Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master: A Cookbook

Author: Bastianich, Lidia Matticchio

Brand: Knopf

Color: Multicolor

Edition: Illustrated

Features:

• Knopf Publishing Group

Binding: hardcover

Format: Illustrated

Number Of Pages: 304

Release Date: 15-10-2013

Part Number: 9780385349444

Details: Product Description
From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table. 
As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her.

Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.

Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
About the Author
LIDIA MATTICCHIO BASTIANICH is the author of eight previous cookbooks, five of which have been accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia, among others, and she gives lectures on Italian cuisine throughout the country. She lives on Long Island, New York.

TANYA BASTIANICH MANUALI received her PhD in Renaissance art history from Oxford University. In 1996 she started Esperienze Italiane, a travel company that arranges food, wine, and art tours to Italy. She also coauthors cookbooks with her mother, Lidia; manages Lidia's product line; and serves as the cultural and art consultant for the art series. She lives on Long Island, New York.
Excerpt. © Reprinted by permission. All rights reserved.
SKILLET GRATIN OF MUSHROOMS AND CHICKEN Gratinata di Pollo e Funghi   When you’re talking about chicken, everybody today assumes you are talking about chicken breasts. But I happen to feel that chicken breasts can be awfully dry if not cooked properly. This recipe, when done right, retains moisture in the breast, and the combination of ingredients gives it a rich and savory complexity of flavors. All you need to serve with it is a tossed salad, and you have a complete meal.   Serves 6   6 medium boneless, skinless chicken breasts (about 6 ounces each) 1 teaspoon kosher salt All- purpose flour, for dredging 4 tablespoons unsalted butter 4 tablespoons extra- virgin olive oil 12 large shiitake mushrooms, stems removed 3 garlic cloves, peeled and crushed 6 fresh sage leaves ½ cup white wine ½ cup prepared tomato sauce 6 tablespoons grated Grana Padano or Parmigiano-Reggiano   Pound the chicken to about ½- inch thickness (or butterfly to the same thickness). Season the chicken with ½ teaspoon of salt. Dredge the chicken lightly in the fl our and tap off any excess. In a large cast- iron skillet, melt 2 tablespoons butter in 2 tablespoons of the olive oil over medium heat. Lightly brown the chicken on both sides, about 2 minutes per side, then remove to a plate.   Once the chicken is out of the skillet, add the remaining 2 tablespoons of olive oil, mushroom caps, and garlic. Season with the remaining ½ teaspoon of salt. Drizzle with ¼ cup of water, and cook until the mushrooms are softened and the water evaporates, about 4 minutes.   Slide the mushrooms to the side, and put the chicken back in the pan, in one layer, and arrange two mushroom caps on top of each piece. Increase the heat to medium- high, and add the sage leaves and the remaining 2 tablespoons of butter, in pieces, in the spaces in the pan. Pour the white wine and tomato sauce into the spaces in the pan as we

EAN: 9780385349444

Package Dimensions: 9.4 x 8.1 x 0.9 inches

Languages: English