Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
- ISBN 10: 1400040361
- ISBN 13: 9781400040360
- Authors: Lidia Matticchio Bastianich - Tanya Bastianich Manuali
- Edition: Hardcover
- Release: 2007-04-10
- Format: Hardcover (364 pages)
- List Price: $35.00
- Tags: Cooking, Food & Wine, Regional & International, European, History, Europe, Italy
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Book Description: In this exciting new book the incomparable Lidia takes us on a gastronomic journey鈥攆rom Piemonte聽to Puglia鈥攅xploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.路 In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region鈥檚 Middle European influences; and buzara, an old mariner鈥檚 stew, draws on fish from the nearby sea.路 From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.路 From Friuli, where cows graze on the rich tableland, comes聽Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.路 In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.路 In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is 鈥渉eaven on a plate鈥; and a bagna cauda serves as a dip for local vegetables, including prized cardoons.路 In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.路 In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.路 In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.路 From Sicily鈥檚 Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.路 In Puglia, at Italy鈥檚 heel, where durum wheat grows at its best, she makes some of the region鈥檚 glorious pasta dishes and re-creates a splendid focaccia from Altamura.There are 140 delectable recipes to be found as you make this journey with Lidia.聽And along the way, with Tanya to guide you, you鈥檒l stop to admire Raphael鈥檚 fresco Triumph of Galatea, a short walk from the market in Rome; the two enchanting women in聽the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. There鈥檚 something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
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