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Continued: Lidia Bastianich on seeds, men and being patient about broccoli

  • Article by: KIM ODE , Star Tribune
  • Last update: February 20, 2013 - 3:11 PM

• “You need to get the water out of the meat before adding any wine.”

• “Use pasta water for sauce. Some people think you need to use stock, and you certainly can. But for simplicity, I use pasta water. Cook some onion and bacon, add a little pasta water and cook it down. If you’re holding dinner because someone is late, you can add a little more pasta water as you need it. With a dish like ziti with onions, sausage and fennel slices, add a little tomato paste to a little pasta water and you have an instant sauce.”

• “If you streamline a cooking technique, then you need to add condiments. For soup, add dried porcini for a deeper taste. You need to add ingredients with intensity.”


Kim Ode • 612-673-7185 @Odewrites


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  • Recipes: Italian dishes

    Wednesday February 20, 2013

    Broccoli rabe and sausage go well together with pasta or on a loaf of Italian bread. From “Lidia’s Favorite Recipes,” by Lidia Matticchio Bastianich.

  • Book jacket for "Lidia's Italy" by Lidia Matticchio Bastianich

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