Recipe Finder
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Breakfast and BrunchBreakfast Risotto (Risotto di Colazione)
Risotto for breakfast (or brunch)? Why not? I also like to make a simple risotto like this during the week as these are all ingredients I…
45 Minutes -
EntreeChicken Alla Pitocca
In Lidia Celebrates America: A Salute to First Responders, former chef, now volunteer fire-fighter in Northern California, Jacob Mual asks…
60 Minutes -
Side DishMeatballs with Eggplants
During the filming of Lidia Celebrates America: A Salute to First Responders, Lidia really enjoyed Eddie’s Vegetable Meatballs. She decided…
Likes: 1 105 Minutes -
Side DishGreen Beans with Mint Pesto (Fagiolini con Pesto Alla Menta)
The pesto can be made ahead, but add the cheese and hot green beans right before serving. This pesto is great on a lot of things—other…
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AppetizerPizza Rolls with Broccoli Rabe and Sausage or Ricotta and Leeks
Pizza rolls are wonderful to make as a snack or as part of a lunch or brunch with salad. They are best when served warm but also can be…
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EntreeSpaghetti with Breadcrumbs and Anchovies
Breadcrumbs on pasta are known as the poor man’s cheese; they are often used as a great substitute for cheese for lactose-sensitive…
Likes: 1 -
SaladPasta Salad with Tomato, Mozzarella and Green Beans (Insalata di Cavatappi, Mozzarella, Pomodori e Fagiolini)
This recipe, is easy to multiply, it keeps well, and it is economical. The pasta can be dressed several hours ahead, but hold about half…
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Breakfast and BrunchPotato and Egg Frico (with Asiago Cheese)
Frico is a traditional dish from the region of Friuli, Italy in which potatoes and cheese are baked together. This rendition uses eggs, so…
Likes: 5 -
EntreeTrofie with Pistachio Pesto and Orange Zest
Trofie is a short, thin, twisted, and spiral-shaped pasta that is also native to Italy’s Liguria region. Chef Marc Vetri of Philadelphia’s…
Likes: 3 -
EntreeMargherita Pizza
The quintessential thin crust pie, adorned simply with basil, mozzarella, and tomato sauce — San Marzano, of course. Salvatore Carollo and…
Likes: 1 -
EntreeAgrodolce
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Chef Franca DiRenzo is more savory than sweet folding in chicken…
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DessertCherry Jam Tart (Torta di Pasta Frolla alla Genovese)
I used American Spoon's Sour Cherry Preserves for the filling, when I made this tart for the celebratory meal during the filming of my…
Likes: 1 -
Side DishSpicy Giardiniera (Giardiniera Piccante)
Start this at least 24 hours before you want to serve it to allow the pickling process to penetrate all of the vegetables. It will keep for…
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AppetizerItalian Deviled Eggs (Uova Farcite)
My Italian version of this American favorite leaves out the mayo and replaces it with bright flavors reminiscent of salsa verde. They can…
Likes: 1 100 Minutes -
EntreeShrimp and Leek Risotto
Inspired by the people she met on her journey through America's heartland, Lidia makes this creamy and delicious Shrimp & Leek Risotto…
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EntreeBeef Short Ribs Braised in Red Wine (Costolettine di Manzo Brasate)
America loves barbecued ribs, and I do as well, but Italians cook them in tomato sauce. The meat and sauce are absolutely succulent, and…
60 Minutes