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Showing only recipes by “Lidia Bastianich.”

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1650
shrimp-and-mixed-bean-salad

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...

1655
basic-polenta

Basic Polenta

In a medium cast-iron saucepan or other heavy pot, bring all ingredients except the cornmeal to simmer over medium heat. Very slowly, be...

Comments (2)
1656
baked-trout-with-sage

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...

1657
roast-chicken-with-rosemary-and-orange

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...

Comment (1)
1658
calfs-liver-with-balsamic-vinegar

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...

1659
quail-in-sguazet

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...

1660
flat-bread

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...

1661
peaches-with-mascarpone

Peaches with Mascarpone

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

Comment (1)
2452
jumbo-shrimp-buzara-style

Jumbo Shrimp Buzara Style

Shrimp alla buzara is common all around the northern Adriatic coast. When I make this quick and delicious dish at our house, I give every...

by Lidia Bastianich

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