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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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Sautéing Vegetables
Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan as the Italian...
 
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Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for"the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
Columbus Day Parade
I am excited to join the New York City Columbus Day festivities this Monday, October 13th."It was only"7 years ago that I was...
 
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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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March 6, 2014
Sautéing Vegetables

Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan as the Italians call Strascinati, dragged in the pan. I like to sauté my vegetables directly in the pan with some garlic and olive oil, I let them sweat first with a cover on, tossing them gently now and then. Then I spice them up with a little crushed pepper uncover them and let them finish cooking. To sauté your vegetables, you first want to make sure that they are all cut in uniform sizes, this will insure even cooking. All vegetables; squashes, peppers, brussel sprouts, green beans, broccoli, cauliflower, broccoli rape, and spinach are good when pan sautéed