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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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Meatballs in Broth
In Umbria, small meatballs are often served sim...
 
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Lidias In the Kitchen: Toasting Nuts

 
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Frying meatballs
Frying meatballs before adding them to the sauce adds another layer of flavor and creates a crust that...
 
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Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market" in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th"  in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be" presenting at the 2015 James" Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
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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 10, 2015
Frying meatballs

Frying meatballs before adding them to the sauce adds another layer of flavor and creates a crust that holds the meat together so the ball doesn’t break apart in the sauce. Another way to form the crust on the meatballs is to roast them in the oven before adding them to the sauce. This it is not always essential, and un-fried/unbaked meatballs can be quite good providing they have lots of sauce to cook in. So if you choose the un-fried method, increase the sauce by a third or decrease the meatballs by a third. Either way you will have delicious flavorful meatballs to enjoy.