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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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Fig Focaccia
I loved the sweet fruit-studded focaccias I had...
 
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Lidia's: In the Kitchen - Keeping Fish Fresh

 
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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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Texas Book Festival 2014
I will be traveling to Austin for the annual book festival which will take place October 25th through October 26th. This is a...
 
Lidia's Kansas City Restaurant- Sweet 16
So excited and proud as I travel to Kansas City to celebrate our restaurant's 16th birthday and for"the “Boys Grow...
 
Eataly- Chicago
I will be hosting a four-course dinner at Baffo on October 14th as part of the Identita’ Golose Celebration. I will also be...
 
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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.