Lidia's Italy in America
Format: PDF / Kindle (mobi) / ePub
After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation that redefines what we know as Italian food while always paying tribute to Italy, and she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.
And of course, there are Lidia’s irresistible recipes, including
· Baltimore Crab Cakes
· Pittsburgh’s Primanti’s Sandwiches
· Chicago Deep-Dish Pizza
· Eggplant Parmigiana from the Bronx
· Gloucester Baked Halibut
· Chicken Trombino from Philadelphia
· authentic Italian American Meatloaf, and Spaghetti and Meatballs
· Prickly Pear Granita from California
· and, of course, a handful of cheesecakes and cookies that you’d recognize in any classic Italian bakery
This is a loving exploration of a fascinating cuisine—as only Lidia could give us.
Pour the tomatoes and their juice into a big mixing bowl. Using both hands, crush the tomatoes and break them up into small pieces. (You don’t have to mash them to bits; I like chunkiness in my marinara, with the tomatoes in 1-inch pieces.) Pour the oil into a big skillet, scatter in the garlic slices, and set over medium-high heat. Cook for 1½ minutes or so, until the slices are sizzling, then push the garlic aside to clear a dry spot to toast the peperoncino for another ½ minute. Shake and
leaves, cover, and cook until the onion begins to soften, about 3 to 4 minutes. Uncover, and sprinkle in the peperoncino and tomatoes. Slosh out the can with 1 cup pasta cooking water, add it to the sauce, and stir. Season with salt, bring the sauce to a simmer, and cook until thickened, about 10 to 12 minutes. When pasta is ready, transfer to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Remove from heat, and toss with the grated cheese. Serve
generation of his family to run Randazzo’s Seafood Sal is the fourth generation in his family to run Biancardi’s Meat Market, where half of the store’s ceiling is festooned with hanging salami, and counters are stacked with slabs of meat—beef, pork, and lamb. Some are butchered the American way, and some the European way, nuances that make a big difference when you come from Italy. I always stop to say hello to my dear friends Rosa and Giancarlo Paciullo at Tino’s Delicatessen. Sometimes on
spicy chicken recipe. It pairs wonderfully with the tomato-and-bread salad. SERVES 4 TO 6 3½-to-4-pound chicken, cut into 10 to 12 pieces (2 wings, 2 legs, 2 thighs, each breast halved, plus neck and back if desired) 1½ teaspoons kosher salt All-purpose flour, for dredging 3 tablespoons extra-virgin olive oil 8 garlic cloves, crushed and peeled 2 large red bell peppers, cut into eighths 6 hot red pickled cherry peppers, drained and halved lengthwise 1 teaspoon dried oregano 1 cup dry
and Chicken Scarpariello Chicken Cacciatore Pollo alla Cacciatora This dish has roots back in the Renaissance, when people hunted for food and only the wealthy could enjoy chicken. This is good when made with a whole chicken, but I prefer it made only with drumsticks and thighs. It can be made well in advance, and will reheat and remain moist. It is great with polenta or pasta, but I love it with a chunk of crusty semolina bread. SERVES 6 ¼ cup dried porcini mushrooms, soaked in hot