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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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Ricotta
Twice cooked is the literal translation and that is what ricotta is. The remaining whey, after cheese ...
 
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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th  in Huntington, NY from 2-4pm for a book...
 
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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February 11, 2015
Ricotta

Twice cooked is the literal translation and that is what ricotta is. The remaining whey, after cheese is made, is recooked and soft curds called ricotta are formed. Ricotta is extremely versatile in the Italian cuisine. It shows up in everything, from appetizers and pasta sauces to pasta fillings and desserts. It represents very much an Italian gusto, or taste. I use it often in my desserts, in making a cheese cake, in filling my cannoli, and I especially like it as a stuffing in my strudel along with fresh fruit like cherries. If you do use ricotta in your strudel, it is essential to use fresh ricotta, with large curds and drain it overnight; otherwise your strudel will turn out soggy.