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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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Traditional Rice and Chicken
This venerable Lombard specialty belies its lit...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Ricotta
“Twice-cooked” is the literal translation, and that is what ricotta is. After cheese is made, the ...
 
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Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
Lidia Talks Pasta at Eataly
Lidia is hosting a sold out class at Eataly"on Tuesday January 13th" from 6:30pm to 8:00pm. Participants will learn about...
 
Appearance on Un Mondo Da Amare
Lidia will be appearing on Un Mondo Da Amare"tonight at"8:00pm on Rai 1. It will be a spectacular evening filled with great...
 
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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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September 3, 2015
Ricotta

“Twice-cooked” is the literal translation, and that is what ricotta is. After cheese is made, the remaining whey is recooked and soft curds called ricotta are formed. Ricotta is extremely versatile in Italian cuisine; it shows up in everything from appetizers and pasta sauces to pasta fillings and desserts. It represents an Italian gusto, or taste. I use it often in my desserts, in making a cheese cake, and in filling my cannoli. I especially like it as a stuffing in my strudel, along with fresh fruit. 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.