Rachael Ray brings you her mouth-watering Italian specialties from her very own kitchen in her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists.
EPISODE NUMBER | FYI PREMIERE DATE | A&E PREMIERE DATE | TITLE | SYNOPSIS |
---|---|---|---|---|
101 | 24-Jun | 18-Aug | Vegetarian Stuffed Eggplant | In this episode, Rachael shows us how to make vegetarian stuffed eggplant. |
102 | 24-Jun | 18-Aug | Chicken Piccata and Lemon Risotto | Rachael shows us how to make a family favorite meal of Chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs. |
103 | 1-Jul | 18-Aug | Pheasant Ragu with Pappardelle | Pheasant is a popular type of poultry prepared in Tuscany and Rachael shows us how to cook pheasant into a ragu sauce served over a bed of ribbony Pappardelle pasta. |
104 | 1-Jul | 18-Aug | Spaghetti and Meatballs | Rachael makes her family’s favorite version of spaghetti and meatballs with a Tuscan flair. |
105 | 8-Jul | 25-Aug | Ribollita | Rachael makes her version of a traditional Italian soup called Ribollita that is loaded with beans, greens, mushrooms, and toasted Tuscan bread. |
106 | 8-Jul | 25-Aug | Breakfast for Dinner | Rachael shows us how to make an indulgent Tuscan-style breakfast for dinner by using Panettone bread as a base for French toast served with a prosciutto and melon platter. |
107 | 15-Jul | 25-Aug | Cinghiale with Kale | After eating at a local restaurant, Rachael is inspired to make her version of their signature dish. It is almost like a 2-in-1 dish. Wild Boar Ragu over Kale Pasta. |
108 | 15-Jul | 25-Aug | Squid Ink Pasta | Rachael shows us how to make her version of squid ink pasta made with fresh, local calamari and served on a bed of “Tuxedo pasta.” |
109 | 22-Jul | 1-Sep | Red Wine Beef Stew over Polenta | Rachael shows us how to make a popular Tuscan meal of red wine beef stew that she serves along with a creamy polenta. |
110 | 22-Jul | 1-Sep | Fried Grilled Cheese and Roasted Tomato Soup | Rachael teams up with her friend, the chef and author, Anna Gass, to make an Italian version of fried grilled cheese also known as a carrozza along with a hearty roasted tomato soup. |
111 | 29-Jul | 1-Sep | Ramen Around Tuscany | Rachael teaches us how to prepare a hearty, healthy meal her Italian friends can’t always get in Italy by combining store-bought and homemade ingredients alike to make flavorful, protein-rich Ramen Bowls. |
112 | 29-Jul | 1-Sep | Pollo al Mattone | Rachael shows us how to make traditional Pollo al Mattone or Italian Roast Chicken under a brick, with generously seasoned spatchcock chickens cooked in a pan with a tin foil wrapped brick and served with sauteed greens. |
113 | 5-Aug | 8-Sep | Burgers | Rachael shows us how to take traditional beef burgers to the next level by adding homemade pub cheese topping, a decadent spreadable dip that’s served in bars and pubs, sautéed sweet onions, jalapeno peppers, and bacon all on a pretzel bun and sealed with lettuce. |
114 | 5-Aug | 8-Sep | Rabbit Ragu | Rachael teaches us how to prepare Rabbit Ragu, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce that’s served over long pasta. |
115 | 12-Aug | 8-Sep | Artichokes Two Ways | Rachael honors her beloved grandfather by showing us how to make his recipe for stuffed artichokes, then she shows us how to make Roman-style artichokes that are bathed in fresh herbs and garlic and sauteed in oil. |
116 | 12-Aug | 8-Sep | Lamb Chops with Rice and Spinach | Rachael shows us how to make a truly well-rounded meal that includes a French cut rack of lamb baked with dijon mustard and seasoned breadcrumbs, a side dish of brown and wild rice with porcini mushrooms, and sautéed spinach. |
117 | 19-Aug | 15-Sep | Pizza and Calzones | Rachael makes two fun meals: a traditional margherita pizza and a mozzarella-stuffed fried dough treat that resembles calzones. |
118 | 19-Aug | 15-Sep | Italian Picnic | Rachael shows us how to make a portable picnic including a pressed sandwich with meat and cheese, roasted peppers, sun-dried tomatoes, olives, and artichoke hearts. |