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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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Lobster Salad with Fresh Tomatoes
Throughout history, Sardinia has been a territo...
 
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Behind the scenes in Lidia's Kitchen

 
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Sauteed Vegetables
Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan (what the Ital...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
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...
 
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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 26, 2014
Sauteed Vegetables

Vegetables can be blanched and then sautéed, or they can be directly sautéed in a pan (what the Italians call strascinati,or 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 ensure even cooking. All vegetables--squashes, peppers, brussel sprouts, green beans, broccoli, cauliflower, broccoli rape, and spinach—are good when pan-sautéed.