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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Sweet Ricotta Dumplings with Strawberry Sauce
Here's a beautiful and special dessert: ivory c...
 
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Lidias In the Kitchen - Wine Sauces

 
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Drying Sausage
Dry sausage making is one of the oldest methods of preserving meats. Although in Italy sausages for dr...
 
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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 23, 2015
Drying Sausage

Dry sausage making is one of the oldest methods of preserving meats. Although in Italy sausages for drying are made mostly from pork meat, especially when using fresh sausages to cook, you can use beef, lamb, veal, chicken, horse, boar, or game. Basically, the technique is the same regardless of the type of meat or seasonings: Chop the meat, flavor it with spices and herbs, and stuff into the casing. What is important is that sausages need a certain amount of fat to be moist; otherwise they will dry out during cooking. Make sure that if you dry your sausage, the sausage is kept in a well-ventilated, cool (35 to 42 degree) place. They will dry and cure and be ready to eat about 2 months from the time you hung them. As with all fillings, it is a good idea to cook a little bit of the meat mixture before stuffing the casings and adjust if needed.