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Lidia's Italy
LIDIA'S ITALY celebrates the land Lidia Bastianich calls home. In her new series, Lidia journeys throughout Italy to sample and prepare local specialties from Rome, Naples, Padua, Sicily, Trieste and Istria. Back in her kitchen in the United States, the warm and engaging host demonstrates two or three recipes she encountered during her travels. Throughout the series, friends and family often join Lidia in the kitchen. Her daughter Tanya introduces some of Lidia's favorite hidden cultural treasures, while her son Joseph frequently stops by to discuss regional wines.
Terre E Mare (Le Marche) Episode #320 Le Marche, just east of the more well-known region of Umbria, is still somewhat undiscovered by tourists. It's a region famous for its mountains and herds of sheep and great cheeses, its olive oil but also its beautiful coastal areas. In this episode, Lidia visits with a dear friend of her son-in-law's father, who knows this region quite well. After clamming for some of the beachside town's famous seafood, she'll then head back to the kitchen to prepare Spaghetti with Clam Sauce, along with a Ziti with Tuna "Ascoli" Style-in honor of Le Marche-the town that has brought us some of the world's best olives. Lidia also prepares a delicious Zucchini and Olive side dish in this episode.
Thursday , February, 04, 2010 MPT2
02:30 PM
Grazing In Abruzzo (Abruzzo) Episode #321 Lidia loves the region of Abruzzo! She describes the people here as welcoming, giving and jovial, and the hearty food of the region left her with such fond memories. In the Abruzzese kitchens, Farro-a kind of wheat berry-is cooked as a whole grain and is manufactured in many shapes - both by small artisanal pasta makers and larger pasta companies. Lidia makes this pasta with arugula and ricotta. Following her main course of Lamb with Olives, she creates the deliciously fun Scrippelle - which look like fettuccine - and tosses them in a hot caramel, citrus and apricot sauce for dessert.
Thursday , February, 11, 2010 MPT2
02:30 PM
Rolling Out A Genovese Buffet (Liguria) Episode #322 The stuffed veal breast featured in this episode-known as the Cima alla Genovese- was first presented to television viewers by Lidia on the classic Master Chefs series with Julia Child. Lidia says that stuffed veal breast can be found in many regions but it's the Genovese style that she feels is one of the most distinctive and delicious and still is one of her favorite Ligurian dishes.
Thursday , February, 18, 2010 MPT2
02:30 PM
Gnocchi Sardinian Style (Sardegna) Episode #323 Sardegna is known for its beautiful beaches and delicious seafood, but there is also the lesser known rustic fare of the hills and mountains. During Lidia's travels inland, she discovered the wonderful homemade pastas of the region including the malloreddus - a loosely formed dumpling-like pasta. She pairs it with a delicious Sausage and Tomato sauce and then invites her grandsons, Miles and Ethan, to help her in the kitchen make a Semolina Pudding with Blueberry Sauce for dessert.
Thursday , February, 25, 2010 MPT2
02:30 PM
Three Pastas in a Flash (Basilicata) Episode #324 The fare of this region is pasta, vegetables, mountain cheese, (such as pecorino or provola), lamb, and pork. Uncomplicated, yet complex, flavors reign supreme, and are rolled into every freshly made pasta dish throughout the region. Back at home, Lidia teaches her son, Joe, all about the flavors of Basilicata, laid out in three simple pasta dishes, including a Bucatini with Sausage, Ditalini with Broccoli Rabe, and Rigatoni with lentils.
Thursday , March, 04, 2010 MPT2
02:30 PM
Sweet and Spicy Calabria (Calabria) Episode #325 What unique and favorite regional product of Calabria did the Queen of England have delivered regularly to the castle's kitchen? That would be the Tropea onion, a purple torpedo-looking sweet onion that is used to enhance the flavor in much of Calabrian cuisine, and whose healing properties have been promoted since Roman times. When not the Tropea onions, you can surely find the heat from all the peperoncino that is used to add spice to the cuisine, and is found in every household. Lidia prepares some fantastic Calabrian dishes including her Sweet Onion Soup, some Spicy Calamari and for dessert, Sesame Candy.
Thursday , March, 11, 2010 MPT2
02:30 PM
Conquering Cauliflower (Molise) Episode #326 This episode focuses on the cruciferous vegetable-the cauliflower-one of Lidia's favorites! Molise, the youngest Italian region, has rich farmlands, and some of the treasures of their agricultural landscape are delicious legumes, broad beans, potatoes, cheese, and cauliflower. In Lidia's kitchen today, she makes Gemelli with Cauliflower - a simple, delicious and healthy dish as well as simple Fresh Pasta Squares with Beans and Bacon.
Thursday , March, 18, 2010 MPT2
02:30 PM
Everyday Roasted Duck (Lombardy) Episode #301 Instead of chicken, why not have duck tonight? While in Lombardy, Lidia visits Monica Maggiano and learns about how this accountant-turned-farmer raises her own chickens with care and attention, what they eat, and how they roam her farm. Monica helps us become better acquainted with the types of birds we eat, and back in the kitchen, Lidia demystifies the duck and talks about the Mallard, Peking and Muscovy. She then prepares a delicious and Crispy Roasted Duck, a simple Rice with Lentils, and a delectable Almond Cake for dessert. Rebroadcast
