RECIPES - Lidia Bastianich

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Easy Vanilla Bean Panna Cotta
Chocolate-Bread Parfaits | Inspired by her grandmother, who used up bread "until the dear end," Italian master Lidia Bastianich turns leftover loaves into creamy, nutty parfaits.
lidia bastianich recipes | Bacon and Sausage-Stuffed Potato Loaf | Facebook
lidia bastianich recipes | Bacon and Sausage-Stuffed Potato Loaf | Facebook
Lidia's Insanely Delicious Italian Beef Roasted in Barolo Wine · Faith Middleton's Food Schmooze
Lidia Bastianich's cheesy polenta torta is everything we want to eat this time of year | CBC Life
Fit for a crowd and just as tasty the next day — leave it to the Queen of Italian Cuisine to bring us a cold weather comfort food favourite.
TV Chef Lidia Bastianich Profile and Recipes
Lidia Bastianich Veal Scallopine Marsala recipe #recipes http://top-chefs.blogspot.com/2009/10/tv-chef-lidia-bastianich-profile-and.html
PBS: Public Broadcasting Service
The maternal side of Ann Curry’s family were rice farmers in Yamagata, Japan, for more than 400 years. Paying tribute to Ann Curry and her mother, Lidia created a very special rice dish for the holiday table. This Risotto recipe appears in Lidia's La Cucina Di Lidia cookbook.
Easy Vanilla Bean Panna Cotta
Crispy Tuna with Tuna-Caper Sauce | Lidia Bastianich buys spectacular whole bluefin, then someone in her restaurant kitchen cuts it to her specifications. A substitute for the whole bluefin: sushi-grade tuna fillets.
Italian Wedding Soup {Minestra Maritata}
Italian Wedding Soup by Lidia Bastianich
Easy Vanilla Bean Panna Cotta
Spinach and Ricotta Pappardelle | Lidia Bastianich stuffs homemade ravioli with ricotta, leeks, scallions and spinach, then serves it in a butter-sage sauce. An easier way is to deconstruct the ravioli by mixing pappardelle with all the ingredients in the filling (except the labor-intensive leeks).
Vancouver Sun
Mafalde (Michaelangelo style) Lidia Bastianich
Easy Vanilla Bean Panna Cotta
Chicken Saltimbocca | The chefs at Lidia Bastianich's Felidia in New York City wrap boned quail in speck (smoked prosciutto) and pan-roast it until succulent. At home, replace the quail with pounded chicken breasts; cover one side of the chicken with prosciutto and sear in a pan.