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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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Asparagus, Green Pea, and Scallion Sauce
Here's a fitting sauce for springtime, full of ...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Sautéing Vegetables
Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan as the Italian...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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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 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