{"product_id":"lidias-italianamerican-kitchen-isbn-9780375411502","title":"Lidia's Italian-American Kitchen","description":"\u003cb\u003eFrom the beloved TV chef and best-selling author—loved by millions of Americans for her simple, delectable Italian cooking—comes her most instructive and personal cookbook yet.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Focusing on the Italian-American   kitchen—the cooking she encountered when she first came to America as a young adolescent—Lidia pays homage to this “cuisine of adaptation born of necessity.” But she transforms   it subtly with her light, discriminating touch, using the authentic ingredients,   not accessible to the early immigrants, which are all so readily available today.   The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and   Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano   tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American   kitchen today. And they will transform for you this time-honored cuisine, as you   cook with Lidia, learning from her the many secret, sensuous touches that make her   food superlative. \u003cbr\u003e\u003cbr\u003e You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp   that became so popular when Lidia served the dish at her first restaurant, Buonavia),   Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved   Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella),   and lasagna (blanketed in her special Italian-American Meat Sauce).\u003cbr\u003e\u003cbr\u003e But just as   Lidia introduced new Italian regional dishes to her appreciative clientele in Queens   in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles,   Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini.   And she is a master at teaching us how to make our own ravioli, featherlight gnocchi,   and genuine Neapolitan pizza. \u003cbr\u003e\u003cbr\u003e Laced with stories about her experiences in America and her discoveries as a cook,   this enchanting book is both a pleasure to read and a joy to cook from.\"Bastianich, a restaurant owner with her own PBS cooking series, explains in wonderful detail the effects immigration had on Italian food here, and offers dozens of classic Italian-American recipes, from shrimp scampi to lobster fra Diavolo.\"\u003cbr\u003e- \u003ci\u003eEntertainment Weekly\u003c\/i\u003eLidia Matticchio Bastianich is the author of two previous books,\u003cb\u003e La Cucina di Lidia\u003c\/b\u003e and the best-selling \u003cb\u003eLidia’s Italian Table\u003c\/b\u003e, as well as the host of two public television series, \u003ci\u003eLidia’s Italian Table\u003c\/i\u003e and \u003ci\u003eLidia’s Italian-American Kitchen\u003c\/i\u003e. She is the co-owner of three New York City restaurants—Felidia, Becco, and Esca—and gives lectures on Italian cuisine throughout the country. Ms. Bastianich lives on Long Island.from Chapter 1\u003cbr\u003e\u003cbr\u003e \u003cb\u003eAntipasto\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Among the many things Italians brought with them to this   country is their love for antipasti-those little bites to nibble on before the meal.   An antipasto can be as simple as prosciutto e melone, affetati (an assortment of   sliced, cured meats), or a lemony seafood salad. Or it can take up the better part   of a table with a display of vegetables that are grilled, pickled, tossed in vinaigrette,   broiled to golden brown, or fried; fish that has been cured, preserved in oil or   salt, tossed in a salad, or made into a terrine; as well as all kinds of cured meats,   cheeses, legumes, salads, and crostate (savory pastries). Whether simple or elaborate,   an antipasto is meant to stimulate the taste buds and start the gastric juices flowing   with an assortment of flavors, textures, colors, and aromas.\u003cbr\u003e\u003cbr\u003e At home antipasti were   usually made up of food that could be found in the cupboard-cured, marinated, smoked,   dried, or otherwise preserved foods and meats, and an assortment of dried or aged   cheeses. In Italian-American restaurants of the 1970s and '80s, \"antipasto\" meant   a plate of prosciutto, salami, cacciatorini, cheese, roasted peppers and all kinds   of vegetables-artichokes, giardiniera, pickled mushrooms, assorted olives, beans-tuna   in oil, anchovies, and hard-boiled eggs. All this would be dressed with some virgin   olive oil and wine vinegar. Today, antipasti include a whole repertoire of hot preparations   and salads in addition to these traditional favorites.\u003cbr\u003e\u003cbr\u003e It is easier than ever to   present an authentic family-style antipasto at home, because it is easier to get   traditional products imported from Italy. Prosciutto, whether from Parma or the type   of prosciutto known as San Daniele, from Friuli-is the king of any antipasto assortment   and can now be found across the United States, as can many imported Italian cheeses,   cured fish, and vegetables. The surest way to capture the flavors, colors, and textures   of a culture is by using authentic products. If you take a bite of Parmigiano-Reggiano   cheese or taste a drop of \u003ci\u003eaceto balsamico tradizionale\u003c\/i\u003e, there is no doubt in your   mind, or on your palate, that you are eating Italian. Use that to your advantage   and search out these authentic products, which will bring your table that much closer   to Italy. And remember that cooking techniques are also important to the authenticity   of a dish. In this chapter I share with you some of the antipasti that have become   my favorites.\u003cbr\u003e\u003cbr\u003e This appetizer was very popular at my first restaurant, Buonavia,   which opened in 1971. It was a time when lots and lots of chopped garlic was used   in Italian-American cooking. If you like a milder garlic flavor, use crushed or sliced   garlic cloves instead, and remove them from the dish before you serve it.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e Scampi   Appetizer \"Alla Buonavia\"\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e 3 tablespoons extra-virgin olive oil, plus more for   finishing dish\u003cbr\u003e 3 cloves garlic, chopped fine\u003cbr\u003e 1 pound extra-large (about 25 to   the pound) shrimp, completely shelled, deveined, and cut crosswise into 3                  \u003cbr\u003e pieces\u003cbr\u003e 1 tablespoon chopped fresh chives\u003cbr\u003e 1\/2 cup dry white wine\u003cbr\u003e 4 tablespoons unsalted butter, cut into 4 pieces\u003cbr\u003e 1 tablespoon lemon juice\u003cbr\u003e 1   tablespoon chopped fresh Italian parsley\u003cbr\u003e 1\/2 teaspoon crushed hot red pepper\u003cbr\u003e Salt\u003cbr\u003e 6 slices Italian bread (about 1\/4 inch thick and 2 1\/2 inches   wide), toasted and kept warm\u003cbr\u003e 1 lemon, cut into slices\u003cbr\u003e Whole chives and\/or parsley   sprigs, optional\u003cbr\u003e\u003cbr\u003e Makes 6 servings\u003cbr\u003e\u003cbr\u003e In this dish, high heat and speed are essential.   Make sure the pan is good and hot when you add the shrimp and that it is wide enough   to hold all the shrimp pieces in a single layer (so the pan doesn't cool down as   the shrimp go in). And be sure to have all your ingredients right by the stove-once   the shrimp go into the pan, it's \"full speed ahead.\"\u003cbr\u003e\u003cbr\u003e Heat 3 tablespoons olive oil   in a large skillet, over medium heat. Add the garlic and cook, shaking the pan, until   light golden, about 2 minutes. Raise the heat to high, add the shrimp, and toss until   they are bright pink and seared on all sides, about 2 minutes. Stir in the chopped   chives, then add the wine, butter, and lemon juice. Bring to a boil, and boil until   the shrimp are barely opaque in the center and the sauce is reduced by half, about   2 minutes. Stir in the chopped parsley and crushed red pepper. Season with salt.\u003cbr\u003e\u003cbr\u003e Place a piece of warm toast in the center of each of six warm plates. Spoon the   shrimp and sauce over the toast, drizzling some of the sauce around the toast. Decorate   the plates with lemon slices, and with the parsley sprigs and\/or whole chives, if   using.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e The restaurant business is tough on family life. Joseph, my son, was only   four years old when we opened our first restaurant, Buonavia, in Forest Hills, Queens.   He would spend many days playing on tomato boxes, and when he got a little older,   he would make pocket money by standing on a milk crate and helping with the dishes   or the preparation of the day's vegetables. But he did have his rewards, and a plate   of clams casino was one of his favorites.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Clams Casino\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 36 littleneck clams\u003cbr\u003e 4 tablespoons finely chopped fresh Italian parsley\u003cbr\u003e 2 red or yellow bell peppers,   roasted and peeled as described on next page, cut into 1-inch squares\u003cbr\u003e 12 slices   bacon, cut into 1-inch squares\u003cbr\u003e 6 tablespoons unsalted butter\u003cbr\u003e 1 cup dry white   wine\u003cbr\u003e\u003cbr\u003e Makes 6 servings\u003cbr\u003e\u003cbr\u003e You can prepare the clams right in their baking dish up   to several hours in advance and bake them just before you serve them.\u003cbr\u003e\u003cbr\u003e Preheat the   oven to 450’ F.\u003cbr\u003e\u003cbr\u003e Shuck the clams as described on page 7, reserving the clam juice   and arranging the clams on the half shell side by side in a 13 x 11-inch baking dish.   Strain the juice through cheesecloth or a very fine sieve into the baking dish. Sprinkle   some of the parsley over the clams. Top each clam with a square of roasted pepper.   Cover the pepper with two squares of bacon. Using about 3 tablespoons of the butter,   dot the top of each clam with about 1\/4 teaspoon butter. Cut the remaining butter   into several pieces and tuck them in and around the clams in the baking dish. Add   the wine and remaining parsley to the baking dish.\u003cbr\u003e\u003cbr\u003e Bake until the bacon is crisp   and the pan juices are bubbling, about 12 minutes. Arrange clams on a warmed serving   platter, or divide them among warmed plates. Pour the pan juices into a small saucepan   and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes.   Spoon the juices over the clams and serve immediately.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e\u003cb\u003e Two Ways to Roast a Bell   Pepper\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Roasting peppers imparts a subtle flavor to them, softens the texture, and   removes the skin-which some people find hard to digest. Here are two ways to roast   a pepper. Whether roasting green, red, or yellow peppers, choose thick-fleshed peppers   that are boxy in shape-they will char more evenly and be easier to peel.\u003cbr\u003e\u003cbr\u003e Turn the   gas burners on high and, working with a pair of long-handled tongs, place the peppers   on the grates, directly over the flames. Roast the peppers, turning them as necessary,   until evenly blackened on all sides, about 8 minutes. Remove the peppers, place them   in a bowl, and cover tightly with plastic wrap. Let stand until cool enough to handle,   about 40 minutes.\u003cbr\u003e\u003cbr\u003e Or place a rack in the uppermost position and preheat the oven   to 475’ F. Put the peppers on a baking sheet and roast them, turning as necessary,   until all sides are evenly blackened, about 12 minutes. Remove the peppers to a bowl   and cover tightly with plastic wrap. Let stand until cool enough to handle, about   40 minutes.\u003cbr\u003e\u003cbr\u003e To peel the peppers: Pull out the stems and hold the peppers upside   down, letting the seeds and juices flow out. Cut the peppers in half lengthwise and,   using a short knife, scrape away the blackened skin, ribs, and remaining seeds.\u003cbr\u003e\u003cbr\u003e This is a tasty dish adored by many people. Shucking the clams is easy, if you follow   the directions on page 7. And it beats steaming them open, which toughens the clams.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e Baked Clams Oreganata\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVongole Oreganate\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e 1\/2 cup extra-virgin olive oil\u003cbr\u003e 3   cloves garlic, sliced\u003cbr\u003e 36 littleneck clams\u003cbr\u003e 1\/2 cup dry white wine\u003cbr\u003e 3 tablespoons   chopped fresh Italian parsley\u003cbr\u003e 2 tablespoons unsalted butter, cut into small pieces\u003cbr\u003e 1\/2 teaspoon crushed hot red pepper, chopped fine\u003cbr\u003e 2 cups coarse, dry bread crumbs\u003cbr\u003e 1\/4 cup grated Parmigiano-Reggiano cheese\u003cbr\u003e 1\/4 cup cubed (1\/4-inch) peeled and   seeded tomatoes (see Note below)\u003cbr\u003e 1 teaspoon dried oregano, preferably the Sicilian   or Greek type dried on the branch, crumbled\u003cbr\u003e 1 lemon, cut into thin slices\u003cbr\u003e\u003cbr\u003e Makes   6 servings\u003cbr\u003e\u003cbr\u003e I always add diced fresh tomato to this dish, because I think it contributes   a little freshness. Now is the time to try to find the\u003cbr\u003e Greek or Sicilian oregano   dried right on the branch-it makes a difference. Many Greek and Italian groceries   will have it.\u003cbr\u003e\u003cbr\u003e You can buy powdered hot red pepper, but I like to chop up the flakes   myself.\u003cbr\u003e\u003cbr\u003e Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.\u003cbr\u003e\u003cbr\u003e Preheat   oven to 475’ F. Shuck the clams as described on page 7, reserving the clam juice.   Strain the juice through cheesecloth or a very fine sieve into a 13 x 11-inch baking   dish. Add the white wine, 1 1\/2 tablespoons of the parsley, the butter, and half   of the crushed red pepper.\u003cbr\u003e\u003cbr\u003e In a deep bowl, toss the bread crumbs, grated cheese,   tomatoes, 3 tablespoons of the garlic-infused oil, the remaining 1 1\/2 tablespoons   chopped parsley, the oregano, and the remaining 1\/4 teaspoon crushed red pepper until   thoroughly blended.\u003cbr\u003e\u003cbr\u003e Top each clam with about 1 1\/2 tablespoons of the bread-crumb   topping, packing it down tight. Set clams in the prepared baking pan and drizzle   the remaining infused oil over them. Bake until the pan juices are bubbling and the   bread crumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter   or divide among serving plates.\u003cbr\u003e\u003cbr\u003e To keep the bread-crumb topping crunchy, spoon the   sauce from the baking dish onto the plates-not over the clams. Serve immediately,   garnished with the lemon slices.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cbr\u003e To Peel and Seed Tomatoes\u003cbr\u003e\u003cbr\u003e Use this method with   either plum or round tomatoes. Bring a large pot of water to a boil and set a bowl   of ice water near the stove. Cut the cores out of the tomatoes and cut a small x   in the opposite end. Slip a few tomatoes into the boiling water and cook just until   the skin loosens, 1 to 2 minutes depending on the tomatoes. (Overcooking will make   them soggy.) Fish the tomatoes out of the water with a wire skimmer or slotted spoon   and drop them into the ice water. If necessary, let the water return to the boil   and repeat with any remaining tomatoes. Slip the skins off the blanched tomatoes   and cut the tomatoes in half-lengthwise for plum tomatoes, crosswise for round tomatoes.   Gently squeeze out the seeds with your hands. The tomatoes are now ready to dice   or cut as described in the recipe.The companion to her new 52-part PBS series--her most instructive, personal, andinspiring cookbook","brand":"Knopf","offers":[{"title":"Default Title","offer_id":46301647667429,"sku":"NP9780375411502","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780375411502.jpg?v=1767731404","url":"https:\/\/k12savings.com\/products\/lidias-italianamerican-kitchen-isbn-9780375411502","provider":"K12savings","version":"1.0","type":"link"}