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Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals: A Cookbook
224Hardcover
Overview
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!"
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Product Details
| ISBN-13: | 9780525657408 |
|---|---|
| Publisher: | Knopf Doubleday Publishing Group |
| Publication date: | 10/19/2021 |
| Pages: | 224 |
| Sales rank: | 812 |
| Product dimensions: | 8.10(w) x 8.20(h) x 0.80(d) |
About the Author
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