Posts Tagged Lidia Bastianich
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June 12, 2009 by admin
Lidia’s Pasta Tips
From looking through the cellophane, you can’t much tell how dried pasta will cook or taste. It should have an even buff color, and don’t be alarmed if you see tiny black spots– semolina is milled much more coarsely than ordinary flour, and flecks of bran usually show. A finely pitted, dull surface is far [...]Archives
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April 23, 2009 by admin
A Common Goal
Playing for Team Lidia Late one rainy weekday evening, Lidia’s guys–that is, the chefs from the restaurants Lidia Bastianich has full or part ownership of–did something they rarely ever do: they made some food, wrangled up some beer and a few good bottles of wine, and hung out together under the auspices of some good, [...]Archives
April 23, 2009 by admin
Fortunato Nicotra
Executive Chef at Felidia As one of the country’s most-beloved and well-respected chefs, surely it must be a daunting task, to say the least, to select the right person to man the kitchen of your namesake restaurant? But Lidia Bastianich found exactly who she was looking for when she hired Fortunato Nicotra, a Piedmont-trained and [...]Archives
April 23, 2009 by admin
Peanut butter and Jelly Panna Cotta
by Fortunato Nicotra, Executive Chef at Felidia Peanut butter and Jelly Panna Cotta Serves 6 2 cups of heavy cream 1/2 cup sugar 1 vanilla bean 2 sheets of gelatin 6 tablespoons of peanut butter 12 tablespoons of Concord grape jam Bring 1/2 cup of the cream, sugar, and vanilla bean to a boil. Remove [...]Archives
January 27, 2009 by admin
A Love for Panini
A Love for Panini Fortunato features several Italian-style panini on his lunch and bar menus, including the focaccia with speck and taleggio and the Felidia favorite: the smoked salmon, egg-white frittata, and robiola sandwich. A Love for Panini Fortunato features several Italian-style panini on his lunch and bar menus, including the focaccia with speck and [...]Archives
January 26, 2009 by admin