Lidia Bastianich, the warm and familial cooking show host, is also a cookbook author and highly successful restaurateur with three of Manhattan's most notable restaurants, Felidia, Esca, and Becco, and the recently opened Lidia's Kansas City and Lidia's Pittsburgh.
In addition, she has launched a line of prepared pasta sauces and is writing a new cookbook with her daughter Tanya, an art historian, exploring the themes of Italian art and food.
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We love the shows, Dad thought she was the best of all the TV cooks, think I agree. 6 Lydia books, all well worth the money. A shame more bookshops don't carry them. Easy to purchase from overseas.
Lidia ,you are so great and I'm watching you and try almost all your recipes,I'm going to prepare now the braised meat,cabbage and potatoes.....I already smell the aroma. My husband is very fond of you also. Great job always....ciao da Toronto, Rita & Michael
I after a recipe by Lidia for white meat pasta sauce, can anyone help pls?
I watched a show today in Australia with Braised Beef in Beer served with a kind of pasta made of eggs, milk, flour with a little nutmeg then put through a machine that dropped small round pieces in boiling water, can anyone tell me what this is called? thankyou Marilyn
What a great show- and a great person, she seems. How can we get the dessert fig recipe Lidia did? I can't find it on the net -even youtube etc. if anyone knows the gist, let me know. It's not in her book I have.
Would like to get the recipe for Lidia's Beef, Potato and Cabbage Casserole.
I would love to have the recipe
Socca - Layered Casserole with Beef, Cabbage, & Potato About a dozen large fresh sage leaves ¼ cup fresh rosemary leaves, removed from stem 8 plump, peeled garlic cloves 2/3 cup extra virgin olive oil 1 ½ tablespoons kosher salt 2 pounds red skin potatoes, sliced ½ inch 4 pounds boneless, flat iron steak, or beef shoulder roast (preferable a "top blade" or "top chuck shoulder" roast) 1 stick soft butter 1 head of Savoy cabbage, about 2 ½ pounds, cored and sliced ½ inch shreds 2 cups white wine 1 pound shredded fontina recommended equipment: a food processor; a large baking dish or roasting pan, 5 quart capacity, 10 by 15 inches or larger arrange a rack in the middle of your oven, and heat to 425 degrees. Using a food processor make a fine textured pestata using the sage, rosemary, garlic, olive oil, and salt. Put the potato slices in a bowl with a teaspoon of salt, 2 tablespoons of olive oil, and a tablespoon of pestata. Toss to well coat the potatoes. With a sharp knife, slice the beef across the grain into ¾" slices - if using top blade roast, slice it crosswise. As you did with the potatoes, toss the slices of beef with a teaspoon of salt, 2 tablespoons olive oil, and 2 tablespoons pestata. Brush the roasting pan with the remaining olive oil and 2 tablespoons of the butter. Arrange half the potato slices in a single layer on pan bottom, spread half the cabbage over the potatoes and season with teaspoon salt. Distribute all the beef slices in a single layer over cabbage. (The pan should be about half full: press down on the beef if it looks like there is not enough room from the rest of the vegetables.) Dot the top of the beef slices with small mounds of butter, using another 3 tablespoons in all. Lay the remaining potato slices over the beef and the top with the remaining cabbage and season with the remaining teaspoon of salt. Mix the remaining pestata with wine and pour over cabbage. Finally, dot the top with the remaining butter. Tent the baking dish with aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven and bake for 2 ½ hours, until the meat and vegetables are all very tender and almost all the liquid is absorbed. Remove the foil, and sprinkle the fontina cheese all over the top. Bake another 15 - 20 minutes until the fontina has melted, bubbled, and browned into a crusty topping. Let the casserole rest 10 minutes before serving.
why do the candy sprinkles on my struffoli bleed?
I agree Clorinda...I wish Lidia would come to Australia too. It would be fantastic to see her in person, even meet her...have been a fan of her show since we first got austar a few years ago. We love how she shows us around the regions in Italy...it's just like you are really there...my favourite is Friuli. The recipes are delicious and we learn something new every time...even on the repeats. Brava Lidia!!!!
lidia makes me think of my nonna and my mum and her sisters she cooks with love that what draws me to lidia and also she made my nite when i was watching top chef new york and she loved fabios italian rustic chicken. please lidia come to australia we would love to have you I think i can speak on behalf of all the italians here. clorinda bradley
Hi my name is Eunice and I watch the show in Australia. I was impressed by thr recipes for Tiella Gaetana and Stack those Cannoli. I have been unable to find these recipes. I was wondering whether it would be possible to get them via internet or whether I can find them in recipe books please. Thanks Eunice
Lydia has books to go with each series, look at Lydia's own website, it lists the books. Amazon or Ebay are easy to purchase from if your local bookshop cannot supply. Mary
i think Lidia has a brilliant flair for turning a few good, simple ingredients into something amazing - it's definitely worth IQ'ing her show because you'll get something out of every episode... there's a lot of great stuff i've taken from her and i try to apply it across the board - not just with Italian... Delicioso! (that's about the extent of my Italian...)
Love watching Lidia cook, its like being in the kitchen with my nonna, and when she cooks i can taste the food and smell it, doesnt get better than that
Being from an Italian background..you can tell Lidia cooks the way real italians with experience cook! Just watch how she's not so strict with using the olive oil! Love it! Cook with Flavour is my moto! would be great to see her in person too!
I am a big fan and I hope I also come to New York one day and become a chef good as she is! Saluti da Pola e Istria!