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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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Zucchini with Anchovies and Capers
Zucchini is such an abundant and tasty vegetabl...
 
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Lidias In the Kitchen - Wine Sauces

 
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How to make a great gratin
In order to produce a great gratin you must let the grated or shredded cheese fall slightly and evenly...
 
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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 this evening at 8pm ET 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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March 29, 2015
How to make a great gratin

In order to produce a great gratin you must let the grated or shredded cheese fall slightly and evenly on the surface. If you’re using a lot of cheese, let it build up in a fluffy layer so the ovens heat penetrates the granules, baking them into a crisp and generously colored crust. Resist the temptation to pat or press the cheese down, or it will turn into a gummy slab when it bakes. Often cooks remove their lasagna or manicotti when they see the first streaks of gold, afraid that it will burn in another minute. When the cheese has been applied in a light touch it will darken gradually for a long time without burning. Not only will longer baking produce a more spectacular looking dish, but the deeper carmelization creates more flavors too. For me, a great gratin must be dark and deeply colored all over the top.