Eggs - Boiled, Scrambled, Omelets, Frittatas, Eggs Benedict
Eggs: all sizes, all types from chicken to quail to ostrich... soft, scrambled, poached... from omelets to Frittatas to eggs Benedict...not to mention Julia and Jacques scrambling an ostrich egg as voluminous as a dozen and a half Grade A Large.
Julia & Jacques Cooking at Home
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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.