I remember Chef Esposito from her PBS shows several years ago. I was, OK, I admit it, IN LOVE. Her cooking style and teaching style are the best. I'm very excited to find her channel and am working my way through every single video. Thank you Ciao Italia.
I know so many folks who detest it, but I absolutely adore Fennel. Raw, cooked, it doesn't matter. I once had a savory bleu cheesecake that was topped with caramelized Fennel, and it was fantastic. I've been meaning to recreate that recipe for a few years now!
24:56. "Produced in Association With Rhode Island PBS". That happens to be my local PBS station, and I think it's the only program it makes that airs nationally, outside of the occasional special program or sometimes a documentary. Most of the programs they make only air in Rhode Island.
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I remember Chef Esposito from her PBS shows several years ago. I was, OK, I admit it, IN LOVE. Her cooking style and teaching style are the best. I'm very excited to find her channel and am working my way through every single video. Thank you Ciao Italia.
I know so many folks who detest it, but I absolutely adore Fennel. Raw, cooked, it doesn't matter. I once had a savory bleu cheesecake that was topped with caramelized Fennel, and it was fantastic. I've been meaning to recreate that recipe for a few years now!
Perfecto!
24:56. "Produced in Association With Rhode Island PBS".
That happens to be my local PBS station, and I think it's the only program it makes that airs nationally, outside of the occasional special program or sometimes a documentary. Most of the programs they make only air in Rhode Island.
How about serving the salad with the meal?
Love the end credits music too!
I'm latino but she like my italian Mother
What is the recipe/dish called at 00:38 ?!
20:51 Food for thought
very pretty salad.
Ed sherran