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1. Vegetable Frittata (Frittatina di Verdure)

2. Pork Chops Spoleto Style (Braciolette di Maiale alla Spoletina)

3. Lago Trasimeno Fish Stew (Tegamaccio)

4. Almond Foams (Spumini Mandorlati)

Book Description

Ciao Italia: Bringing Italy Home, the companion guide to Ciao Italia's 11th season on PBS, is a delightful cookbook that reads like a travel guide and a tribute to Italian cooks and their culture. Mary Ann Esposito has 10 seasons of cooking on public television and 5 cookbooks to her name, and she still manages to offer 130 new recipes presented in a culinary tour so captivating, you'll read this cover to cover. The chapters are divided by region, and each begins

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Ciao Italia--Bringing Italy Home

Authors: Mary Ann Esposito

Date: May 2001

ISBN: 0312303297

Publisher: St. Martin's Press

Hardcover

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This delicate fish stew is typical of what you will find on Isola Maggiore and Lago Trasimeno. The secret is to make sure the fish are all cut the same size and require the same amount of cooking time. Traditionally, a combination of eels, tench, perch, trout, whiting, and grayling is used, but you can use what is available. Just make sure to choose sturdy fish that will not break apart as it is cooked. Cusk and haddock as well as monkfish are also good for this recipe.

Serves 4 to 6

• 1/4 cup extra-virgin olive oil plus more for drizzling

• 1/3 cup minced parsley

• 1 1/2 teaspoon red pepper flakes

• 1 cup diced celery

• 2 cloves garlic, minced

• 6 cups pureed fresh plum tomatoes

• 1/2 cup dry white wine

• Salt to taste

• Freshly ground black pepper to taste

• 2 pounds assorted cleaned fish (monkfish, haddock, cusk), cut into 1 inch chunks

• 4 to 6 bread slices, toasted

1. Heat the olive oil in a saucepan. When it shimmers, add the parsley, red pepper flakes, and celery, and cook until the celery begins to soften. Stir in the garlic and cook until it softens. Stir in the tomatoes, wine, salt, and pepper.

2. Lower the heat to a simmer and add the fish. Cook slowly, covered, for 5 to 8 minutes, or just until the fish flakes easily with a fork.

3. Place a slice of bread in individual soup bowls and ladle the fish stew over the top. Pass olive oil to drizzle on top.

More From This Book:

1. Vegetable Frittata (Frittatina di Verdure)

2. Pork Chops Spoleto Style (Braciolette di Maiale alla Spoletina)

3. Lago Trasimeno Fish Stew (Tegamaccio)

4. Almond Foams (Spumini Mandorlati)

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