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Read online Lidia's Italy.pdf PDF, EPUB, MOBI, TXT, DOC Lidia's Italy In this exciting new book the incomparable Lidia takes us on a gastronomic journey from Piemonte to Puglia exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today In addition her daughter Tanya an art historian guides us to some of the nearby cultural treasures that enrich the pursuit of good food .

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 i buzara i 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 i fricos i 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 i stufato i of beef local white truffles with scrambled eggs is heaven on a plate and a i bagna cauda i 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 i panelle i 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 are delectable recipes to be found as you make this journey with Lidia And along the way with Tanya to guide you you ll stop to admire Raphael s fresco i Triumph of Galatea i a short walk from the market in Rome the two enchanting women in the Palazzo Abbatellis in Palermo and the Roman ruins in Friuli among many other delights 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 by Lidia Matticchio Bastianich, Tanya Bastianich Manuali, David Nussbaum, Christopher Hirsheimer

Books descriptionDetails
Lidia's Italy
Title:Lidia's Italy
Format Type:eBook PDF / e-Pub
Rating:
Author:
Published:
ISBN:1400040361
ISBN 13:
Number of Pages:
Category:Cookbooks, Cooking, Non fiction, Italian literature, Food, Italy, Reference, Travel
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Lidia's Italian Table: More Than 200 Recipes From The First Lady Of Italian Cooking, Lidia's Italian-American Kitchen, Lidia's Italy in America, Nonna Tell Me a Story: Lidia's Christmas Kitchen, Lidia's Family Table, Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master, Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook, Lidia's Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees, Lidia's Italy, Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
The best loved and most admired of all America s television cooks today Lidia Bastianich now gives us her most generous instructive and creative cookbook The emphasis here is on cooking for the family and her book is filled with unusually delicious basic recipes for everyday eating Italian style as well as imaginative ideas for variations and improvisations br br Here are more than 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 br br 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 i Gratinate i br br 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 br br 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 br br 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 saut ed vegetables and finishing seasonal greens with the perfect little sauce br br 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 br br 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 br br 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, In this inspiring new book Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little known parts of Italy that she explores All of the recipes reflect the regions from which they spring and in translating them to our home kitchens Lidia passes on time honored techniques and wonderful uncomplicated recipes for dishes bursting with different regional flavors the kind of elemental good family cooking that is particularly appreciated today br br Penetrating the heart of Italy starting at the north working down to the tip and ending in Sardinia Lidia unearths a wealth of recipes br br From b Trentino Alto Adige b Delicious Dumplings with Speck cured pork apples accenting soup pasta salsa and salad local beer used to roast a chicken and to braise beef br From b Lombardy b 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 br From b Valle d Aosta b Polenta with Black Beans and Kale and local fontina featured in fondue in a roasted pepper salad and embedded in veal chops br From b Liguria b An array of Stuffed Vegetables a bread salad and elegant Veal Stuffed with a Mosaic of Vegetables br From b Emilia Romagna b An olive oil dough for making the traditional versatile vegetable tart i erbazzone i as well as the secrets of making i tagliatelle i and other pasta doughs and an irresistible Veal Scaloppine Bolognese br From b Le Marche b Farro with Roasted Pepper Sauce Lamb Chunks with Olives and Stuffed Quail in Parchment br From b Umbria b 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 br From b Abruzzo b Fresh i scrippelle i cr pe ribbons baked with spinach or garnishing a soup fresh pasta made with a guitar Rabbit with Onions and Lamb Chops with Olives br From b Molise b Fried Ricotta homemade cavatelli pasta in a variety of ways Spaghetti with Calamari Shrimp and Scallops and Braised Octopus br From b Basilicata b Wedding Soup Fiery i Maccheroni i and Farro with Pork Rag br From b Calabria b Shepherd s Rigatoni steamed swordfish and Almond Biscottini br From b Sardinia b Flatbread Lasagna two lovely eggplant dishes and Roast Lobster with Bread Crumb Topping br br This is just a sampling of the many delights Lidia has uncovered All the 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 br br br i From the Hardcover edition i, In this exciting new book the incomparable Lidia takes us on a gastronomic journey from Piemonte to Puglia exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today In addition her daughter Tanya an art historian guides us to some of the nearby cultural treasures that enrich the pursuit of good food br br 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 i buzara i an old mariner s stew draws on fish from the nearby sea br br From Trieste Lidia gives seafood from the Adriatic Viennese style breaded veal cutlets and Beef Goulash and Sacher Torte and Apple Strudel br br From Friuli where cows graze on the rich tableland comes Montasio cheese to make i fricos i the corn fields yield polenta for Velvety Cornmeal Spinach Soup br br In Padova and Treviso rice reigns supreme and Lidia discovers hearty soups and risottos that highlight local flavors br br In Piemonte the robust Barolo wine distinguishes a fork tender i stufato i of beef local white truffles with scrambled eggs is heaven on a plate and a i bagna cauda i serves as a dip for local vegetables including prized cardoons br br 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 br br 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 br br In Naples she gathers unusual seafood recipes and a special way of making limoncello soaked cakes br br From Sicily s Palermo she brings back i panelle i the delicious fried chickpea snack a caponata of stewed summer vegetables and the elegant Cannoli Napoleon br br 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 br br There are delectable recipes to be found as you make this journey with Lidia And along the way with Tanya to guide you you ll stop to admire Raphael s fresco i Triumph of Galatea i a short walk from the market in Rome the two enchanting women in the Palazzo Abbatellis in Palermo and the Roman ruins in Friuli among many other delights 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, strong Lidia s Italian Table strong br br strong LIDIA MATTICCHIO BASTIANICH strong br br Let me invite you on a journey with me from my childhood beckons Lidia Bastianich hostess of the national public television series em Lidia s Italian Table em And what an incredible journey it proves to be br br em Lidia s Italian Table em is overflowing with glorious Italian food highlighted by Lidia s personal collection of recipes accumulated since her childhood in Istria located in northern Italy on the Adriatic Sea Hearty and heartwarming Italian fare is what Lidia understands best and each chapter of this gorgeous cookbook is infused with Lidia s warm memories of a lifetime of eating and cooking Italian style br br Since good Italian food is based on good ingredients Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine olives and their green golden oil Parmigiano Reggiano cheese salt porcini mushrooms truffles tomato paste and hot peppers She also explains the importance of regional wines and grappa in flavors from honey to dried fig in the Italian food experience Her recipes are filled with these Italian delicacies Fennel Olive and Citrus Salad Tagliatelle with Porcini Mushroom Sauce Seared Rabbit Loin over Arugula with Truffle Dressing Asparagus Gratin with Parmigiano Reggiano Cheese and Zabaglione with Barolo Wine br br Lidia explores every corner of Italian cuisine from fresh and dry pasta to gnocchi and risotto to game and shellfish all of which Lidia transforms into exceptional Italian dishes But that is only the beginning There are Italian soups to savor like hearty em minestre em bread enriched em zuppe em and the light and flavorful em brodi em Polenta s delicious versatility is revealed through Polenta Gorgonzola and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums br br And Lidia s luscious em dolci em or desserts invite your indulgence with Sweet Crepes with Chocolate Walnut Filling Blueberry Apricot Frangipane Tart and Soft Ice Cream with Hazelnuts br br Lidia attributes her passion and appreciation for Italian food to her family em Lidia s Italian Table em is filled with stories of learning to make Easter bread with her Grandma Rosa in the town s communal oven touching and smelling her way through the food markets of Trieste with her great aunt Zia Nina fishing for calamari with her uncle Zio Milio and collecting briny mussels and sea urchins along the Istrian coastline with her cousins br br This gastronomic adventure is more than just a cookbook It is an exploration into the heart of Italian cuisine