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Zusatztext Praise for Lidia Matticchio Bastianich "Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." —Jacques Pépin "I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." —Daniel Boulud "For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." — O , The Oprah Magazine "No one gets to the heart of Italian food like Lidia Bastianich." —Debbie Macomber,#1 New York Times best-selling author "One of America’s great Italian cooks." — Los Angeles Times "Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You’ll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions." Pittsburgh Post-Gazette Informationen zum Autor Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island. Klappentext The incomparable Lidia takes readers on a gastronomic journey! exploring ten different Italian regions that have inspired her cooking. In addition! her daughter Tanya guides readers to some of the nearby cultural treasures that enrich the pursuit of good food. Frittata with Asparagus and Scallions Ingredients: 1 pound fresh, thin asparagus spears 4 ounces prosciutto or bacon, thick slices with ample fat (about 4 slices) 1/2 pound scallions 3 tablespoons extra-virgin olive oil 1/2 teaspoon coarse sea salt or kosher salt, or more to taste 8 large eggs Freshly ground black pepper to taste Recommended Equipment: A sturdy 12-inch nonstick skillet with a cover A heat-proof rubber spatula Serves 4 as a light meal or 6 as an appetizer This is a different sort of frittata, not the neat golden round of well-set eggs that's probably most familiar. Here the eggs are in the skillet for barely a minute, just long enough to gather in soft, loose folds, filled with morsels of asparagus and shreds of prosciutto. In fact, when I make this frittata or the "dragged" eggs — uova strapazzate, page 143 — I leave my eggs still wet and glistening so I can mop up the plate with a crust of country bread. That's the best part of all. Snap off the tough bottom stubs of the asparagus, peel the bottom few inches of each spear, and cut them crosswise in 1 1/2-inch pieces. Slice prosciutto or bacon into strips, or lardoons, abou...
