Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy. She first makes the pastry dough, chills it, rolls it out, and drapes it into a tube pan. Then she combines sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites to create a pillowy cloud that goes inside. The Abruzzese Ricotta Cake is a traditional Easter time specialty, but a joy to enjoy all year long.

Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy. She first makes the pastry dough, chills it, rolls it out, and drapes it into a tube pan. Then she combines sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites to create a pillowy cloud that goes inside. The Abruzzese Ricotta Cake is a traditional Easter time specialty, but a joy to enjoy all year long.

Mary Ann re-creates shows her students how to prepare this traditional rustic cake from the Abruzzo region of Italy. She first makes the pastry dough, chills it, rolls it out, and drapes it into a tube pan. Then she combines sugared ricotta cheese, lemon zest and vanilla extract with beaten egg whites to create a pillowy cloud that goes inside. The Abruzzese Ricotta Cake is a traditional Easter time specialty, but a joy to enjoy all year long.

Mary Ann reminds her students that "a good cook loves a low flame." Especially when it comes to preparing a southern Italian favorite, Oven Roasted Lamb Shanks. After searing to seal in the juices, she adds a red wine and beef broth sauce along with carrots and onions for a long, low, slow cook. While that's in the oven Mary Ann prepares a perfect side of Roasted Fennel and Beans. Don't have time to cook? Make time for this!

Mary Ann reminds her students that "a good cook loves a low flame." Especially when it comes to preparing a southern Italian favorite, Oven Roasted Lamb Shanks. After searing to seal in the juices, she adds a red wine and beef broth sauce along with carrots and onions for a long, low, slow cook. While that's in the oven Mary Ann prepares a perfect side of Roasted Fennel and Beans. Don't have time to cook? Make time for this!

Mary Ann reminds her students that "a good cook loves a low flame." Especially when it comes to preparing a southern Italian favorite, Oven Roasted Lamb Shanks. After searing to seal in the juices, she adds a red wine and beef broth sauce along with carrots and onions for a long, low, slow cook. While that's in the oven Mary Ann prepares a perfect side of Roasted Fennel and Beans. Don't have time to cook? Make time for this!

"Acqua Pazza" in Italian. And even though Mary Ann may not know the origin of the name of this Neapolitan favorite, she knows exactly how to show her students how to simmer fresh codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic, and hot red pepper flakes. While that's cooking away, Mary Ann and student Mary Ellen prepare shrimp-filled Seafood with Fregola. Enough to go crazy for, right?

"Acqua Pazza" in Italian. And even though Mary Ann may not know the origin of the name of this Neapolitan favorite, she knows exactly how to show her students how to simmer fresh codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic, and hot red pepper flakes. While that's cooking away, Mary Ann and student Mary Ellen prepare shrimp-filled Seafood with Fregola. Enough to go crazy for, right?

"Acqua Pazza" in Italian. And even though Mary Ann may not know the origin of the name of this Neapolitan favorite, she knows exactly how to show her students how to simmer fresh codfish over a tomato based bed of sliced fennel, Castelvetrano olives, capers, garlic, and hot red pepper flakes. While that's cooking away, Mary Ann and student Mary Ellen prepare shrimp-filled Seafood with Fregola. Enough to go crazy for, right?