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

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

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

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


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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.

Lidia 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.
These are just a few of the delectable dishes that fill this essential book of recipes:
  • Spinach, Bread, and Ricotta Frittata
  • One-Pan Chicken and Eggplant Parmigiana
  • Roasted Squash and Carrot Salad with Chickpeas and Almonds
  • Penne with Cauliflower and Green Olive Pesto
  • Balsamic Chicken Stir-Fry
  • Skillet Lasagna
  • Braised Calamari with Olives and Peppers
  • Beer-Braised Beef Short Ribs
  • Apple Cranberry Crumble
    Some 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!"

    Product Details

    ISBN-13: 9780525657408
    Publisher: Knopf Doubleday Publishing Group
    Publication date: 10/19/2021
    Pages: 224
    Sales rank: 36,935
    Product dimensions: 8.10(w) x 8.20(h) x 0.80(d)

    About the Author

    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.

    Read an Excerpt

    Mezzi Rigatoni with Raw Tomato Sauce
    Mezzi Rigatoni al Pesto di Pomodoro Crudo
    SERVES 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.

    Active Time: 25 minutes
    Total Time: 25 minutes

    Kosher 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

    Bring 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.

    Add 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.

    Beer-Braised Beef Short Ribs
    Costolette di Manzo Brasate alla Birra

    SERVES 6• The bones in the short ribs add great flavor to this dish; however, you could also make it with big chunks of beef chuck. If you do, reduce the initial cooking time of the meat by about half. The pestata of almonds and porcini does double duty here, adding a rich earthiness to the sauce and helping to thicken it without flour. As much as I enjoy Italian wine with my meals, since this recipe contains beer, here I would accompany it with one of the good artisanal beers coming out of Italy.

    Active Time: 35 minutes
    Total Time: 2 hours 40 minutes

    1/4 cup dried porcini
    1 cup slivered almonds, toasted
    3 tablespoons extra-virgin olive oil
    4 pounds bone-in beef short ribs
    Kosher salt
    Freshly ground black pepper
    3 large carrots, cut into 1-inch chunks
    2 tablespoons tomato paste
    1 tablespoon chopped fresh thyme leaves
    2 fresh bay leaves
    12 ounces dark ale
    6 cups chicken stock, preferably homemade or low-sodium store-bought
    3 medium onions, cut into 1-inch chunks
    1 pound small red potatoes, halved
    2 tablespoons chopped fresh Italian parsley

    Combine the porcini and almonds in the work bowl of a mini–food processor. Pulse to make an almost smooth pestata.

    Heat the olive oil in a large Dutch oven over medium heat. Season the short ribs with 1 teaspoon salt and several grinds of pepper. Brown the short ribs all over, removing them to a plate as they brown, about 5 minutes per batch. Add the carrots and toss to coat in the oil. Cook the carrots until they begin to brown, 2 to 3 minutes; then make a space in the pan, and add the tomato paste there. Cook and toast the tomato paste in that space until it darkens a shade or two, about 1 minute. Add the thyme and bay leaves and stir to combine.

    Add the pestata, and stir to toast lightly, 1 to 2 minutes. Add the beer, bring it to a boil, and cook until the beer is reduced by half. Add back the short ribs and add 4 cups of the chicken stock. Adjust the heat so the liquid is simmering, set the lid ajar, and simmer until the short ribs are almost tender, 1 hour to 1 hour 15 minutes.

    Add the remaining 2 cups stock, the onions, and the potatoes. Return to a simmer and cook until everything is very tender, and the sauce is thick and flavorful, 40 to 50 minutes more. Stir in the parsley, remove the bay leaves, and serve.

    Apple Cranberry Crumble
    Crumble di Mele e Mirtilli

    SERVES 6 TO 8• Crumbles are not Italian, but I have learned to love them because they are very Italian in spirit fresh fruit and a simple topping come together to create a homey dessert everyone will love. The trick to making a crisp, clumpy topping is to squeeze the clumps a little.

    Active Time: 20 minutes
    Total Time: 1 hour 15 minutes

    2 tablespoons unsalted butter, cold, cut into pieces, plus 1 tablespoon, softened, for the skillet
    3 pounds cooking apples, such as Golden Delicious, peeled and cut into chunks
    2 cups fresh cranberries
    1/2 cup granulated sugar
    2 tablespoons all- purpose flour
    Kosher salt
    1 tablespoon freshly squeezed lemon juice

    3/4 cup all-purpose flour
    3/4 cup chopped almonds
    3/4 cup rolled oats (old-fashioned, not instant)
    3/4 cup packed light-brown sugar
    1/2 teaspoon ground ginger
    1/4 teaspoon freshly grated nutmeg
    Kosher salt
    1 stick unsalted butter, slightly softened

    Preheat the oven to 350 degrees. Butter a large cast-iron skillet. Combine the apples, cranberries, granulated sugar, flour, 1/4 teaspoon salt, and lemon juice in a large bowl, and toss well. Transfer to the skillet. Dot the top with the cold butter pieces.

    Wipe out the bowl and make the topping. Add the flour, almonds, oats, brown sugar, ginger, nutmeg, and 1/4 teaspoon salt to the bowl. Toss to combine. Cut the butter into five or six pieces. Work the butter in with your fingers until the topping is evenly moistened.

    Squeeze clumps of the topping in your palm, a few tablespoons at a time, and scatter them over the fruit. Bake until the crumble topping is golden and crisp, and the fruit juices are bubbly, 40 to 50 minutes. Cool on a rack and serve warm or at room temperature.

    Table of Contents

    Acknowledgments xiii

    Introduction xvii


    Scrambled Eggs with Asparagus and Scallions 7

    Sweet Potato and Ham Frittata 8

    Spinach, Bread, and Ricotta Frittata 9

    Fried Potatoes with Sausage and Eggs 10

    Baked Eggs and Potatoes 11

    Eggs Poached in Spicy Tomato Sauce with Eggplant 13

    Boiled Dandelion Greens, Tuna, and Egg Salad 14

    Vegetable Soup with Poached Eggs 15

    Breakfast Risotto 16

    Cauliflower and Butternut Squash Hash 17

    Spinach and Fontina Casserole 18


    Lentil and Pasta Soup 24

    Stracciatella with Chicken and Vegetables 25

    Spicy Seafood Soup 26

    Turkey, Mushroom, Chestnut, and Barley Soup 28

    Sauerkraut, Bean, and Pork Soup 29

    Salmon, Rice, and Leek Soup 31

    Summer Minestrone 32

    Winter Minestrone 33

    Onion Soup with Bread and Fontina Pasticciata 34

    Wedding Soup 36

    Cauliflower and Tomato Soup 37

    Tomato and Bread Soup with Scallops 38

    Shrimp, Swiss Chard, and Potato Chowder 39


    Tuna, Celery, and Warm Potato Salad 45

    Poached Chicken and Giardiniera Salad 46

    Poached Seafood and Cannellini Bean Salad 48

    Smoked Chicken, Fennel, and Grapefruit Salad 49

    Steamed Broccoli, Cannellini, and Egg Salad 51

    Striped Bass Salad with Zucchini and Anchovy Dressing 52

    Cod and Lentil Salad 54

    "Antipasto" Rice Salad 55

    Roasted Squash and Carrot Salad with Chickpeas and Almonds 57

    Roasted Eggplant, Tomato, and Mozzarella Salad with Salami 58

    Summer Panzanella 59

    Winter Panzanella 60

    Shaved Artichoke, Spinach, and Mortadella Salad 61

    Salad of Radicchio, Endive, Apple, and Pecorino with Cheese Toasts 62

    Crab and Celery Root Salad 64

    Roast Beef, Potato, and Green Bean Salad 65

    Boiled Beef Salad 66

    Scallion, Asparagus, and Smoked Salmon 67

    Shrimp and Melon Salad with Basil Mint Pesto 68

    Dandelion and Chickpea Salad 69

    Pastas, Risottos, and Pizzas

    Gnudi 75

    Cavatappi with Asparagus and Spinach Pesto 78

    Gemelli with Classic Pesto, Potatoes, and Green Beans 79

    Spaghetti with Yellow Tomato Pesto 80

    Penne with Cauliflower and Green Olive Pesto 81

    Mezzi Rigatoni with Raw Tomato Sauce 83

    Fusilli with Salami and Roasted Peppers 84

    Capellini with Spicy Tomato Crab Sauce 85

    Skillet Lasagna 86

    No-Boil Stuffed Shells 88

    Summer Tomato and Basil Risotto with Mozzarella 89

    Mushroom and Sausage Risotto 90

    Seafood and Leek Risotto 91

    Zucchini, Peas, and Pancetta Risotto 93

    Oat Risotto 94

    Barley and Chicken Risotto 95

    Chicken and Rice 96

    Risotto Cakes 97

    Pan Pizza 98

    Tomato and Zucchini Bread Lasagna 100

    Fish and Seafood

    Skillet Tuna with Eggplant and Zucchini in Puttanesca Sauce 107

    Seared Tuna with Balsamic Onions and Arugula-and-Fennel Salad 108

    Monkfish Brodetto with Cannellini 111

    Skillet Shrimp with Asparagus 112

    Warm Shrimp and Squash Ribbon Salad 114

    Braised Calamari with Olives and Peppers 115

    Grilled Calamari Salad 116

    Mixed Seafood Bake 117

    Mussels, Sausage, and Potatoes in White Wine 119

    Halibut with Saffron Fregola 120

    Rollatini of Sole with Cherry Tomatoes 121

    Crispy Baked Cod and Brussels Sprouts 122

    Roasted Mustard Salmon with Cabbage and Carrots 124

    Matalotta-Style Mixed Fish Stew 125

    Meat and Poultry

    One-Pan Chicken and Eggplant Parmigiana 130

    Chicken and Brussels Sprouts 132

    Chicken Legs with Artichokes and Cider Vinegar 133

    Skillet Chicken Thighs with Cerignola Olives and Potatoes 135

    Poached Chicken and Vegetables in Broth with Green Sauce 136

    Chicken Cacciatore 138

    Skillet Gratinate of Chicken, Mushrooms, and Tomato 140

    Roast Turkey Breast with Dried Fruit and Root Vegetables 141

    Skillet Gratinate of Pork, Eggplant, and Zucchini 143

    Spicy Sheet Pan Pork Chops and Broccoli 144

    Skillet Ricotta Mini-Meat Loaves 145

    Cheesy Veal Chops with Cabbage 146

    Skillet Sausages with Fennel and Apples 147

    Skillet Sausage and Peppers 148

    Lamb and Winter Squash Stew 151

    London Broil with Peppers and Onion 152

    Mozzarella Cheeseburgers 153

    Beer-Braised Beef Short Ribs 154

    Chicken Scaloppine in Lemon Caper Sauce with Spinach 156

    Beef Goulash 157

    Pork Guazzetto with Beans 158

    Balsamic Chicken Stir-Fry 159


    Honeydew Granita 164

    Grape and Ricotta Pizza 165

    Red Wine Poached Pears 166

    Mixed Berry Bread Pudding 168

    One-Bowl Olive Oil Cake 169

    Baked Peaches 170

    Apple Cranberry Crumble 171

    Chocolate Chip Ricotta Cookies 173

    Quick Strawberry "Shortcake" 174

    Cheese Plate with Plum Mostarda 175

    My Kitchen Tools 177

    Index 181

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