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Lidia Bastianich’s Easy Tomato Basil Capellini

It doesn’t get much better than this! We’re packing on the pasta with the Pasta Queen. Celebrity Chef Lidia Bastianich is an old friend, and it’s such a treat to cook with her whenever she makes it into town. On this day, we tackled one of her beloved standards: Tomato Basil Capellini.

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sep11_lidia_eataly_pizza

Neapolitan pizza with Lidia Bastianich

It’s all about the crust…the small raised rim around the pizza called the cornichon in Italy. When it’s crispy, slightly charred and oh so thin, it’s authentic Neapolitan pizza! And that’s exactly what I found at Eataly — Lidia Bastianich’s cool Italian emporium in New York City.

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March 11 - Bastianich - Eataly - Tanji & Lidia

My Taste of Eataly with Lidia Bastianich – Bravissimo!

Three of New York’s best Italian culinary stars are the genius behind the city’s new giant Italian marketplace called Eataly. Lidia Bastianich, Joe Bastianich and Mario Batali, who all have fabulous resturants in NYC, are now showcasing the best of Italy in this entertaining emporium modeled after their partner Oscar Farinetti’s emporium in Turin, Italy.

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The Olive Oils I Use

Learning about olive oils is a bit like learning about wine. There are so many brands, they all have different unique taste profiles, and terroir also plays a big role in their flavor as it does with wine.

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December '09 - Lidia - Olives

Lidia on olives in Italy

Olives are produced in just about every region in Italy and consequently, many Italian dishes use olives as an ingredient. Lidia Bastianich prefers to use olives that aren’t pitted. Hear why.

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December '09 - Lidia Bastianich - Wine

Lidia on Bastianich Wines

Lidia Bastianich’s family produces some wonderful wines. I fell in love with the Vespa Bianco…a Sauvignon Blanc/Chardonnay blend.

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December '09 - Lidia Bastianich - Wine

Lidia on her favorite olive oil

Twenty different regions in Italy produce olive oil and no two are the same. The best olive oil for salads is made in northern Italy.

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