La Cucina di Lidia: Recipes and Memories from Italy's Adriatic Coast by Lidia Matticchio Bastianich

Search this book for Recipes »
    • Categories: Appetizers / starters; Italian
    • Ingredients: mussels; bay leaves; Bermuda onions; roasted red peppers; pepperoncini peppers; parsley; lemons
    show
    • Categories: Salads; Main course; Appetizers / starters; Italian
    • Ingredients: fava beans; cranberry beans; bay leaves; carrots; celery; shrimp
    show
    • Categories: Salads; Main course; Appetizers / starters; Italian
    • Ingredients: fennel; snails; lemons; parsley
    show
    • Categories: Salads; Main course; Appetizers / starters; Summer; Italian
    • Ingredients: striped bass; bay leaves; onions; carrots; parsley; cucumbers; red onions
    show
    • Categories: Salads; Main course; Appetizers / starters; Italian
    • Ingredients: octopus; bay leaves; potatoes; Bermuda onions; parsley; wine corks
    show
    • Categories: Dips, spreads & salsas; Christmas; Italian
    • Ingredients: air-dried cod; olive oil; fish stock
    show
    • Categories: Salads; Main course; Appetizers / starters; Christmas; Italian
    • Ingredients: calf brains; lemons; parsley; capers
    show
    • Categories: Salads; Main course; Appetizers / starters; Italian
    • Ingredients: honeycomb tripe; bay leaves; onions; black peppercorns; parsley
    show
    • Categories: Egg dishes; Appetizers / starters; Italian
    • Ingredients: white truffles; heavy cream; eggs; Italian bread
    show
    • Categories: Pies, tarts & pastries; Main course; Italian
    • Ingredients: porcini mushrooms; prosciutto; shallots; Montasio cheese; butter; all-purpose flour
    show
    • Categories: Appetizers / starters; Entertaining & parties; Italian; Vegetarian
    • Ingredients: Montasio cheese
    show
    • Categories: Pies, tarts & pastries; Appetizers / starters; Italian; Vegetarian
    • Ingredients: Gorgonzola cheese; butter; all-purpose flour; egg yolks
    show
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: Fontina cheese; milk; egg yolks; porcini mushrooms; bay leaves; cornmeal
    show
    • Categories: Stocks; Cooking ahead; Italian
    • Ingredients: chicken backs; chicken wings; beef short-ribs; celery; parsley; carrots; garlic; onions; black peppercorns; veal shin bones
    show
    • Categories: Stocks; Cooking ahead; Italian
    • Ingredients: beef marrow bones; beef shin bones; beef short ribs; celery; parsley; carrots; garlic; onions; black peppercorns
    show
    • Categories: Stocks; Cooking ahead; Italian
    • Ingredients: celery; parsley; carrots; garlic; onions; black peppercorns; veal breast; veal shin bones
    show
    • Categories: Stocks; Cooking ahead; Italian
    • Ingredients: celery; parsley; carrots; garlic; onions; black peppercorns; chicken backs; chicken wings
    show
    • Categories: Stocks; Cooking ahead; Italian
    • Ingredients: fish heads; fish bones and trimmings; carrots; onions; parsley; celery; black peppercorns
    show
    • Categories: Stocks; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: carrots; onions; parsley; celery; black peppercorns
    show
    • Categories: Soups; Italian
    • Ingredients: potatoes; carrots; celery; tomato paste; chicken stock; bay leaves; long grain rice; Parmigiano Reggiano cheese
    show
    • Categories: Soups; Italian
    • Ingredients: onions; red snapper; tomato paste; celery; thyme; leeks; potatoes; carrots; white vinegar; long grain rice; dried red pepper flakes; parsley
    show
    • Categories: Soups; Italian
    • Ingredients: garlic; unbleached white flour; chicken stock; eggs; croutons
    show
    • Categories: Soups; Cooking ahead; Cooking for a crowd; Spring; Summer; Italian
    • Ingredients: Great Northern beans; pork hocks; potatoes; carrots; bay leaves; garlic; tomatoes; spinach; Swiss chard; corn; peas; fennel
    show
    • Categories: Soups; Italian
    • Ingredients: dried porcini mushrooms; bacon; onions; potatoes; carrots; shallots; chicken stock; wild mushrooms; parsley
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Baked trout with sage (Trota arrosto alla salvia)

    • mfto on December 30, 2011

      I do not own this book but got the recipe online http://www.cookstr.com/recipes/baked-trout-with-sage - Loved the recipe and in fact love most of Lidia's recipes

  • Salmon with mustard sauce (Salmone alla senape)

    • GiselleMarie on September 11, 2021

      This is very good! Removing the skin from the fillets was easy: I was able to run my fingers between the skin and the fish to remove the skin in one piece. The salmon takes only a thin coating of flour, so 1/4 cup flour is probably enough for dredging. I used a particularly large lemon, so the sauce was rather “puckery.” Next time, I’ll probably use a little less lemon juice. This is a very easy method, especially if you like your fish soft and succulent.

  • Venison in sguazet (Capriolo in sguazet)

    • GiselleMarie on November 23, 2019

      I used dried shiitake mushroom instead of porcini mushrooms because I have a big bag of them. I read recently that red wine can be replaced in recipes by using half red wine vinegar and half water. I did that because I’m doing a 10-day detox right now and wine is not allowed. This dish is unbelievably delicious! It’s not just one of the best venison meals I’ve ever made but one of the best meals I’ve ever made, period. Venison isn’t one of my favorite meats but I cook it when our nephew kindly shares his bounty with us. This preparation resulted in venison that had absolutely NO gamey taste. Perfection!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0385245114
  • ISBN 13 9780385245111
  • Published Nov 01 1990
  • Format Hardcover
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Broadway Books

Publishers Text

Lidia Bastianich describes cooking of her native Istria as 50 percent Italian, 35 percent Yugoslavian, and the rest mixed German and Hungarian. She introduced this unique cuisine to New York in her acclaimed restaurant, Felidia, and now she makes it available to everyone in a cookbook that is as warm and inviting as the country that inspired it.

Other cookbooks by this author