18th Century Animals
The variety of livestock we see on farms today differs significantly from the ones that were common during the Revolutionary Era. Modern techniques have plumped animals up and induced them to grow more quickly. An effort is underway at Colonial Williamsburg to get back to the original breeds. Chef Staib cooks at Harriton House, preparing Beef Barley Soup, Pork Ragoût and Sally Lunn Dumplings.
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- Ch 410Ciao Italia Season 26It's Sunday when Mary Ann visits Christina and Carla Pallotta, two sisters who are the driving force behind Nebo Restaurant in Boston, MA, where they're preparing their mom's favorite recipes for visiting friends. Ricotta Gnocchi with Rabe and Pignola Nut Sauce, followed by Stuffed Breast of Veal, with Fontina Cheese, Polenta and Wild Mushrooms on the side. Great sisters. Lucky friends.Ciao Italia Season 26Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm College's monastery kitchen to prepare two childhood favorites. First it's Struffoli, deep-fried, honey-coated sweet dough balls, dusted with hundreds-of-thousands. Then Mary Ann prepares crispy, deep-fried, sugar dusted Cenci. Let us give thanks.