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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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Caesar Salad
Pick the youngest crunchiest romaine heads you ...
 
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Behind the scenes in Lidia's Kitchen

 
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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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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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January 10, 2014
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.