Lidia Cooks From The Heart Of Italy Part 18

Baked Eggplant in Tomato Sauce Baked Eggplant with Onions & Fresh Tomatoes SARDINIAN TURNOVER.

Provolone Turnovers Gallurese Bread & Cabbage Soup DELICIOUS CRUMBS.

Handmade Pasta Pearls Baked Fregola Ca.s.serole Roast Lobster with Bread Crumb Topping

CALABRIASweet and Spicy Calabria Onion Soup Spicy Calamari Sesame Candy CALABRIA LIGHT BUT LUSCIOUS.

Steamed Swordfish Bagnara-Style Calabrese Salad Eggplant, Onions & Potatoes PRAISE THE SHEPHERD.

Pork Chops Shepherd-Style Stuffed Figs Sibari-Style THE CATANZARO IN THE CHICKEN.

Chicken Catanzaro-Style Baked Cavatappi in Tomato Sauce Almond Biscottini

LIGURIAROLLING OUT A GENOVESE BUFFET.

Veal Stuffed with a Mosaic of Vegetables Served with Salsa Verde HARVEST CLa.s.sICS FROM LIGURIA.

Rice & Zucchini Crostata Stuffed Vegetables Bread Salad with Summer Vegetables INTOXICATING ANTIOXIDANTS.

Vegetable Soup Trenette with Pesto Genova-Style with Pesto Genova-Style Cherry Jam Tart HUGGABLE LIGURIAN FOOD.

German Potato Salad Almond Torta Torta with Chocolate Chips with Chocolate Chips FIs.h.i.+NG FOR TUNA IN GENOVA.

Meat Sauce Genova-Style Green Beans Genova-Style Tuna Genova-Style

BASILICATATHREE PASTAS iN A FLASH Bucatini with Sausage Ditalini with Broccoli di Rape Broccoli di Rape Rigatoni with Lentils HOT STUFF.

Fiery Maccheroni Artichokes, Fresh Favas & Potatoes Farro with Pork Ragu Ragu Potenza-Style Potenza-Style THE LIQUID MARRIAGE.

Fish Soup Wedding Soup Pasta with Baked Cherry Tomatoes POTATOES WITH A TWIST.

Potatoes with Peperoncino Baccalu Lucana-Style Lucana-Style VALLE D'AOSTAFROM WINE TO CHOCOLATE.

Polenta with White Beans & Black Kale Beef Filet with Wine Sauce Chocolate-Biscotti Pudding FONTINA HOT AND COLD.

Fondue Valle d'AostaStyle Veal Chops with Fontina Roasted-Pepper & Olive Salad with Fontina FROM A VALLE D'AOSTA OVEN Soup with Bread & Fontina Pasticciata Pasticciata Layered Ca.s.serole with Beef, Cabbage & Potato HEARTY AND GOOD.

Baked Penne & Mushrooms Rice & Chestnuts Almond Pudding

ABRUZZOGRAZING IN ABRUZZO.

Lamb Chops with Olives Farro Pasta with Arugula & Ricotta Scrippelle Ribbons with Apricot-Orange Sauce STRUMMING THE PASTA.

Homemade Maccheroni alla Chitarra Maccheroni with Fresh Lemon & Cream Maccheroni with Zucchini THE LAMB AND THE CHESTNUT STORY.

Abruzzese Chestnut & Lentil Soup Braised Leg of Lamb PASTA BY ANY NAME.

Maccheroni with Meat Sauce Paccheri with Seafood Crespelle with Spinach

RECIPE F FINDER BY C COURSE.

APPETIZERS.

Crostini with Black Truffle b.u.t.ter Erbazzone with Squash Filling with Squash Filling Erbazzone with Swiss Chard Filling with Swiss Chard Filling Filled Focaccia Fondue Valle d'AostaStyle Fried Ricotta Lentil Crostini Provolone Turnovers Sweet & Sour Little Onions SOUPS.

Abruzzese Chestnut & Lentil Soup Apple & Bean Soup Celery Soup Fish Soup Fish Soup with Vegetables Gallurese Bread & Cabbage Soup Meatb.a.l.l.s in Broth Onion Soup Soup with Bread & Fontina Pasticciata Pasticciata Vegetable Soup Wedding Soup SALADS AND SIDE DISHES.

Artichokes, Fresh Favas & Potatoes Bread Salad with Summer Vegetables Cabbage Salad with Speck Calabrese Salad Cauliflower with Olives & Cherry Tomatoes Cauliflower & Potato Salad Celery Steamed in a Skillet Celery Root & Apple Salad Country Salad Dumplings with Speck Eggplant, Onions & Potatoes Farro with Roasted Pepper Sauce German Potato Salad Green Beans Genova-Style Polenta with White Beans & Black Kale Poor Man's Supper PotatoCelery Root Dumplings Potatoes with Peperoncino Roasted-Pepper & Olive Salad with Fontina Spinach Genova-Style Stuffed Vegetables Zucchini with Anchovies & Capers CONDIMENTS.

Holy Oil (condiment of olive oil infused with hot peperoncino) Horseradish & Apple Salsa Saffron-Infused Olive Oil PASTAS AND RISOTTOS/RICE.

Anolini with Pork Filling in Chicken Broth with Pork Filling in Chicken Broth Baked Cavatappi in Tomato Sauce Baked Fregola Ca.s.serole Baked Penne & Mushrooms Baked Rice Frittata Basil, Parsley, & Walnut Pes...o...b..aised Octopus with Spaghetti Bucatini with Sausage Cappellacci with Squash Filling Ditalini with Broccoli di Rape Farro Pasta with Arugula & Ricotta Fiery Maccheroni Fresh Cavatelli Fresh Cavatelli with Cauliflower Fresh Cavatelli with Cauliflower, Almonds & Toasted Bread Crumbs Fresh Cavatelli with Eggs & Bacon Fresh Cavatelli with Favas Fresh Pasta for Malefante & Taccozze Fresh Pasta Strips (Malefante) with Beans & Bacon Fresh Taccozze Taccozze Pasta with Sea Ba.s.s Pasta with Sea Ba.s.s Handmade Pasta Pearls Homemade Maccheroni alla Chitarra Homemade Malloreddus Homemade Tagliatelle Homemade Strangozzi Maccheroni with Fresh Lemon & Cream Maccheroni with Zucchini Maccheroni with Meat Sauce Malloreddus with Sausage-Tomato Sauce Orecchiette with Favas & Cherry Tomatoes Paccheri with Seafood Parsley Sauce with Fresh Ripe Tomatoes Pasta with Baked Cherry Tomatoes Rice & b.u.t.ternut Squash Pasta with Tender Greens Rice & Chestnuts Rice with Fresh Sage Rice & Lentils Rice Lombardy-Style Rice & Zucchini Crostata Rigatoni with Lentils Risotto with Gorgonzola Risotto Milan-Style with Marrow & Saffron Scrippelle Ribbons Baked with Cheese Ribbons Baked with Cheese Spaghetti with Calamari, Scallops & Shrimp Spaghetti with Clam Sauce Spaghetti with Cold Tomato-Mint Sauce Spaghetti in Tomato-Apple Sauce Strangozzi with Chard & Almond Sauce Strangozzi with Tomato-Bacon Sauce Strangozzi with Veal & Chicken Liver Sauce Stuffed Baked Pasta Tagliatelle with Romagnola Tomato Sauce Tagliatelle with Walnut Pesto Tagliatelle with White Meat Sauce Three Meats Braised in Tomatoes with Rigatoni Tortelli with Cabbage or Chard Filling Tortellini with Ricotta-Fontina Filling Traditional Rice & Chicken Trenette with Pesto Genova-Style Whole-Grain Spaetzle Ziti with Tuna Ascoli-Style VEGETARIAN MAIN COURSES (ASIDE FROM PASTA).

Baked Eggplant with Onions & Fresh Tomatoes Baked Eggplant in Tomato Sauce Crespelle with Spinach with Spinach Erbazzone with Squash Filling with Squash Filling Erbazzone with Swiss Chard Filling with Swiss Chard Filling Flatbread Lasagna Meatless Pecorino Meatb.a.l.l.s Potato-Mushroom Cake with Braised Lentils FISH AND SEAFOOD.

Baccala Lucana-Style Baked Fish with Savory Bread Crumbs Fish with Pepper Sauce Fish Soup Fish Soup with Vegetables Lobster Salad with Fresh Tomatoes Roast Lobster with Bread Crumb Topping Spicy Calamari Steamed Swordfish Bagnara-Style Tuna Genova-Style MEAT AND POULTRY.

Beef Braised in Beer Beef Filet with Wine Sauce Beef Rolls with Mustard & Vegetables Braised Leg of Lamb Braised Veal Shanks Braised Stuffed Cabbage Rolls Chicken Catanzaro-Style Chicken with Giardiniera Giardiniera Chicken with Olives & Pine Nuts Everyday Roasted Duck Farro with Pork Ragu Ragu Potenza-Style Potenza-Style Lamb Chops with Olives Lamb Chunks with Olives Layered Ca.s.serole with Beef, Cabbage & Potato Meatloaf with Ricotta Pork Chops with Capers Pork Chops Shepherd-Style Rabbit with Onions Roasted Chicken with Beer Sausages in the Skillet with Grapes Skillet-Braised Chicken Bundles Stuffed Quail in Parchment Veal Chop Gratinato Gratinato Veal Chops with Fontina Veal Scaloppine Bolognese Veal Scaloppine Umbria-Style Veal Stuffed with a Mosaic of Vegetables DESSERTS.

Almond Biscottini Almond Pudding Almond Cake alla alla Mantovana Mantovana Almond Torta Torta with Chocolate Chips with Chocolate Chips Ambrosia of Wheat Berries, Fruit & Chocolate Baked Apples Cherry Jam Tart Chocolate-Biscotti Pudding Chocolate Bread Parfait Chunky Apple-Apricot Bread Pudding Dry Fruit Strudel as Made in a.s.sisi Fried Ricotta Honey-Orange Crumb Cookies Scrippelle Ribbons with Apricot-Orange Sauce Ribbons with Apricot-Orange Sauce Semolina Pudding with Blueberry Sauce Sesame Candy Stuffed Figs Sibari-Style Sweet Ricotta Dumplings with Strawberry Sauce Torta with Prunes with Prunes

A NOTE ABOUT THE A AUTHORS.

LIDIA M MATTICCHIO B BASTIANICH was born in Istria. She is a cookbook author, restaurateur, and one of the best-loved chefs on television. Her cookbooks include was born in Istria. She is a cookbook author, restaurateur, and one of the best-loved chefs on television. Her cookbooks include Lidia's Italy, Lidia's Family Table, Lidia's Italian-American Kitchen, Lidia's Italian Table Lidia's Italy, Lidia's Family Table, Lidia's Italian-American Kitchen, Lidia's Italian Table, and La Cucina di Lidia. La Cucina di Lidia. She is also founder and president of Tavola Productions, which produces quality broadcast shows like She is also founder and president of Tavola Productions, which produces quality broadcast shows like Lidia's Italy Lidia's Italy, the companion show to the book of the same name.

Lidia is the chef/owner of acclaimed New York City restaurants Felidia, Becco, Esca, and Del Posto as well as Lidia's in Pittsburgh and Kansas City. Along with her son, Joseph, Lidia produces award-winning wines at the Bastianich and La Mozza wineries in Friuli and Maremma. With her daughter, Tanya Bastianich Manuali, and Sh.e.l.ly Burgess, she heads an exclusive travel company, Esperienze Italiane, that implements excursions to Italy that combine gastronomy with art history.

Lidia stays active in community service on behalf of the James Beard Foundation, UNIFEM, and Public Television. She resides with her mother, Erminia, on Long Island and is the proud grandmother of Lorenzo and Julia Manuali and Olivia, Miles, and Ethan Bastianich.

TANYA B BASTIANICH M MANUALI attended Georgetown University, then lived and taught in Italy before completing her Ph.D. in Italian Renaissance art at Oxford University in 2000. She has developed a product line that includes Lidia's specialty sauces that are sold in fine stores nationally and has brought the company into the twenty-first century with the creation of the Lidia's Italy Web site, attended Georgetown University, then lived and taught in Italy before completing her Ph.D. in Italian Renaissance art at Oxford University in 2000. She has developed a product line that includes Lidia's specialty sauces that are sold in fine stores nationally and has brought the company into the twenty-first century with the creation of the Lidia's Italy Web site, www.lidiasitaly.com, a comprehensive site featuring in-depth, up-to-the-minute information on Lidia, her restaurants, and her recipes.

Tanya was a coauthor of Lidia's Italy Lidia's Italy and has worked on the companion television series for both that book and and has worked on the companion television series for both that book and Lidia Cooks from the Heart of Italy Lidia Cooks from the Heart of Italy, supervising the filming in Italy and integrating cultural material into the shows and books. Having grown up in the restaurant industry, Tanya is also a partner with her mother, Lidia, and brother, Joseph, in Felidia, Lidia's Kansas City, and Lidia's Pittsburgh.

Tanya is married to a Roman, Corrado Manuali, and they live in New York with their two children, Lorenzo and Julia. They travel to Italy frequently and consider it their second home.