{"product_id":"lidia-cooks-from-the-heart-of-italy-isbn-9780307267511","title":"Lidia Cooks from the Heart of Italy","description":"\u003cb\u003eFrom the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePenetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:\u003cbr\u003e\u003cbr\u003e• From \u003cb\u003eTrentino–Alto Adige\u003c\/b\u003e: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef\u003cbr\u003e• From \u003cb\u003eLombardy\u003c\/b\u003e: 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\u003cbr\u003e• From \u003cb\u003eValle d’Aosta\u003c\/b\u003e: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops\u003cbr\u003e• From \u003cb\u003eLiguria\u003c\/b\u003e: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables\u003cbr\u003e• From \u003cb\u003eEmilia-Romagna\u003c\/b\u003e: 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\u003cbr\u003e• From \u003cb\u003eLe Marche\u003c\/b\u003e: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment\u003cbr\u003e• From \u003cb\u003eUmbria\u003c\/b\u003e: 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\u003cbr\u003e• From \u003cb\u003eAbruzzo\u003c\/b\u003e: 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\u003cbr\u003e• From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus\u003cbr\u003e• From \u003cb\u003eBasilicata\u003c\/b\u003e: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù\u003cbr\u003e• From \u003cb\u003eCalabria\u003c\/b\u003e: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini\u003cbr\u003e• From \u003cb\u003eSardinia\u003c\/b\u003e: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping \u003cbr\u003e\u003cbr\u003eThis is just a sampling of the many delights Lidia has uncovered. The 175 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.\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 Matticchio Bastianich is the author of five previous books, four 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, and can be reached at her Web site, www.lidiasitaly.com.\u003cbr\u003e\u003cbr\u003eTanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Italian Renaissance art history from Oxford University. Since 1996 she has led food\/wine\/art tours of Italy. 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":46300584706277,"sku":"NP9780307267511","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307267511.jpg?v=1767731405","url":"https:\/\/k12savings.com\/products\/lidia-cooks-from-the-heart-of-italy-isbn-9780307267511","provider":"K12savings","version":"1.0","type":"link"}