Best 5 Lidia Bastianich Recipes

STUFFED MUSHROOMS (LIDIA BASTIANICH)

Steps:

• Preheat oven to 425°F Remove the stems from the mushrooms and chop the stems fine.
• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the scallions and cook until wilted, about 1 minute. Stir in the red peppers and chopped mushroom stems and cook, stirring, until tender, about 3 minutes. Remove and cool.
• Toss the bread crumbs, grated cheese, 2 tablespoons of the parsley, and the sauéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling, pressing it in with a teaspoon until even with the sides of the mushrooms.
• Using 2 tablespoons of the butter, grease a 12 x 18-inch low-sided baking pan. Arrange the mushrooms side by side in the pan and, using the remaining 2 tablespoons butter, dot the top of each mushroom with about 1/4 teaspoon butter. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like, drizzle the tops of the mushrooms with the oil. Bake until the mushrooms are cooked through and the breadcrumbs are golden brown, about 20 minutes.
• Serve the mushrooms on a warmed platter or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms, and serve immediately.

POTATO CROQUETTES (LIDIA BASTIANICH)

Steps:

• Scrub the potatoes well; do not peel them.
• Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
• Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
• Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
• Drain the potatoes and let them stand until cool enough to handle.
• Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
• Stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
• Remove from heat and season with salt, white pepper, and a touch of nutmeg.
• Beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
• Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
• Refrigerate the croquettes, uncovered, until firm, about 20 minutes.
• They can also be covered and refrigerated for up to 1 day before continuing.
• Whisk the remaining two eggs well in a wide bowl.
• Spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
• Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
• Dip the floured croquette into the egg, turning well to coat all sides evenly.
• Let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
• Heat the vegetable oil in a heavy, medium skillet over medium heat to 350°.
• When the oil reaches temperature, slip half the croquettes into the oil.
• Fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
• Adjust heat under the pan as the croquettes cook so they cook evenly.
• Remove the croquettes with a slotted spoon and drain them on a paper-towel lined baking sheet.
• Repeat with the remaining croquettes.
• Fried croquettes can be kept warm on a baking sheet in a 200° oven for up to 20-30 minutes.

SPAGHETTI AND MEATBALLS LIDIA BASTIANICH RECIPE - (4/5)

Steps:

• Preheat oven to 425 degrees fahrenheit. In a food processor, combine the carrot, celery, onion and pulse to make a fine-textured paste or pestata. Scrape pestata into a large bowl and add remaining meatball ingredients. Mix well with your hands to combine all of the ingredients. Roll into golf ball size meatballs and place on baking sheets. You should get about 4 dozen (48) meatballs. Bake meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, as they will cook more in the sauce). While the meatballs are baking begin the sauce. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until glossy, about 2 to 3 minutes. Ladle in ½ cup water and simmer the onions to break them down, about 2 to 3 minutes. Once the water has cooked away, add 1 teaspoon salt, the bay leaves and peperoncino. Let the peperoncino toast for a minute, then pour in the tomatoes. Slosh out the tomato cans and bowl with 4 cups hot water and add to the pot. Add the remaining teaspoon salt and bring to a simmer while the meatballs finish baking, about 10 minutes more. When the meatballs have finished baking, gently add them to the sauce and return to a simmer. Simmer, shaking the pan periodically to move but not break the meatballs, until sauce is thick and flavorful, about ½ hour. Add 1 pound spaghetti to boiling salted water. When the pasta is al dente, drain with tongs and add directly to ½ the sauce. Toss and serve immediately with some grated Grana Padano and a meatball or two on top. Add extra sauce to your taste.

FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA BASTIANICH RECIPE

Steps:

• Bring a large pot of salted water to a boil. Remove the stems from the spinach. Swish the spinach leaves in a large bowl or sinkful of cool water to clean. If there is a lot of sand and grit in the bottom of the bowl, change the water and wash the leaves again. Drain the spinach leaves and dry them well, preferably in a salad spinner. Stack several of the leaves and cut them crosswise into 1/4 inch strips. Repeat with the remaining spinach. You should have about 8 packed cups of shredded spinach. Stir the fusilli into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente- tender but firm- about 12 minutes.Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes. Stir in the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Reserve ½ cup of the pasta cooking liquid. Drain the pasta well and return it to the pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve immediately.

RICE & BUTTERNUT SQUASH - LIDIA BASTIANICH RECIPE - (3.8/5)

Steps:

• Trim, peel, and remove the seeds from the squash. Cut it into 1/2-inch cubes. You should have about 4 cups. Using a food processor, mince the onion, carrot and celery chunks to a fine-textured paste (pestata). Put the olive oil and butter in the saucepan set over medium heat. When the butter is melted, scrape in the pestata and season with 1/2 teaspoon of salt. Cook for about 5 minutes, stirring it around the bottom of the pan, until it has dried out and just begins to stick. Pour in the hot water or stock and bring to a boil. Drop in the squash, then all of the rice, stirring, and remaining salt. Return the liquid to a boil, cover the pan and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until the rice and squash are cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated. Stir in the grated cheese, spoon rice into warm pasta bowls, and served immediately, passing additional grated cheese at the table. From Lidia Cooks from the Heart of Italy by Lidia Bastianich Nutrition facts per serving: 405 calories, 10 g fat, 5 g saturated fat, 21 mg cholesterol, 71 g carbohydrates, 9 g protein, 1,144 mg sodium, 5 g fiber