Lidia's Italy Recipes



Lidia's Italy - Stuffed Tomatoes)

Lidia's Italy - Stuffed Tomatoes

Italians will stuff anything, but when it comes to a nice summer tomato this is the recipe. It is good just out of the oven and delicious at room temperature. Wonderful as an appetizer, vegetable and also a main course, this dish is, popular at Italian family gatherings and festivities and it looks great on the buffet table. 
 

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Lidia's Italy - Meat Stuffed Eggplant)

Lidia's Italy - Meat Stuffed Eggplant

Found at weddings and on the menus of Italian restaurants across America. It is a great dish for a large party and for a buffet table. It is best hot out of the oven!

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Lidia's Favourite Recipes - Swiss Chard & Potatoes)

Lidia's Favourite Recipes - Swiss Chard & Potatoes

Swiss chard has only recently become a popular vegetable in the US, but I grew up on it and loved it, and this was my favorite way of cooking it. Chard can be found with beautifully colored stems, which really adds to the presentation of this dish. Traditionally we used regular potatoes, but now I sometimes replace them with sweet potatoes. This dish is especially good when made in advance and reheated.

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Lidia's Roasted Beet and Beet Greens Salad with Apples and Goat Cheese )

Lidia's Roasted Beet and Beet Greens Salad with Apples and Goat Cheese

A beet salad with goat cheese has become ubiquitous on restaurant menus, a favorite throughout America. This version is a bit different, using the beet greens as well—most people think of only the beet bulb itself, but the greens are as delicious and nutritious as the root, and this is a great way to use them in a salad. It is best with small, firm beets with fresh, unblemished greens, a crisp, tart apple, and crumbly goat cheese. Roasting the beets to intensify the sweetness yields the best results.

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Lidia's Ziti with Broccoli, Rabe and Sausage)

Lidia's Ziti with Broccoli, Rabe and Sausage

Broccoli rabe and sausage seem like a match made in heaven. They go well together with pasta or on a loaf of Italian bread. The broccoli and sausage pieces get into the crevices of the pasta, and when they’re served on bread, the olive oil is immediately soaked up. Even though the bitter and unfamiliar broccoli rabe might not have been an American favorite a few decades ago, when it first appeared in California’s Salinas Valley, it certainly has become a favorite ingredient for Italians and Americans today.

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Lidia's Capellini alla Primavera)

Lidia's Capellini alla Primavera

Pasta with spring vegetables—or, for that matter, any vegetables—has always been a staple of Italian cuisine. But Sirio Maccioni, the renowned Italian restaurateur who has owned Le Cirque for decades, claims to be the one to baptize it primavera in 1974. Along with Romeo Salta, and the Giambelli brothers, Sirio was at the lead in bringing the fi ne Italian dining experience to New York. Sirio runs a restaurant that is French by name but serves pasta primavera.

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Lidia's Italy - Sardinian Lobster Salad)

Lidia's Italy - Sardinian Lobster Salad

Throughout history, Sardinia has been a territorial prize for the great powers of the Mediterranean Basin, and every period of dominion has left its mark on the island. One of the most distinctive influences-both cultural and culinary-was the 400-year rule of imperial Spain, from the early 1300s to the early 1700s. Today, in Alghero, on the west coast of Sardinia, residents still speak a form of the Catalan language. And the spiny lobster that abounds in the waters off Alghero is prepared alla Catalana-cooked, chopped into large pieces, and tossed into a salad. In Sardinia, it is expected that you will grab a chunk of lobster from the salad with your fingers and dig into the shells with gusto. Here at home, I do the same thing with our great Atlantic lobsters, which are certainly as good as if not better than their Mediterranean cousins. I prepare them alla Catalana and serve them Sardinian-style, with lots of moist napkins and bowls for the shells, encouraging everybody to dig in.

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Lidias Italy - Rice Balls)

Lidias Italy - Rice Balls

Rice Balls. It doesn't get more Italian than that.Well...unless they are Lidias. She outdoes herself again infusing fresh Italian flavours in a creamy Parmigiano-Reggiano sauce, mixed with peas and a seasoned crust.

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Lidia's Italy - Wedding Soup)

Lidia's Italy - Wedding Soup

This soup has weathered well with the generations of the Italian immigrant families that have cooked it. It is still cooked with nostalgia and reverence and at holidays, specifically in the homes of immigrants from southern Italy. It is one of those recipes that is predominantly shared when the whole family is at the table. While the “marriage” mostly likely refers to the marriage of the ingredients, the soup is also thought to give strength to newly married couple for their first wedding night.

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Lidia's Italy - Eggplant Parmigiana)

Lidia's Italy - Eggplant  Parmigiana

While the word parmigiana literally means "from Parma", a town in Northern Italy, this dish is clearly Sicilian in origin. Here you have the traditional eggplant-parmigiana recipe which everyone loves. It is a versatile dish that can be made in advance and baked when your guests arrive. It reheats great as a left over and makes a great sandwich as well. In Italy, sometimes it is not even baked, but assembled with a generous sprinkling of grated Grana Padano, eliminating the mozzarella, and eaten straightaway. 

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