‘Ciao’ time
Esposito shares Italian recipes, adventures in new cookbook
Mary Ann Esposito, host of “Ciao Italia” on PBS and Fork Lift blogger, is renowned for sharing the flavors and stories of Italian cuisine with viewers and readers. Fans are in luck, as the prolific cookbook author has her 13th book hitting shelves tomorrow: “Ciao Italia: My Lifelong Food Adventures in Italy,” It’s a celebration of Esposito’s love of Italy and Italian cuisine all rolled into one.
A culinary tour guide, she shares beloved recipes from her travels and family heritage. You’ll find everything from a simple bread soup to the perfect tomato sauce. The cookbook is perfect for anyone interested in learning how to make authentic Italian dishes, whether they are experienced or new to the kitchen. And in addition to some great recipes, each chapter is sprinkled with history and on the ingredients that are key to Italian cooking.
The motivation: “over 30 years of travel to and from Italy and a passion for all things Italian cuisine.” The photography transports you to that rustic Italian kitchen you always dreamed of and the straightforward recipes allow you to bring those fabulous tastes and smells of Italy home.
COSTOLETTE DI AGNELLO DI LUIGI
1 rack of lamb, cut into
chops (7 or 8)
3 T. lamb fat, lard or unsalted butter, melted ⅓ cup extra-virgin olive oil 2 red onions, coarsely
chopped
1 small hot pepper, seeded
and finely chopped
2 t. fine sea salt
1 c. dry red wine, or more to
taste, divided
2 bay leaves
4 to 6 large plum tomatoes, peeled, seeded and quartered, or 1 (16-oz.) can plum tomatoes, undrained
If you plan to use rendered lamb fat, cut enough off the chops and melt it in a large pan to get 3 tablespoons and set it aside. In the same pan, raise the heat to high and brown the lamb chops on both sides. Set the meat aside.
In a Dutch oven or deepfrying pan, combine the melted fat with the olive oil and add the chopped onions and pepper. Add the salt and mix well. Cook the mixture over medium heat for 5 minutes, then add ½ cup of the wine. Cook for 5 minutes, or until the vegetables have absorbed just about all the liquid. Add the lamb chops to the pan, pour in the remaining ½ cup wine, and cover the pan.
Simmer for 1½ hours, or until the meat is fork-tender. Check the pan after about 20 minutes of cooking; if the mixture looks dry, add more wine, broth or water.
Remove the cover and add the bay leaves and tomatoes. Simmer until the tomatoes soften, 10 to 12 minutes. Transfer the lamb chops to a platter and serve with some of the pan juices and vegetables.
Serves 4.
“Ciao Italia” host Mary Ann Esposito will be signing books at Tuscan Kitchen in the Seaport (64 Seaport Blvd.) on Nov. 15 at 6 p.m.