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La Cucina Di Lidia: Recipes and Memories from Italy's Adriatic Coast

Sample recipes from La Cucina Di Lidia: Recipes and Memories from Italy's Adriatic Coast

Shrimp and Mixed Bean Salad

It’s the Tuscans who are known as mangia fagioli, or bean eaters, but the Istrians eat their share as well. Perhaps both regions inherit...

(1 Votes)

Wild Mushroom Soup

Every cook in our part of Istria had her own version of wild mushroom soup. This one was devised by my Great Aunt Santola, a widow, who ...

(1 Votes)

Basic Stock

(1 Votes)

Basic Polenta

(1 Votes)

Baked Trout with Sage

I tasted this dish for the first time at a very fine restaurant, Vecchia Lugana, on Lake Sirmione, while driving from Milan to Venice. I...

(1 Votes)

Roast Chicken with Rosemary and Orange

Whether in times of need or times of plenty, rosemary grows in abundance along the coast of Istria, where its fragrance perfumes the air...

(1 Votes)

Calf’s Liver with Balsamic Vinegar

I’ve cooked calf’s liver with vinegar as long as I can remember, but I didn’t discover balsamic vinegar, a specialty of Modena, until ab...

(1 Votes)

Quail in Sguazet

Although this recipe calls for quail, we often had squab the same way at Busoler, where I have a cousin, Renato, who’d stand in the cour...

(1 Votes)

Flat Bread

This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle...

(1 Votes)

Peaches with Mascarpone

This is an old dish, a good marriage of fruit and cheese, and a nice light way to finish a meal.

(1 Votes)

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