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

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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!

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  • ISBN 10 0767914228
  • ISBN 13 9780767914222
  • Linked ISBNs
  • Published Apr 08 2003
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Broadway Books

Publishers Text

The owner of New York's celebrated Felidia presents a collection of over 120 simple but sophisticated recipes from the cuisine of her native Istria, spiced with tidbits of history and tradition and seasoned with warm family memories.

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