Lidia Bastianich and Hirsheimer and HamiltonDishes commonly served at Image Credit: Italian restaurants, such as clams casino or spaghetti and meatballs, aren’t as authentically Italian as you might think. In her new cookbook ,”Lidia’s Italy in America,” Lidia Matticchio Bastianich, along with her daughter, Tanya Bastianich Manuali, spent time traveling and speaking with Italian-Americans across the United States to gather recipes that we assume are Italian, but are actually American.
The recipes in the book are explained with historical information of the location or history of the dish along with many pictures Bastianich took herself during her travels. I had the opportunity to taste a few of the fabulous recipes from the cookbook, and you must try the “Fried Marinated Artichokes” and the “Orecchiette with Mussels and Broccoli Rabe.”
As an Italian-American myself, I was surprised when I foundRead More »from ‘Lidia’s Italy in America’ and Boston Cream Cake Recipe