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Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
ISBN-10: 0307267512
ISBN-13: 9780307267511
ISBN-13: 9780307267511
Region: Italy
Publisher: Alfred A. Knopf
Publication Date: October, 2009
Recipe Index
Publishers Information
About Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Publisher Web Link: http://knopf.knopfdoubleday.com/
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.
Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:
- From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
- From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
- From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
- From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
- From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
- From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
- From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
- From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives
- From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
- From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù
- From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini
- From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping
This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. (http://www.randomhouse.com/)
Author Information
About Lidia Matticchio Bastianich
Author Web Link: http://lidiasitaly.com/
Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life — her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya.
Her cookbooks include Lidia Cooks from the Heart of Italy and Lidia’s Italy — both companion books to the Emmy-nominated television series, “Lidia’s Italy,” as well as Lidia’s Family Table, Lidia’s Italian- American Kitchen, Lidia’s Italian Table and La Cucina di Lidia. Lidia is the chef/owner of four acclaimed New York City restaurants — Felidia, Becco, Esca and Del Posto (recently awarded four stars by the New York Times), as well as Lidia’s in Pittsburgh and Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high-quality broadcast productions including Lidia’s Italy.
Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly on August 31, 2010, the largest artisanal Italian food and wine marketplace in New York City. The partners have transformed a 42,500 square‐ foot space in the Flatiron District into New York City’s premier culinary mecca. The space includes a premier retail center for Italian delicacies and wine, a culinary educational center, and a diverse slate of boutique eateries. Lidia has taken her passion for education and enrichment through food, making culinary classes a defining focus of Eataly. As Dean of La Scuola at Eataly, Lidia is responsible for the culinary curriculum for the food and wine courses, demonstrations and lectures from renowned chefs as well as the best food and wine producers in the world.
This fall marks the release her first children’s book, Nonna Tell Me a Story: Lidia’s Christmas Kitchen, inspired by her five grandchildren. She will also debut Lidia’s Kitchen, an exclusive line of cookware and servingware for QVC that combines the beauty of Italy with practical functionality. Lidia’s Kitchen line includes high quality everyday items such as ceramic servingware, knives, pots, pans and utensils. These signature wares will give her fans another opportunity to bring a piece of Lidia to their everyday lives.
Together with her son Joseph, Lidia also produces award-winning wines at Bastianich Vineyards in Friuli and La Mozza Vineyards in Maremma, Italy. Along with her daughter Tanya, son-in-law Corrado Manuali, and partners Robert Quinn and John Baker, the team launched Nonna Foods in 2010 as a platform to distribute an array of both existing and new “Lidia’s” food products. The line highlights a passion for all things pasta, with six original varieties of homemade pasta sauce, with eight different cuts of pasta, sold nationally.
Lidia gives freely of her time and knowledge, and is active member of society who participates in community service activities and special events on behalf of the James Beard Foundation and Public Television.
Cookbooks by Lidia Matticchio Bastianich
About Tanya Bastianich Manuali
Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island. (http://www.randomhouse.com/)