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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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Broccoli Rabe with Oil and Garlic
Sometimes you see broccoli rabe cut into little...
 
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Behind the scenes in Lidia's Kitchen

 
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Dry Toasted Bread Crumbs
Golden brown bread crumbs make a nice finishing touch for pasta dishes, a light counterpoint of textur...
 
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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...
 
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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 30, 2014
Dry Toasted Bread Crumbs

Golden brown bread crumbs make a nice finishing touch for pasta dishes, a light counterpoint of texture, taste, and color. Start with ordinary dried crumbs that have some larger bits in them, rather than crumbs that have been ground and sieved into a fine powder. To toast, put the crumbs you need (1/2 cup or so for most pasta dishes) in a small dry skillet and set over medium heat. Keep tossing or stirring the crumbs, in a minute or so, they will start to color. Lower the heat if they’re browning too fast, and keep tossing until the crumbs are getting fairly close to the color you like. Remove the skillet from the heat, and toss while the residual heat colors the crumbs the deep golden shade you like, and then turn them out of the pan. If you toast them completely and leave them in the skillet, they will get too dark or even burn.