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

by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

Overview

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:	5,470
Product dimensions:	8.10(w) x 8.20(h) x 0.80(d)

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

Filling
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

Topping
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

Eggs

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

Soups

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

Salads

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

Desserts

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

Editorial Reviews

07/19/2021

“In many ways, making a one-or-two-pot meal is cooking at its basic level, but also at its most diverse,” writes TV host and restaurateur Bastianich (Felidia) of the premise behind her excellent latest collection. The Italian cooking doyenne proves this with a sweeping selection of simple yet delectable recipes, more than a few of which call for less than six ingredients. To skip an all-day affair in the kitchen, Bastianich gives specific pointers about which dishes can be done in an electric pressure cooker, such as her boiled beef salad and lentil and pasta soup. Lasagnas are made with bread or no-cook noodles to save time and to provide leftovers aplenty on busy weeknights, while an expansive offering of soups—such as her endlessly riffable minestrones for summer and winter—can be frozen to solve the perennial dilemma of “those last-minute, unplanned situations.” Lots of practical whys and wherefores are in recipe headnotes, including the 30-minute salting of salad-bound raw carrots and celery root (to keep them crisp), and how the roasting of vegetables and sausage adds depth to her later mixed seafood bake. Steered by Bastianich’s sure hand and heavy on flavor, this will make a solid addition to any cookbook shelf. (Oct.)

Publishers Weekly

Praise for Lidia Matticchio Bastianich

"Straightforward, honest, simple but sophisticated, and utterly delicious...these satisfying dishes will never fail to please your family or your friends." —Jacques Pépin 
 
"I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook." —Daniel Boulud 
 
"For those who want to craft the kind of delizioso Italian delights one finds at the chef’s flagship New York restaurant, Felidia, [Lidia] Bastianich serves up more than 100 signature recipes she’s spent 38 years perfecting: Istrian-inflected dishes both sophisticated and homespun." —O, The Oprah Magazine 
 
"No one gets to the heart of Italian food like Lidia Bastianich." —Debbie Macomber,#1 New York Times best-selling author 

"One of America’s great Italian cooks." —Los Angeles Times

"Bastianich’s 16th cookbook and arguably one of her most user-friendly, streamlined to be 'as straightforward to cook as possible' and using a minimal number of pots and pans. . . . You’ll find a wide assortment of primi pasta and risotto cishes, which are the cornerstone of Italian cooking and perfectly suited for one-pot cooking: chicken eggplant parmesan, gemelli with pesto and tomato, chicken cacciatore and zucchini bread lasagna, to name a few. . . . Ever the teacher, Bastianich sprinkles tips and tricks throughout, and also offers substitution and serving suggestions." —Pittsburgh Post-Gazette

From the Publisher

10/01/2021

In this cookbook's dedication, TV chef Bastianich (host of the program Lidia's Kitchen; author of the cookbooks Celebrate Like an Italian and Mastering the Art of Italian Cuisine) writes, "I nurture, give, share, and express love through cooking, preparing, and ultimately sharing food." That's what this collection is about—love in the form of food that can be made in one pot, one pan, or one bowl. A good bowl of soup can be a warm hug for the soul, Bastianich claims, and she features several recipes that fit this description. Other chapters include eggs (beyond scrambled), meat, fish, salads, and desserts. Some of the recipes are classics (including two versions of minestrone), while others are new idea (shaved artichoke, spinach, and mortadella salad). These all sound like they could make a restaurant's worth of dishes, but the introduction sets home cooks on a simple path to flavorful meals. There are bright, enticing color photographs throughout. VERDICT Readers who are familiar with homestyle Italian cooking will be reminded of its simple joys, while those looking to make something attainable in their kitchen will enjoy the simplicity offered here. Note that this is the companion cookbook for the forthcoming TV series Lidia's Kitchen: Home Cooking.—Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland

Library Journal