Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals: A Cookbook

Product Description
From the beloved TV chef and best-selling author—her favorite recipes for flavorful, no-fuss Italian food that use just one pot or pan (or two!). The companion cookbook to the upcoming public-television series Lidia’s Kitchen: Home Cooking.\nLidia Bastianich—"doyenne of Italian cooking" (
Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavor.\nThese are just a few of the delectable dishes that fill this essential book of recipes:\n• Spinach, Bread, and Ricotta Frittata\n• One-Pan Chicken and Eggplant Parmigiana\n• Roasted Squash and Carrot Salad with Chickpeas and Almonds\n• Penne with Cauliflower and Green Olive Pesto\n• Balsamic Chicken Stir-Fry\n• Skillet Lasagna\n• Braised Calamari with Olives and Peppers\n• Beer-Braised Beef Short Ribs\n• Apple Cranberry Crumble\nSome of them are old favorites, others are Lidia's new creations, but every one represents Italian food at its most essential—guaranteed to transport home cooks to Italy with a minimum of fuss and muss.
"Tutti a tavola a mangiare!"
About the Author
LIDIA MATTICCHIO BASTIANICH is the author of fifteen previous cookbooks and the Emmy Award-winning host of public television's
Lidia's Kitchen, which also airs internationally. She is also a judge on
Junior
MasterChef Italy and Italy's highly rated daily program
La Prova del Cuoco. Lidia owns Felidia, Becco, and several other restaurants, and is a partner in the acclaimed Eataly. TANYA BASTIANICH MANUALI is integrally involved in the production of Lidia's Public Television series as an owner and executive producer of Tavola Productions, and is active daily in the family restaurant business. She oversees the production and expansion of LIDIA'S food line alongside her husband, Corrado, and has coauthored several cookbooks with her mother, and one with her brother, Joe.
Excerpt. © Reprinted by permission. All rights reserved.
Mezzi Rigatoni with Raw Tomato Sauce
Mezzi Rigatoni al Pesto di Pomodoro Crudo\nSERVES 6 • This is another recipe that is really just a starting point for your creativity and what you have on hand. You can use any type of tomatoes, as long as they are ripe and juicy and at room temperature. You can also add other vegetables, some grated zucchini or a few handfuls of baby spinach or kale. Also feel free to toss in some protein, like leftover cooked shrimp, roast chicken, or pork, or a can of tuna. When you chop the tomatoes, make sure to scrape the juices from the cutting board into the serving bowl along with them, that’ll be the flavor base for this easy, uncooked sauce.\nActive Time: 25 minutes
Total Time: 25 minutes\nKosher salt
1 pint grape tomatoes, halved
Peperoncino flakes
1 pound mezzi rigatoni
1 cup loosely packed fresh basil leaves
1/2 cup loosely packed fresh Italian parsley leaves
2 garlic cloves, grated or finely chopped
1/3 cup extra-virgin olive oil
8 ounces fresh mozzarella, cut into 1/2-inch chunks
3/4 cup freshly grated Grana Padano\nBring a large pot of salted water to a boil for the pasta. Chop tomatoes into 1/2-inch pieces and add them and their juices to a serving bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon peperoncino. Toss, and let sit while you cook the pasta.\nAdd the pasta to the boiling water. Meanwhile, combine the basil, parsley, and garlic in the work bowl of a mini–food processor. Pulse to make a chunky paste. With the machine running, add the olive oil to make a smooth pesto. Add to the tomato mixture, and toss. When the pasta is al dente, remove with a spider to the bowl with the tomatoes, and toss well. Add the mozzarella and grated Grana Padano and toss well again. Season with salt if needed, toss again, and serve.\nBeer-B