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 ›




Sweet Ricotta Dumplings with Strawberry Sauce
Here's a beautiful and special dessert: ivory c...
 
see all
lidia's recipes ›


Lidias In the Kitchen - Wine Sauces

 
see all lidia's videos ›


see all of lidia's photos ›


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 ›


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...
 
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