Blog - Proud Italian Cook

An Interview with Mary Ann Esposito of Ciao Italia

January 11, 2010 by Marie 28 Comments

For many years I’ve enjoyed watching Mary Ann Esposito on public television, whether she was cooking in her studio or taking her show on the road to Italy, I always admired her down to earth no fuss approach to cooking. Mary Ann consistantly proves that with just a few quality ingredients we can all prepare delicious Italian cuisine at home with out difficulty.

Mary Ann Esposito is the author of Ciao Italia Five Ingredient Favorite: Quick and Delicious Recipes from an Italian Kitchen, and the creator and host of the long running PBS series Ciao Italia, celebrating it’s 20th anniversary in 2010. She is also the author of eleven other successful cookbooks, including Ciao Italia Slow and Easy and Ciao Italia Pronto!

Her new book draws on the Italian culinary tradition of simplicity. Her recipes are quick, easy, and economical without sacrificing any flavor!

Recently Proud Italian Cook, ( that would be me) was given the opportunity to ask Mary Ann a few questions, hope you enjoy!

Can you share with us some of the food highlights that you and your family enjoyed together over the holiday season?

Every year I begin making cookies on Oct 12, the traditional Columbus Day; by Christmas I have MANY different kinds that are wrapped and given out to friends and strangers as well. I also make the traditional panettone bread that we serve on Christmas morning and we make over 500 ravioli between Thanksgiving and Christmas to serve as the first course on Christmas day. For Christmas Eve, I always do a buffet spread.

This year you’re celebrating 20 years of hosting your PBS series Ciao Italia, what has been the key to your success?

Approachabillity and connection with the audience and drawing them in by making food that is doable, authentic and good.

Can you walk us through a typical day in the life of Mary ann Esposito from start to finish?

Exercise early in the morning, eat a good breakfast, work in office on email and on shows coming up, film segments of the series, do voice overs, make personal appearences, (not every day), Spend time on writing next book, blogs, articles for magazines, etc. Prepare dinner; spend time with husband.

Who influenced you the most, early on in your career?

My mother, a dietician and two native born Italian grandmothers both in the food business. They were three wise and wonderful women who cooked extremely well.

What do you consider as your defining moment professionally?

The first airing of the series Ciao Italia on national public television

What is your absolute favorite comfort food?

Ice cream

Name some ingredients that you can’t live without.

Parmigiano Reggiano cheese, extra virgin olive oil, pasta, pancetta, garlic, lemons, and gutsy red wine.

What is the motto or advice that you try to live by?

Don’t settle for mediocrity in anything you do!

Flipping through her new book I instantly saw one recipe I wanted to try, Mary Ann’s,”Cotolette di Maiale al Pistacchio” which translates as “Pistacchio-Dusted Pork Chops“. 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. I got all my ingredients together and in no time it was on the table! The chops were crispy with an amazing flavor.
Ingredients are:

2 large eggs
1/4 cup of finely minced fresh rosemary leaves
Fine sea salt
Fresh ground black pepper
4 bone-in pork chops
1 cup of natural pistacchio nuts, shelled, ground to a powder. I used my food processor for this.
Olive oil

Preheat the oven to 350 F.
Lightly beat the eggs in a bowl with the rosemary, salt, and grinding of black pepper.
Dip each chop then coat with the pistacchio dust and set aside.
Heat the olive oil in a stovetop-to-oven saute pan large enough to hold the chops without crowding them. I used my heavy cast iron skillet above.
Brown the chops on both sides, then slide the pan into your oven and bake until internal temperature reaches 160 F.

* Note*: Don’t be in a hurry to brown the chops, allow them to cook sufficiently on one side before flipping them over.
They’re ready to turn when the outer edges begin to brown.

Buon Appetito!

Visit the official website of Ciao Italia with Mary Ann Esposito here, and also The Ciao Italia blog here.

28 Comments Filed Under: Meats Tagged: Ciao Italia, Five Ingredient Favorites, interview, Italian cook book, Mary Ann Esposito, PBS, pistacchio's, pork chops

Keeping Up the Detox

January 7, 2010 by Marie 28 Comments

I’m still on my healthy eating quest, eating soups and salads for over a week now. I think I used up every single vegetable in my house except for a bunch of peppers I still had. I finally feel detoxed!

I have my husband detoxing along with me, and fortunately for me he will eat anything I put before him so having a Stuffed Pepper for dinner was just fine with him.

I had some leftover cooked brown rice that I sauteed up with onion and garlic, added a dollop of leftover marinara, parmesan cheese, fresh parsley and basil. I also added and sliced up a spicy chicken sausage link that I had, and then stuffed it all into a red peppers that were cored and precooked on my indoor grill. Place your stuffed peppers in a casserole dish, drizzle with olive oil, sprinkle with more cheese and bake at 375degrees until peppers are knife tender. Serve with your favorite Italian salad of course!

It’s very cold here today, I feel like I’m in the artic! More snow is due tonight, Gee I hope their wrong!

I had a little kitchen helper today, I propped her right on my counter in her Bumbo chair and she watched me the whole time I was cooking. I think she liked all the colors. We had a nice conversation about how good vegetables are for you!

This is a delicious and hearty Barley Salad that I made for lunch today, very healthy and good for you. . Cook your barley according to directions then let it cool. In the meantime, roast in a 450 degree oven, red, green and yellow peppers along with red onion, chopped eggplant and cook until caramelized and tender. When cooled add to barley along with garbanzo beans, sliced green or kalamata olives, fresh chopped parsley and basil, and a sprinkling of toasted pine nuts.

The Homemade Dressing is made by whisking up 1 cup of olive oil, 1/4 cup of red wine vinegar, the juice of 1/2 of a lemon, a teaspoon of Dijon, 1 minced garlic clove, salt, pepper and dried oregano. I only used a couple of tablespoons, you’ll have plenty leftover for other salads, just place in a jar and refrigerate!

Buon Appetito!

28 Comments Filed Under: Grains Tagged: barley salad, healthy food, Italian dressing, stuffed peppers

Nibbles for your New Year’s Eve Party!

December 30, 2009 by Marie 34 Comments

As 2010 quickly approaches, I want to wish everyone of you a Very Healthy and Happy New Year!

A good friend of mine says “health is wealth” and that is so true and most important, but I can’t help wishing for just a little prosperity to go along with it!

Just a few ideas in case you want to add some other things to your New Year’s Eve table. I know its cold, but pull out your grill pan and grill up some eggplant slices, all your grilling can be done the night before. There’s still time!

Layer each slice with some roasted red pepper, a mixture of feta and herbed cream cheese, you can even use goat cheese if you like, top each slice with spinach or arugula, and then just roll them up and stick a skewer in each one.

A little drizzle of olive oil over the top, and you have a delicious combination!

Keep your grill pan out and make some Spiedini Di Mozzarella. Take 3 slices of a good quality country loaf or sourdough bread, brush each slice with olive oil, stack them on top of each other and place a slice of fresh mozzarella between each layer. Now cut the stack into quarters, and into each quarter stick one rosemary sprig. Grill until the bread is toasted and the cheese melts. Serve with your favorite pesto for dipping.

You can’t go wrong with Portobella Pizzas either! After cleaning and scraping out the gills of each mushroom, place them for 5 minutes on each side under your broiler until they become tender. Then fill them with whatever you like, I used Italian sausage that was already browned, and tomatoes. Top them with some fresh mozzarella and place back under the broiler a couple of minutes until the cheese turns golden brown. Vegetarian options are just as delicious, you can even quarter them and also serve with skewers.

Have a safe holiday and see you all next year!