Lidia's Italy Recipes



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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Lidia's Italy - Braised Pork Chops with Savoy Cabbage)

Lidia's Italy - Braised Pork Chops with Savoy Cabbage

Push aside the cabbage, lay the chops in the pan bottom and pour in any meat juices from the platter. Still over medium-high heat, cook the chops for 2 or 3 minutes, turning them over once or twice, just until they're heated through. Stir the cabbage so it continues to caramelize and pick up flavor. Season with more salt and freshly ground black pepper to taste.

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Lidia's Italy - Ricotta Cake with Almonds)

Lidia's Italy - Ricotta Cake with Almonds

Of all the wonderful ricotta tortas and crostatas I have made, this one is so unpretentious and delightful that I urge you to put it in your dessert repertoire. The cake is moist and sweet, with a hint of orange and the crunch of toasted almond slices in each bite. In Rome this cake is made with sheep's milk ricotta giving it an additional layer of complexity and if you do have access by all means use sheep milk ricotta and follow the same procedures. Top with a dollop of whipped cream, or to make it fresher fold in the whipped cream an equal amount of sour cream. Top all with berries in season or some halved ripe figs when available. 

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Lidia's Italy - Beef Goulash)

Lidia's Italy - Beef Goulash

Spread the onions out on the pan bottom and drop the beef cubes on top of the wedges, filling the pan in one layer. Sprinkle another 1/2 teaspoon of the salt, all the paprika and oregano over the meat, and drop in the rosemary. Without stirring or turning the meat pieces, cover the pan tightly. Heat the meat-with the seasonings on top and the onions below-so its starts to release its juices and stew.

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