Commonsense Italian Cooking
Delicious and Simple Recipes Anyone Can Master
by Lidia Bastianich and Tanya Bastianich Manuali
"I hope this book
encourages you to use
your common sense in cooking," writes TV chef and restauranteur Lidia
Bastianich in the introduction to her ninth cookbook. "Don't be afraid
to make substitutions. Don't be afraid to add or subtract Don't be
afraid of anything when cooking."
makes fearlessness in the kitchen easier with this collection of rather
simple recipes with complex and satisfying flavors. The dishes are
grouped as appetizers, soups, salads, vegetables, pastas, fish, meats
and desserts. In each section there are traditional Italian favorites
like Ippoglosso al Forno con Funghi Porcini (Halibut Baked with
Mushrooms) and Gnocci di Formaggio (Cheese Gnocchi) as well as some
casual innovations like Prosciutto Cotto al Marsala (Ham in Marsala
Sauce) or Risotto all'Aglio (Garlic Risotto).
Like four previous cookbooks, this one is a companion to a public
television TV series, "Lidia's Kitchen."
sums up her commonsense
approach to Italian cooking with these words of advice:
“Use local, fresh products; cook with the seasons; recycle
than waste; make time to join family and friends at the table for a
meal; do not forget to cook for yourself; and sit down and enjoy all of
all' Arancia e Olive
orange and gaeta olives
about everyone loves chicken
breast. It is one of the most Googled terms in recipe searches. I also
love this recipe when it's done with drumsticks. If you decide to do
that, make sure to double the wine and increase the cooking time until
the chicken is done.
2 tablespoons extra- virgin olive oil
2 tablespoons unsalted butter
1 1/2 pounds thinly sliced chicken cutlets
1 teaspoon kosher salt
All- purpose flour, for dredging
1 large red onion, sliced
1 cup pitted Gaeta or Kalamata olives, halved
Juice and grated zest of 1 orange
1/2 cup white wine
1 teaspoon fennel powder
2 tablespoons chopped fresh Italian Parsley
In a large skillet, over medium heat, heat the olive oil and butter.
Season the chicken with 1/2 teaspoon of salt, and lightly dredge it in
Lightly brown the chicken in the skillet (you want the chicken to end
up with a blond- colored crust) on both sides, about 2 minutes per
side. Cook the chicken in batches if necessary, depending on the size
of your skillet. Remove pieces to a plate as they color.
Once the chicken is colored, add the butter and onion and cook until
softened, about 3 to 4 minutes. Add the olives, orange juice and zest,
white wine, and fennel powder. Put chicken back in the skillet, and
simmer until the chicken is just cooked through and the sauce coats the
chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle
with the parsley, and serve. Makes 6 servings.
of Lidia: Pasta
Gift Board with Knife