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Private Notes
The Season 4 premiere features a light version of chicken parmigiana; steamed broccoli and egg salad; and limoncello tiramisu.
A warm mushroom salad; eggs poached in tomato sauce; and brutti ma buoni, a classic Italian hazelnut cookie made with meringue.
Roasted chicken; seared chicken breast with mushrooms; and paprika drumsticks with peppers.
Salted cod fritters; penne rigate in vodka sauce; and beef chuck and beer.
Butternut squash gnocchi; and plum gnocchi.
Sausage crostini; linguine with white clam sauce; and braised beef rolls.
Stracciatella; frittata with ricotta; and baked eggplant and eggs.
Baked radicchio; broccoli rabe and sausage; and escarole and white bean soup.
Two ragu recipes are shared, including lamb and pepper ragu; and a chestnut and mushroom ragu.
Caesar salad; baked eggplant stuffed with meat and vegetables; and stuffed mushrooms.
Strawberries with balsamic vinegar; nectarines and blueberries in prosecco; and plum crostata.
Crespelle manicotti; and chocolate and walnut crespelle.
Marinated winter squash; swordfish in sweet and sour sauce; and sesame candy.
Pickled carrots; braised beef in guazzetto; skillet cauliflower with lemon and mint.
Seared steak with mushroom sauce and braised escarole; baked potatoes with pancetta and oregano; almond cake with chocolate chips.
Prosciutto and fig bruschetta; spaghetti tossed with fennel, escarole and balsamic; chocolate anise biscotti.
Celery stalks stuffed with Gorgonzola and apples; asparagus and scallion salad; fava sesame dip; linguine with Swiss chard made with walnuts and ricotta.
Gorgonzola-wrapped with puff pastry and baked as cheesy bites; celery, artichoke and mortadella salad; meatloaf ricotta.
Beef braised in barolo; braised kale with bacon; braised cauliflower.
Tomatoes stuffed with rice, mozzarella and basil; braised pork ribs with rigatoni; green beans in chunky tomato sauce.
Spaghetti and meatballs; a broccoli rabe with garlic; zeppole.
Tomato and country bread salad; rice and lentil soup; cannoli napoleon features ricotta cream, almonds and chocolate layered between fried pastry.
Zucchini sauteed with garlic, anchovies and capers; fried zucchini; orecchiette with clams and zucchini; sweet-and-sour zucchini.
Traditional beef and pork ragu, bologna-style; dandelion greens with almond vinaigrette and ricotta salata.
Gianduia cake; chocolate and zucchini cake; and a walnut and espresso cake.
The Season 4 finale explores the art of cooking with vinegar. Included: a red cabbage and bacon salad in a warm bacon and balsamic vinegar dressing; chicken in vinegar sauce; and a tangy garlic savoy cabbage and potatoes dish.
