You might recognize actress Debi Mazar from the HBO series “Entourage” or the reality show “Dancing With the Stars.” But these days, you can see her in “Extra Virgin,” where she’s teamed up with her musician-cook husband, Gabriele Corcos, on the Cooking Channel in a show that debuted last month.
It features down-to-earth Italian cooking for real people, the duo points out, noting that they are not professional chefs, just home cooks.
“Gabriele goes for taste – (food) from the soul – and his food is simple, beautiful, sexy and well presented,” says Mazar.
Three of the 13 episodes were filmed in and around Florence, Italy, Corcos’ hometown. The rest of the series is set in their Los Angeles home, where the couple, married since 2002, resides with their two daughters, Evelina, 8 and Giulia, 4.
The storylines and recipes were decided in advance, but “we controlled the continuity of the non-scripted show that includes three recipes per episode – appetizer, main course and dessert,” says Mazar.
“We keep the show light and entertaining – we’re only 23 minutes on air,” adds Corcos with his charming Italian accent.
“All the recipes are ours – lots of them from my mother and grandmother,” he continues, adding that Tuscan food is seasonal, very healthy and fresh. He has adapted some to use accessible American ingredients.
“Some things are recipes I introduced to Gabriele (who Tuscanized them by making them simpler and healthier),” adds Mazar, who loves to cook. “I have always been curious about other’s people cooking, cultures and food and would watch other people cook my whole life.”
Growing up in Queens, N.Y., Mazar says “other houses always smelled better than mine – my mother is not a good cook.”
But now cooking – and eating – is a joy for Mazar and family.
“Always enjoy time in the kitchen, as it’s the warmest place in the house and the heart of the home,” she emphasizes. “Don’t be afraid of cooking.”
You don’t need lots of fancy equipment. “Get in the kitchen and go for it. Start with something basic and simple.”
“When cooking pasta, always salt the water, but don’t add olive oil as it doesn’t make any difference,” advises Corcos. “Never leave the pasta in the colander; always combine it with the sauce immediately.
“I grew up in the kitchen (in Fiesole) with my mom and grandmother,” says Corcos. “I started baking cakes on Sunday morning when I was 6 ½, put a price tag on them and took them to my mom in bed and said, ‘This is how much you owe me.”‘
“Gabriele is a genius with meats and the pizza oven (they have one in the back yard),” says Mazar, adding that she is often his sous chef. He’s also a great baker. “He has a bigger sweet tooth; I go more for salt.”
Mazar and Corcos met in Florence while Mazar was vacationing and visiting a classical pianist friend.
“I fell in love almost immediately,” says Corcos. “The day after I met her I knew she was the one.”
The feeling was mutual.
“When he walked in the room that evening of the first day I arrived,” says Mazar, “it was like sun rays were coming out of his head. He was smart, funny and spoke English.”
They went out on a date a couple of days later and “we haven’t left each other’s side since,” she adds.
The television cooking show is an outgrowth of a video-centric blog (underthetuscangun.com) that they started four years ago – “to share culture and the fun we have in the kitchen. I said to Gabriele, ‘Let’s get a camera, start recording stuff and put it on film,”‘ says Mazar, adding that “there was an outcry for more recipes every week – from all over the world.”
Despite offers from various advertisers, “we didn’t sell out and still have no advertisers,” says Corcos, adding that they want to control their own destiny. “It is our own playground – with videos and recipes – 50 episodes.”
And there’s little the couple won’t do to let others know about their passion for food and cooking.
Corcos convinced Mazar (“my husband pimped me out”) to appear on “Dancing With the Stars” in 2009 because he thought it would be great publicity for the blog.
“I am not a dancer and have never had a dance lesson in my life,” says Mazar. But she had a wonderful time with partner Maksim Chmerkovskiy. “After I was kicked off the show, Bruce Seidel of the Cooking Channel, who noticed our popular blog, offered us a show.”
“Debi and Gabriele are truly dynamic and passionate food lovers,” says Seidel. “Their chemistry as a couple is fiery, funny and loving, just like Lucy and Ricky in the kitchen.”
“Love Italian Style,” where they renewed their vows in Tuscany in a little church on Corcos’ grandmother’s property, was a memorable show, says Mazar. “It was romantic and beautiful and the children got to see it.
“For me, it (“Extra Virgin”) was almost the best comedic role I ever had because I got to be multi-dimensional – and show many sides of myself that people never knew about me – and also spend time with my favorite person in the world, my husband.”
Tune in tonight at 7 and you’ll see the “Mozzarella and Magic” episode where their children help them make homemade mozzarella from scratch.
Recipes
SHRIMP AND FARRO SALAD
1 cup semi-pearled farro (available at Whole Foods or Italian markets)
Water
Salt
½ cup extra-virgin olive oil
¼ cup chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
Juice of 1 lemon
Freshly ground black pepper
1 pound cooked shrimp, peeled and deveined
1 (15-ounce) can cannellini beans, drained and rinsed
1 large bunch watercress, rinsed well and stemmed
Rinse farro well and place in a large saucepan of boiling salted water. Turn heat to low and simmer 25 to 30 minutes, stirring occasionally. Drain. Place cooked farro in a bowl and drizzle with ¼ cup olive oil. Cool.
For dressing, combine mint, parsley, lemon juice and remaining ¼ cup olive oil in bowl of a small food processor and puree until smooth. Season mixture with kosher salt and pepper.
Toss cold shrimp, farro, cannellini beans, watercress and dressing together in a large bowl and serve immediately. Makes 4 to 6 servings.
From Gabriele Corcos and Debi Mazar, “Extra Virgin.”
SLICED STEAK FLORENTINE STYLE
(TAGLIATA ALLA FIORENTINA)
1 (32-ounce) bone-in rib-eye steak
Freshly ground black pepper
Kosher salt
Arugula
Heat a wood burning grill to medium-high flame. Season steak with pepper and grill about 6 minutes on each side for rare and about 8 minutes per side for medium-rare. Remove steak from grill, place on a large wood cutting board and season with salt; add more pepper if desired.
Slice steak into ¾-inch thick diagonal slices and place on a bed of arugula on a serving platter. Makes 4 servings.
From Gabriele Corcos and Debi Mazar, “Extra Virgin.”
SPAGHETTI WITH TOMATO AND OLIVES
(SPAGHETTI ALLA PUTTANESCA)
1 pound fresh ripe tomatoes OR use peeled canned tomatoes if you’re in a hurry
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, sliced
4 anchovy fillets
1/3 cup pitted and sliced black olives
1 tablespoon salted capers, rinsed and chopped
Pinch crushed red pepper
Kosher salt and freshly ground pepper to taste
1 pound spaghetti
1 handful fresh parsley, stems removed and chopped
Bring a large pot of water to a boil. Submerge fresh tomatoes (with an X cut in bottom of each) in boiling water 1 minute. Using a slotted spoon, remove tomatoes to ice water; drain. Peel tomatoes and cut open. Discard seeds and cut flesh into small cubes.
In a large nonstick pan, heat 3 tablespoons olive oil; add garlic, anchovies, olives, capers and red pepper flakes and saute about 3 to 4 minutes.
Add tomatoes and let cook over medium-low heat about 10 to 15 minutes. Taste, then season with salt and pepper to taste.
In a large pot of boiling salted water, cook spaghetti about 2 minutes less than indicated on package. Drain and add to sauce in pan over medium-high heat, tossing for a couple of minutes, making sure sauce is evenly distributed on pasta.
Add a sprinkle of finely chopped parsley and a drizzle of extra-virgin olive oil. Makes 4 servings.
From Gabriele Corcos and Debi Mazar, “Extra Virgin.”
TIRAMISU
3 cups brewed espresso coffee, cooled
½ cup sugar plus 2 tablespoons OR more, for the coffee
5 eggs, separated
2 (8-ounce) containers mascarpone
Pinch salt
2 shots rum OR Italian Marsala, optional
1 (14-ounce) package savoiardi cookies (firm ladyfingers)
2 tablespoons unsweetened cocoa powder
¼ cup shaved dark chocolate, to garnish
Pour coffee into a bowl; add 2 tablespoons sugar or sweeten to taste.
Whisk or beat egg yolks with ¼ cup sugar until a creamy light mixture is obtained. Work the mascarpone in a bowl using a wooden spoon, making sure you eliminate any lumps, then add mascarpone to sugar-egg mixture and mix well.
In a separate bowl, beat egg whites, pinch salt and remaining ¼ cup sugar, until whites reach a somewhat firm, but fluffy consistency. Fold into mascarpone mixture. Stir in rum.
Quickly dip each savoiardi cookie (ladyfinger) in coffee, and, one by one, lay flat in bottom of a 7×11-inch rectangular Pyrex dish, making sure you do not soak the cookies (you want to maintain firmness). Spread cookies with a layer of mascarpone cream mixture (using half of it) and dust with 1 tablespoon cocoa powder.
Add another layer of coffee-dipped cookies, then remaining mascarpone cream and cocoa powder. Garnish top with shaved dark chocolate.
Cover dish with plastic wrap and refrigerate about 3 hours for flavors to marry and tiramisu to settle. Serve cut into pieces. Makes 8 servings.
NOTE ABOUT RAW EGGS: Because of the risk of food-borne illness caused by salmonella bacteria that may be present in raw eggs, the USDA does not recommend eating raw or undercooked egg yolks, whites or products containing them. However, in-shell pasteurized eggs may be used safely without cooking.
From Gabriele Corcos and Debi Mazar, “Extra Virgin.”
SPINACH AND RICOTTA GNOCCHI 
2 pounds fresh spinach (about 3 bunches)
1 (16-ounce) container whole-milk ricotta cheese
6 tablespoons freshly grated Parmesan cheese, plus more for serving
2 egg yolks, lightly beaten
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
2 handfuls fresh sage
Bring a large pot of salted water to a boil. Cut stems off spinach, and soak leaves in water in sink. Rinse thoroughly. Add spinach to boiling water and cook 1 minute. Remove spinach from water and plunge into a large bowl of ice water to stop the cooking. Drain spinach very well, and using a clean tea towel, squeeze out extra water. Chop leaves very fine.
Put cooked spinach in a large bowl, add ricotta, 3 tablespoons Parmesan cheese and egg yolks. Season with a couple pinches of salt and black pepper. Mix well until thoroughly blended.
Shape mixture into balls about the size of walnuts (for gnocchi). Lightly butter a 13×9-inch casserole dish, place gnocchi in dish and top with a few very thin slices butter (using about 1 ½ tablespoons) and a sprinkling of Parmesan cheese (using 3 tablespoons). Bake gnocchi in a preheated 350-degree oven about 15 to 20 minutes. Place under a broiler for 5 minutes to crisp and brown top of spinach balls.
In a medium skillet, melt remaining 2 ½ tablespoons butter, add sage and saute until it starts to brown. Serve gnocchi on a warm plate, dress with sage-butter sauce and garnish with freshly grated Parmesan. Makes 6 servings.
From Gabriele Corcos and Debi Mazar, “Extra Virgin.”
ALMOND BISCOTTI
(BISCOTTI DI PRATO)
2 cups raw, unpeeled almonds
3 eggs
2 egg yolks
4 tablespoons unsalted butter, melted
2½ cups sugar, plus 2 tablespoons for glaze
3½ cups all-purpose flour
1 (.5-ounce/16 grams) package Lievito Pane degu Angeli (a vanilla-scented leavener from Italy – available at Italian specialty stores or amazon.com)
Zest of 1 orange
Pinch salt
Place almonds on a baking sheet and toast in a preheated 325-degree oven about 8 to 10 minutes, then transfer to a wide ceramic platter to cool. Do not leave on baking sheet or they will continue to cook and burn.
Increase oven temperature to 350 degrees F. In a stand mixer using a paddle attachment, beat 2 eggs, 2 egg yolks, melted butter and 2 ½ cups sugar on medium speed.
In a separate bowl, whisk together flour, package of Lievito Pane degu Angeli, orange zest and pinch salt. Then slowly, one spoonful at a time, add dry ingredients to egg and sugar mixture and work until dough forms and starts coming away from sides of bowl, about 2 minutes. Remove bowl from mixer and stir in almonds by hand.
Butter a cookie sheet and, using your hands, separate dough into 2 equal portions. Roll each portion into a 2-inch diameter cylinder about 8 inches long.
In a small bowl, mix remaining 2 tablespoons sugar and 1 egg and with a pastry brush, glaze cookie dough evenly with mixture. Bake in a preheated 350-degree oven 35 to 40 minutes, until top is golden brown.
Remove from oven and rest on a cooling rack about 1 hour, then using a bread knife, slice cookies about ¾-inch thick. To ensure proper crunchiness, allow cookies to rest uncovered overnight. Then bake (standing up) in a preheated 350-degree oven about 10 minutes. Cool. Makes 50 cookies.
NOTE: This traditional cookie from Prato is dry and crunchy. It is a regional dipping cookie, generally consumed after a meal with a glass of Vin Santo.
From Gabriele Corcos and Debi Mazar, “Extra Virgin.”
SAUSAGE AND RADICCHIO ORECCHIETTE 
3 tablespoons olive oil
½ red onion, chopped fine
4 (6-ounce) pork sausage links, casings removed
1 handful fresh mint
2 fresh bay leaves
¾ cup dry white wine
Kosher salt and freshly ground black pepper
1 handful walnuts, hand crushed
1 pound orecchiette pasta
½ head radicchio, thinly sliced
Freshly grated Parmesan cheese
Heat a pan over medium-high heat. Add olive oil. Once hot, add red onion and sausages, using a wooden spoon to break up sausages into small pieces as browned. Add mint and bay leaves and continue to cook. Once sausage is golden brown, add wine and stir until alcohol evaporates. Reduce heat and season with salt and pepper to taste. Add walnuts and let sauce slowly simmer about 5 to 10 minutes.
Cook pasta in a large pot of salted boiling water for 1 minute less than than package directs.
When ready to serve, add radicchio to sauce at last minute (so it doesn’t wilt), and stir well. Add well-drained cooked pasta and toss. Sprinkle with Parmesan cheese. Serve immediately. Makes 4 to 6 servings.
From Gabriele Corcos and Debi Mazar, “Extra Virgin.”
“Extra Virgin”
What: A cooking show featuring actress Debi Mazar and her husband Gabriele Corcos
When: 7 p.m. Wednesdays
Where: Cooking Channel
Originally Published: February 22, 2011 at 12:00 AM PST
Dining and Cooking