Lidia's Kitchen

A Grilled Calamari Salad with Tomato Coulis, Toasted Bread with Basil Cannellini, and a Whole Roasted Branzino.

Corn and Zucchini Minestra, a sweet and savory Polenta Cacio e Pere, and Grilled Corn, Apricots, and Portobellos.

A Fig and Prosciutto Bruschetta, Quick & Easy Truffles and Almond Tart from Andria.

String bean and potato salad.

A hearty Chestnut and Mushroom Ragu, and Asparagus Gratin Topped with Fried Egg and Clam Soup.

Lidia grew up around goats, who loved to play and run, but also produced the most delicious milk which would then be used to make ricotta. Here she makes light and pillowy "Naked" Spinach and Ricotta Dumplings. She then prepares an easy, sweet Open Cookie Cannoli. Finally, her Ricotta Meatloaf is topped with tomato sauce to give it some Italian flair.

A Belgian & Red Endive Salad as well as a sweet Cherry Jam Tart wrapped up in an almond crust.

An Onion Tomato Focaccia and Pizza Roll.

A rich and flavorful Beef and Potato Goulash, and a sweet and simple Crespelle with Wild Cherries, Chocolate, and Whipped Cream.

Pasta Primavera, Raspberry, and Walnut Cookies.

Shrimp, roasted pepper, and olive salad; vegetarian aubergine parmigiana stacks.

Chicken parmigiana light; leftover meatball Panino; baked pasta with tomato sauce, meatballs, and eggs.

A Roasted Pork Loin with Dried Cherry Sauce; Fennel and Asian Pear Salad.

Lasagna with Ricotta and Mozzarella, Escarole Olive Oil Mashed Potatoes, and Baked Stuffed Vegetables.

Potato and Pasta Soup, Polenta with Honey and Berries.

A Layered Casserole with Beef, Cabbage, and Potatoes, Herbed Frittata Rollup with Prosciutto Cotto and Cavatappi with Beef Guazzetto

Orecchiette with breadcrumbs, pancetta, and cauliflower; cabbage salad topped with a warm dressing.

Cannellini Bean and Lentil Soup, one pot meal of Sausages and Apples.

Caesar salad with baby kale and focaccia croutons; fusilli with spinach and herbed ricotta; lasagne pasta with chickpeas.

Mussels Triestina, Orange & Raspberry Spritz, and a Coffee Panna Cotta made with a light, sweetened cream.

A chopped salad with Frisee, fennel, a medley of vegetables, salumi, cheese, and hard-boiled eggs; chicken cacciatore; potato and Egg Frico.

Linguine with clams and broccoli; bruschetta three ways -- with mackerel and burrata, anchovy and butter, and broccolini di rape and burrata; mussels with farro, cannellini, and chickpeas.

Crostini with tomato and ricotta; crostini with kale and fontina; potatoes stuffed with sausage and mushrooms.

A buttery, flaky crostata with kale, butternut squash and ricotta; butternut squash and Brussels sprouts panzanella; pappardelle with mixed mushrooms.