Re: Lidias Italy

Hi Carrie,

Is the recipe you are looking for a cold salad? I know what you mean about not hearing things Lidia says. A lot of times she will say the ingredient in Italian or the way it should be pronounced, which doesn't sound anything like I would pronounce it!! I posted the 500 series shows here. Let me know if one looks familiar and I will try to help more.

Manicotti and Canneloni #501

Lidia Bastianich cooks her mother's and daughter's favorite recipes: bubbly cheese-filled manicotti and spinach-meat cannelloni, served from the oven in an old-style baking dish. The salad is tri-colore arugula, tomato, and mozzarella.

Milanese Favorites #502

Lidia prepares veal Milanese, chicken parmigiana, and a contemporary version of veal capricciosa topped with arugula-tomato-onion salad. The side dish is a warm potato, caper, and onion salad.

Classic Pastas #503

Lidia prepares linguine with white clam sauce and cavatelli with bread crumbs, pancetta, and cauliflower. The side dish is simple pasta with olive oil and garlic.

A Light Dinner of Sole #504

The chef's favorite fish is prepared in three classic ways: sole meuniere, sole rollatini, and sole oreganata. Lidia also demonstrates three salads with balsamic vinaigrette, lemon dressing, and garlic vinaigrette.

Antipasti Freddi #505

Lidia demonstrates provolone- and prosciutto-stuffed cherry peppers, insalata fruitti di mare, insalata reinforzo, marinated roasted garlic, rolled mozzarella and prosciutto, and marinated mushrooms.

Family Favorites #506

Lidia prepares a delicious stracciatelli, a little meatball soup called polpette, and a salad of dandelion and chicory with boiled eggs.

Veal Scallopini #507

Lidia prepares three versions of veal scallopini: vitella piccata with broccoli aglio olio, veal Sorrentino, and veal pizzaiola.

Mangiafagioli #508

A hearty winter menu features a pasta fagioli with sausages cooked in, then removed, sliced, and served separately. Dessert is roasted pears and grapes served with vanilla ice cream.

Our Friend, the Cod #509

Lidia recounts the culinary history of the dried cod and then bakes fresh cod and serves it with a salad of cherry tomatoes and a warm version of salmoriglio sauce.

Eggplant and Eggplant Parmagiana #510

Lidia shows how to pick and prep different types of eggplant, how to fry them, and then how to layer them with cheese and tomato sauce and bake. A final dish, grandma's eggplant and pasta, or zita ala nona, features a roasted eggplant that's cubed, breaded, and tiled, then saut ed into the pasta.

The Big Buffet #511

Lidia bakes ziti with sausage and peppers and serves them on a large platter-with canolis for dessert.

Three Pasta Favorites #512

Lidia demonstrates three of the most requested pastas: penne la vodka; rigaton bascaiola; and fusilli with mussels, saffron, and zucchini.

Lobster Extravaganza #513

Lidia prepares a fresh-from-the-sea treat, lobster fra diavolo with linguini, and a delicious San Martino pear and chocolate tart for dessert.