Lidia's Kitchen

Celery stalks stuffed with gorgonzola and apples; lamb ragu prepared with peppers and potatoes; gianduia cake made of hazelnuts and chocolate.

Celery, artichoke and mortadella salad stuffed with ricotta and mozzarella; strawberries topped with balsamic vinegar.

Crostini with mixed mushrooms and cheese; polenta with bacon and broccoli; sweet skillet sausage with mixed grapes.

Eggs were always a favorite at Lidia's home as a kid and they still are. In this episode, she'll prepare Savory Egg Battered Zucchini Roll Ups; a refreshing and simple Fennel, Red Onion and Celery Salad topped with Italian Salami and a luscious Frittata Filled with Ricotta, Tomatoes, Onion and Basil.

Cheese Caesar salad; lemon roasted chicken with onions and rosemary; free-form crostata with plums.

Italian-style quiche; tender beef braised in Barolo wine; braised broccoli rabe with garlic and extra virgin olive oil.

Margherita-style pizza; pizza topped with prosciutto; salad made with cucumbers, string beans and potatoes; peaches and blueberries in prosecco.

A salad of radicchio and oranges; braised chicken thigh with potatoes and olives; braised cauliflower.

Lettuce soup in a fontina gratin; pork tenderloin with balsamic onions; string beans and rocky mashed potatoes with garlic and olive oil.

Fish and vegetables; pan-seared shrimp with arugula pesto; butterflied trout with bacon and basil; a courgette dish featuring anchovies and capers.

Orecchiette with clams and courgette, scallions, peperoncino and garlic; spaghetti Caruso with mushrooms, tomatoes, peas and chicken livers; rigatoni with cauliflower, saffron and raisins.

Sesame and fava bean dip; baked aubergine stuffed with meat and vegetables; baked potatoes made with pancetta and oregano.

Cheese-roasted asparagus; baked aubergine with tomatoes; almond torte with chocolate chips.

Linguine with Swiss chard; farfalle with swordfish; spaghetti and meatballs.

Pappardelle pasta with pesto; tortelloni stuffed with spinach and ricotta in a marinara sauce.

Montasio cheese frico stuffed with potatoes and onions; seared steak with rosemary, shallot and mixed mushrooms; braised escarole.

Risotto alla Milanese with saffron and marrow bone; quail stuffed with Italian sausage and mushrooms; panna cotta with seasonal berries.

Chicken stock laced with eggs and spinach; stuffed veal chop with fontina; braised kale with bacon.

Rosemary and lemon focaccia; filled focaccia with smoky speck and fontina cheese; salad of shrimp, fava and cranberry beans.

Baked fennel with tomatoes and cheese; rollatini of sole with breadcrumbs; chicken drumsticks with peppers, onions and paprika.

Butternut squash gnocchi; marinated breast of chicken seared with shiitake mushrooms, rosemary and sage; sauteed Brussels sprouts.

Brodetto with onion, scallion, clams and mussels; walnut cake.

Baked penne with pork ragu and courgette; asparagus, scallions and boiled egg; chocolate courgette cake.

Roasted peppers stuffed with tuna; onions stuffed with lamb and raisins; cauliflower and tomato soup.

Courgette and rice crostata, zeppole, a fried dough stuffed with ricotta, and a steamed mussel dish with white wine, onions, bay leaves and peperoncino.