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Showing only recipes by “Lidia Bastianich.”

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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...

by Lidia Bastianich


Basic Stock

Peel and cut the onion in half and brown it over an open flame or under the broiler. For a more deeply colored stock, the meats and veget...

by Lidia Bastianich and Jay Jacobs


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...

by Lidia Bastianich and Jay Jacobs

Comments (2)

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...

by Lidia Bastianich


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...

by Lidia Bastianich

Comment (1)

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...

by Lidia Bastianich


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...

by Lidia Bastianich


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...

by Lidia Bastianich


Peaches with Mascarpone

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

by Lidia Bastianich

Comment (1)

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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