Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Notes about Recipes in this book

  • Braised swiss chard and cannellini beans

    • Breadcrumbs on July 29, 2012

      p. 175 Fresh chard was the inspiration for the dish and I’ll definitely re-visit as this week, fresh cannellini beans made their first appearance at the market. Even w canned beans, this dish was a huge hit. As usual, Lidia has you 'toast' the tomato paste and chilis in the pan prior to incorporating them w the other ingredients. Each time I do this I think I should try to do this all the time and somehow I forget but I do think the step is worthwhile and deepens the flavours. Such a versatile dish. Great served hot as a main course or, side dish. At room temp it made for a lovely antipasti and leftovers were terrific for weekday lunches. I made a double batch and will do so again. photos here: http://chowhound.chow.com/topics/799537#7491070

  • Cookie crumble

    • milgwimper on July 02, 2014

      These were good. We have adulterated the recipe now and it is fab.

  • Roasted potatoes and artichokes

    • nicolepellegrini on April 08, 2021

      Really tasty roast potato recipe. I did "cheat" a little bit by using jarred marinated artichokes (which had oregano in them already, so I didn't add additional). Potatoes came out just right following the recipe directions.

  • Frittata with asparagus and scallions

    • nicolepellegrini on May 14, 2017

      With all the scallions, no milk and no cheese, this reminded me more of egg foo young to me than an Italian frittata. Also Lidia wants it cooked just until barely set and still a little runny, which with all the bacon fat rendered off wasn't that appealing to me. I ended up finishing it under the broiler to set it some more.

  • Sauteed spiced beef cutlets

    • nicolepellegrini on November 02, 2018

      This was one of the easiest recipes for braciole—and most successful—I've made to date. Granted I did buy steak that was already thin-sliced and pounded for braciole rolls so that made it easier for sure. But I liked the flavor added by the spices and the flour-egg coating was a nice spin on the classic.

  • Bucatini with onion, bacon, and tomato

    • nicolepellegrini on September 05, 2019

      Excellent version of a classic. The onions come out tender and sweet and it's a very filling pasta dish.

  • Gemelli with smothered cauliflower and saffron

    • nicolepellegrini on April 30, 2019

      Not bad, but I've liked other variations/versions of this recipe better. I feel like the cauliflower could do with a little actual browning and it just needs a little something more - either more green herbs or some toasted breadcrumbs.

  • Jumbo shrimp buzara style

    • given22fly on July 18, 2011

      Amazing! But a little time consuming when cleaning the shrimp if you want to leave the shells on.

  • Limoncello tiramisu

    • nadiam1000 on May 31, 2016

      Instead of ladyfingers, I had leftover spongecake layers in the freezer, baked from Tartine cookbook, and used that and brushed it with the Limoncello syrup. As a lemon lover, I like it but not love - maybe the spongecake is not the right texture, or I did not brush enough of the syrup (I did not want the cake mushy), but the flavor was not quite bright and tart enough for me. The leftover lemon syrup will be used in cocktails though

  • Skillet fennel with capers

    • kitchen_chick on May 28, 2017

      Simple and delicious. I especially like it well carmelized.

  • Grilled tuna with oregano

    • GiselleMarie on July 08, 2017

      This was good but I think I overcooked the tuna. I don't like the idea of raw seafood but I should probably followed the directions that say to cook it for only two minutes on each side.

    • GiselleMarie on July 08, 2017

      I meant to say "I should probably HAVE followed the directions."

  • Seafood brodetto with couscous

    • Wojtanowski on August 21, 2018

      Delicious and simple for a weeknight...I used only half the red pepper flakes and it was spiced perfectly for my taste.

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  • ISBN 10 1299249426
  • ISBN 13 9781299249424
  • Published Jan 01 2010
  • Format eBook
  • Page Count 364
  • Language English
  • Countries United States
  • Publisher Knopf Publishing Group
  • Imprint Knopf Publishing Group

Publishers Text

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 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 are 140 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 Triumph of Galatea, 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.



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