S1 E1: Pasta
Lidia shares her technique for making a basic marinara. She then prepares two favorite pasta dishes.
30 minutes
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Recipes from the Italian-American repertoire of Lidia Bastianich.
Lidia shares her technique for making a basic marinara. She then prepares two favorite pasta dishes.
30 minutes
Lidia teaches how to make the best basic polenta, country style. She demonstrates a family favorite and follows it with dessert.
30 minutes
Watching Lidia prepare her special dish of chicken with sausage. Lidias country-style spring chicken is perfect as a follow-up.
30 minutes
Lidia makes two gnocchi dishes: gnocchi in plain tomato sauce and gnocchi rolled and filled with ricotta/spinach/leek stuffing.
30 minutes
Lidia prepares Risotto Milanese. When split, the mozzarella pulls apart like telephone wires, thus the name.
30 minutes
Lidia prepares Frico, a specialty of Friuli. Then Chicken under brick: a chicken seared under a brick or heavy skillet.
30 minutes
Lidia cooks a universal favorite: marinated lamb chops, served with a memorable sauce, scaffata, and roasted potato wedges.
25 minutes
Lidia orchestrates a dramatic pair of aromatic herb-seasoned whole veal shanks. She plays Toscanini of the cuccina.
25 minutes
Lidia shares how Strozzapretti is made. To complete the meal, a zesty Italian style ricotta cheese cake.
24 minutes
Two very sensual dishes: Chicken Valdostana baked with fontina cheese and Seared Pork Cutlets served over rigatoni.
30 minutes
In Florence, Bistecca Fiorentina is a favorite. Caramelized tomatoes over vanilla ice cream is a rich dessert after Bistecca!
24 minutes
Lidias version of Caesar Salad shows us why it is probably Americas most popular salad. And who doesnt love Lasagna?
23 minutes
Sunday Ragu the aromas of Ragu simmering starting early Sunday mornings remain firmly in Lidia's sensory memories.
24 minutes
Lidia cooks her mothers and daughters favorites: Manicotti and Spinach-Meat Cannelloni. As a side, Lidias colore salad.
24 minutes
Milan is the hub of Northern Italian cooking: Classic Veal Milanese, Lidias Chicken Parmigiana, and Veal Capricciosa.
25 minutes
Pasta fagioli is a meal sized main course soup. Dessert is roasted pears and grapes, served with vanilla ice cream.
24 minutes
Eggplants are not all the same. Lidia choose and preps different eggplants, then demonstrates how to cook them.
25 minutes
Lidia teaches us how to cook three classic chicken scaloppina dishes, each in under 30 minutes.
24 minutes
In Lidia's kitchen, its Tutti a tavola to cook and savor Seared Filet Mignon and Hazelnut-Chocolate Ice Cream Truffle.
24 minutes
Lidia shares her recipe for Veal Rollatini, including a spinach and bacon salad and almond cookies for dessert.
24 minutes
Lidia aims to please with this meal fit for an emperor: spaghetti with anchovies and bread crumbs and herb-scented pork loin.
24 minutes