STUDIO CITY (KCAL9) — Food so good it can tame the beast in you!

Chef Anna Boiardi, granddaughter of Italian immigrants who founded the Chef Boyardee company, stopped by KCAL9 Monday to show viewers how to make the perfect Italian-style picnic!

In Boiardi’s cookbook, “Delicious Memories: Recipes and Stories from the Chef Boyardee Family”, she shares the authentic family recipes that inspired the brand.

Boiardi shared the following recipes:


for 4 people

1 1 /2 cups of rice

½ cup of fresh or frozen peas cooked

4 ounces of tuna fish packed in olive oil

1 tablespoon of capers (rinsed)

5 black olives ( pitted and diced)

2 ounces of mozzarella cheese – diced

5 baby artichokes – cut into quarters

1 tomato (diced and seeds removed)

2 hard boiled eggs (cut into quarters)

Extra Virgin Olive oil, salt and pepper

  1. Cook the rice according to instructions on packaging. Once rice is cooked rinse with cold water to stop cooking process.
  2. Place rice in a large bowl
  3. Add cooked peas, tuna, olives, cheese, tomato, artichokes and mix. Add capers and mix. Coat well with olive oil and add salt and pepper to taste, Decorate the top of rice salad with egg quarters.


2 1/2 pounds little red potatoes, unpeeled but washed

1 cup extra-virgin olive oil

1/2 carrot, very finely chopped

1 clove garlic, minced

2 tablespoons chopped fresh Italian parsley

2 tablespoons red wine vinegar

1 teaspoon salt

1/4 teaspoon freshly ground pepper

  1. Put a colander in the sink. Put the potatoes in a saucepan and add cold water to cover by about 1 inch. Bring the water to a boil, reduce the heat, and simmer until the tip of a small knife slides easily into the potatoes, 15 to 20 minutes. Drain in the colander.
  2. When the potatoes are cool enough to handle, halve or quarter them, depending on their size, and place them in a large bowl. Add the oil and stir gently so that the potatoes are entirely coated (they will absorb a lot of oil). Add the carrot, garlic, parsley, vinegar, salt, and pepper, and mix well. Serve warm, or at room temperature.

For more information visit Anna Bojardi.


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