So long, noodles that are buried beneath heavy cream sauces. This shrimp and leek pasta is made with a barely-there broth enhanced by the sweetness of leeks.
About Lidia Bastianich
Lidia Bastianich is an Emmy award-winning public television host, cookbook author, and restaurateur. She’s the chef/owner of four acclaimed restaurants in New York City—Felidia, Becco, Esca, and Del Posto—as well as Lidia’s Pittsburgh and Lidia’s Kansas City. She’s also written more than a dozen cookbooks, including her most recent title, Lidia’s Commonsense Italian Cooking. @lidiabastianich
Risotto Alla Milanese
Lidia—yes, THAT Lidia—shares her classic risotto as it’s made back in Italy. Gather your saffron, shallots, white wine, and Parmesan.
Olive Oil Mashed Potatoes
We swoon to recipes that indulge us in the pretense of being healthful as we douse food in our preferred fruity olive oil. Thank you, Italy.
My Mother’s Chicken and Potatoes
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.