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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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Dried Porcini
I always have dried porcini in my cupboard; they deliver a wallop of flavor to soups, pasta sauces, an...
 
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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...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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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January 9, 2014
Dried Porcini

I always have dried porcini in my cupboard; they deliver a wallop of flavor to soups, pasta sauces, and braised meats. Porcini powder is a fantastic way to add flavor to foods quickly, to season meats before grilling, or to use in stuffing and breading. Make sure the porcini are crackling dry; sometimes they absorb moisture and are soft and hard to pulverize. If so, toast them lightly under the broiler and let cool. To make a tablespoon or so of the powder, break up ¼ cup of dried porcini into pieces, put them in a spice grinder (or a clean coffee grinder or a powerful mini-chopper) and pulverize them as a finely as possible. Sift the ground powder through a fine sieve. (Keep the larger pieces for another use; throw them into a sauce or stew without even hydrating for loads of flavor.) Store for a few months sealed in a glass jar in a dry place.