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Product Description
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.
Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:
From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives
From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù
From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini
From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping
This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
Amazon.com Review
From Lidia Cooks from the Heart of Italy: Soup with Bread & Fontina Pasticciata (Seuppa ou Piat)
This might seem like an unusual dish, a pasticciata (a layered casserole) of bread and cheese that's baked, cut into portions, and served in a bowl of hot broth. Yet the tastes and eating pleasure of seuppa ou piat will be completely familiar and welcome to anyone who loves the gratineed crouton of French onion soup or enjoys a crispy grilled-cheese sandwich with a bowl of rich chicken broth alongside. This is a good dish for company, because you can have both the broth and the pasticciata hot and ready to be put together when your guests come. (Chicken stock is my preference, but a savory vegetable stock or a meaty beef broth is just as good.) --Lidia Bastianich Ingredients  - 8 cups tasty chicken broth (or clear beef or vegetable stock)
- Kosher salt to taste
- 1 tablespoon soft butter for the baking dish
- 1/2 pound fontina from Valle d'Aosta (or Italian Fontal)
- 1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
- 18 slices Italian bread, cut 1/2 inch thick from a long oval loaf, left out to dry overnight*
Recommended Equipment: A baking dish or oval gratin dish, 3 quarts or larger; heavy aluminum foil Directions Arrange a rack in the middle of the oven, and heat to 400 degrees. Heat the broth almost to a simmer--season with salt to taste--and keep it hot. Butter the sides and bottom of the baking dish. Shred the fontina through the larger holes of a hand grater and toss the shreds with the grana (grated hard cheese). Arrange half of the bread slices in one layer in the baking dish. Ladle out 1 cup of broth, and drizzle it on the bread slices, slightly moistening them all. Sprinkle half of the cheese on top of the bread in an even layer. Cover the cheese with the remaining bread slices, filling the entire surface of the dish. Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese, scattered evenly. Tent the pasticciata with a sheet of heavy aluminum foil, arching it so it doesn’t touch the cheese topping, and pressing it against the sides of the baking dish. Set the dish in the oven, and bake until heated through, about 25 minutes. Remove the foil, and continue baking for 10 minutes or more, until the top is golden brown and bubbly. Take the dish from the oven, and let it cool and set for 5 minutes or so. To serve: Cut out large squares of pasticciata and, with a spatula, transfer them to warm shallow soup or pasta bowls. Ladle a cup of hot broth over each portion and serve immediately, passing more grated cheese at the table. *Country Italian bread is best for this pasticciata. The width of the bread can vary since it is layered snugly in the baking dish, then cut in squares when served.
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