Lidia's Italy In America Recipes


Lidia's Italy in America - Stuffed Mushrooms)

Lidia's Italy in America - Stuffed Mushrooms

Italians stuff all kinds of vegetables, such as peppers, tomatoes, zucchini, and more. In America, white button mushrooms were plentiful and cheap, and delicious when stuffed, so the Italians added them to their stuffed vegetable list. Stuffed mushrooms of different varieties can now be found in Italian American homes and restaurants, from the simple button mushrooms to the large portobellos. 

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Lidia's Italy in America - Italian Rum Cake (Zuppa Inglese))

Lidia's Italy in America - Italian Rum Cake (Zuppa Inglese)
This moist, creamy, and flavorful dessert, zuppa inglese (“English soup”), has its roots in the English trifle and it was thought that it first appeared during World War II, when British soldiers were stationed in Italy with only meager custard rations. However, the recipe appears in Pellegrino Artusi’s book, published in 1891, before any Allied forces had been stationed in Italy. Enjoy the Italian classic now!
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Lidia's Italy in America - Fried Mozzarella Skewers)

Lidia's Italy in America - Fried Mozzarella Skewers

Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides on the eggs, letting the excess drip back into the bowl. Carefully ease the sandwiches into the oil and fry until golden brown on both sides and cheese is melted, about 1 to 2 minutes per side.


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Lidia's Italy in America - Clams Casino)

Lidia's Italy in America - Clams Casino

Top each clam with a square of roasted pepper. Cover the pepper with two squares of bacon. Using about 3 tablespoons of butter, dot the top of each clam with about 1/4 teaspoon butter. Cut the remaining butter into several pieces and tuck them in and around the clams in the baking dish. Add the wine and remaining parsley to the baking dish.

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Lidia's Italy in America - Baked Stuffed Shells)

Lidia's Italy in America - Baked Stuffed Shells

For the filling, in a bowl, stir together the ricotta, peas, cubed mozzarellla, 1 cup grated Grana Padano or Parmigiano Reggiano, the parsley and egg. Mix the remaining shredded mozzarella and grated Grana Padano or Parmigiano Reggiano in a bowl and set aside.

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