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World Chefs-Bastianich dishes out common sense in latest cookbook - most popular side dishes in restaurants

by:Two Eight     2019-10-14
World Chefs-Bastianich dishes out common sense in latest cookbook  -  most popular side dishes in restaurants
New York, February 11 (Reuters)-
Lidia Bastianich in her 11 recipes, common sense Italian cooking in Lidia, produces creamy risotto, wet meatballs and other popular Italian dishes for family chefs” The award-Co-chef
There are 6 Italian restaurants, including 4 in New York, 1 in Pittsburgh and 1 in Kansas City.
In a casual or upscale atmosphere, she says, each restaurant shows Italian style and flavor. The 66-year-
Old, born in Praia, Croatia.
Once part of Italy.
Talked to Reuters about her best recent results.
The book she worked
Wrote the letter with her daughter Tanya and her advice to the family chef.
Q: At the beginning of your book, you quoted Volt, who said, "common sense is not common.
"What is your common sense in the kitchen?
You make pasta.
You cover the lid in the pan
You saved the third energy.
You put the pasta in boiling water.
It cooks faster and does not stick together.
When you add salt to the food, you do it intermittently.
When you cook, add salt to your main ingredients instead of all.
If you add it all to the onion, it may not get into the meat.
Look at the oven.
We cook on the middle shelf.
There is a shelf at the top for a reason.
Would you like to season with barbecue, meat or pudding?
Put it on the top shelf.
Q: You often say not to waste food.
What ingredients will most Americans eventually throw away?
We all have carrots.
We chew them from time to time, but we don't use them in other ways.
You can make an apple and carrot salad with a bunch of apples, a bunch of carrots and a little lemon juice.
This is a great winter salad.
Whether in a salad or in a bread pudding, the bread can be recycled.
You spend a lot of money on expensive Italian cheese.
Don't throw the skin away.
Scrape it clean and put it in soup or broth.
Q: You often travel to Italy.
Do you think Americans should know more about the dishes there?
I want to see more rabbits here.
This summer, when I was there, I ordered it every time I saw it on the menu. . .
I like to see scungilli (sea snails).
I ate it when I was a child.
Q: What activities do you recommend for kitchen children?
A: They can clean the vegetables, set the table, and make the center according to their age and processing ability. . .
It makes them part of this event and does these things for each other.
Q: Besides being a good cook, you are a businesswoman.
What advice do you have for running a successful restaurant?
The business in this restaurant is really hard to do.
You have to know the food or you have to know the chef and appreciate his knowledge.
But it's far beyond the food.
Consumers today know so well.
Food needs to be socially conscious and properly raised.
It needs to nourish us properly.
You also need a good environment.
You have to let them (customers)feel welcomed.
You have to give them good value.
Meatballs and eggplant meatballs (
About 20 1-1/2-inch meatballs)
1 pound ground beef chuck cup chopped onion cup ground granapadono Cheese cup thin dry bread crumbs 1 large egg 2 tablespoons chopped fresh parsley 1 teaspoon kosher
Make 3 quarts, 3 lbs enough pasta and up to 18 copies)¼ cup extra-
6 garlic cloves of virgin olive oil, peeled and sliced 1 medium Italian eggplant, peeled and cut into half
Two 28-inch cubes
An ounce can of whole San Masano tomatoes, 1 pound of tarantel's hand-crushing Jewish salt, loose-packed cup of fresh basil leaves, the chopped cup grated granapadano mixes all the ingredients listed in a large bowl, mixing evenly. Form into 1-½-
Inches of meatballs, put on a paper pan.
Sauce: in a big straight-
Frying Pan on both sides, heat olive oil with medium heat.
Add garlic when the oil is hot.
After the garlic is fried, add the eggplant.
Brown on the sides of the eggplant, about 3 to 4 minutes on each side, then add the tomatoes.
Pour the can out with two cups of pasta water and put it in a frying pan.
Put the sauce in a warm fire and cook until the eggplant is soft for about 10 to 15 minutes.
Add the meatballs and continue to cook until the meat is cooked for about 20 minutes.
During this time, cook pasta in a large pot of salt.
When pasta is cooked, transfer half of the meatballs and sauces to a container, freeze or refrigerate for a period of time, and place half of the sauces and meatballs in a frying pan for brewing.
When the pasta is al dente, transfer it to the sauce with pliers and sprinkle it with basil.
Stir pasta with sauce and add a little pasta water if the sauce looks too thick.
Take the frying pan out of the fire, put it into the ground cheese and serve it.
Note: serve six people with half of the sauce and meatballs with 1 pound of dried or fresh lamb slices.
Don't forget the fresh basil and the ground grindano.
The meatballs and sauces are reheated well and will be kept in the fridge for about a month. (
Report by Liang Zekai;
Editor Patricia Reaney, cross)
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