How To Serve Lidia Lidia Dessert Wine

Lidia’s Insanely Delicious Italian Beef Roasted in Barolo Wine · Faith Middleton’s Food Schmooze

Photo courtesy of Alex Province Let’s imagine that you have a roast beef round sitting in two bottles of rich Barolo wine, cooking away in your oven, its fragrances enticing you from wherever you are in the home. This is a place of delight. If everything goes according to plan, the meat will be fork tender and virtually melting into a sauce that resembles red velvet. It is just a little exaggeration to say that we screamed at the moon as we were eating it. We nearly passed out as we were making and devouring this in the studio while drinking glasses of Barolo.

It’s a fantastic piece of work.

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Listen to Faith’s chat with Lidia about her new memoir, My American Dream, which can be found here.

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The dish is adapted from Lidia’s Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published by Alfred A. Knopf in 2015 (Lidia’s Mastering the Art of Italian Cuisine).

Lidia’s Insanely Delicious Italian Beef Roasted in Barolo Wine
Votes:0 Rating:0 You:Rate this recipe! Print Recipe
The recipe is from Lidia’s Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Alfred A. Knopf, 2015

IngredientsServings: or moreInstructions on how to prepare

  1. Preheat the oven to 250 degrees Fahrenheit. Half of the salt should be used to season the roast. In a large Dutch oven placed over medium-high heat, heat the olive oil until shimmering. Using tongs, brown the roast on both sides for approximately 8 minutes total, and then transfer it to a serving plate. Simmer until the onions begin to wilt, approximately 6 minutes, then add the carrots, celery, and garlic and cook until the onions are softened. Toss in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and the remaining teaspoon of salt until everything is well coated in the dressing. Cook for 3 or 4 minutes, just until the veggies begin to soften, turning constantly and scraping off any browned meat bits stuck to the bottom of the pan
  2. Then turn the heat down to medium-low and cover. Push the veggies to one side of the pan and place the seared roast on the side of the pan that has been cleared. Pour in the bottles of wine, as well as any meat juices that have accumulated on the dish, and stir well. Ensure that the roast is at least half-submerged by adding additional beef stock as needed. Stir constantly until the wine is heating, but not boiling, while covering the saucepan. Remove the lid from the pan and set it in the oven. Once the roast has been braised for 30 minutes, rotate it so that the exposed flesh is completely buried in the braising liquid. Cook the beef in this manner, rotating it in the pan every 30 minutes, for approximately 3 hours, or until the flesh is fork-tender. If the liquid begins to boil, pour in some cold water to stop the bubbling and decrease the oven temperature
  3. If it does, repeat the process. The meat should be checked after approximately 212 hours or so. If it can be readily punctured with a fork, remove the pan from the oven and set it aside. Transfer the meat to a serving plate and add the carrots and celery. Remove any excess fat from the braising fluids and bring them to a boil, then decrease the heat until the sauce coats the back of a spoon, about 15 minutes. Pour it through a sieve that is positioned over a clean container to remove any debris. Press the liquids from the filtered herbs and leftover vegetable pieces to extract as much flavor as possible. In a separate bowl, whisk together the sauce ingredients until smooth. Season to taste with salt and freshly ground black pepper. The meat and veggies should be left in the sauce for a number of hours or overnight if you are not serving it immediately.
  4. To be of service: Using a cross-cut knife, cut the meat (easiest when it is cool). Pour a thin layer of sauce into a large pan and arrange the slices on top, overlapping them slightly. Cook the sauce until it is boiling, then ladle it over the meat slices so that they are gently covered. Lift them with a large spatula and transfer them to a heated dish, spreading them out. (Optional) The carrots and celery should be heated in the sauce as well, and then placed on a serving plate. Serve, distributing additional hot sauce around the table.

Cooking Notes*Lidia uses her own Mixed Meat Stock, which can be found on page 144 of her cookbookLidia’s Mastering the Art of Italian Cuisine, to make this dish. We used a high-quality beef stock for this recipe.

Reader Interactions

This page was last updated on November 2020. Growing up in Pula, Istria, Lidia Bastianich’s grandpa boiled homemade wine into “vin brûlé” in a pot over the fireplace when she was a youngster. Lidia Bastianich: On Sunday afternoons, when the fragrances floated through the air outdoors, neighbors would come in to say hello. When she was little, her mother used to cook until the alcohol was gone and everything was extracted from the fruit. The result was a beautiful drink, she recalls. People come in when it’s chilly outside, and it’s a wonderful way to greet them.” Bastianich and her family ultimately relocated to the United States, but those childhood memories remain vivid in her mind decades later.

  1. Currently, she is involved with three stand-alone New York restaurants: as the owner of Wine SpectatorBest of Award of Excellence winnerFelidia and as co-owner with her son Joe Bastianich of Becco and the Grand Award–winningDel Posto, among other ventures.
  2. Bastianich’sLidia’s Celebrate Like an Italiancookbook, which she co-wrote with her daughter, Tanya, was released in October 2017 and is packed with recipes for family-friendly parties, including one for her grandfather’s vin brûle (recipe below).
  3. In her most recent cookbook, the culinary legend offers a choice of beautiful bruschetta appetizers to choose from.
  4. First and foremost, there are the appetizers, or as they are referred to in the book, orstuzzichini.
  5. Furthermore, they are a beautiful way to repurpose leftovers like as beans or veggies.
  6. “That’s a no-no,” Bastianich states emphatically.
  7. Putting the oil in first causes it to burn and modify the quality of the oil as a result of frying it.” Finding ripe fruit for prosciutto and fig bruschetta is, of course, the first step in making this dish.

A balsamic vinegar reduction brings the snack to a satisfying conclusion.

When she was little, she recalls harvesting figs and drying them on fig leaves in the sun, before tying them together to make a necklace, which she still wears now.

To provide an affordable domestic option, we’ve picked a few sparkling rosés from California, which you can see below.

“Be imaginative, but I recommend that you keep everything fresh, in season, and uncomplicated,” Bastianich advises in her cookbook.

Bastianich’s recipe for roasted turkey breast with apricots meets all of the expectations of a succulent roast turkey while also being far easier to prepare.

“By the time the leg meat is finished cooking, the breast is overcooked.

Other fruits may easily be substituted for the apricots in the glaze, but Bastianich favors them in the fall because they pair so well with other seasonal foods, such as roasted butternut squash, that are served with them.

“Apply it to the breast approximately 20 minutes before it is completed, and it will turn mahogany in color.

She chooses a white wine from the family vineyard in Friuli, the Bastianich Vespa Bianco, for the match because she is really happy to be an Italian.

“It’s a fantastic place for Sauvignon—and then you have this type of malosweetness and viscosity from the Picolit variety,” she says of the Picolit.

The vin brûlé is the perfect dessert after a lengthy, savory dinner when you want something light and sweet “Dry cookies, notably those made with yeast.

For the mulled wine, choose affordable, strong Italian reds such as Sangiovese or Primitivo that are easy on the wallet.

However, it is possible that a shift may occur inside the family this year.

I’ve already had comments such as, “You know, mom, you need to make the apple strudel,” and “You know, mom, you need to make that pot of sauerkraut.” Lidia is unconcerned about the situation.

After all, she’s the one who has all of the recipes in her possession. The following recipes are adapted from Lidia’s Celebrate Like an Italianby Lidia Bastianich and Tanya Bastianich Manuali, published by Lidia Bastianich Publishing. Alfred A. Knopf has copyright protection for the year 2017.

Bruschetta with Prosciutto and Figs

  • 5-6 thick slices of country bread that have been grilled or toasted on both sides while still warm
  • 1 cup balsamic vinegar
  • 2 tablespoons honey 1 fresh bay leaf Extra-virgin olive oil, to be drizzled on top of the dish
  • Kosher salt is a kind of salt that is kosher. 6 ripe figs, thickly sliced
  • 12 thin slices prosciutto
  • 6 ripe figs, thickly sliced

1. In a small saucepan, heat the vinegar, honey, and bay leaf until the honey has dissolved. Bring to a boil and simmer until thick and syrupy, approximately 5 to 6 minutes, or until the liquid is reduced to 1/3 cup. Allow for cooling. Remove the bay leaf and set it aside. 2. Drizzle the olive oil over the heated bread and season with salt and pepper. Place the fig pieces on top of the toasted bread. Place the prosciutto on top of the figs and set aside. Drizzle with balsamic reduction and serve immediately.

Turkey Breast with Apricots

  • 2 tablespoons unsalted butter, softened 8 ounces dried apricots 1/2 cup Bourbon 7 pound whole bone-in turkey breast 2 tablespoons unsalted butter, softened 2 1/2 tablespoons kosher salt, plus a little more to your liking
  • Extra-virgin olive oil (about 3 tablespoons)
  • 3 medium carrots, peeled and chopped into 1/2-inch chunks
  • 3 celery stalks, peeled and chopped into 1/2-inch chunks 1 big onion, chopped into 1-inch slices
  • 1 pound of beef
  • 1 cup chicken stock
  • 4 rosemary sprigs (fresh or dried)

1. Preheat the oven to 375 degrees Fahrenheit. Combine the apricots and Bourbon in a medium-sized mixing basin. Allow for a 10-minute soak. Remove the apricots, saving the Bourbon in a separate container. Half of the apricots should be finely chopped, while the other half should be left whole. 1 1/2 teaspoons salt should be sprinkled all over the turkey breast after it has been rubbed with melted butter over and under the skin. 2. Heat the olive oil in a roasting pan over medium heat until shimmering.

  • Season with the remaining teaspoon of salt and the chopped apricots, if desired.
  • Add the stock and bring to a boil, cooking until the liquid has been slightly reduced, about 5 minutes.
  • Place a rack in the roasting pan over the veggies and place the turkey on top of it, skin side up.
  • Place the entire apricots in the sauce around the turkey and stir well to combine.
  • 4.
  • Wait until the turkey has rested on a chopping board before continuing with the sauce.
  • To prepare the sauce, remove the apricots from their pits and set them aside.
  • Allow the sauce to rest for a minute before skimming off any excess fat.
  • Place the turkey on a serving plate once it has been sliced.
  • Extra sauce should be served on the side.

Vin Brûlé

  • Oranges (2 oranges), 1 cinnamon stick, 1 teaspoon allspice berries, and 6 whole cloves Two 750mL bottles of dry red wine
  • 3/4 to 1 cup sugar
  • Two 750mL bottles of dry white wine Orange slices cut into thin pieces for serving
  • Brandy (as an option)

1. Peel the oranges using a vegetable peeler to remove the peel. Place the peel in a square of cheesecloth together with the cinnamon, allspice, and cloves, and knot the edges together to seal the container. Place the sachet in a large Dutch oven with the wine and 3/4 cup sugar and bring to a simmer. Bring the mixture to a gentle boil over low heat. Taste and adjust the amount of sugar according to your preferences.

Cook for 5 minutes over medium heat, then decrease heat to the lowest setting and continue to cook for another 5 to 10 minutes. Pour the Vin Brûlé into a coffee mug or teacup and top with an orange slice and a dash of brandy (if using). Serve immediately. This recipe serves 6 or more people.

Fig and Hazelnut Butter Cookies

  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 big egg yolk
  • 1 teaspoon pure vanilla extract
  • 34 cup fig preserves
  • 34 cup roughly chopped toasted skinned hazelnuts
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt

1. Combine the flour and salt in a large mixing bowl. With an electric mixer, cream together the butter and sugar until light and fluffy, about 4 minutes. Beat in the egg and vanilla extract until well combined. Slowly incorporate the flour mixture into the wet ingredients until a dough is formed. Wrap the dough in plastic wrap and place it in the refrigerator until hard, about 1 hour. 2. Preheat the oven to 350 degrees Fahrenheit with the racks in the top and bottom thirds of the oven. Prepare two big baking sheets by lining them with parchment paper.

  1. Place the balls on the baking sheets, spacing them about 2 inches apart, and flattening them slightly with the palm of your hand to make them a little more uniform.
  2. 3.
  3. 4.
  4. Continue to bake the cookies for another 8 minutes, or until they are golden brown on the bottom and around the edges.
  5. Store at room temperature in sealed containers to avoid spoiling.

11 Recommended Rosés and Italian Whites

GLORIA FERRER Brut Rosé Carneros NVScore: 90 | $27 GLORIA FERRER Brut Rosé Carneros NVScore: 90 | $27 Aromas of strawberry blossoms and tastes of crisp, supple red apple and spicy gingerbread combine to create a wine that is both fragrant and energetic. Take a drink right now. A total of 2,000 cases were produced. —Tim FishROEDERER ESTATE REAL ESTATE Winery: Anderson Valley NVScore: 90 | $29 Price: $29 A delicate and flowery pink with scents of rose petal and strawberry and tastes of crisp apple and spicy cinnamon, this wine is a delight to drink.

  • There were 11,000 instances made.
  • $30 |
  • NVScore: 90 |
  • Take a drink right now.
  • —T.F.

8 Italian Whites for Turkey Breast with Apricots

In 2015, the ARGIOLAS Nasco di Cagliari Iselis received a score of 90 and a cash prize of $20. This zesty, medium-bodied white wine has a delightful plumpness to it that is enlivened by bright acidity that brings the glazed apricot, lychee, fresh tarragon, and anise aromas to the forefront. Drink now through the end of 2020. There were 3,333 instances created. —Alison Napjus et al. LIVIO FELLUGA Friuli Colli Orientali Illivio 2014Score: 90 | LIVIO FELLUGA Friuli Colli Orientali Illivio 2014Score: 90 |

  • Drink now until the year 2022.
  • The 2015 Sauvignon Collio Russiz Superiore from A.N.MARCO FELLUGA had a score of 90 out of 100 and cost $28.
  • The finish is light and juicy, with a long aftertaste.
  • A total of 6,650 cases were produced.
  • $37A.N.JERMANN Sauvignon Venezia-Giulia 2015Score: 90 |
  • The aftertaste has a delicate dash of acidic minerality that lingers on the palate.
  • There were 12,500 instances created.

—A.N.LIS NERIS Friulano Friuli Isonzo La Vila 2013Score: 90 |

$28 With a slight streak of saltiness, this elegant white wine has aromas of poached pear, lemon parfait, spring bloom and sliced almond that are blended with bright acidity to create a balanced wine.

A total of 1,050 cases were produced.

An exquisite white wine, framed by sparkling, perfectly calibrated acidity and highlighted by a sharp dash of minerality, this wine is a delight.

The conclusion is long and lingering.

A total of 2,500 cases were produced.

$20 The flavor is well-knit, with a sharp acidity as a backbone and a minerally overtone.

Drink now through the end of 2020.

The Friulano Friuli Colli Orientali 201Score: 89 |

$25 This light white wine has a smokey undertone and a vibrant blend of pink grapefruit, crisp white peach, spring woodland, and Meyer lemon zest tastes.

It’s racy and well-cut. Drink now through the end of 2020. A total of 1,000 cases were produced. —A.N.

Lidia’s Tables (and Wines) are Spreading Across the Midwest

Sarah Jaquay captured this image. “Any joke is permitted during Carnevale,” says Lidia Bastianich, a television culinary sensation and prolific cookbook author who has been on several episodes of the Food Network’s “Chopped.” Lidia is the star of the PBS television shows “Lidia’s Kitchen,” “Lidia’s Italy,” and “Lidia’s Family Table,” and she recently paid a visit to Lidia’s Kansas City, which is located in the heart of the city (KC.) She had come to the restaurant to take part in the eatery’s annual Carnevale celebration.

“Carnevale is quite popular in Venice, and people play pranks on one other while wearing masks,” she says.

She also owns four restaurants, Becco, Esca, Del Posto, and Felidia, which she created with her ex-husband, Felice, and which she operates in conjunction with her daughter Tanya Bastianich Manuali and her son, Joe Bastianich.

Lidia was also in Kansas City to promote her new cookbook as well as some Bastianich wines from the family’s vineyards in Friuli—a region of northeast Italy bordering Austria, Slovenia (about two hours southwest of Florence.) The Art of Border SwitchingFor those who are unfamiliar with this Italian-American maven, Lidia Bastianich has done for Italian cuisine what Julia Child did for French cuisine: she has made it approachable for the average American cook to make at home.

  1. She has done this by making it accessible for the average American cook to make at home.
  2. When the boundaries were altered, her family became stranded in communist Yugoslavia, and they were forced to make a perilous escape to the Italian city of Trieste.
  3. were taken care of by her granny.” “She grew chickens, produced wine, and went potato collecting,” she recalls fondly.
  4. Both the Kansas City and Pittsburgh restaurants provide the same constantly changing trio of pastas that are served in New York’s theater area at Becco Restaurant.
  5. Her description of these enormous venues is that they are “food markets designed for meandering with a piazza in the center.” However, it is now necessary to go to the heart of the situation.
  6. It is said that “Friuli is one of the world’s best white wine-growing regions.
  7. In Bastianich’s Vespa Bianco, a combination of Chardonnay and Sauvignon Blanc is blended with a touch of Picolit, a dessert wine grape from the Friuli region of Italy.

The Picolit imparts exactly the right amount of creaminess to make it suitable for use with spicy foods.

There is a green and flinty character to their 2015 Sauvignon B, which has lemon notes and some grassy smells.

A mix of Merlot, Refosco (an ancient type native to Friuli), Cabernet Franc, and Cabernet Sauvignon with luscious fruit notes and an earthy tobacco aspect, the 2011 Vespa Rosso was one of the evening’s highlights, and it was a standout among the other wines.

However, although it is true that the Bastianich vineyards in Friuli and Maremma make wines that suit their restaurant menus, these wines also pair well with home-cooked Italian dishes.

From pizza parties and anti-pasta buffets to how to prepare sweets Italianissimo, this book covers all aspects of entertaining Italian way.

“Everyone to the dining room table to eat!” (Alternatively, “Everyone to the table to dine!”) More information may be found here.

Lidia’s Italy — blog — Swirl Wine Bar & Market

My mouth was watering from all of the writing about the Bastianich Vespa Bianco, so I had to make something to go with it! A dish from Lidia’s Italy, of course, would have been perfect! The chives were not available when I went shopping, so I used fresh thyme stems, which were a little difficult to tie, but they worked! Cook the “purses” for only as long as it takes for them to brown. The saltiness of overcooking will be increased, and because Prosciutto di Parma is a thoroughly cured product, it does not need to be cooked in order to be consumed.

  • Yields a total of twenty purses At least 20 strong, fresh chives, each at least 5 inches in length There are 10 thin slices of Prosciutto di Parma, each measuring roughly 8 by 4 inches.
  • unsalted butter (optional) Delicious fresh figs, sliced into quarters, or small wedges of ripe cantaloupe or honeydew melon are excellent additions to this dish.
  • Stir slowly, separating the chives gently, for approximately 5 seconds, or until they turn brilliant green and fragrant.
  • Remove the chives and place them on a piece of paper towel to drain.
  • Using the corners of the prosciutto to make a purse with a rounded bottom and a ruffled top, place 1 teaspoon grated cheese in the center of each square.
  • Continue with the remaining prosciutto pieces, cheese, and chives until all ingredients are used.
  • Add half of the purses and cook, shaking the skillet very lightly every few minutes, until the undersides are golden brown, about 3 to 4 minutes.
  • Cook the remaining purses in the same manner that you did the first, using the remaining 1 tablespoon butter.

Beth Ribblett

From the land of Lidia Lidia Bastianich is the author of this piece. Food and opera are two things that Sicilians are extremely enthusiastic about, so it should come as no surprise that one of the island’s most recognized meals is pasta alla Norma. In honor of composer Vincenzo Bellini, a local son of Catania (on Sicily’s eastern coast), what better way to commemorate him than to name a wonderful pasta dish after the opera “Norma,” considered one of the great operatic masterworks of all time?

  • Those of you who are familiar with opera will know that the title part of Norma is so demanding that it is only ever performed by the world’s best sopranos.
  • This recipe serves 6 people.
  • For boiling the pasta, you’ll need a big pot with an 8-quart capacity and a lid.
  • Sprinkle with 1 teaspoon of salt and allow to drain in a colander for 30 minutes to an hour before serving.
  • – Pour the cup of vegetable oil into a pan and cook over medium heat until the eggplant is golden brown.
  • Allow the eggplant to simmer for approximately 10 minutes, turning and stirring regularly, until it is soft and cooked through and well browned on both sides.
  • Set aside the eggplant in a warm location (such as a slightly preheated oven) while you prepare the sauce and noodles.

– To begin, fill the large pot halfway with 6 quarts of water and 1 tablespoon salt, and bring it to a boil.

Sprinkle in the peperoncino and sauté until the garlic is faintly browned, then add in the smashed tomatoes and simmer for another 5 minutes.

– Bring the tomatoes to a boil, then reduce the heat to a low simmer and cook for about 12 minutes, or until the sauce has slightly thickened, stirring occasionally.

Using a spider, carefully remove the pasta out of the water, drain it, and put it into the simmering tomato sauce.

Toss everything together for a minute or two, until the ziti is cooked and the sauce is well-coated.

Tear the basil leaves into shreds and spread them over the pasta, along with a cup of the ricotta salata that has been shredded.

After that, scatter the eggplant bits on top of the spaghetti and top with the leftover ricotta salata. Serve immediately. Serve immediately, spooning both the pasta and a portion of the eggplant bits into individual heated spaghetti bowls as soon as possible.

Beth Ribblett

Starting with a gorgeous dish of heirloom cherry tomatoes, the rest is history. Our friend Cynthia from New York (Farmhouse Table and our traveling companion for the Divine Sicily tour) was arriving in town with three incredible wines that she had brought back from Sicily, made by this unconventional and somewhat controversial producer that we will be visiting on our trip, FrankCornelissen. We were all very excited to taste these wines, and we were even more excited to see Cynthia again. To enable the wine to be the star of the show, I wanted to make things as basic as possible.

  • Going to the Crescent City Farmer’s Market on Tuesdays was something I wanted to do in order to find fresh, local ingredients for this dish.
  • So I went through all of my cookbooks and came across this classic Sicilian pesto prepared with fresh cherry tomatoes.
  • Due to the fact that I have found all of Lidia Bastianich’s recipes to be tried and true, I opted to utilize her version.
  • This pesto is delicious, light, fresh, and one-of-a-kind, making it the ideal summer condiment.
  • Pesto Trapanese (Trapanese Pesto) From the land of Lidia Serves 4 to 634 pound (about 2-1/2 cups) cherry tomatoes that are exceptionally ripe and delicious 12 huge fresh basil leaves (optional).
  • a kettle for boiling the pasta (optional) Remove the cherry tomatoes from the water and pat them dry.
  • Place the tomatoes in a blender jar or food processor bowl and add the garlic clove, almonds, basil leaves, peperoncino, and 12 tsp salt.
  • If there are any large chunks or fragments that have survived, scrape down the bowl and mix again until a fine purée is achieved.
  • Season with salt and pepper to taste.
  • It may be kept refrigerated for up to 2 days, but it should be brought back to room temperature before boiling the pasta.
  • Toss all of the pesto into a large, heated mixing basin.

Using tongs, carefully pull the spaghetti from the saucepan, drain briefly before placing it on top of the pesto mixture. Toss the spaghetti rapidly to coat it with the sauce, then sprinkle the cheese on top and toss again. Serve immediately in bowls that are still heated.

Beth Ribblett

Starting with a gorgeous dish of heirloom cherry tomatoes, everything came together beautifully. Our friend Cynthia from New York (Farmhouse Table and our traveling companion for the Divine Sicily tour) was arriving in town with three incredible wines that she had brought back from Sicily, made by this unconventional and somewhat controversial producer that we will be visiting on our trip, FrankCornelissen. We were all very excited to taste these wines, and we were even more excited to see Cynthia.

  • I also wanted something that was completely Sicilian in style.
  • Being a tomato enthusiast, I went a bit wild at the heirloom tomato lady’s stand and then again at the attractive guy’s stand and came home with bags of heirloom tomatoes in all various sizes, shapes, and colors, as well as a large bag of fresh basil from both stands.
  • I had to try it out.
  • Her performance on this one was outstanding!
  • Combine Chef Daniel Esses’ handmade fettuccine with good companions and a couple of bottles of wine for a delicious dinner!
  • Lidia’s Italy is the source of this information.
  • crush and peel 1 large ripe garlic clove To taste, add 1/4 teaspoon pepperoncino.

Extra-virgin olive oil (around 12 cups) Spaghetti (1 pound): 12.2 cup Parmigiano-Reggiano or Grana Padano cheese, freshly grated Equipment that is highly recommended is.

There’s a saucepan for boiling the pasta.

The basil leaves should be rubbed dry once they have been rinsed.

Blend or process until smooth.

Using a constant stream of olive oil, slowly pour it into the purée, emulsifying it into a thick pesto while the machine is still running.

In the event that you are dressing the pasta within a couple of hours, leave the pesto at room temperature.) It may be kept refrigerated for up to 2 days, but it should be brought back to room temperature before cooking the spaghetti.

Toss all of the pesto together in a large heated mixing basin.

Toss rapidly to coat the spaghetti with the sauce, then sprinkle the cheese evenly over the top and toss one more to coat the pasta. Warm bowls of soup should be used to serve the soup immediately.

Lidia Bastianich’s Recipe for Roasted Pears and Grapes

Despite her hectic schedule, chef and best-selling cookbook authorLidia Bastianich enjoys cooking at home for her family and friends, and she always makes sure there is enough room for dessert! Bastianich’s dessert menu this time of year includes one of her particular favorites: Roasted Pears and Grapes, which she prepares herself. It’s a simple, light, and simple-to-make dessert that’s perfect for when you don’t have a lot of time on your hands, such when traveling. It looks fantastic at dinner gatherings, and it also works exceptionally well as a delightful, healthful dessert for a relaxed family meal.

  1. Sometimes, Lidia like to incorporate unusual fruits in her recipes, such as baked quince and cranberries, for example.
  2. Then, in place of the grapes, use cranberries to garnish the dish.
  3. Place the grapes in a baking tray and bake for 30 minutes.
  4. Cover the grapes with this sauce and serve.
  5. Place the pear halves into the grapes with the cut side facing up.
  6. Remove the pears from the oven and set them aside for about 10 minutes to cool completely.
  7. (Photo courtesy of Jennifer May)

Interview with TV Chef Lidia Bastianich

Despite her hectic schedule, chef and best-selling cookbook authorLidia Bastianich enjoys cooking at home for her family and friends, and she always makes sure they have space for dessert! Roasted Pears and Grapes, one of Bastianich’s personal favorites, is featured on the dessert menu at this time of year. If you don’t have a lot of time on your hands, this is a quick, light, and simple-to-make dessert that you can whip up in no time! It looks beautiful at dinner parties, and it is a delicious and healthful dessert for a simple family supper as well.

  1. Sometimes, Lidia loves to experiment with other types of fruits, such as baked quince and cranberries, for instance.
  2. Then, in place of the grapes, add the cranberries.
  3. Using a baking dish, place the grapes.
  4. Toss the grapes in this sauce and serve.
  5. Insert the pear halves into the grapes, split side up, so that they are nestled within the grapes.

Turn off the oven and set aside for about 10 minutes while you chill the pears in it. Add a couple grapes and a few spoonfuls of their delicious sauce on the plate and serve immediately. Jennifer May provided the photography for this piece.


A superb pink hue and a rich, harmonious bouquet with intense scents of ripe fruits distinguish CRICOVA Lidia, the wine made famous by Lidia Moldoveneasca. The distinctive flavor of the soil is balanced and spicy, with hints of saffron and raspberry in the background. This Lidia rose wine is a light, semisweet rose wine with a floral bouquet. They claim that there are locations on earth that have been blessed by heaven and that, as a result of the fertile land and the hard work of the people, have produced items of inestimable worth and valued activities that have ennobled and preserved their names in the honorable echoes of eternity.

Our greatest pride is the sparkling wine produced using the traditional French method – the “Méthode Champenoise” – which was developed by the venerable monk Dom Pierre Perignon, as well as the wonderful still wines that are renowned around the globe.

At the time, there was a scarcity of facilities for the storage and maturation of wines in the Republic of Moldova.

It wasn’t long before it was discovered that the wines made at the Cricova Associated Wine Factory and matured in the underground solitude exhibited remarkable characteristics.

Cricova Winery

A lovely pink hue and a rich, harmonic fragrance with intense notes of ripe fruits are what make CRICOVA Lidia so popular among Lidia Moldoveneasca fans. Saffron and raspberry overtones are present in the soil’s distinctive flavor, which is well balanced and tart. Light and semi-sweet, this Lidia rose wine is a refreshing drink. As the saying goes, there are places on earth that have been blessed by heaven and have, as a result, produced things of inestimable worth and favored activities that have ennobled and preserved their names in the honorable echoes of eternity due to the fertility of the soil and the diligence of the people.

It is our great delight to create sparkling wine using the traditional French method – the “Méthode Champenoise” – which was discovered by the illustrious monk Dom Pierre Perignon – as well as the exceptional still wines that are renowned across the entire globe.

In the Republic of Moldova, there was a scarcity of facilities for the storage and maturation of wines at the time.

It wasn’t long before it was discovered that the wines made at the Cricova Associated Wine Factory and matured in the underground solitude had outstanding attributes.

An Extraordinary Evening at MANGIA NASHVILLE with Lidia Bastianich and Friends!

THE BIG NIGHT Nashville-Style has been produced by Nick Pellegrino and Tim Ness, together with their extremely brilliant team of professionals. At Mangia, every Friday and Saturday night, everyone is treated as if they were honorary Italians! It’s likely that your family enjoys lavish celebrations on holidays, weddings, and anniversaries, and that you’re beginning to grasp the essence of what Mangia Nashville is all about. Guests are seated at tables with friends, both those who came with them and those who have just met them, while the never-ending family style lunch of excellent authentic Italian home food flows out of the kitchen.

Mangia Nashville is a weekly Italian festival that takes place every Friday and Saturday night at Cool Cafe in Franklin, Tennessee.

Last Sunday night was a really memorable occasion!

Lidia Bastianich is well-known for her culinary shows on PBS, cookbooks, and restaurants.

Lidia is a staunch supporter of public television, and the evening’s revenues will be donated to Nashville Public Television.

Lidia is a lovely person with a gentle and courteous demeanor.

Seating is always in a family-style arrangement.

Nick’s pals Thomas Annastas, Dennis Di Traglia, and Tim Stewart were among those who sat with Libby, Layla, and myself during the dinner.

The incident was captured on film by Layla, my daughter, and we somehow managed to forget to take a picture of her in it!

The experience is just way I remember it from my grandmother’s table; the dishes are unique and cannot be found in any other restaurant.

Food Bloggers from the city of Nashville As a member of the Mangia Nashville team, Charles Hunter III may demonstrate his abilities!

The ANTIPASTI is ready to be served!

Fried Green Olives packed with freshly prepared Mozzarella Cheese are a delicious appetizer.

Who wouldn’t like something like this?

Lidia’s recipe for Asparagus with Lemon Balsamic Vinaigrette, Shaved Parmesan, and Asparagus Recipe for Shrimp and Fava Bean Salad from Lidia’s Kitchen A selection of fine wines were served during this special evening.

Cabernet Sauvignon from California, as well as a dry, fruity Rose’ from Spain.

Pasta with Porcini Cognac Cream Sauce served over penne pasta It’s time to get up and dance!

Music by Dean Martin, Frank Sinatra, and the Mambo serenaded us as we danced to the beat of the music!

The Mambo, of course!

Joe Pagetta, NPT’s Media Relations Manager, takes a few moments to express his gratitude to Lidia for her support of NPT and Mangia Nashville in the past year.

The kitchen is a hive of activity with everyone working hard.

Now it’s time for the Main Dishes!

I can’t wait to see what happens next.

Desserts that are out of this world: Lemon Ricotta Cheesecake is a dessert made with ricotta cheese.

The majority of the recipes in Lidia’s cookbook can be found on her website.

‘Lidia’s Italy in America’ is one of my favorite books. Also, make sure to visit her website for more authentic and delicious recipes like these. IF YOU WANT TO MAKE A RESERVATION, EMAIL NICK: Mangia Nashville is on Facebook.


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