Lidia’s Commonsense Italian Cooking
150 Delicious and Simple Recipes Anyone Can Master
Whether it's Citrus Roasted Veal, or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.
Lidia's Commonsense Guide to Italian Cooking is a collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love.
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SKILLET GRATIN OF MUSHROOMS AND CHICKEN
Gratinata di Pollo e Funghi
When you’re talking about chicken, everybody today assumes you are talking about chicken breasts. But I happen to feel that chicken breasts can be awfully dry if not cooked properly. This recipe, when done right, retains...