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BOLLA

Central Market

Vintage Villas Hotel & Conference Center
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Television

CUCINA TOSCANA 2004

Show Descriptions

Episode 1 - FROM LUCCA WITH LOVE

Johnny and Damian take back to their wonderful visits in the town of Lucca in the Tuscan region of Italy. They share a delicious rabbit recipe with a sauce rich with herbs and fresh vegetables from the region served with Tacconi pasta. Damian's tip for the week points out the differences between Italian ice creams and American ice creams. They finish up by making an elegant vanilla gelato with crisp pieces of biscotti that makes the mouth water.

Episode 2 - WARMING WINTER DINNER
Johnny and Damian celebrate the coming of winter by preparing an exotic Wild Boar roast served with polenta. Next they share a unique approach to preparing cannellini beans that are cooked in a flask in the coals of a fire. The result is amazing.

Episode 3 - GOING MEATLESS
This week Johnny and Damian explore two recipes that warm up a cold winters night that will make vegetarians smile. The Spelt and Kidney soup is simple to prepare but packed with a spectrum of great flavors. They also prepare fresh Garganelli pasta and compete the dish with seasonal vegetables.

Episode 4 - BRUNCH IN CHIANTI
Brunch is a favorite time to gather friends and family in the Tuscan countryside. Johnny and Damian share three marvelous dishes that are easy to prepare for such a gathering. A frittata starts us off spiced with herbs and fresh parmigiano-reggiano. Next they prepare a hearty fruit and nut bread that compliments the egg dish.

Episode 5 - FLORENTINE FANTASY
The fames are roaring in the pizza oven as Johnny and Damian prepare a Tuscan specialty, Bistecca alla Fiorentina. This three-pound steak is marinated in olive oil and lots of garlic and cooked over the coals in the pizza oven. This traditional Tuscan dish is served off the bone and shared at the table by slicing off small pieces. They finish off the dinner with Frittelle di Mele or Apple Fitters in America. Simple and so tasty.

Episode 6 - PASSION FOR PORCINI
When Porchini mushrooms are in season in Tuscany it's cause for celebration. Johnny and Damian prepare a fabulous risotto with fresh Porchini's for us and share tips about cooking with fresh vs. frozen or dried mushrooms. They are making a lovely polenta with freshly steamed Porchini's.

Episode 7 - FISHING VILLAGE FEAST
Reminiscing about a visit to San Vincenzo, Johnny and Damian prepare three wonderful dishes from the Tuscan coast. They start the meal with stuffed mussels that tempt the palate. The main dish is a hearty seafood stew. The piece de resistance is the Fittelle di Bacala or Codfish fritters that melt in your mouth.

Episode 8 - HEARTY ROASTING
Family, family, family! Johnny and Damian revel in feasting with their family. They share two great recipes to prepare for family gatherings. First on the menu Pollo Arrosto con Patate or roasted chicken with potatoes. So easy but so good. Then they make a Florentine pork roast that will delight any group. The final touch is a chocolate mouse that is easy to fix and easier to eat.

Episode 9 - HOLY WINE
Johnny and Damian take us back to the Tuscan countryside and share memories of vineyards they have visited. They share a traditional recipe from the region of chicken with a Vin Santo sauce. Biscotti or Cantucci as it is called in Tuscany is a twice-baked biscuit that has become very popular in the U.S. They show us the secret to making this a home.

Episode 10 - BEANS AND SAUSAGE
Simplicity is the rule of thumb in Tuscany. Johnny and Damian prepare a hearty Bean and Polenta soup that warms the heart as well as the tummy. They also make a great main dish from the region called Fagioli con Sulsicce or simply Beans and Sausage.

Episode 11 - TUSCAN SPRING
There are many signs that Spring has arrived in the Tuscan countryside. Spring lamb stew is a perfect dish to prepare for a Sunday family supper. Johnny and Damian also show us how easy it is to make homemade crème-filled doughnuts. They are scrumptious and can be served as a desert or for a Sunday brunch.

Episode 12 - TUSCAN SIDE DISHES
Tuscany cuisine has special unique flavors. Several of these are featured in the recipes shared in today's show. Johnny and Damian prepare three great side dishes that can be served with a variety of main dishes. Stuffed Red Onions, Artichoke with Nepitella (an herb found in Tuscany but available in the U.S.), and Fried Zucchini Flowers that melt in your mouth.

Episode 13 - BORN-AGAIN BREAD
Soups are a favorite in the Tuscan home. Johnny and Damian share recipes that they have found in their travels in the region. Ribollita is a "reboiled" vegetable soup for every season and Pappa al Pomodoro is a wonderful twist on tomato soup. They also prepare a traditional Tuscan bread salad, which makes a perfect pairing for any soup.

 

 

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