home or Register

blog  /  all

September 29, 2011

LIDIA’S Pastas and Sauces


Click here to shop!

 

What I do best is prepare freshly cooked Italian meals. However, jarred or canned tomato sauce has always been a part of the Italian culture. In the past and present, families would jar their own tomatoes to capture their sweetness and flavors of summer for the gloomy winter days.

To have a sauce in a jar taste as fresh as the ones I remember from childhood has always been something of a challenge for me. I strongly believe that in order to get the best final product, you should use the freshest, highest quality ingredients possible. The sauces include sweet tomatoes, plenty of fresh basil and extra virgin olive oil. It took me many months and trials to reach a final product that satisfied me. I still taste every new batch produced and believe that these sauces are truly unprecedented. My sauces are all natural, gluten free, and kosher.

 

Lidia’s pasta is made in Italy and is made from only the best wheat, which is milled on the premises. Immediately following the milling process, the wheat is transformed into a rich, and supple dough, and subsequently shaped using bronze dies, and then allowed to dry very slowly. The use of bronze dies creates small ‘nooks and crannies’ on the surface of the pasta which allows for optimum absorption of the sauce. It is a simple, but highly sophisticated, process that brings to the table the freshest possible product.

Try these recipes for LIDIA’S pastas and sauces!
Lidia’s Rigatoni with Roasted Eggplant Sauce and Ricotta Cheese
Lidia’s Spaghetti with Shrimp Marinara

My sauces and pasta can be purchased nationally at your favorite food store, or by visiting us on the web at www.lidiasitaly.com. I hope you enjoy the selection of sauces. They are wonderful on my pasta and can be used to cook a wide range of delicious dishes like chicken, fish and veal.

Buon Appetito,

Lidia Bastianich

Click here to shop for LIDIA’S pastas and sauces online!

September 26, 2011

What’s for Dinner


Petto di Pollo Marinata con Salvia (Seared Sage-Marinated Breast of Chicken)

Here is a quick, tasty, and light dish that can also be done with veal scallopine or turkey breast cutlets. Served with a salad, it’s all you need for a great meal. Leftovers, if there are any, make a tasty sandwich stuffer.

Roasted Beet Greens Salad with Apples and Goat Cheese

This beautiful seasonal salad really depends on good ingredients: small firm beets with fresh, unblemished greens still attached; a crisp apple or Black Mission figs; and aged goat cheese with a crumbly consistency. Roasting the beets to intensify the sweetness is also a key to the best salad.

 

Dinner is an important part of every day, but I know busy schedules make it hard for families to find time to sit together at the table. Even if you can only manage one family dinner each week, dedicate an hour or two in the evening to chat in the kitchen and over a healthy, home-cooked meal.
Try cooking and eating What’s for Dinner with your family; every Monday I will suggest a simple menu of balanced, family-friendly recipes that are easy and quick to prepare. Whether you decide to follow the menu, use it as a rough guide, or let it inspire you to design your own dinner, I hope you will make some time to enjoy family over a good meal.
- Lidia
September 16, 2011

Lunch with Lidia, 8/26


On Friday, August 26th, 2011 The Vine – Robert Groh Agency brought Lidia Bastianich to Toronto. “Lunch with Lidia” allowed guests to sample Lidia’s full range of wines, which was paired to perfection with delicious food at the amazing L’Unita.

Watch the video here!

September 12, 2011

What’s for Dinner, 9/12


Dinner is an important part of every day, but I know busy schedules make it hard for families to find time to sit together at the table. Even if you can only manage one family dinner each week, dedicate an hour or two in the evening to chat in the kitchen and over a healthy, home-cooked meal.

Try cooking and eating What’s for Dinner with your family; every Monday I will suggest a simple menu of balanced, family-friendly recipes that are easy and quick to prepare. Whether you decide to follow the menu, use it as a rough guide, or let it inspire you to design your own dinner, I hope you will make some time to enjoy family over a good meal.

- Lidia



Try these recipes this week:

Ziti con Broccoli di Rape e Salsicce (Ziti with Broccoli Rabe and Sausage)

This is an easy, balanced, and satisfying dish that will go over well with the whole family.

Torta al Vino with Grapes and Berries

It’s grape season, and torta al vino is a traditional wine country cake with white wine in the batter and seedless grapes (or any kind of berry) folded in. The acidity of the wine and the whole berries give this easy cake a delightful complexity of flavors and textures in each bite.


 

 

 

September 12, 2011

Ontario’s Italian newspaper, Corierre Tandem, interviews Lidia, 9/8


Lidia talks about bringing Friuli to North America. Read more here!

September 6, 2011

What’s for Dinner, 9/6


Dinner is an important part of every day, but I know busy schedules make it hard for families to find time to sit together at the table. Even if you can only manage one family dinner each week, dedicate an hour or two in the evening to chat in the kitchen and over a healthy, home-cooked meal.

Try cooking and eating What’s for Dinner with your family; every Monday I will suggest a simple menu of balanced, family-friendly recipes that are easy and quick to prepare. Whether you decide to follow the menu, use it as a rough guide, or let it inspire you to design your own dinner, I hope you will make some time to enjoy family over a good meal.

- Lidia


Try these recipes this week:

Insalata di Fagiolini e Patate (String Bean and Potato Salad)

A simple, balanced side dish.

 

Salsiccia all’Uva (Sausage with Grapes)

The Umbrian town of Norcia is, among other distinctions, so famous for the skill of its pork butchers and the quality of their products that the term norcineria throughout Italy designates a shop that purveys pork and pork specialties of the highest quality–and nothing else. This is one of the memorable pork dishes that I discovered in Umbria. And though there are no sausages better than those made by an Umbrian Norcino in his hometown, this will be wonderful with any good-quality sweet sausage available in yours. The name “Sausages in the Skillet with Grapes” describes the ingredients and cooking method perfectly. Just keep in mind that the cooking here is slow and gentle, not high-temperature grilling as one usually does with sausages.

 

 

 

September 3, 2011

Watch Lidia’s interview with Good Food Revolution! 8/31


Malcolm Jolley sat down for a video chat with Lidia while she was in Toronto for a book signing at All the Best Fine Foods.

 

Watch it here!


 

September 2, 2011

Watch Lidia’s interview with Food Network Canada! 9/1


We caught up with Lidia at All the Best Fine Foods in Toronto last week where she introduced a new line of wines, dry pastas and pasta sauces. Lidia is popular, for certain. Braving the large crowd (many lined up around the block for a chance to meet her), we sat down with Lidia to chat a bit about her products, and of course, what defines the “Italian Experience.”

Watch the interview on Youtube or read the article on Food Network Canada’s site!

September 1, 2011

Celebrating Eataly’s first birthday, 8/31


Buon Compleanno, Eataly!

 

 

September 1, 2011

Lidia’s Italy in America: New England


We’re only a week away from the premier of Lidia’s Italy in America! We’re continuing the countdown with a few fun recipes and behind the scenes photos from Italian American New England.

Lidia’s Italy in America begins to air on September 10th; be sure to check your local television listings to see when Lidia’s show airs in your area!

The accompanying cookbook, filled with more than 175 recipes, will be released October 25th. Don’t miss the discounted presale!

Watch a sneak preview here!

Weekly Recipe

Ippoglosso di Gloucester al Forno
Gloucester Baked Halibut

This delicious baked halibut recipe came from The Gloucester House, presided over by Leo Linquata, with whom we had a lovely lunch on the porch of the restaurant. This fish is simple to make and the recipe can easily be multiplied if you have guests coming.

Get a sneak peek at this Lidia’s Italy in America recipe on Lidia’s website.

 

Spotlight on Providence, RI

Federal Hill is the Italian neighborhood in Providence, and Piazza De Pasquale seems to be the community’s beating heart. Scattered trees and umbrellas shade the outside seating of the cafes and restaurants on the square. There is a bronze fountain gently squirting water, and colorful flowers drape from the pots on the lampposts. One might as well be in a piazza in Napoli; there is gurgling water, people chattering, even an Italian song sung now and then.

- Lidia’s Italy in America

If you visit Providence, be sure to check out: Caffe Dolce Vita, Antonelli Poultry, Constantino’s Venda Ravioli, Constantino’s Ristorante Caffe, and the Scialo Bros. Bakery.

Behind-the-Scenes in New England

Constantino’s in Piazza de Pasquale, Providence

Luigi Charchia serenades Lidia in Piazza de Pasquale

Scialo Brothers Bakery in Providence

A sampling of fresh eggs at Antonelli Poultry

 

Food Books and Dvds Tableware

Lidia's Italy in America
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Lidia's Pasta and Sauces
Enjoy Them Now!
buy now ›

Lidia's Stoneware Collection

buy now ›
see all tableware ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!