Joanne Weir's Cooking Confidence

Journey To Italy

Season 1, Episode 20 of 26

Joanne shares her memories of Italy with her student Barbra recreating some of the dishes form her travels. She starts with a simple salad of fig and prosciutto, then slowly adds just enough red wine for a faro risotto, and finally ends the meal with a dessert of strawberry, port, and black pepper. Recipes: Fig And Blueberry Salad With Creme Fraiche, Mint and Prosciutto di Parma, Farro Risotto with Red Wine and Grana Padano, Strawberry with Port and Black Pepper, and an Aperol Champagne Cocktail. Student: Barbra Bright, Kitchen Designer.

Previously Aired

Day
Time
Channel
5/15/2013
10 a.m.
5/15/2013
noon
5/15/2013
5 p.m.
5/16/2013
1 a.m.
5/18/2013
10 a.m.
11/13/2013
10 a.m.
11/13/2013
5 p.m.
11/14/2013
1 a.m.
11/16/2013
10 a.m.
11/16/2016
8 a.m.
11/19/2016
1:30 p.m.
3/16/2020
8 p.m.
3/17/2020
3 a.m.
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