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| lidia polpettone recipe: Lidia's Favorite Recipes Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2012-10-16 The beloved chef presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family—the best, the most comforting, and the most delicious dishes in her repertoire. In Lidia’s Favorite Recipes, you’ll find a fresh take on more than 100 of Lidia’s signature and irresistibly reliable dishes, including: • Fried Mozzarella Skewers—Spiedini alla Romana • Escarole and White Bean Soup—Zuppa di Scarola e Cannellini • Ziti with Broccoli Rabe and Sausage—Ziti con Broccoli Rabe e Salsicce • Baked Stuffed Shells—Conchiglie Ripiene al Forno • Eggplant Parmigiana—Melanzane alla Parmigiana • Savory Seafood Stew—Zuppa di Pesce • Chicken Cacciatore—Pollo alla Cacciatore • Veal Ossobuco with Barley Risotto—Ossobuco di Vitello con Risotto d’Orzo • Cannoli Napoleon—Cannolo a Strati • Limoncello Tiramisù—Tiramisù al Limoncello From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate. |
| lidia polpettone recipe: Lidia Cooks from the Heart of Italy Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2009-10-20 From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes: • From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef • From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron • From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops • From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables • From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese • From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment • From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait • From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives • From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus • From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù • From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini • From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. |
| lidia polpettone recipe: Lidia's Mastering the Art of Italian Cuisine Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2015-10-27 The ultimate master class—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes—from the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book—coauthored with her daughter, Tanya—readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need. |
| lidia polpettone recipe: Lidia's Italy in America Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2011-10-25 From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today—from Chicago deep-dish pizza to the Bronx's eggplant parm—celebrating the communities that redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style. And of course, there are Lidia’s irresistible recipes, including · Baltimore Crab Cakes · Pittsburgh’s Primanti’s Sandwiches · Chicago Deep-Dish Pizza · Eggplant Parmigiana from the Bronx · Gloucester Baked Halibut · Chicken Trombino from Philadelphia · authentic Italian American Meatloaf, and Spaghetti and Meatballs · Prickly Pear Granita from California · and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery This is a loving exploration of a fascinating cuisine—as only Lidia could give us. |
| lidia polpettone recipe: Lidia's Italy Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2010-08-18 Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy. |
| lidia polpettone recipe: Biba's Taste of Italy Biba Caggiano, 2001-03-20 There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done. Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragÙs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano. Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagÙ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more. From the region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops. Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes. Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found. Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen. |
| lidia polpettone recipe: Lidia Cooks from the Heart of Italy Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2009-10-20 From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes: • From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef • From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron • From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops • From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables • From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese • From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment • From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait • From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives • From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus • From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù • From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini • From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. |
| lidia polpettone recipe: Simple, Elegant Pasta Dinners Nikki Marie, 2019-09-17 Luxurious Dinners that are Deceptively Easy to Pull Together Nikki Marie, blogger behind Chasing the Seasons, transforms everyone’s go-to pantry staple by using heirloom Italian methods to create complex flavors at home. Creative combinations like French Onion Penne, Red Wine Spaghetti with Swiss Chard and Spinach and Avocado Linguine are ready faster than your go-to spaghetti and meatballs. It’s easy to delight your weekend guests with Fresh Pumpkin Pappardelle with Browned Rosemary Butter or Fresh Chestnut Pasta with Sausage. Pasta is the perfect base for everything the seasons have to offer; use flavorful produce, tender meats and fresh seafood to make every pasta into a complete meal. Discover how versatile pasta can be, with options for light lunches, inspiration for leftovers and more. Sophisticated enough to impress at a dinner party and easy enough to throw together for a quick, satisfying family dinner, these dishes make pasta night more delicious than ever. |
| lidia polpettone recipe: A Girl Returned Donatella Di Pietrantonio, 2019-07-02 “One of the best Italian novels of the year” in a pitch-perfect rendering in English by Ann Goldstein, Elena Ferrante’s translator (Huffington Post, Italy). Winner of the Campiello Prize A 2019 Best Book of the Year (The Washington Post Kirkus Reviews Dallas Morning News) Told with an immediacy and a rare expressive intensity that has earned it countless adoring readers and one of Italy’s most prestigious literary prizes, A Girl Returned is a powerful novel rendered with sensitivity and verve by Ann Goldstein, translator of the works of Elena Ferrante. Set against the stark, beautiful landscape of Abruzzo in central Italy, this is a compelling story about mothers and daughters, about responsibility, siblings, and caregiving. Without warning or explanation, an unnamed thirteen-year-old girl is sent away from the family she has always thought of as hers to live with her birth family: a large, chaotic assortment of individuals whom she has never met and who seem anything but welcoming. Thus begins a new life, one of struggle, tension, and conflict, especially between the young girl and her mother. But in her relationship with Adriana and Vincenzo, two of her newly acquired siblings, she will find the strength to start again and to build a new and enduring sense of self. “An achingly beautiful book, and an utterly devastating one.” —Minneapolis Star Tribune “Di Pietrantonio [has a] lively way with a phrase (the translator, Ann Goldstein, shows the same sensitivity she does with Elena Ferrante) [and] a fine instinct for detail.” —The Washington Post “A gripping, deeply moving coming-of-age novel; immensely readable, beautifully written, and highly recommended.” —Kirkus Reviews (starred review) “Captivating.” —The Economist |
| lidia polpettone recipe: Tears of Salt: A Doctor's Story of the Refugee Crisis Pietro Bartolo, Lidia Tilotta, 2018-01-09 This is a personal, urgent, and universal book. —Gloria Steinem Situated more than one hundred miles off Italy’s southern coast, the rocky island of Lampedusa has hit world headlines in recent years as the first port of call for hundreds of thousands of African and Middle Eastern refugees fleeing civil war and terrorism and hoping to make a new life in Europe. Dr. Pietro Bartolo, who runs the lone medical clinic on the island, has been caring for many of them—both the living and the dead—for a quarter century. Tears of Salt is Dr. Bartolo’s moving account of his life and work set against one of the signal crises of our time. With quiet dignity and an unshakable moral center, he tells unforgettable tales of pain and hope, stories of those who didn’t make it and those who did. |
| lidia polpettone recipe: Lidia's Celebrate Like an Italian Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2017-10-17 The beloved TV chef and best-selling author offers the only cookbook you'll need to give any gathering—from a dinner for two to a wedding—a delectable, welcoming Italian flavor. No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu—these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: Tutti a tavola a mangiare! |
| lidia polpettone recipe: Lidia's From Our Family Table to Yours Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2023-09-26 A personal collection of more than a hundred favorite family recipes—from Crespelle with Herb Pesto and Penne with Sausage, Mushrooms and Ricotta Vegetable Polpette, to Lidia's Simple Roast Chicken and Mimosa Cake—from the best-selling, award-winning doyenne of Italian cooking (The New York Times) Nothing brings a family together like food. And no one knows food like Lidia Bastianich. In this inviting, deeply personal new cookbook, she shares the dishes she cooks for those she loves the most. This is the first book Lidia has written since the death of her mother, Nonna, who was beloved not just by Lidia’s family but by millions of cookbook and TV fans. With all the family stories and passed-down recipes, in many ways, this book can be seen as a tribute to Nonna. This sincere, comforting cookbook features: Traditional recipes that graced Lidia's table as a young girl: Crespelle with Herb Pesto, Prosciutto and Onion Frittata, Rigatoni with Sausage and Cabbage and Penne with Sausage. New creations she makes for her family: Sweet Potato Chickpea Gnocchi with Gorgonzola, Cheesy Baked Chicken Wings, Mushrooms and Ricotta Vegetable Polpette Mimosa Cake. Bringing together more than a 100 delicious, flavorful, and easy-to-make Italian recipes, From Our Family's Table to Yours is a celebration of the dishes Lidia’s family turns to over and over—and yours will, too. This book is the next-best thing to a seat at Lidia’s table! |
| lidia polpettone recipe: Lidia's Italian-American Kitchen Lidia Matticchio Bastianich, 2010-08-18 From the beloved TV chef and best-selling author—loved by millions of Americans for her simple, delectable Italian cooking—comes her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—Lidia pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. |
| lidia polpettone recipe: Lidia's From Our Family Table to Yours Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2023-09-19 A NATIONAL BESTSELLER A personal collection of more than a hundred favorite family recipes—from Crespelle with Herb Pesto and Penne with Sausage, Mushrooms and Ricotta Vegetable Polpette, to Lidia's Simple Roast Chicken and Mimosa Cake—from the best-selling, award-winning doyenne of Italian cooking (The New York Times) Nothing brings a family together like food. And no one knows food like Lidia Bastianich. In this inviting, deeply personal new cookbook, she shares the dishes she cooks for those she loves the most. This is the first book Lidia has written since the death of her mother, Nonna, who was beloved not just by Lidia’s family but by millions of cookbook and TV fans. With all the family stories and passed-down recipes, in many ways, this book can be seen as a tribute to Nonna. Here are the traditional recipes that graced Lidia's table as a young girl (Prosciutto and Onion Frittata, Rigatoni with Sausage and Cabbage, and Four-Cheese Baked Macaroni) alongside the new creations (Sweet Potato Chickpea Gnocchi with Gorgonzola, Cheesy Baked Chicken Wings) that she makes for her children and grandchildren today. Bringing together more than a hundred delicious, flavorful, and easy-to-make Italian recipes, From Our Family's Table to Yours is a celebration of the dishes Lidia’s family turns to over and over—and yours will, too. Lidia's From Our Family Table to Yours is the next best thing to a seat at Lidia's kitchen table, with more than a hundred recipes, including: Leek and Ricotta Tart Spicy Crispy Roasted Cauliflower Avocado and Tomato Salad with Balsamic and Mozzarella Shrimp and Tomato Risotto Fuzi with Chicken Ragu Spaghetti in Lemon Cream Sauce Fettuccine with Caramelized Onions, Bacon, and Olives Pork Chops with Mushrooms and Pickled Peperoncini Strawberry and Cream Parfaits |
| lidia polpettone recipe: Mediterranean Jacqueline Clark, Joanna Farrow, 2005 |
| lidia polpettone recipe: Every Night Italian Giuliano Hazan, 2000-01-12 With the help of Giuliano Hazan, author of The Classic Pasta Cookbook, Italian food can be simple to prepare. The chef shares his secrets in this collection of 120 recipes for delicious, healthy, authentic Italian fare. of color photos. Copyright © Libri GmbH. All rights reserved. |
| lidia polpettone recipe: Salt, Fat, Acid, Heat Samin Nosrat, 2017-04-25 Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. -- |
| lidia polpettone recipe: Lidia's Commonsense Italian Cooking Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2013-10-15 From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love. |
| lidia polpettone recipe: Travels with a Medieval Queen Mary Taylor Simeti, 2002 Living in the second half of the twelfth century, Princess Constance of Hauteville was both witness and protagonist in what could be considered the most exciting period in medieval history. There had been a remarkable growth in the population and in the economy of western Europe and a consequent expansion of cities and commerce. With the support of the secular rulers and the Church, Knighthood had been institutionalised and the Courtly Love school of poetry was born. In 1185, the 32 year old Constance of Sicily, a princess with the most magnificent dowry Europe has ever seen, was betrothed to the 21 year old Henry, cold-hearted son of the great German Emperor, Frederick Barbarossa. Eight years later, the Sicilian throne lies empty and Henry and Constance (pregnant for the first time at 40) travel south to stake their claim against the usurper, Tancredi's family. It is this journey that Taylor Simeti retraces, along the way contrasting medieval society with modern, capturing what the life of the medieval queen must have been like, exploring the idea of travel and pilgrimage, and expressing, above all, a deep empathy for her subject. This is a reflexive, imaginative and entertaining account of Constance's life and travels. |
| lidia polpettone recipe: On Persephone's Island Mary Taylor Simeti, 2010-12-08 An American woman residing in Sicily for the past twenty years portrays the Sicilian landscape and customs--both rural and urban--from the perspectives of both a foreigner and a resident. |
| lidia polpettone recipe: My Mother Is a River Donatella Di Pietrantonio, 2015-11-04 The sensitive and powerful story of the love between a mother and her daughter, a love e;gone wrong from the starte;. When Esperia exhibits the symptoms of dementia, her daughter takes care of her and help her to rebuild her disintegrating identity. Day after day we learn about the characters of the extended family, the small village still without running water or electricity, in a e;bright and harshe; Abruzzo. |
| lidia polpettone recipe: Bella Mia Donatella Di Pietrantonio, 2016-11-23 Moving and unsentimental story of inner reconstruction after a devastating lossShortlisted for the prestigious Premio Strega in Italy in 2014, this is the story of a broken family coming to terms, in the aftermath of the earthquake in L'Aquila in 2009, with the loss of one of them - a twin sister, a daughter, a mother - while living in temporary accommodation on the outskirts of the city. The terse and clean voice of the spiky, single, thirty-something female narrator wards off sentimentality while guiding us through the inner reconstruction undertaken by each character individually and by the family as a whole, letting us witness the extraordinary poetic power of love and the renewal of hope. |
| lidia polpettone recipe: History of Artificial Cold, Scientific, Technological and Cultural Issues Kostas Gavroglu, 2013-11-19 The history of artificial cold has been a rather intriguing interdisciplinary subject (physics, chemistry, technology, sociology, economics, anthropology, consumer studies) which despite some excellent monographs and research papers, has not been systematically exploited. It is a subject with all kinds of scientific, technological as well as cultural dimensions. For example, the common home refrigerator has brought about unimaginably deep changes to our everyday lives changing drastically eating habits and shopping mentalities. From the end of the 19th century to the beginning of the 21st, issues related to the production and exploitation of artificial cold have never stopped to provide us with an incredibly interesting set of phenomena, novel theoretical explanations, amazing possibilities concerning technological applications and all encompassing cultural repercussions. The discovery of the unexpected and “bizarre” phenomena of superconductivity and superfluidity, the necessity to incorporate macroscopic quantum phenomena to the framework of quantum mechanics, the discovery of Bose-Einstein condensation and high temperature superconductivity, the use of superconducting magnets for high energy particle accelerators, the construction of new computer hardware, the extensive applications of cryomedicine, and the multi billion industry of frozen foods, are some of the more dramatic instances in the history of artificial cold. |
| lidia polpettone recipe: Nantucket Open-House Cookbook Sarah Leah Chase, 2014-09-16 Sarah Leah Chase, co-author of The Silver Palate Good Times Cookbook, knows that summer means long, lazy days of fun and getting together, of throwing the doors open and inviting over everyone you know for the pleasures of good company and good food. Now, cooks everywhere can create more than 250 of the recipes that have drawn hungry visitors and residents to her popular gourmet shop, Que Sera Sarah on Nantucket Island. The author's eclectic combinations center on the freshest of seafood and produce, and induce hearty summer appetites to indulge in a unique chilled clam chowder, a fresh beachfront salad of Scallops with Orange and Chervil Vinaigrette, savory empanadas and turnovers, or a beautifully grilled bluefish redolent with lavender. Sumptuous meals must end with the proper desserts: an extravagantly rich Chocolate Bombe or a fruit tart glistening with a fortune of fresh raspberries and blueberries. Complete with just-baked muffins and breads for breakfasts best enjoyed in a huge wicker chair and cool summer drinks for whiling away long afternoons, Nantucket Open-House Cookbook is for anyone who wants to make the most of fair-weather dining all year round. Over 214,000 copies in print. |
| lidia polpettone recipe: The Table Alexander Filippini, 1890 |
| lidia polpettone recipe: My American Dream Lidia Matticchio Bastianich, 2018-04-03 For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now she tells her own story for the first time in this “memoir as rich and complex as her mushroom ragú (O, the Oprah Magazine). Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia’s family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Heartwarming, deeply personal, and powerfully inspiring, My American Dream is the story of Lidia’s close-knit family and her dedication and endless passion for food. |
| lidia polpettone recipe: Mario Batali Simple Italian Food Mario Batali, 1998 Chef Mario Batali draws from the traditions of the village of Borgo Capanne in Northern Italy and Greenwich Village in New York to provide over two hundred recipes for pastas, salads, ragus, and other Italian specialties. |
| lidia polpettone recipe: From Biba's Italian Kitchen Biba Caggiano, 1995-07-10 From Biba Caggiano Come all the rich, flavorful recipes and The warm good fun of her sensationally popular cooking show, Biba's Italian Kitchen, which has been called the most delightful cooking show on the air. Following a childhood spent in Bologna, and an adulthood in the bosom of an Italian family in New York, Biba Caggiano found herself in Sacramento, California, in 1968, unable to find the food that was familiar to her palate--and essential to her heritage. Working from memory, Biba recalled her roots and recreated authentic Italian flavor in this most American of cities, and quickly became a local legend for her cooking classes and, ultimately for her famously delicious restaurant, Biba. Biba's fantastic, simple dishes represent what the Italians call la buona cucina casalinga--more commonly known as good home cooking--and are now available to all in From Biba's Italian Kitchen. Biba's foolproof method relies on the senses, not on the repetition of rigid recipes. Do the tomatoes at the market look particularly fresh? Then it's time to whip up a quick puttanesca sauce to top practically any pasta or meat dish. Are the porcini mushrooms especially eye-catching today? A tangy and woodsy sauce of porcini and tomatoes for. delicate spinach-ricotta gnocchi is just minutes away. Did a batch of walnuts just arrive from your aunt out West? Walnut pesto is the only proper reply. Biba trusts her (and your)impulses, and encourages a casual but committed approach to food, two hallmarks of la dolce vita, the sweet life that From Biba's Italian Kitchen promotes on every page. Biba starts with a staple of Italian cooking: the elegant, integral antipasti. Simple or sophisticated antipasti show the instruments of the Italian symphony tuning up before the first act. Gorgeous red bell peppers nestle with hunks of Italian bread and are topped by verdant parsley to make luscious bruschetta, plump little artichokes nuzzle with sun-dried tomatoes for sun-drenched carciofini all'olio; and fresh eggs with earthy potatoes and onions blend to create rustic fritatta di patate e cipolle. The harmony continues into the main dishes, a cavalcade of pasta, meat, and fish dishes that catch attention without disrupting a schedule. Prepare in haste and enjoy in leisure such delicacies as seafood cannelloni, delectably bitter pasta with broccoli rabe, succulent osso buco, veal shank with tomatoes and peas, or classic tagliatelle with sweet prosciutto and fresh tomatoes. A chapter on vegetable side dishes (whether grilled, sautéed, baked, stuffed, roasted, braised, or steamed) shows how primizie--the first, freshest produce of the season--bring the vegetable garden to the urban table. Complete sections on pizza (of course!),risotti, the light yet hearty dishes, made from Italian arborio rice, and polenta, the scrumptious cornmeal preparation that is the perfect foil to vegetable and meat alike, round out Biba's memorable tavola calda. And dessert!Italian desserts! Juicy fig and jam tart, sinful mascarpone-zabaglione mousse, juicy strawberries in red wine, and apple and amaretti cake serve as an elegant, graceful cadenza to the mellifluous meals in From Biba's Italian Kitchen.Striking every grace note, Biba conducts her culinary symphony, Biba conducts her culinary symphony with verve, and makes a maestro of every cook. |
| lidia polpettone recipe: Lidia's Italy in America Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2011-10-25 From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today—from Chicago deep-dish pizza to the Bronx's eggplant parm—celebrating the communities that redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style. And of course, there are Lidia’s irresistible recipes, including · Baltimore Crab Cakes · Pittsburgh’s Primanti’s Sandwiches · Chicago Deep-Dish Pizza · Eggplant Parmigiana from the Bronx · Gloucester Baked Halibut · Chicken Trombino from Philadelphia · authentic Italian American Meatloaf, and Spaghetti and Meatballs · Prickly Pear Granita from California · and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery This is a loving exploration of a fascinating cuisine—as only Lidia could give us. |
| lidia polpettone recipe: Lidia's Family Table Lidia Matticchio Bastianich, 2010-08-18 From one of America best-loved and most-admired chefs, an instructive and creative collection of over 200 recipes that bring simple, delicious Italian cooking to the family table, with imaginative ideas for variations and improvisations. Lidia's Family Table features hundreds of fabulous new dishes that will appeal both to Lidia’s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. • She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). • She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. • She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. • She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce. • She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey. • And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal. Lidia’s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking. |
| lidia polpettone recipe: In the Green Kitchen Alice Waters, 2010-04-06 Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer. Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells |
| lidia polpettone recipe: Recipes from Lidia's Italian-American Table Lidia Bastianich, 2000 |
| lidia polpettone recipe: Pie & Whiskey Kate Lebo, Samuel Ligon, 2017-10-24 an anthology that’s ... eclectic, drunk and delicious. —The New York Times If you love pie, whiskey, and good writing, this collection of funny and heartbreaking stories, poems, and recipes serves up a plethora of pleasure. What happens when good writing is inspired by and served with a slice of pie and a shot of whiskey? Pie & Whiskey is a literary event series started in Spokane, Washington, where the idea was to serve good pie, good whiskey, and good writers reading prose or poetry about pie and whiskey. This collection features the best original work from the series by writers such as Anthony Doerr, Elissa Washuta, Kim Barnes, and more. Proving that good writing is best served with a slice of pie and a shot of whiskey, a smattering of pie recipes and whiskey-centric cocktails are included alongside dozens of surprising, funny, heartbreaking, fantastically written stories and poems by Jess Walter, J Robert Lennon, Kim Barnes, and ML Smoker and more. Full contributor list: Kim Addonizio • Steve Almond • Kim Barnes • Devin Becker • Judy Blunt • Anthony Doerr • Thom Caraway • Elizabeth J. Colen • Debra Magpie Earling • Christopher Howell • Sherrie Flick • Jacob H. Fries • Nina Mukerjee Furstenau • Margot Kahn • Meissa Kwasny • Kate Lebo • J. Robert Lennon • Samuel Ligon • Gary Copeland Lilley • Robert Lopez • Tod Marshall • Virginia Reeves • Laura Read • Paisley Rekdal • Nicole Sheets • M. L. Smoker • Alexandra Teague • Rachel Toor • Robert Wrigley • Ed Skoog • Jess Walter • Shawn Vestal • Elissa Washuta • Joe Wilkins • Nance Van Winckel • Kristen Millares Young • Maya Jewell Zeller |
| lidia polpettone recipe: Cuoco Napoletano Terence Scully, Pierpont Morgan Library, 2000 Feasting as a window into medieval Italian culture |
| lidia polpettone recipe: Comfort in an Instant Melissa Clark, 2018-10-16 With 75 all-new recipes--50 of which can be made in under an hour start to finish--Melissa Clark brings her easy sophistication to comfort food classics for any electric pressure cooker, multicooker, or Instant Pot. The electric pressure cooker makes getting meals on the table fast, convenient, and utterly delicious--and with less mess and stress than any other kitchen appliance. In Comfort in An Instant, Melissa Clark elevates the classics with her trademark deep flavors and special spins--without ever sacrificing ease: Sriracha Turkey Meatloaf Pesto Risotto with Cherry Tomatoes Classic Matzo Ball Soup Easy Weeknight Chili Lemon Chicken With Garlic + Olives Pimento Mac + Cheese Chipotle Pork Tacos Flourless Chocolate Truffle Cake Innovative and practical, Comfort in an Instant sets the gold standard for flavor, quality, and convenience. |
| lidia polpettone recipe: Aphorismi de Gradibus Arnaldus (de Villanova), Michael Rogers McVaugh, 1975 |
| lidia polpettone recipe: Lidia's Mastering the Art of Italian Cuisine Lidia Matticchio Bastianich, Tanya Bastianich Manuali, 2015-10-27 From the beloved and bestselling ambassador for Italian culinary traditions in America, the ultimate master class: the beautifully produced definitive guide to Italian cooking--everything from ingredients to techniques to tools, plus 400 delectable recipes. Teaching has always been Lidia's passion and in this magnificent book she gives us the full benefit of that passion, and of her deep and comprehensive understanding of what it takes to create delicious Italian meals. Readers will learn all the techniques needed to master Italian cooking; and the full range of common ingredients--meats and fish, vegetables and fruits, grains, spices and condiments--and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like Risotto alla Milanese and Tagliatelle with Wild Mushroom Sauce to Lidia's always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli. She gives us a comprehensive guide to the tools every kitchen needs to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for traveling in Italy and dining there. There is no other book like this one--it is the one book on Italian cuisine that every cook and every kitchen will need. |
| lidia polpettone recipe: Medieval Arab Cookery , 2001 |
| lidia polpettone recipe: Healthy Pasta Joseph Bastianich, Tanya Bastianich Manuali, 2015-04-07 A delectable, wonderfully informative, easy-to-use cookbook that provides simple ways to make pasta an integral part of a healthy and well-balanced life style from two members of the beloved Bastianich family. As it says in the introduction: Eating pasta can be advantageous to your health, satisfying, and economical. Pasta should be a staple in every kitchen. Now, brother and sister Bastianich--who certainly know great tasting food--provide tips, instructions, and delectable recipes for making pasta healthfully delicious. Not a diet book--there are no tricks and no punishing regimens--but a guide to enjoying more of the food you love in ways that are good for you. Joe and Tanya explain the health benefits of cooking pasta al dente; they show us ingredients and cooking methods that maximize taste but minimize fat content and calories; and they provide us with 100 mouth-watering recipes for regular, whole grain, and gluten-free pastas, including: Gnocchi with Lentils, Onions and Spinach; Bucatini with Broccoli Walnut Pesto; Linguine with Shrimp and Lemon; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Fritttata, and many more. A book to revolutionize the way we think about pasta. Buon appetito! |
| lidia polpettone recipe: Patricia Wells' Trattoria Patricia Wells, Steven Rothfeld, 2001-10-16 Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria. |
Recipes - Lidia - Lidia's Italy
101 West 22nd Street. Kansas City, MO 64108 (816) 221.3722
Lidia Bastianich - best-selling cookbook author and restaurateur.
"LIDIA’S FROM OUR FAMILY TABLE TO YOURS" A personal collection of more than a hundred favorite family recipes— from Crespelle with Herb Pesto and Penne with Sausage, …
Crespelle - Lidia - Lidia's Italy
Ingredients. 3 large eggs; 2 cups milk; 1 cup cold water, plus more as needed; 1/2 cup club soda, chilled; 3 cups all-purpose flour; 1 teaspoon kosher salt
Braised Beef Rolls - Lidia
Lidia’s Favorite Recipes Buy now. Directions. To make the stuffing: Pour the milk into a medium bowl, add the bread cubes and let soak until the bread is very soft, 20 to 30 minutes. Drain the …
HOME-STYLE LASAGNA - Lidia
Ingredients. 3 tablespoons extra-virgin olive oil; 6 cloves garlic, peeled and thinly sliced; Peperoncino flakes, to taste; Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
RISOTTO WITH MUSHROOMS - Lidia - Lidia's Italy
Lidia’s Celebrate Like an Italian BUY NOW. Directions. In a medium saucepan, heat the stock to a simmer; keep it hot. Add the olive oil to a large straight-sided skillet over medium heat. When …
Main Dishes Archives - Lidia - Lidia's Italy
book a table now at one of lidia’s restaurant Restaurants Select lidias-kansas-city becco Party Size 1 Person 2 People 3 People 4 People 5 People 6 People 7 People 8 People 9 People 10 …
Lidia’s Simple Roast Chicken
Lidia’s From Our Family Table to Yours Order Now! Directions. Preheat the oven to 400 degrees. Remove the leaves from 2 sprigs rosemary, and chop them. Add them to a small bowl with the …
Television - Lidia
Tutto Lidia. Welcome to my YouTube channel! I share everything on my life, family, restaurants and of course, Italian food. Don’t forget to subscribe to get new videos every week. Youtube
Pasta Primavera - Lidia - Lidia's Italy
Ingredients. 6 quarts water for boiling plus a bowl of ice water; Vegetables, 3 cups in total of any of the following: Zucchini, sliced crosswise in 1/2-inch pieces, mall broccoli florets on short …
Recipes - Lidia - Lidia's Italy
101 West 22nd Street. Kansas City, MO 64108 (816) 221.3722
Lidia Bastianich - best-selling cookbook author and restaurateur.
"LIDIA’S FROM OUR FAMILY TABLE TO YOURS" A personal collection of more than a hundred favorite family recipes— from Crespelle with Herb Pesto and Penne with Sausage, …
Crespelle - Lidia - Lidia's Italy
Ingredients. 3 large eggs; 2 cups milk; 1 cup cold water, plus more as needed; 1/2 cup club soda, chilled; 3 cups all-purpose flour; 1 teaspoon kosher salt
Braised Beef Rolls - Lidia
Lidia’s Favorite Recipes Buy now. Directions. To make the stuffing: Pour the milk into a medium bowl, add the bread cubes and let soak until the bread is very soft, 20 to 30 minutes. Drain the …
HOME-STYLE LASAGNA - Lidia
Ingredients. 3 tablespoons extra-virgin olive oil; 6 cloves garlic, peeled and thinly sliced; Peperoncino flakes, to taste; Two 28-ounce cans whole San Marzano tomatoes, crushed by hand
RISOTTO WITH MUSHROOMS - Lidia - Lidia's Italy
Lidia’s Celebrate Like an Italian BUY NOW. Directions. In a medium saucepan, heat the stock to a simmer; keep it hot. Add the olive oil to a large straight-sided skillet over medium heat. When …
Main Dishes Archives - Lidia - Lidia's Italy
book a table now at one of lidia’s restaurant Restaurants Select lidias-kansas-city becco Party Size 1 Person 2 People 3 People 4 People 5 People 6 People 7 People 8 People 9 People 10 …
Lidia’s Simple Roast Chicken
Lidia’s From Our Family Table to Yours Order Now! Directions. Preheat the oven to 400 degrees. Remove the leaves from 2 sprigs rosemary, and chop them. Add them to a small bowl with the …
Television - Lidia
Tutto Lidia. Welcome to my YouTube channel! I share everything on my life, family, restaurants and of course, Italian food. Don’t forget to subscribe to get new videos every week. Youtube
Pasta Primavera - Lidia - Lidia's Italy
Ingredients. 6 quarts water for boiling plus a bowl of ice water; Vegetables, 3 cups in total of any of the following: Zucchini, sliced crosswise in 1/2-inch pieces, mall broccoli florets on short …
