Felidia Cookbook Giveaway

Enter our giveaway to win a copy of Felidia: Recipes from My Flagship Restaurant by Lidia Bastianich

Felidia: Recipes from My Flagship Restaurant by Lidia Bastianich is the beloved Italian chef’s first restaurant cookbook. This title was written with the restaurant’s executive chef Fortunato Nicotra and Lidia’s daughter Tanya and shares dishes from across the restaurant’s forty-year history. Along with gorgeous photos, recipes include the famous Eggplant flan with tomato coulis that reworks pasta alla Norma; Almond and chocolate tart and signature cocktails.

I crave restaurant experiences but that is often not an option. Books like Felidia allow me to experience the chef’s dishes in my own kitchen. It is easy to plan a dinner party from Lidia’s book: start off the party with a Basil martini, prepare your choice of an appetizer or soup (there are dozens of options), follow with a platter of Rigatoni woodsman style and end with Open cannolo. You can treat your family and friends to a Felidia experience at any time!

Special thanks to Knopf for providing the following recipe which Chef Nicotra developed for Felidia so that our members can try it now. Knopf is also offering copies of this beautiful book in our giveaway below.

Chocolate ravioli filled with burrata and butternut squash (Ravioli al cioccolato, ripieni di burrata e zucca)
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This was one of my signature dishes at the Michelin-starred restaurants Villa Marchese and Villa Esperanza in Sicily. Bitter cocoa powder is used in a lot of savory preparations there, and when I arrived at Felidia, I wanted to do something similar but using more local ingredients. So I kept the same dough but added butternut squash—a typical sweet ingredient from America that balances the bitterness of the cocoa powder. I make this dish a few different ways. It is sometimes stuffed with ricotta or burrata. Amaretti cookies are often grated on top, as is done with the tortelli di zucca that are served in Mantua, Lombardy. —Chef Nicotra

Makes about 30 to 34 ravioli, serving 6

For the Filling

  • 1 small butternut squash (1 ½ pounds)
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups (about 12 ounces) shredded burrata cheese (it’s easiest to shred by hand, with your fingers)
  • 1 cup freshly grated Grana Padano
  • 2 large egg yolks, beaten
  • cup toasted breadcrumbs, or as needed

For the Dough

  • 1 cups all-purpose flour, plus more for working the dough
  • ½ cup Dutch-process cocoa
  • 4 large eggs
  • 1 large egg yolk
  • 2 tablespoons extra-virgin olive oil

For the Sauce

  • 1 stick (8 tablespoons) unsalted butter
  • 12 fresh sage leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup freshly grated Grana Padano
  • 6 amaretto cookies, crumbled or grated

Preheat the oven to 375 degrees. For the filling, cut the squash into quarters lengthwise, and scrape out the seeds. Brush a 13-by-9-inch baking dish with olive oil. Arrange the squash pieces cut side up in the dish, brush lightly with olive oil, and season with salt and pepper. Bake until the squash feels soft and is easily pierced with a knife, about 1 hour. Allow to cool.

Remove the skin from the squash, and place the flesh in a food processor; process until no longer chunky, just a few quick pulses. Transfer the squash to a sieve lined with cheesecloth, and drain into a bowl in the refrigerator overnight.

Transfer the drained squash to a mixing bowl. Stir in the burrata, grated cheese, and egg yolks. Then stir in the breadcrumbs to make a filling that is tight but not dry. Add more breadcrumbs, a tablespoon at a time, if the filling is too loose. Refrigerate the filling while you make the dough.

For the dough, put the flour and cocoa in a food processor, and pulse several times. Beat 3 eggs, the egg yolk, olive oil, and 2 tablespoons water in a spouted measuring cup. With the food processor running, add the liquid, and let it run until the dough forms a ball on the blade, about 30 seconds. If it’s too loose, add a tablespoon or two of our; if still crumbly, add a teaspoon or two of cold water.

Let the machine knead the dough for about 10 seconds. Turn the dough out on a very lightly floured surface, and knead by hand for another 30 seconds or so, until it’s smooth, soft, and stretchy. Wrap, and rest the dough for 30 minutes. Line two baking sheets with kitchen towels, and dust with flour.

Cut the dough into four pieces. Keeping the pieces you are not immediately working with covered, roll each piece through a pasta machine set to the next-to-last setting (or the last setting, if you are comfortable with your machine—you want the dough to be quite thin, since you will be folding it over), to get strips that are about as wide as the machine and about 16 inches in length.

Lay one strip out on a very lightly floured surface, and dollop scant tablespoons of filling at about 3-inch intervals down the center of the strip (you will get about six ravioli per strip). Press the tops of the mounds lightly to flatten. Beat the remaining egg and brush a thin strip along the top, bottom, and side edges of the dough strip and in between each mound of filling. Fold the dough over and seal.

Using a round pasta cutter, cut full half-rounds and fold in slightly. Arrange the finished ravioli on a lightly floured towel-lined baking sheet. Make more ravioli from the remaining pieces of dough.

When ready to cook, bring a large pot of salted water to a boil. For the butter-and-sage sauce, heat the butter in a large skillet over medium heat until melted and just foaming. Gently lay the sage leaves in the pan, and heat until they crisp up, about a minute. Ladle in 1 cup boiling pasta water; stir the sauce, and simmer for about 2 minutes, to reduce the liquid by half. Season the sauce with salt and pepper, and keep warm over very low heat while you cook the ravioli.

Add the ravioli to the boiling water, and let return to a simmer, stirring gently. Cook until the edges of the pasta are tender but still firm to the bite, about 3 minutes once the water returns to a simmer.

Transfer the cooked ravioli to the sauce with a spider or slotted spoon. Toss gently to coat. Remove the skillet from the heat, sprinkle with the 1 cup grated Grana Padano, and toss gently. Sprinkle the cookies over the top, and serve. If plating individually, gently scoop up the ravioli with a large spoon and place in large shallow bowls, covering the bottom and layering the ravioli, not piling them up, or use a flat plate.

Thanks to the publisher for providing three copies of the above-referenced title in our giveaway open to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 31st, 2019.

Recipe excerpt and image used with permission from Knopf from Felidia by Lidia Matticchio Bastianich. ©2019 Photo credit Jennifer May.

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63 Comments

  • mcrimmins  on  November 14, 2019

    Basil Martini. I met Lidia in NYC when she was filming at Eataly, she was very gracious.

  • LeMinou  on  November 14, 2019

    Frozen peach Bellini

  • Kristjudy  on  November 14, 2019

    Scallops saltimbocca

  • Nhcookingdiva  on  November 14, 2019

    Would LOVE to try the poached seafood salad, octopus potato salad and beef carpaccio with arugula salad.

  • Joanne117  on  November 14, 2019

    Butternut Squash Parmigiana would be the first dish I would cook from this cookbook.

  • ravensfan  on  November 14, 2019

    Scallops saltimbocca (Capesante saltimbocca)

  • hashi  on  November 14, 2019

    Papardelle con funghi misti. 😻

  • riley  on  November 15, 2019

    Short ribs braised in Barolo

  • sarahawker  on  November 15, 2019

    Polenta crackers (Crostini di polenta)

  • mph993  on  November 15, 2019

    Scallops saltimbocca and the honey almond ice cream

  • Kimmer  on  November 15, 2019

    I would definitely try the butternut squash parmigiana first.

  • hbakke  on  November 15, 2019

    Chicken pizzaiola (Petto di pollo alla pizzaiola)

  • hillsboroks  on  November 15, 2019

    The Lemon Gulf Coast Shrimp in Salted Baked Visalia Onions sounds amazing!

  • dbranigan27  on  November 15, 2019

    I would like to try Chef Nicotra’s home-style lasagna (Lasagna dello Chef). Thanks.

  • roxlet  on  November 15, 2019

    The Lemon shrimp sound amazing

  • Pamyoungvb  on  November 15, 2019

    It’s a toss up between grilled calamari and chestnut winter squash soup!

  • PeavineBlues  on  November 15, 2019

    Gnocchi Pesto

  • kmn4  on  November 15, 2019

    Fresh chestnut and winter squash soup (Zuppa di castagne e zucca)

  • Siegal  on  November 15, 2019

    I wang to make polenta crackers

  • MiMi60  on  November 15, 2019

    Chef Nicotra’s home-style lasagna (Lasagna dello Chef)

  • jenmatt  on  November 15, 2019

    Pappardelle with mixed fresh mushrooms

  • Su2cool  on  November 15, 2019

    I enjoy Lidia’s cooking and the chocolate ravioli looks very interesting

  • Jenamarie  on  November 15, 2019

    Pork, sauerkraut, and bean soup (Yota)

  • Shelmar  on  November 15, 2019

    Mushroom soup

  • mpdeb98  on  November 16, 2019

    Chicken pizzaiola

  • SKortas  on  November 16, 2019

    Chef Nicotras Home-Style Lasagna

  • dboldin  on  November 16, 2019

    octopus and potato salad

  • matag  on  November 16, 2019

    Homemade ricotta

  • fmd518  on  November 17, 2019

    Chicken pizzaiola

  • kmwyman  on  November 17, 2019

    Winter Caponata

  • MissC  on  November 17, 2019

    Ooooooh, EYB, I love you! Lidia, I love you! Knoph, I love you! Felidia, I’m hungry!

  • MissC  on  November 17, 2019

    Costine de manzo brasate al Barolo : ) Pronto!

  • Lora724  on  November 18, 2019

    Penne with spicy tomato sauce, rosemary, and ricotta.

  • debbiehb  on  November 18, 2019

    Lemon Gulf shrimp in salted baked Vidalia onions

  • MarciK  on  November 18, 2019

    Carrot spread (Purea di ceci atla carots)

  • stargirl  on  November 18, 2019

    Polenta Crackers sound interesting!

  • monasli  on  November 19, 2019

    Stuffed calamari!

  • monasli  on  November 19, 2019

    Stuffed calamari! Posted again in case it didn’t register with Rafflecopter.

  • chefthomas  on  November 19, 2019

    Brussels sprouts braised with vinegar

  • WombatCuddler  on  November 19, 2019

    RIgatoni Woodsman Style

  • Laura1  on  November 19, 2019

    butternut squash parmigiana

  • jinni  on  November 20, 2019

    Broccoli rabe with roasted butternut squash and fresh ricotta Or,
    Coco nano bean spread (Purea di fagioli). All the appetizers look great.

  • Mtetpon  on  November 20, 2019

    short ribs

  • roxlet  on  November 22, 2019

    The short ribs braised in barolo sounds amazing!

  • ACatMom  on  November 22, 2019

    Been cooking from Lidia’s books for YEARS! I stop by Becco when needed for caffè corretto. I always feel better.

  • JessHeilman  on  November 22, 2019

    Papardelle con funghi misti

  • t.t  on  November 23, 2019

    Eggplant flan with tomato coulis (Sformato di melanzane con “colatura” di pomodoro)

  • Dannausc  on  November 23, 2019

    Carrot spread

  • mrskitcatb  on  November 23, 2019

    Basil Martini

  • LaurenE  on  November 23, 2019

    Frozen peach Bellini

  • Elve56  on  November 25, 2019

    Eggplant flan with tomato coulis , yumm!

  • lhudson  on  November 26, 2019

    Mushroom Soup

  • moralla  on  November 30, 2019

    lemon shrimp

  • MeganGarcia  on  December 3, 2019

    Mussels Triestina

  • MrsB.  on  December 5, 2019

    I’m sorry…….so many recipes I want to try I can’t just pick 1.
    Love Lidia and her restaurants, cookbooks and t,v, shows

  • GiselleMarie  on  December 5, 2019

    I’m intrigued by “Almost a Tiramisu.”

  • NaomiH  on  December 6, 2019

    Polenta crackers (Crostini di polenta)

  • lisambb  on  December 6, 2019

    Whole wheat walnut focaccia

  • Parkwood633  on  December 6, 2019

    I would try the Bloody Mary panzanella. I love the drink and the dish, so the combination sounds irrestible

  • braabpro  on  December 6, 2019

    Rice and peasoup

  • lpatterson412  on  December 11, 2019

    Italian flatbread

  • davisesq212  on  December 12, 2019

    I love the idea of the warm Nutella flan.

  • RickPearson54  on  December 15, 2019

    frozen peach bellini

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