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Credit: @ Lidia Bastianich
Lidia Matticchio Bastianich is the author of Lidia's Italy in America and seven previous books, five of which have been accompanied by nationally syndicated public television series. She is the owner of Felidia, Becco, Del Posto, Esca, and Eataly in New York City, as well as Lidia's in Kansas City and Pittsburgh. Lidia lives on Long Island.
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"This favorite belongs to my brother Franco and my son-in-law Corrado. I always make it at a family meal in the fall, when the apples are in season, and I know they will both be there. Strudel is a Middle European dessert that is very common in the...
"The Sicilians have a tradition of using breadcrumbs in many of their recipes, like involtini di pesce spada, or swordfish rollatini, which are dressed with dried- oregano- seasoned breadcrumbs and olive oil. It makes sense that the large Sicilian...
"Stracciare means 'to rip to shreds' in Italian, and, indeed, that is how this soup looks after stirring some beaten eggs with some grated cheese in a good chicken broth. Once you have a good chicken broth the rest is easy. Stracciatella is...