Season 1 Episode 6
Rachael Ray in Tuscany
RealitySeason 130 Episodes
Bacalao con PomodoroS1 E30Rachael shows how to make Bacalao con Pomodoro, a dish inspired by an amazing meal she shared with John during a special trip to Elba, a Mediterranean island in Tuscany; she begins by teaching how to make all'aglione.
Cacciatore with Jeremy SistoS1 E29Actor and family friend Jeremy Sisto joins Rachael in her Tuscan kitchen to learn how to make Hunter's Chicken, known in Italy as Cacciatore, served with generous helpings of bruschetta.
Albanian Pizza with Muscles and PastaS1 E28Rachael's friends, Leida and Veina, are showing how to make three types of Albanian Pizza, a rustic dish made with phyllo dough filled with beef, chicken, and potatoes.
Green Gazpacho and Giant Grilled ShrimpS1 E27Rachael loves gazpacho, a cold soup made from raw vegetables that is perfect for warm Italian summers; she's holding onto the sunshine with her delicious recipe for green tomato gazpacho.
Pesto 2.0S1 E26Rachael is known for her delicious and flavorful pesto sauces of all varieties. She prepares a Pesto alla Trapanese, a Sicilian dish made with almonds and tomatoes; a green pesto typical of Southern Italy, which incorporates a few unique ingredients. Rachael's sister, Maria, shows how to bake a Basque cheesecake, a crustless dessert with a caramelized top. Meanwhile, John mixes a Gin Basil Smash, a cocktail inspired by a similar drink made at the Savoy Hotel in Florence.
Getting Figgy With It: Chicken and FigsS1 E25Rachael is joined by her husband and her sister; she shows how to prepare a chicken and fig dish featured on their wedding menu; her sister makes a one-bowl carrot cake and her husband mixes a bourbon cocktail with fig preserves.
Roast Sausage and Celery Root FlanS1 E24Rachael and her sister Maria are teaming up to demonstrate how to make a rustic meal of roasted pork and chicken sausages tossed with vegetables and grapes; they also prepare an easy and elegant celery root flan to pair with the main course.
Truffle Eggs With Chips and ChivesS1 E23Living in Tuscany allows for the enjoyment of a long truffle season; Rachael shows how to use local truffles to add flavor to a dish of scrambled eggs and potato chips.
Osso BucoS1 E22In honor of the legendary singer and Rachael's dear friend Tony Bennett, she prepares osso buco; a dish of succulent braised veal shanks served Florentine style in the oven with large slices of bread and creamy polenta, which Tony Bennett loved.
Italian PaninisS1 E21It's sandwich night in Rachael's kitchen and she's serving up an array of Italian sandwiches with ingredients like roasted eggplant, sweet bell peppers, spicy mortadella with pistachio, and so much more.
Pantry Meal with Sarah MoultonS1 E20Chef Sarah Moulton joins Rachaelm for a cooking challenge; both Rachael and Sarah create mystery meals using ingredients from Rachael's Tuscan pantry; Sarah cooks deep-fried vegetables, while Rachael uses red onions to make caramelized onion pasta.
Sardine PastaS1 E19Rachael prepares her favorite Sicilian dish, pasta con le sarde or sardine pasta, using both canned fish and fresh sardines atop long-cut pasta.
Crostata and Risotto with Sarah MoultonS1 E18Author and chef Sarah Moulton prepares a free-form crostata using a variety of vegetables, while Rachael makes a red risotto using radicchio.
Potato Frittata and Steak Florentine With Anna GassS1 E17Rachael's friend, author Anna Gass, demonstrates how to make an Italian potato and horseradish frittata, a traditional snack from the Basilicata region of Italy; Rachel also shares how to cook a tender Florentine steak.
Lamb Chops with Rice and SpinachS1 E16Rachael prepares a well-rounded meal featuring a French-cut rack of lamb baked with dijon mustard and seasoned breadcrumbs, accompanied by a side dish of brown and wild rice with porcini mushrooms and saut ed spinach.
Artichokes Two WaysS1 E15Rachael honors her beloved grandfather by making his recipe for stuffed artichokes; she also prepares Roman-style artichokes that are infused with fresh herbs and garlic and then sauteed in oil.
Rabbit RaguS1 E14Rachael teaches how to prepare rabbit ragu, a traditional Tuscan recipe that combines ground rabbit, vegetables, wine, and more to make a thick sauce served over long pasta.
International Pub Cheese BurgerS1 E13Rachael takes the traditional beef burgers to the next level by adding homemade pub cheese topping, sauteed sweet onions, jalapeno peppers, and bacon on a pretzel bun, sealed with lettuce.
Pollo al MattoneS1 E12Rachael prepares a traditional pollo al mattone, an Italian roast chicken, by generously seasoning spatchcock chickens, cooking them in a pan with a brick wrapped in tin foil, and serving them with sauteed greens.
Ramen Around TuscanyS1 E11Rachael prepares a hearty and healthy meal for her Italian friends, combining store-bought and homemade ingredients to make flavorful, protein-rich ramen bowls.
Fried Grilled Cheese and Roasted Tomato Soup featuring Anna GassS1 E10Racheal teams up with her friend, chef and author, Anna Gass, to make an Italian version of fried grilled cheese, also known as a carrozza, along with a hearty roasted tomato soup.
Red Wine Beef Stew Over PolentaS1 E9Rachael prepares a popular Tuscan dish of red wine-infused beef stew served with creamy polenta.
Squid Ink PastaS1 E8Rachael makes her version of squid ink pasta, prepared with fresh, local calamari, and served on a bed of tuxedo pasta.
Cinghiale with KaleS1 E7After dining at a local restaurant, Rachael decides to create her own version of their special dish: Wild Boar Ragu served over Kale Pasta.
Breakfast for DinnerS1 E6Rachael makes a decadent Tuscan style breakfast for dinner using panettone bread to make French toast, which she serves with a prosciutto and melon platter.
RibollitaS1 E5Rachael prepares her take on ribollita, a traditional Italian soup loaded with beans, greens and mushrooms, served with toasted Tuscan bread.
Spaghetti and MeatballsS1 E4Rachael cooks up her family's favorite version of spaghetti and meatballs with a Tuscan flair.
Pheasant Ragu with PappardelleS1 E3Pheasant is a popular type of poultry commonly used in Tuscany; Rachael demonstrates how to cook pheasant in a ragu sauce served over a bed of pappardelle pasta.
Chicken Piccata And Lemon RisottoS1 E2Rachael prepares a beloved family meal of chicken piccata and lemon risotto using locally sourced Italian wine, lemons, and herbs.
Vegetarian Stuffed EggplantS1 E1In this episode, Rachael cooks up a meaty stuffed eggplant.
Breakfast for DinnerSeason 1 Episode 6
Cast
Rachael RayGenres
RealityMore Like This
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