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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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Fresh Pear and Pecorino Ravioli
This delicate and quite simple ravioli is a lov...
 
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Lidias In the Kitchen Tip - Garlic

 
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Prosciutto end pieces
A fine substitute for bacon in many recipes is small cut pieces from the end of a prosciutto. This is ...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
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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April 1, 2015
Prosciutto end pieces

A fine substitute for bacon in many recipes is small cut pieces from the end of a prosciutto. This is a chunk of dense and flavorful meat (with a layer of flavorful fat) at the shank end of a prosciutto, all that’s left after the rest of the ham has been sliced paper thin, in the traditional manner. The next time you are in an Italian deli or grocery, ask if they have one to sell you; it’s a useful piece of meat to have on hand (and much less expensive than regular prosciutto). With the skin on, it will keep for a long time in your refrigerator or freezer, and you can use small amounts of the salt cured meat to add flavor to sauces, soups, and pastas wherever you would use bacon. Remove the skin before cutting the prosciutto. You can also slice off a piece of the skin and use the layer of fat underneath to lend flavor to dishes. Just run the fat over the frying pan or the surface of a grill to apply a thin film of fat, which will enhance whatever you cook or grill on it.