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Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich {epub, pdf) {dwg}

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Description

 							
  In this inspiring new
book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts
of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to
our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with
different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.
  
  Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in
Sardinia—Lidia unearths a wealth of recipes:
  
  From Trentino–Alto Adige: Delicious Dumplings
with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to
braise beef
  From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with
gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
  From Valle d’Aosta:
Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal
chops
  From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of
Vegetables
  From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart
erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine
Bolognese
  From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in
Parchment
  From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom
Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
  From Abruzzo: Fresh
scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,”
Rabbit with Onions, and Lamb Chops with Olives
  From Molise: Fried Ricotta; homemade cavatelli pasta in a variety
of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
  From Basilicata: Wedding Soup, Fiery
Maccheroni, and Farro with Pork Ragù
  From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond
Biscottini
  From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb
Topping
  
  This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with
us in this rich feast of a book represent the work of the local people and friends with whom she made intimate
contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines.
And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the
country and its art. 						

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