Adapted from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. We reviewed the book in February 2016. You can use a fine Microplane grater to easily shred the carrot.
For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now, in My American Dream, she tells her own story for the very first time. 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.
Read Lidia Matticchio Bastianich's book Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook, Cover may vary. Published on 2017-10-17 by Knopf. #Regional #International #Cookbooks #Food #Wine | The beloved TV chef offers the only cookbook you'll need to give any gathering--from a dinner for two to a wedding--a delectable, welcoming Italian...
[IMAGE] When we were flipping through the pages of Lidia Bastianich’s new cookbook, Lidia’s Celebrate Like an Italian, and noticed this ultra cheesy, cabbage-stuffed polenta torta, it took us a few moments to recover. Make-ahead, fit for a crowd and just as tasty the next day — this decadent dish is the very reason to gather your friends for dinner at yours this weekend. Polenta Torta with Gorgonzola and Savoy Cabbage By Lidia Matticchio Bastianich and Tanya Bastianich Manuali This is an ideal preparation for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well. It’s delicious with Gorgonzola and cabbage, but you can vary the filling in this torta however you wish. I love vegetables with polenta but you can treat this cake like a pizza and stuff it with sliced grilled sausages, mozzarella, and some tomato sauce to moisten the filling. I also like using a leftover ragù or a combination of other sautéed vegetables with the potato-and-cheese base. Save the extra sauce and serve it on the side when slicing the torta di polenta.
Not just another Italian cookbook.
About the Book From one of the most popular cookbook author/chefs at work today, Bastianich has a fresh look at her favorite dishes, the ones that have made it to the table time and time again: more than 100 of her signature recipes, revised to be more concise and clear, but just as soul-satisfying as ever. Book Synopsis 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. About The Author LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York. TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
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. Author - Lidia Matticchio Bastianich Publisher - Knopf Doubleday Publishing Group Publication Date - 04-10-2007 Page Count - 384 Hardcover Adult Cookbooks Product Dimensions - 8.3 W x 9.5 H x 1 D ISBN - 9781400040360 Web ID: 14737558
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
About the Book "More than 100 recipes that use just one (or two) pots, pans, or bowls; from Lidia Bastianich"-- Book Synopsis From the beloved TV chef and best-selling author--her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia's Kitchen: Home Cooking. Lidia Bastianich--"doyenne of Italian cooking" (Chicago Times)--makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor. These are just a few of the delectable dishes that fill this essential book of recipes:
Recipe courtesy of executive chef Dan Swinney, Lidia's Kansas City, and executive chef Eric Wallace, Lidia's Pittsburgh.
These desserts will have your crowd coming back for more!
I love my vegetables with oil and garlic, and broccoli rabe is one of my favorites. I like to serve the whole stems with the leaves attached; it's a vegetable that I...
Emmy Award-winning, best-selling cookbook author Lidia Bastianich is making small Chicken and Sausage Bites packed with big flavor.
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
"The question of a good bolognese is the steps," Chef Lidia Bastianich tells Salon. "You build the layers"
Whip up this classic pasta dish in only 45 minutes!
Not just another Italian cookbook.
Thought you might be interested in this post from Lidia Bastianich - Tutti a Tavola a Mangiare!
[IMAGE] We love a classic tiramisu, but it's the perfect dessert to change up too — Eggnog Tiramisu anyone? So when we saw this beautiful berry-infused version from Lidia Bastianich’s latest cookbook, Lidia’s Celebrate Like an Italian, we simply had to scoop it up. Aside from being a seasonal favourite in its own right, this after-dinner dish checks off so many boxes when it comes to holiday feasting: it’s ideal for making the day before serving, it feeds a ton of people and, with its fresh berry topping, creamy filling and base of rum-soaked ladyfingers, it promises to be nothing short of downright delicious. Berry Tiramisu By Lidia Matticchio Bastianich and Tanya Bastianich Manuali Tiramisù is a common dessert on the menus of Italian restaurants and in Italian homes. It is certainly a favourite in our restaurants, but it is easy to make at home as well. This dessert is best made a day ahead, to allow the flavours to combine. Any combination of berries — or even just one kind — will make a marvelous tiramisù.
To prepare Lidia Bastianich's meatball recipe, crumble 1/2 pound of ground pork and 1/2 pound of ground beef into a large mixing bowl. Add 1 cup of fine dry breadcrumbs, 1/3 cup of freshly grated Parmigiano-Reggiano cheese, 1/4 cup of chopped Italian parsley and 2 peeled and chopped garlic cloves.
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Lidia Bastianich's idea of a frittata might be slightly different than yours—and she's not sorry about it.
Shahir’s culinary hero, chef Lidia Bastianich, stopped by The Goods to share some of her famous recipes that you’re gonna want to make ASAP. These recipes make up a simple but elegant dish from Lidia’s latest cookbook, Celebrate Like an Italian. The Emmy-award winning chef assured us that making fresh pasta doesn’t have to be a daunting task — and you don’t even need a pasta maker. A far cry from the dried version found in our pantries, this perfectly delicious recipe cooks up a pasta so fresh you may never go back. Pair with Lidia’s Porcini Mushroom Sauce and you’ll have a slice of heaven right on your plate. Tagliatelle with Porcini Mushroom Sauce By Lidia Bastianich and Tanya Bastianich Manuali If you don’t have a tagliatelle attachment for your pasta machine, just roll the sheets of pasta like a jelly roll and cut them lengthwise at ½-inch intervals with a sharp knife, or pizza cutter, making sure you dust liberally with flour so the pasta does not stick. Or, if pressed for time, you can serve store-bought dry tagliatelle nests. This simple yet elegant dish would would be a quick and easy first course for a special fall dinner party. It is best with porcini mushrooms, but any good fresh mushrooms, or a mixture of varieties, will make a good sauce as well.
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
Just wanted to share this delicious recipe from Lidia Bastianich with you - Buon Gusto!
