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Italian recipes are dished up with gusto in this culinary series, which explores the origins of the various meals and their cultural significance.
June 10, 2000
Featured: shrimp cooked in a wine and garlic sauce, and tomato sauce served with baked tomatoes filled with savory rice.
Prepared: bread pudding; chicken and mushrooms in tomato sauce.
Pasta with garlic, black-olive and caper sauce served with sweet roasted broccoli.
Chicken breasts stuffed with ham, cheese and herbs served with peas and carrots in a cream sauce.
Veal with capers served with crisp potato rounds.
Pork tenderloin stuffed with ham and cheese served with stewed potatoes and tomatoes, onion and garlic.
White-fish fillets in a toasted-crumb coating served with bread fritters.
A pasta sauce with Gorgonzola and radicchio and stewed red, green and yellow peppers.
Prepared: shrimp, scallops and pasta cooked in an aluminum pouch; an ice-cream cake.
Potato-and-onion soup served with focaccia.
Prepared: shrimp cooked in a ham wrap served with lentils, tomatoes and onions.
Beef stuffed with sausage, provolone cheese, hard-boiled egg and salami, and simmered in tomato sauce.
Marinated lamb chops with pesto sauce and a grilled mushroom salad.
Pasta in tomato sauce served with sweet, roasted eggplant in balsamic vinegar.
A pancake made of grated potato and onion stuffed with mushrooms.
Veal cutlets cooked in tomato sauce, served with sweet-and-sour pearl onions.
Prepared: a chocolate-chip cake; pasta with porcini mushrooms and tomatoes.
Prepared: swordfish steaks with herbs, wine and cheese; risotto with garlic and onions.
Pasta with mushrooms, cream and tomato served with a Caesar salad with garlic, anchovies and Romano cheese.
Pasta with smoked salmon and vodka sauce; strawberry custard.
A loaf of roasted sausage, onion and bread crumbs, served with milk pudding and almonds.
A soup made with pinto beans, onions and tomatoes, followed by an omelet with sweet sausage and onion.
Pasta baked with onion, garlic, sausage, tomato and cheese; strawberries in balsamic vinegar.
Pasta with shrimp and capers in tomato-and-wine sauce; an apple tart.
Pasta with zucchini, garlic and basil; tomato soup with croutons and cheese.
Sautéed veal, prosciutto and sage served with Marsala sauce; strawberries with mint and wine.
Pasta in a cream sauce with ham and peas, served with crisp greens topped with cooked mushrooms.
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