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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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Farro with Tuna and Tomatoes
Here's another of my delicious discoveries at L...
 
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Lidias In the Kitchen: Keeping Fish Fresh

 
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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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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...
 
CIA 2015
Lidia will be attending the 2015 Culinary Institute of America Awards on Thursday April 30th as they host an evening honoring her...
 
Lidia's Kitchen Season 3
Lidia is currently filming another season of Lidia's Kitchen. Get ready to join Lidia as she embarks on another eye-opening...
 
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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.