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ACKNOWLEDGMENTS
INTRODUCTION
APPLE & BEAN SOUP
CANEDERLI
DUMPLINGS WITH SPECK
POTATO–CELERY ROOT DUMPLINGS
CABBAGE SALAD WITH SPECK
CAULIFLOWER & POTATO SALAD
COUNTRY SALAD
CELERY ROOT & APPLE SALAD
SPAGHETTI IN TOMATO-APPLE SAUCE
WHOLE-GRAIN SPAETZLE
RECIPES WITH BEER
ROASTED CHICKEN WITH BEER
BEEF BRAISED IN BEER
HORSERADISH & APPLE SALSA
BEEF ROLLS WITH MUSTARD & VEGETABLES
BAKED APPLES
CHUNKY APPLE-APRICOT BREAD PUDDING
SWEET RICOTTA DUMPLINGS WITH STRAWBERRY SAUCE
BAKED RICE FRITTATA
FIVE RICE DISHES
RICE & LENTILS
RICE WITH FRESH SAGE
RICE LOMBARDY-STYLE
RICE & BUTTERNUT SQUASH
TRADITIONAL RICE & CHICKEN
RISOTTO WITH GORGONZOLA
RISOTTO MILAN-STYLE WITH MARROW & SAFFRON
BRAISED STUFFED CABBAGE ROLLS
EVERYDAY ROASTED DUCK
SKILLET-BRAISED CHICKEN BUNDLES
BRAISED VEAL SHANKS
VEAL CHOP GRATINATO
ALMOND CAKE ALLA MANTOVANA
POLENTA WITH WHITE BEANS & BLACK KALE
FONDUE VALLE D’AOSTA–STYLE
ROASTED-PEPPER & OLIVE SALAD WITH FONTINA
SOUP WITH BREAD & FONTINA PASTICCIATA
BAKED PENNE & MUSHROOMS
RICE & CHESTNUTS
VEAL CHOPS WITH FONTINA
BEEF FILET WITH WINE SAUCE
LAYERED CASSEROLE WITH BEEF, CABBAGE & POTATO
ALMOND PUDDING
CHOCOLATE-BISCOTTI PUDDING
RICE & ZUCCHINI CROSTATA
STUFFED VEGETABLES
BREAD SALAD WITH SUMMER VEGETABLES
VEGETABLE SOUP
GERMAN POTATO SALAD
SPINACH GENOVA-STYLE
GREEN BEANS GENOVA-STYLE
TRENETTE WITH PESTO GENOVA-STYLE
TUNA GENOVA-STYLE
MEAT SAUCE GENOVA-STYLE
NOT YOUR TRADITIONAL CIMA
VEAL STUFFED WITH A MOSAIC OF VEGETABLES
DESSERTS WITH ALMONDS
ALMOND TORTA WITH CHOCOLATE CHIPS
CHERRY JAM TART
SWEET & SOUR LITTLE ONIONS
ERBAZZONE
DOUGH FOR ERBAZZONE
ERBAZZONE WITH SQUASH FILLING
ERBAZZONE WITH SWISS CHARD FILLING
TAGLIATELLE
HOMEMADE TAGLIATELLE
TAGLIATELLE WITH WHITE MEAT SAUCE
TAGLIATELLE WITH WALNUT PESTO
TAGLIATELLE WITH ROMAGNOLA TOMATO SAUCE
FILLED PASTA RECIPES
ANOLINI WITH PORK FILLING IN CHICKEN BROTH
TORTELLINI WITH RICOTTA-FONTINA FILLING
CAPPELLACCI WITH SQUASH FILLING
TORTELLI WITH CABBAGE OR CHARD FILLING
CHARD AND RICOTTA FILLING FOR TORTELLI
VEAL SCALOPPINE BOLOGNESE
CELERY STEAMED IN A SKILLET
ZUCCHINI WITH ANCHOVIES & CAPERS
FARRO WITH ROASTED PEPPER SAUCE
SPAGHETTI WITH CLAM SAUCE
SCRIPPELLE RIBBONS BAKED WITH CHEESE
ZITI WITH TUNA ASCOLI-STYLE
FISH WITH PEPPER SAUCE
RABBIT WITH ONIONS
CHICKEN WITH OLIVES & PINE NUTS
MEATLOAF WITH RICOTTA
LAMB CHUNKS WITH OLIVES
STUFFED QUAIL IN PARCHMENT
AMBROSIA OF WHEAT BERRIES, FRUIT & CHOCOLATE
LENTIL CROSTINI
CROSTINI WITH BLACK TRUFFLE BUTTER
FILLED FOCACCIA
MEATBALLS IN BROTH
PASTA WITH TENDER GREENS
POOR MAN’S SUPPER
POTATO-MUSHROOM CAKE WITH BRAISED LENTILS
STRANGOZZI
HOMEMADE STRANGOZZI
STRANGOZZI WITH TOMATO-BACON SAUCE
STRANGOZZI WITH CHARD & ALMOND SAUCE
STRANGOZZI WITH VEAL & CHICKEN LIVER SAUCE
BAKED FISH WITH SAVORY BREAD CRUMBS
CHICKEN WITH GIARDINIERA
VEAL SCALOPPINE UMBRIA-STYLE
SAUSAGES IN THE SKILLET WITH GRAPES
PORK CHOPS WITH CAPERS
HONEY-ORANGE CRUMB COOKIES
DRY FRUIT STRUDEL AS MADE IN ASSISI
CHOCOLATE BREAD PARFAIT
ABRUZZESE CHESTNUT & LENTIL SOUP
CELERY SOUP
MEATLESS PECORINO MEATBALLS
CRESPELLE WITH SPINACH
HOMEMADE MACCHERONI ALLA CHITARRA
THE PRIDE OF ABRUZZO: MACCHERONI ALLA CHITARRA
BASIL, PARSLEY & WALNUT PESTO
PARSLEY SAUCE WITH FRESH RIPE TOMATOES
THE RARE SAFFRON OF ABRUZZO: ZAFFERANO D’AQUILA
SAFFRON-INFUSED OLIVE OIL
MACCHERONI WITH FRESH LEMON & CREAM
MACCHERONI WITH ZUCCHINI
MACCHERONI WITH MEAT SAUCE
FARRO PASTA WITH ARUGULA & RICOTTA
PACCHERI WITH SEAFOOD
LAMB CHOPS WITH OLIVES
BRAISED LEG OF LAMB
SCRIPPELLE RIBBONS WITH APRICOT-ORANGE SAUCE
FISH SOUP WITH VEGETABLES
FRIED RICOTTA
CAVATELLI
FRESH CAVATELLI
FRESH CAVATELLI WITH FAVAS
FRESH CAVATELLI WITH CAULIFLOWER
FRESH CAVATELLI WITH CAULIFLOWER, ALMONDS & TOASTED BREAD CRUMBS
FRESH CAVATELLI WITH EGGS & BACON
MALEFANTE & TACCOZZE
FRESH PASTA FOR MALEFANTE & TACCOZZE
FRESH TACCOZZE PASTA WITH SEA BASS
FRESH PASTA STRIPS (MALEFANTE) WITH BEANS & BACON
SPAGHETTI WITH CALAMARI, SCALLOPS & SHRIMP
BRAISED OCTOPUS WITH SPAGHETTI
THREE MEATS BRAISED IN TOMATOES WITH RIGATONI
WEDDING SOUP
POTATOES WITH PEPERONCINO
ARTICHOKES, FRESH FAVAS & POTATOES
BUCATINI WITH SAUSAGE
PASTA WITH BAKED CHERRY TOMATOES
DITALINI WITH BROCCOLI DI RAPE
RIGATONI WITH LENTILS
FIERY MACCHERONI
FISH SOUP
BACCALÀ LUCANA-STYLE
FARRO WITH PORK RAGÙ POTENZA-STYLE
TORTA WITH PRUNES
CALABRESE SALAD
ONION SOUP
EGGPLANT, ONIONS & POTATOES
ORECCHIETTE WITH FAVAS & CHERRY TOMATOES
SHEPHERD’S RIGATONI
BAKED CAVATAPPI IN TOMATO SAUCE
STUFFED BAKED PASTA
SPICY CALAMARI
STEAMED SWORDFISH BAGNARA-STYLE
CHICKEN CATANZARO-STYLE
PORK CHOPS SHEPHERD-STYLE
STUFFED FIGS SIBARI-STYLE
ALMOND BISCOTTINI
SESAME CANDY
PROVOLONE TURNOVERS
FLATBREAD LASAGNA
CAULIFLOWER WITH OLIVES & CHERRY TOMATOES
GALLURESE BREAD & CABBAGE SOUP
BAKED EGGPLANT
BAKED EGGPLANT WITH ONIONS & FRESH TOMATOES
BAKED EGGPLANT IN TOMATO SAUCE
MALLOREDDUS
HOMEMADE MALLOREDDUS
MALLOREDDUS WITH SAUSAGE-TOMATO SAUCE
FREGOLA
HANDMADE PASTA PEARLS
BAKED FREGOLA CASSEROLE
SPAGHETTI WITH COLD TOMATO-MINT SAUCE
LOBSTER SALAD WITH FRESH TOMATOES
ROAST LOBSTER WITH BREAD CRUMB TOPPING
SEMOLINA PUDDING WITH BLUEBERRY SAUCE
GENERAL REFERENCE RECIPES
BOLOGNESE SAUCE
MARINARA SAUCE
VEGETABLE & HERB SAUCE
TOMATO SAUCE
CHICKEN STOCK
SOURCES
THE PUBLIC TELEVISION SERIES OF Lidia’s Italy: Lidia Cooks from the Heart of Italy
RECIPE FINDER BY COURSE
A NOTE ABOUT THE AUTHORS
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