Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes Hardcover – October 20, 2009
|New from||Used from|
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
From Lidia Cooks from the Heart of Italy: Soup with Bread & Fontina Pasticciata (Seuppa ou Piat)
This might seem like an unusual dish, a pasticciata (a layered casserole) of bread and cheese that's baked, cut into portions, and served in a bowl of hot broth. Yet the tastes and eating pleasure of seuppa ou piat will be completely familiar and welcome to anyone who loves the gratineed crouton of French onion soup or enjoys a crispy grilled-cheese sandwich with a bowl of rich chicken broth alongside. This is a good dish for company, because you can have both the broth and the pasticciata hot and ready to be put together when your guests come. (Chicken stock is my preference, but a savory vegetable stock or a meaty beef broth is just as good.) --Lidia Bastianich
- 8 cups tasty chicken broth (or clear beef or vegetable stock)
- Kosher salt to taste
- 1 tablespoon soft butter for the baking dish
- 1/2 pound fontina from Valle d'Aosta (or Italian Fontal)
- 1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
- 18 slices Italian bread, cut 1/2 inch thick from a long oval loaf, left out to dry overnight*
Recommended Equipment: A baking dish or oval gratin dish, 3 quarts or larger; heavy aluminum foil
Arrange a rack in the middle of the oven, and heat to 400 degrees. Heat the broth almost to a simmer--season with salt to taste--and keep it hot. Butter the sides and bottom of the baking dish. Shred the fontina through the larger holes of a hand grater and toss the shreds with the grana (grated hard cheese).
Arrange half of the bread slices in one layer in the baking dish. Ladle out 1 cup of broth, and drizzle it on the bread slices, slightly moistening them all. Sprinkle half of the cheese on top of the bread in an even layer. Cover the cheese with the remaining bread slices, filling the entire surface of the dish. Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese, scattered evenly.
Tent the pasticciata with a sheet of heavy aluminum foil, arching it so it doesn’t touch the cheese topping, and pressing it against the sides of the baking dish. Set the dish in the oven, and bake until heated through, about 25 minutes. Remove the foil, and continue baking for 10 minutes or more, until the top is golden brown and bubbly. Take the dish from the oven, and let it cool and set for 5 minutes or so.
To serve: Cut out large squares of pasticciata and, with a spatula, transfer them to warm shallow soup or pasta bowls. Ladle a cup of hot broth over each portion and serve immediately, passing more grated cheese at the table.
*Country Italian bread is best for this pasticciata. The width of the bread can vary since it is layered snugly in the baking dish, then cut in squares when served.
From Publishers Weekly
Starred Review. Bastianich, acclaimed restaurateur, star of a PBS cooking show and author (Lidia's Italy, etc.), and her daughter Manuali offer a stellar array of regional Italian recipes in this tantalizing and lavishly photographed collection. They serve up authentic, hearty fare including such favorites as wedding soup from Basilicata, braised veal shanks from Lombardy and spaghetti with clam sauce from Le Marche. They celebrate and honor the cuisine of lesser-known parts of the country including Emilia-Romagna's sweet and sour little onions, Molise's braised octopus with spaghetti, Calabria's spicy calamari and Liguria's stuffed vegetables. In her trademark style, Bastianich places each recipe in the context of its Italian heritage, sharing insight into the people and highlights of the region. Offerings run the gamut from fish and beef to pasta and vegetables and provide insight into the traditional Italian kitchen and lifestyle. Readers will enjoy this volume not only as a cookbook but as a vicarious travel guide, flipping the pages to take in the culture as well as the cuisine. Bastianich's fans will delight in this superb volume, which no kitchen should be without. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top customer reviews
I have learned not only new ways to prepare meals but interesting history about Italy and Lidia's family. I too at age 8 fled a communist country with my brother and parents. Lived in political refugee camps in west Germary before arriving in Canada. I admire Lidia with such a back ground to have become so successful in her life along with her own family. It is always the hardest for the first generation of imigrants. Lidia is truly amazing and I have learned a lot about Italian cooking. I love the book and will get others.
I also like the fact that 'Lidia Cooks from the Heart of Italy' are recipes Lidia cooks right on her t.v. show.
Had it not been for Amazon I would have not found the book.
Minor complaints are few. Among them, I would include that there are few pictures, so you won't get many visual clues to help you construct your dish. Since the instructions are really pretty clear, this isn't a huge problem. More "serve with" suggestions would also be nice, as sometimes we all need a little help trying to figure out how to turn one recipe into a whole meal...especially if entertaining. Including tips on which wine, which dessert, or good starters would make this great cookbook even better. If you're a complete novice to cooking Italian food and really want a great recipe for lasagna, baked ziti, chicken parm, etc., this is probably not the cookbook you're looking for because it really has a lot of recipes that are more "off the beaten path."