Lidia's Kitchen

-Buongiorno.

I'm Lidia Bastianich, and teaching you about Italian food has always been my passion.

It has always been about cooking together and building your confidence in the kitchen.

I'm showing off.

Does this look like a good meal?

So make it.

For me, food is about gathering around the table to enjoy loved ones, share a meal, and make memories.

Tutti a tavola a mangiare!

-Funding provided by... -At Cento Fine Foods, we're dedicated to preserving the culinary heritage of authentic Italian foods by offering over 100 specialty Italian products for the American kitchen.

Cento... -Grana Padano -- authentic, Italian, rich in tradition, yet contemporary.

-Authentic Italian cured meats.

Paolo Rovagnati -- The true Italian tradition.

-Locatelli Pecorino Romano cheese from Italy -- handcrafted from 100% sheep's milk.

-Olitalia -- From chef to chef.

-I know I always invite you to my house, but sometimes the occasion calls for Lidia to make a delivery from Lidia's kitchen.

A recipe from my childhood.

But in this rendition, I add beans to complete the meal.

Crumbles are not Italian, but I have learned to love them as they have that spoon dessert spirit that Italians love.

This sweet and tart combination is one of my favorites.

Sharing food is a powerful thing.

A Kind Gesture.

Cooking that little extra, I think, was rooted in me in my childhood by Nonna Rosa when food wasn't so abundant.

Food was not just a nourishing element, but it was an element of caring for others.

I recall next to my grandmother's house, there was an elderly woman, and she became blind.

And Grandma, whatever she made, she made a little extra, and I would go with my little package to her house and bring her the food.

And she would call me -- "You here?"

I said, "Yes, Nonna Nina.

I have your food."

And she says, "Did you bring me some wine?"

She liked her wine.

So, Grandma, not always did she share the wine because Grandpa had it measured.

But I would steal some wine and put it in a little bottle and bring it to her.

So things like that really connect me to that person, to what food really is.

And somehow, you know, I always cook a little extra.

And I think that somebody might be coming or I -- something I'm gonna deliver.

It just kind of drives me to make sure that there's enough food for everybody.

Pork guazzetto with beans.

[ Sizzling ] All right, I have the first batch of the pork browned.

Just like that.

And this is one of those comfort foods.

Pork braising with tomatoes, with beans -- That's comfort food.

Let's put the rest in.

Okay.

Now the meat here.

Pork.

Just a simple pork.

You can use country-style pork ribs.

You can use regular ribs.

These are actually from the top shoulder.

They're very good for a sauce like that.

Okay, let's leave it like that to brown.

Let's get the celery ready.

And, you know, I want sort of pieces that will stay in because this is gonna be kind of with beans and these vegetables all in there.

And it's a stew.

A chunky stew with beans.

Sounds good.

It is good.

And I want the vegetables to be a nice size so that they remain, so they don't disintegrate.

Okay.

And as you can see, all these bits and pieces in here are great to make the sauce.

So we will continue to do just that.

Let's put in all of the vegetables -- the carrots, the celery, the onion.

And I will begin with the seasoning.

Let's put the bay leaves in there.

Some thyme.

Some salt.

Just the vegetables.

But I'm measuring.

I'm not oversalting anything.

So let's put a little peperoncino, a little spice to all of this.

Okay.

Let me add some wine just to kind of loosen up all those little bits and pieces.

Okay.

The wine.

Whenever you cook with wine, good wine, decent wine.

Doesn't have to be the best.

But cooking wine is no good.

Too much salt, too much of everything.

So regular wine that you drink or that you have leftover that you didn't finish is great.

So white wine, because although with pork, red wine goes okay, but it changes the color or whatever.

I want the brightness of the tomatoes.

So I think the alcohol has dissipated.

And, of course, we want the flavor and the acidity of the wine.

Let's put back the meat, the pork, all these juices, as well.

Let that cook a little bit.

The tomatoes.

Here, I have San Marzano tomatoes.

What is good about San Marzano is that it is thin skin, a lot of pulp, not too much juice, and not too many seeds, so the sauce is sweeter.

And I always get the whole one, and then I squash them with my hands.

Or you can have a food mill and squash them.

And then you make your marinara, you add them to your sauces.

So I think we're done at the base.

I'm gonna add the tomato.

And you know how I am.

I like to slosh everything to make sure I don't lose anything.

Okay.

And you're saying, "Gee, Lidia, you're putting a lot of water," but keep in mind that the pork has to cook now, and then we'll add some beans to this.

So you need that liquid, you need that sauce.

And bring it back to a vigorous boil, and then you lower it a little bit and let it perk away because, you know, each cut of meat is different and cooks a little different.

So with a fork, just go in, and you test.

Test a piece.

And when the meat, it sort of detaches from the bone, then it is done.

All right.

It's bubbling.

I'm gonna lower it just a little bit to simmer.

And in about an hour, an hour and 20 minutes, we'll add the beans, and dinner is done.

Welcome.

You're in my library with me.

This is that special place that I read all of your e-mails, photos.

Whatever you send me, I read it, and then I answer.

So here is a photo from Jim and Elizabeth.

Let's see what they want.

"Your show inspires me!

I saw you make beef guazzetto and told my wife that I could imagine how it would taste just by watching you make it!

I like to make it and put it in the fridge overnight.

It is much better heated up the next day."

And you are right.

In the refrigerator, it rests, it absorbs, and it is great the next day.

Okay, so let's look at the image you sent me, too.

Pasta with beef guazzetto.

Looks great.

Cavatappi.

Nice grated cheese on top.

It looks like I made it.

Absolutely.

Good job!

Oh, and here you serve it.

Is that polenta underneath?

I hope it is, because I like it with polenta.

Beautiful job.

Bravi!

[ Speaks Italian ] Enjoy cooking and keep on cooking Lidia's recipe.

Thank you for the photos.

This is just at the right spot.

Let's see.

The meat is soft, it's off the bone, and so it's time to add the beans.

Just strain them from the can.

Now, could you put chickpeas in here?

Of course.

Or black beans?

Yeah.

It sort of completes the whole meal.

I'm gonna pick up, and I'm gonna let the beans absorb some of the sauce.

This looks delicious.

I have some bread here.

There's kind of a slang that's pucciare.

Pucciare means "to dunk."

With a sauce like that, you need some good bread, and you dunk.

A little bit for Lidia.

And then we do for you.

For you, for you.

So... always with a little plate here.

A little rib with some meat on it.

And here is some more meat.

So now I'm gonna collect some of the vegetables and the sauce and... just make it happen.

Just like that.

Let's make another.

And, you know, I am sort of delicately piling it up for you.

But at home, you just bring this big pot on the table with a spoon or ladle and let everybody just help themselves.

So you can see how this is a great dish to make for yourself, your family, and you'll still have some leftover, and then to bring it to your neighbors.

Now, this one looks good.

Ah, a little bit of parsley.

That's nice.

And that's nice.

And where's Lidia's plate?

Ay-yi-yi.

A piece of meat and vegetables.

Now I'm gonna make my own little plate here with some good bread so I can tell you how good this really is.

Pucciare.

That's number one.

Let's try the sauce.

Pucciare.

Mm.

Delicious.

I can cut it with a fork.

That's where you want it.

Delizioso.

Buonissimo.

The flavor of meat being braised in a tomato sauce, the cannellini beans, the carrots, the celery.

It's a symphony.

One pot -- That's all it takes.

So make it.

Salute!

-Salute!

-It always brings me such joy to connect through food.

My friends are everywhere, from Italy to New York.

We always end up discussing all things delicious.

Sharing recipes -- wine and women.

I am taking you to Montalcino to meet a dear friend of mine, Donatella Cinelli Colombini.

She has been my friend, I would say, maybe 30 or 40 years.

But I've been drinking her family wine and her wine forever.

Delicious.

[ Computer beeping ] So here she is.

Donatella, how are you?

-Fine.

And welcome in Tuscany.

-It's always a pleasure because you've become such an icon, not just because of your wine production, but you were one of the first women cheering on women producers all over Italy.

You are one of the founders of Le Donne del Vino, which I am a member of.

Tell me a little bit -- What drives you?

-Because the good wineries in Italy didn't employ women as managers.

And so I decided to do something to change this situation, to show that the great wine are made with strong muscles, but with talent, with intelligence.

-This is so wonderful that women are being appreciated, thanks to you, I am sure, in the wine industry.

You also initiated the Cantine Aperte, did you not?

-Yes.

This is true.

-All over Italy.

-In Italy there was only 25 wineries open for visits.

Now there are 30,000 open to visit the winery, to eat in the restaurant.

-Now, your great wines -- What cheeses would you pair with what wine?

Just give them a sense of, what would you do with a Brunello?

What would you do with a Sangiovese?

-I prefer cheese of my region of Tuscany.

And our main cheese is Pecorino cheese.

I use the fresh one with the youngest red wine and the aged one with the old wine.

-Yeah.

Foods and wines from the same region go together the best.

So not only do you run a winery -- You have an agriturismo, you have a restaurant.

And your daughter works closely with you in running all of this.

Violante, let me see you.

How are you doing, Violante?

[ Speaks Italian ] You know how close I work with my daughter.

It's lovely to see this.

This team are unbeatable.

-We are strong.

-Much continued success.

Much continued success.

-Thank you.

-Ciao.

Grazie.

Grazie, Violante.

Grazie.

And, Donatella, grazie mille for sharing your friendship with me.

And thank you very much for being such a great supporter of women.

Auguri.

Salute.

-Auguri!

-Apple cranberry crumble.

It really means home, baking at home for the family.

But it's a great dish to just bring over to the neighbors.

And it's easy to make.

Apple crumble.

You can peel the apple, or I like to leave the skin on.

Just let's clean the core.

And, you know, apples oxidize, so if you're gonna prepare them in advance and cut them in advance, always use a little lemon juice to keep them nice and white, so they don't turn brown on you.

And which apple?

You know, in the crumble, the apples cook, and they release a lot of juice, so an apple -- Golden Delicious keep very firm.

Granny Smiths are good, also.

They're a little more acidic, but they're good.

So an apple that kind of will keep its body.

Get them all together.

Just like that.

Lemon juice, right in there.

Looking for the pit.

No, there's no pit.

Okay, just like that.

Okay.

This one, I'm making apple and cranberries.

And you can use fresh cranberries, certainly.

But you can also use frozen.

Frozen cranberries and apple really make a nice crumble.

And this is especially beautiful during the holidays.

It's really festive.

A little bit of sugar here.

If you wanted to make it with dried fruits, reconstitute the dried fruit a little bit in water and sugar, warm water.

And then you make your crumble.

Here.

Just a little bit of flour to tie.

The flour also will absorb all the juice that the apple leaves.

Okay.

Make sure everything is coated.

And it's simple.

I mean, it doesn't get any simpler than this.

A nice cast-iron -- It's great.

It bakes.

It looks homey.

It's just -- When you bring it to the table, it keeps its heat.

But make sure that you butter it on the bottom like that and on the sides.

And now we put the apple mixture all right in.

Spread it evenly so you get some cranberries all over.

And that's the base for the crumble.

I'm gonna make the crumble now.

Flour again.

Let me put the sugar first.

And you know why?

Because I see it's a little juicy on the bottom, and I don't want the flour to stick to that.

So in the kitchen, cooking, it's all about common sense.

And the recipe might not say put the sugar first, but I saw it was the juice of the apples.

And if I put this flour, it's gonna stick in there, and then I'm not gonna have enough flour for the crumble.

So this way is fine.

To this, I add some old-fashioned oats.

You add them.

You can make cookies.

You can make a lot of delicious things out of the oats.

But in the crumble, it gives it that little extra kind of nuttiness.

So here we are.

A little chopped nuts.

Here, I have almonds.

And to give it a little zest, I have some ginger.

Powder.

Ginger powder.

That will give it a little spike, shall we say?

And a little bit of nutmeg.

You know, that's one of my favorites when I make stuffings and all that.

But even in desserts, you know, nutmeg is one of those kind of spices that can go either way, sweet or savory.

Just grate it a little bit.

You know, it has this strong delivery of aroma, so don't do too much.

And usually -- you see -- you just grate it, just like that.

And that's enough.

Okay.

That's plenty.

And I mix this.

And now we put the butter.

And the butter, I want to put just a little bit around because I want to make little crumbs.

A crumble -- That's exactly what you want, so... And quickly, because you don't want the butter to melt, but you want to make those crumbly little pieces that we're gonna put all over the top.

Now I'm gonna put dabs of butter for the apples, just like that.

It's actually a fun thing to do.

You get the children.

They can get involved.

They can make this.

They can get their little hands in this.

And this will really kind of make them feel, "Oh."

A sense of accomplishment.

"I can bake, too."

And, of course, all the children like to get their hands into a mixture, if you will.

I'm going to put it on a sheet pan like that so if it bubbles over, it doesn't spill over.

Then I have to scrape and clean.

And we're ready to go in the oven.

A preheated oven -- 350 degrees, 40 to 50 minutes, depending on how big your apples were or how brown you want it or how hot your oven is.

So let's put it in the oven, and then we'll have some dessert.

Olivia and Savannah sent in this video.

So let's see.

-My name is Olivia.

-My name is Savannah.

-And I'm 6 years old.

We wanted to know, what did you bring to school when you were my age?

Ciao.

-Ciao.

-You are the best.

I love you guys.

You look great.

You are simpatica, and you are inquisitive.

When I was your age, I was in Italy, in school.

The sandwich that you brought to school was usually something that was leftover from the day before.

It could have been, like, braised vegetables.

And when Grandpa felt good, he would cut a few slices of prosciutto for me or a little cheese and fruit.

I loved it.

It was delicious.

I really appreciate you sending me the video.

You are so adorable.

Keep on cooking with your mom and grandma and whoever you have around you.

So grazie, signorine belle.

Beautiful.

What's better than a nice warm crumble?

And I'm here to serve it just for you.

And, of course, a little bit for me.

So you can serve a crumble on a plate.

You can serve it on a parfait glass.

But this is kind of nice.

You can see the layers.

And in the meantime, it looks beautiful.

So what I have here, we have the crumble.

We have the whipped cream.

And then I want to sort of embellish it a little bit, add to it.

And these are strawberries in syrup.

In Italy, we use a lot of fruits in syrups, and they're delicious.

That's one way to preserve the fruits when they're in season for the whole winter.

But you can put strawberry jam, if you have cherry jam, whatever you like when you're assembling this.

But let's put some strawberries on the bottom, just like that.

Then I'm gonna go for the crumble.

Mmm.

And put it right in there.

So you see.

Nice and juicy on the bottom.

I am going to put a little bit of whipped cream in between, too.

Mm-mmm.

Just like that.

Just like that.

And...oh, I just can't help myself.

I have all these goodies here.

A little bit of syrup on the whipped cream.

So, you know, you can get inventive.

You have the basics -- crumble and whipped cream, and the rest you sort of fill in.

Let's put some more.

The next layer.

Mm-mmm.

And how about Lidia?

Absolutely.

Okay.

A little bit more whipped cream.

Just... And then top it off with this luscious syrup.

And Lidia.

A little whipped cream right here for Lidia.

Add a little bit of the strawberries and the sauce.

And we are ready to bring it to the table.

And we'll bring this to the table, as well, in case somebody wants some more.

And I'm gonna taste.

Let me taste.

Mmm.

This is good.

The apples are a little al dente, and I like that because there's a crunch.

But I'm gonna go through this because I'm not gonna be talking to you.

I want to eat.

So I invite you.

Tutti a tavola a mangiare.

Come over and let's have a party.

Food is much more than just sitting at the table and feeding your family.

Food connects you in many ways.

I connect with you with food, with all of you.

When I share a recipe with you and you cook it, my aromas, my flavors are in your home.

And Lidia is very grateful to come to your home.

Just telling you, you know, you're all part of my family out there.

[ Singing in Italian ] -The food from this series makes Italian cooking easy for everyone and showcases simple-to-prepare recipes that require fewer steps, fewer ingredients, and less cleanup, without sacrificing flavor.

The recipes can be found in Lidia's latest cookbook, "Lidia's a Pot, a Pan, and a Bowl," available for $29.95.

To purchase this cookbook and any of her additional products... To learn more about Lidia, access to videos, and to get recipes, tips, techniques, and much more, visit us online at lidiasitaly.com.

Follow Lidia on Facebook, Twitter, or Instagram @lidiabastianich.

-Funding provided by... -At Cento Fine Foods, we're dedicated to preserving the culinary heritage of authentic Italian foods by offering over 100 specialty Italian products for the American kitchen.

Cento... -Grana Padano -- authentic, Italian, rich in tradition, yet contemporary.

And by... "Lidia's Kitchen" studio provided by Clarke, New England's official Sub-Zero and Wolf showroom and test kitchen.