage, her parents are Rosario and Louisa Galasso Saporito. Which ironically enough the name Saporitio has a meaning of palatable and savory, and Chef Mary Ann keeps that very much alive today in her culinary career! It began in 1989, when Mary Ann had suggested to her local TV station, the New Hampshire Public Television in Durham, NH, that they run a program on Italian regional foods. They loved the idea, and Ciao Italia was born. The first episode was filmed in Mary Ann’s home kitchen the theme was an Italian summer picnic. And it took one day to produce a 26-minute segment. The show was an immediate success and was picked up by PBS in its second season. Mary Ann’s husband Guy and, children Beth and Chris. They are the best taste testers for my recipes and they have always supported me in my career. People often ask me if I cook at home and I just laugh because all they would need to do is ask my family. This year marks her 22nd anniversary of production on PBS. The new season will start airing this spring, but you can catch a sneak peak at www.ciaoitalia.com. Mary Ann has written 12 books on the subject of Italian food. And has a new book coming out called, Ciao Italia Family Classics, this book will include more than 200 of her precious family recipes, and will be released in October 2011. Mary Ann’s grandmothers are both from southern Italy, and they were, both in the culinary industry. It was her Grandmother’s as well as her mother that influenced her in the culinary career, which she so proudly has chosen. She learned at a very young age, of the joy and passion of cooking. And throughout the years, she continues to use the authenticity and traditions from them in her recipes and her cookbooks, as well as her series of Ciao! Mary Ann has spent a lot of time in Italy, and over the last 22 years; has proudly 22 / Summer 2011
traveled in most of the 20 regions of Italy. She films several episodes of her series Ciao Italia, from the different regions she has visited. She finds this to be most traditional, and exciting for her viewers as well as for herself. She has a special treat, in her upcoming 21st season; she will be traveling through the beautiful region of Tuscany. There you will receive a taste of the best recipes that the regions in Tuscany, and most palatable has to offer. In this season, they will visit the famous landmarks, like the Duomo in Florence and the “wine city” of Montalcino. Mary Ann, says “that being at the source of the foods in Italy makes me aware of how deeply Italians revere and respect their food culture. They are very connected to the land, and you can see that in the freshness and flavors of their food.” Preserving and appreciating the Italian cooking heritage is very important to her. Several years ago she created the Mary Ann Esposito Foundation, with the mission to preserve authentic Italian and Italian-American experience by providing educational information and digital demonstrations for students who want to become the next generation of great Italian chefs. Readers can learn more about the foundation at www.ciaoitalia.com/foundation. Mary Ann uses her family recipes all the time! One of her favorites is her momma’s linguine with walnut and parsley sauce, this is an absolute classic. She also loves the Timballo di Melanzane Pasta pie and eggplant, this is a Sicilian recipe. These recipes, and over 3,000 others can be found at www.ciaoitalia.com , there you can even view her feature videos where Chef Mary Ann demonstrates how to prepare, and cook these delicious recipes. Mary Ann enjoys reading historical novels, however she replies, “My work is my
hobby! I love to experiment in the kitchen to come up with new things to share with Ciao Italia fans on Facebook and in the Ciao Italia Posta, which is there electronic newsletter. I also enjoy traveling to do live cooking appearances. It’s great to meet Ciao fans in person!” Mary Ann’s daughter Beth resides in Bern, Switzerland, she tries to get away from her busy schedule now and then to visit her daughter, where they usually, spend time together in Beth’s kitchen cooking, up a storm and enjoying being with each other This upbringing instilled in Mary Ann, and her deep appreciation for Italian food and culture. There are three words that sum up the definition of Mary Ann’s culinary success, Authenticity, history, and tradition. This is her signature cooking style that has made her one of America’s most loved television chefs. Chef Mary Ann Ciao Italia has had numerous appearances on other television programs such as, The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, and FOX , Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and many others! Chef Mary Ann has worked beside world-renowned chefs like Julia Child, Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan, and countless others who share the same passion for cooking. Mary Ann’s participation in OSIA and NIAF are part of Mary Ann’s inspiration to create the Mary Ann Esposito Foundation. The goal of the Foundation is to continue the tradition of Italian cooking in the United States by providing scholarships to the next generation of authentic Italian chefs in the United States. Chef Mary Ann has been able to share the cooking lessons she learned as a child with audiences around the world.
Mary Ann would encourage readers to learn more about Italian regional, food and the health benefits of adopting the Mediterranean diet. She also suggested that they take the time to think about what they are cooking and where their food comes from, and to try to eat locally by supporting their local farmers markets. The health benefits of locally grown, organic produce are amazing, let alone the taste benefits!
“Ciao Italia”
“Ciao Italia”
Timballo di Melanzane e Bucatini A Drum of Eggplant and Bucatini
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aking a timballo, or timpano, is an event. It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are transformed into an extraordinary, impressive drum of baked pasta that, when unmolded, receives a standing ovation. The region of Campania claims the timballo as its own and the recipe that follows comes from Sorrento. It calls for bucatini, a thicker cut of hollow spaghetti, which neatly nestles and holds the ingredients together. It is customary in Campania to use buffalo milk mozzarella, a cheese with a delicate texture and superb taste, but it is very perishable and not readily available. Fresh cow’s milk mozzarella can be used instead. Assembling the timballo is easy when done in stages. Make the sauce several days ahead; cube the cheese and cook the marble-size meatballs 2 days ahead. Patience is the key to the unmolding; you will get much neater wedges by allowing the timballo to cool for about 20 minutes - and the joy of tasting that first forkful will be worthy of the best drumroll.
FOR THE SAUCE
INGREDIENTS
• 2 tablespoons Colavita™ Extra-Virgin Olive Oil • 1/4 cup finely chopped onions • 1 rib celery, finely chopped • 1 large carrot, finely chopped • 3 cloves garlic, minced • 5 cups chopped fresh or canned (drained) plum tomatoes (about 10 medium size) • 1/4 cup dry red wine • 1 bay leaf • 1 1/2 teaspoons fine sea salt • Freshly ground black pepper to taste Tip: Use fresh mozzarella cheese, but if it is not available, substitute pasteurized. Note: Instead of frying the meatballs, bake them on a lightly greased cookie sheet at 350ºF until nicely browned, about 20 minutes. Note: For a nice presentation, spread additional sauce over the top of the unmolded timballo and garnish with curls of Pecorino cheese.
• 3 large eggplants (each at least 11 inches long) • Salt • 1/2 cup toasted bread crumbs • FOR THE FILLING • 2 cups Colavita™ bucatini broken into thirds • 1 pound ground veal • 1 large egg, beaten • 2 tablespoons dry white wine • 2 tablespoons freshly grated Pecorino cheese • 1/2 cup toasted bread crumbs • 1 teaspoon fine sea salt • 2 tablespoons butter • 1 1/2 cups cubed fresh mozzarella (fior di latte) cheese • 1/4 cup chopped fresh Italian parsley leaves • 1/2 cup peanut oil for frying • 1/4 cup freshly grated Pecorino cheese
DIRECTIONS 1. Cut off the stems of the eggplants and discard. Slice the eggplant lengthwise into 1/4inch-thick slices. Salt and layer the eggplant slices in a colander set over a bowl. Place a large bowl of water on top of the slices to act as a weight. Let the eggplant “sweat” for at least 1 hour to remove the excess water. 2. Butter a 9 x 3 1/2-inch-deep round mold or cake pan and coat the inside evenly with the 1/2 cup bread crumbs. Shake out the excess crumbs and refrigerate the mold until ready to fill. 3. To make the sauce: In a large saucepan, heat the olive oil and cook, stirring, the onions, carrot, and celery until they soften. Add the garlic and cook, stirring, until the garlic softens. Stir in the tomatoes, red wine, and bay leaf. Cover the pan and simmer the sauce for 30 minutes. Season with salt and pepper and set aside. Remove the bay leaf before using. 4. Cook the bucatini according to the directions. Drain and transfer to a large bowl. Set aside.
5. In a medium-size bowl, combine the veal, egg, white wine, the 2 tablespoons grated Pecorino, bread crumbs, and salt. Mix gently to just combine the ingredients. Form marble-sized meatballs with your hands. 6. Heat the butter in a large sauté pan and fry the meatballs until browned on all sides. Transfer the meatballs to the bowl with the bucatini. Add the mozzarella, parsley, and 2 cups of the tomato sauce. Stir to combine the ingredients well and set aside. 7. Rinse and dry the eggplant slices. Heat the peanut oil in a large sauté pan over mediumhigh heat. Fry the eggplant slices a few at a time until they soften, about 2 minutes on each side. Drain the slices on brown paper. Use additional oil if the pan seems dry. 8. Preheat the oven to 325ºF. 9. Line the prepared mold with the eggplant slices, draping them lengthwise over the bottom and overlapping them up the sides of the mold. There should be about a 3-inch overhang over the top edges of the mold. Make sure there are no open spots and that the mold is completely lined with the slices.
10. Spoon the bucatini mixture evenly in the mold, packing it down with a wooden spoon all the way around. Fold the overhanging slices of eggplant in over the top of the mold; the mixture should be completely encased by the eggplant. 11. Spread 1/2 cup of the remaining tomato sauce over the top of the mold and sprinkle with the 1/4 cup Pecorino. Bake the timballo, uncovered, for 45 minutes. It is done when the timballo shrinks a bit along the sides and a knife will easily move along the sides. Remove the mold from the oven and loosely cover the top with a sheet of aluminum foil. Let the mold stand for 20 minutes. 12. Heat the remaining tomato sauce. Remove the foil from the timballo and run a butter knife around the inside edges to loosen it. Place a serving dish larger than the mold over the top and carefully invert it onto the dish. Cut the timballo into wedges and serve with additional sauce on the side.
Recipe by:
Mary Ann Esposito Sum