Lidia's Italy Recipes

Lidia's Italy - Beef Braised in Barolo)

Lidia's Italy - Beef Braised in Barolo

Pour olive oil in a big pan and set over medium-high heat. Lay the roast in and brown it on each side for a minute or two, without moving, until caramelized all over. Still over medium-high heat, drop in vegetables and garlic cloves, toss to coat with oil and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini and remaining teaspoon salt and toss all together. Pour in 2 bottles of wine and any meat juices that collected on the platter. After 2 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180 degrees it should be easily pierced with a fork and removed from the oven.

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Lidia's Italy Live - Bucatini all' Amatriciana )

Lidia's Italy Live - Bucatini all' Amatriciana

Pass the tomatoes and their liquid through a food mill. Cook onions, pancetta and hot peppers, adding the strained tomatoes; cook until the sauce is thickened, about 20 minutes. Cook the perciatelli in boiling water, about 12 minutes. Combine sauce and pasta, adding pasta cooking water if necessary to lightly coat pasta. Stir in 1 cup grated cheese, and transfer to a large, heated serving platter or bowl.

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Lidia's Italy - Chocolate Biscotti Pudding)

Lidia's Italy - Chocolate Biscotti Pudding

Cook for 7 to 8 minutes, until it is quite thick. Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.

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Lidia's Italy - Sausages in the Skillet with Grapes)

Lidia's Italy - Sausages in the Skillet with Grapes

Pour the olive oil into a large skillet, toss in the garlic cloves, and set it over low heat. When the garlic is sizzling, lay in all the sausages in one layer, and cover the pan. Cook the sausages slowly, turning and moving them around the skillet occasionally; after 10 minutes or so, sprinkle the peperoncino in between the sausages.

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Lidia's Italy - Hazelnut Torte)

Lidia's Italy - Hazelnut Torte

On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added and beat briefly on high. Fold in the chopped nuts and chocolate by hand and blend in well.

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