Lidia's Italy Recipes

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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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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