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"Lidia Bastianich" October 23, 1993 ( 1993-10-23 ) In her home kitchen in Queens, Lidia Bastianich—chef and co-owner of Felidia in New York City—prepares risotto with wild mushrooms and orecchiette (little ears) pasta with broccoli di rape and sweet sausage.
Heat the olive oil in a large, deep, heavy skillet with a fitted lid, then toss in the garlic and sauté, uncovered, until golden—about 2 minutes.
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
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Bastianich's daughter Tanya Bastianich Manuali used her PhD in Italian art history as the foundation for a travel agency partnership with her mother called Esperienze Italiane, through which Tanya and friend Shelly Burgess Nicotra, who was the Executive Producer of Bastianich's television series and head of PR at Lidia's Italy, offered tours ...
Ziti (Italian:) or zite (Italian:) is a shape of extruded pasta originating from the Italian regions of Campania and Sicily. [1] [2] It is shaped into long, wide tubes, about 25 cm (9.8 inches) long, that generally need to be broken by hand into smaller pieces before cooking.
Sometimes she crumbles in sausage or adds in slivers of a lone chicken breast. So I make the pasta, I have the pesto, and then I take whatever I have coming up in the garden. Some peppers, some ...
Orecchiette are typically served with a meat such as pork, capers and a crisp white wine. [1] The traditional dish from Apulia is orecchiette alle cime di rapa, a dish of orecchiette and rapini, [2] also called turnip tops. Broccoli or cauliflower are also widely used as an alternative.