home or Register


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.
 
more about lidia ›




Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


Bacon Crumbles
Bacon chips are a great garnish that adds flavor and texture to salads, vegetables, pastas, and soups....
 
see previous tips ›
see next tips ›


Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
July 30, 2014
Bacon Crumbles

Bacon chips are a great garnish that adds flavor and texture to salads, vegetables, pastas, and soups. Cut bacon (about 1 slice per serving or a little less) crosswise into ¼-inch wide strips. Cook in a heavy skillet over medium heat, turning frequently, until all the fat has rendered out and the strips are dark brown and crisp. Remove with a slotted spoon and spread them out and cover with paper towels to blot off the fat. Drop a few chips into each soup bowl, and put more in a bowl on the table. Sprinkle the bacon on dressed salads or over pasta; I like it crumbled on top of cooked vegetables.