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 ›




Sautéing Vegetables
Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan as the Italian...
 
see previous tips ›
see next tips ›


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...
 
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!
March 6, 2015
Sautéing Vegetables

Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan as the Italians call Strascinati, dragged in the pan. I like to sauté my vegetables directly in the pan with some garlic and olive oil, I let them sweat first with a cover on, tossing them gently now and then. Then I spice them up with a little crushed pepper uncover them and let them finish cooking. To sauté your vegetables, you first want to make sure that they are all cut in uniform sizes, this will insure even cooking. All vegetables; squashes, peppers, brussel sprouts, green beans, broccoli, cauliflower, broccoli rape, and spinach are good when pan sautéed