{"product_id":"lidias-italy-isbn-9781400040360","title":"Lidia's Italy","description":"\u003cb\u003eFeaturing 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking.\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eFor the home cook and the armchair traveler alike, \u003ci\u003eLidia's Italy\u003c\/i\u003e offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian.\u003cbr\u003e\u003cbr\u003e· 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 \u003ci\u003ebuzara\u003c\/i\u003e, an old mariner’s stew, draws on fish from the nearby sea.\u003cbr\u003e\u003cbr\u003e· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.\u003cbr\u003e\u003cbr\u003e· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make \u003ci\u003efricos\u003c\/i\u003e; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.\u003cbr\u003e\u003cbr\u003e· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.\u003cbr\u003e\u003cbr\u003e· In Piemonte, the robust Barolo wine distinguishes a fork-tender \u003ci\u003estufato\u003c\/i\u003e of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a \u003ci\u003ebagna cauda\u003c\/i\u003e serves as a dip for local vegetables, including prized cardoons.\u003cbr\u003e\u003cbr\u003e· 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.\u003cbr\u003e\u003cbr\u003e· 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.\u003cbr\u003e\u003cbr\u003e· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.\u003cbr\u003e\u003cbr\u003e· From Sicily’s Palermo she brings back \u003ci\u003epanelle, \u003c\/i\u003ethe delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.\u003cbr\u003e\u003cbr\u003e· 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.\u003cbr\u003e\u003cbr\u003eThere’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.\u003cb\u003ePraise for Lidia\u003c\/b\u003e \u003cb\u003eMatticchio Bastianich\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \"Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends.\" —Jacques Pépin \u003cbr\u003e  \u003cbr\u003e \"I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook.\" —Daniel Boulud \u003cbr\u003e  \u003cbr\u003e \"For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun.\" —\u003ci\u003eO\u003c\/i\u003e, The Oprah Magazine \u003cbr\u003e  \u003cbr\u003e \"No one gets to the heart of Italian food like Lidia Bastianich.\" —Debbie Macomber,#1 \u003ci\u003eNew York Times\u003c\/i\u003e best-selling author \u003cbr\u003e\u003cbr\u003e \"One of America’s great Italian cooks.\" —\u003ci\u003eLos Angeles Times\u003cbr\u003e \u003c\/i\u003e\u003cbr\u003e \"Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You’ll find a wide assortment of \u003ci\u003eprimi\u003c\/i\u003e pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions.\" \u003ci\u003ePittsburgh Post-Gazette\u003c\/i\u003eLidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.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.\u003cb\u003eFrittata with Asparagus and Scallions\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eIngredients:\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e1 pound fresh, thin asparagus  spears\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices)\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e1\/2 pound scallions\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e3 tablespoons extra-virgin olive oil\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e1\/2 teaspoon coarse sea  salt or kosher salt, or more to taste\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e8 large eggs\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eFreshly ground black pepper  to taste\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eRecommended Equipment:\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eA sturdy 12-inch nonstick skillet with a cover\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eA heat-proof rubber spatula\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eServes 4 as a light meal or 6 as an appetizer \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThis  is a different sort of frittata, not the neat golden round of well-set eggs that's  probably most familiar. Here the eggs are in the skillet for barely a minute, just  long enough to gather in soft, loose folds, filled with morsels of asparagus and  shreds of prosciutto. In fact, when I make this frittata or the \"dragged\" eggs\u003c\/i\u003e—\u003ci\u003euova  strapazzate, page 143\u003c\/i\u003e—\u003ci\u003eI leave my eggs still wet and glistening so I can mop up the  plate with a crust of country bread. That's the best part of all.\u003c\/i\u003e \u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSnap off the  tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and  cut them crosswise in 1 1\/2-inch pieces. Slice prosciutto or bacon into strips, or  lardoons, about 1 inch long and 1\/3 inch wide. Trim the scallions, and cut crosswise  into 1-inch pieces.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003ePour the olive oil into the skillet, scatter in the lardoons,  and set over medium heat. When the strips are sizzling and rendering fat, toss in  the cut asparagus, and roll and toss them over a few times. Cover the skillet, and  cook, still over moderate heat, shaking the pan occasionally, until the asparagus  is slightly softened, 5 minutes or so.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eScatter the scallion pieces in the pan, season  with a couple pinches of salt, and toss the vegetables and lardoons together. Cover  the skillet, and cook, shaking the pan and stirring occasionally, until the scallions  and asparagus are soft and moist, 7 or 8 minutes more. Meanwhile, beat the eggs thoroughly  with the remaining salt and generous grinds of black pepper.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eWhen the vegetables  are steaming in their moisture, uncover the skillet, raise the heat, and cook, tossing,  for a minute or so, until the water has evaporated and the asparagus and scallions  seem about to color.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eQuickly spread them out in the pan, and pour the eggs over  at once. Immediately begin folding the eggs over with the spatula, clearing the sides  and skillet bottom continuously, so the eggs flow and coagulate around the vegetables  and lardoons.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eWhen all the eggs are cooked in big soft curds—in barely a minute—take  the skillet off the heat. Tumble the frittata over a few more times to keep it loose  and moist. Spoon portions onto warm plates, and serve hot and steaming.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003eDry Fettuccine with Squash and Cauliflower\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBavette con Zucca e Cavolo\u003c\/i\u003e\u003cbr\u003eServes 6\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIngredients\u003c\/b\u003e\u003cbr\u003e1\/2 cup extra-virgin olive oil\u003cbr\u003e3 plump garlic cloves, crushed and peeled\u003cbr\u003e1 small onion, thinly sliced (1 cup)\u003cbr\u003e3 cups butternut squash cut in ½-inch cubes\u003cbr\u003e3 cups cauliflower cut in small (about 1-inch) florets\u003cbr\u003e4 tablespoons small capers, drained\u003cbr\u003e1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for cooking pasta\u003cbr\u003e1\/2 teaspoon peperoncino flakes, or to taste\u003cbr\u003e2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand\u003cbr\u003e1 pound dry fettucine or \u003ci\u003ebavette\u003c\/i\u003e\u003cbr\u003e1 cup freshly grated pecorino\u003cbr\u003e\u003cbr\u003e \u003cb\u003eRecommended Equipment\u003c\/b\u003e\u003cbr\u003eA heavy-bottomed skillet or sauté pan, 14-inch diameter, with a cover\u003cbr\u003eA large pot, 8-quart capacity or larger, with a cover, for cooking the pasta\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eDry Fettuccine with Squash and Cauliflower\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBavette con Zucca e Cavolo\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e   1. Pour the olive oil into the big skillet, and set over medium-high heat.\u003cbr\u003e\u003cbr\u003e   2. Scatter in the sliced garlic, and let it start sizzling.\u003cbr\u003e\u003cbr\u003e   3. Stir in the onion slices, and cook for a couple of minutes, to wilt.\u003cbr\u003e\u003cbr\u003e   4. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and peperoncino on top, and with tongs toss all together for a minute or so.\u003cbr\u003e\u003cbr\u003e   5. Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2 to 3 minutes, shaking the pan occasionally.\u003cbr\u003e\u003cbr\u003e   6. Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans. Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently. Cook covered for about 10 minutes, stirring occasionally.\u003cbr\u003e\u003cbr\u003e   7. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes. Adjust the seasoning to taste, and keep at a low simmer.\u003cbr\u003e\u003cbr\u003e   8. While the sauce is cooking, heat salted pasta-cooking water to a rolling boil (at least 6 quarts water and a tablespoon salt).\u003cbr\u003e\u003cbr\u003e   9. Drop in the fettuccine or \u003ci\u003ebavette\u003c\/i\u003e, and cook until barely \u003ci\u003eal dente\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e   10. Lift them from the water, drain for a moment, then drop into the simmering vegetables. Toss and cook all together for a couple of minutes over moderate heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.\u003cbr\u003e\u003cbr\u003e   11. When the pasta is perfectly cooked and robed with sauce, turn off the heat. Sprinkle over it the grated cheese, toss into the pasta, and serve.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e ","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46301727031525,"sku":"NP9781400040360","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781400040360.jpg?v=1767731406","url":"https:\/\/k12savings.com\/es\/products\/lidias-italy-isbn-9781400040360","provider":"K12savings","version":"1.0","type":"link"}