Felidia: Recipes from My Flagship Restaurant by Lidia Matticchio Bastianich and Fortunato Nicotra and Tanya Bastianich Manuali

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    • Categories: Side dish; Italian; American; Vegetarian
    • Ingredients: tomato sauce; butternut squash; mozzarella cheese; Grana Padano cheese; basil
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    • Ingredients: dried cannellini beans; fresh bay leaves; peperoncino flakes; escarole; tomato sauce; chives
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    • Ingredients: lemons; artichokes; Jerusalem artichokes; butter; parsley; pistachio nuts
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    • Ingredients: stale country bread; hard-boiled eggs; anchovies; romaine lettuce hearts; Grana Padano cheese
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    • Ingredients: gluten-free flour; xanthan gum; eggs; light corn syrup; dark corn syrup; butter; pecans
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    • Ingredients: all-purpose flour; butter; egg yolks
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    • Ingredients: sliced almonds; butter; breadcrumbs; dark chocolate; eggs; sugar; oranges; rum
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    • Ingredients: almond paste; pistachio paste; egg whites; almond meal
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Notes about this book

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Notes about Recipes in this book

  • Braised spring vegetables (Scafata)

    • mpo on July 19, 2021

      I love this recipe but I needed to add stock to actually braise the vegetables. Substituted the fava beans with some fresh corn. I served this with salmon, and a little grated Parmesan. Nice summer meal.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...with gorgeous photos, recipes include the famous Eggplant flan with tomato coulis that reworks pasta alla Norma; Almond and chocolate tart and signature cocktails.

    Full review
  • ISBN 10 1524733083
  • ISBN 13 9781524733087
  • Published Oct 29 2019
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

The first restaurant cookbook from the best-selling author, beloved and award-winning TV chef, and hugely successful restaurateur--115 recipes from her acclaimed and much-loved New York eatery.

Ever since it first opened its doors on Manhattan's Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York City's most beloved restaurants. Now, in her first restaurant cookbook, the revered chef, author, and television personality--along with the restaurant's longtime Executive Chef, Fortunato Nicotra--shares the recipes that have made Felidia a dining destination. Here are dishes from across the restaurant's forty-year history: Eggplant Flan with Tomato Coulis; Linguini with White Clams and Broccoli; Short Ribs Braised in Barolo; delectable desserts such as Almond and Chocolate Tart Caprese and Open Cannoli; and cocktails such as Passion Fruit Spritz and Frozen Peach Bellini. Here too are Chef Fortunato's personal favorite recipes, advice on setting up a home bar, a fascinating look at Felidia's history, and much more. Filled with the same warmth and wisdom that are the hallmark of all of Lidia's cookbooks, Felidia is the next-best thing to a table at the restaurant.


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