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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Beet Risotto
The vibrant color of this dish will add pizazz ...
 
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Capers
Capers are the buds of the crawling caper plant. In Southern Italy, Rome and below, one can see caper ...
 
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Book signing – May 10th
Williams-Sonoma Columbus Circle New York, NY 1:00 – 3:00 pm Purchase tickets & book...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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April 25, 2014
Capers

Capers are the buds of the crawling caper plant. In Southern Italy, Rome and below, one can see caper plants hanging off walls and basking in the Mediterranean sun. The capers-buds are picked before they bloom into a flower and the smaller the caper the better the flavor and texture is, and usually more expensive. There is a vegetal complexity and almond essence to capers that add much flavor to many Italian dishes, for that matter many Mediterranean dishes. Capers are great in tomato pasta sauces, when cooking fish, or just tossed in salads. Capers are preserved by dry-packing them in salt or by bottling them in brine. I prefer the ones in brine. If you choose salt-packed capers, make sure you wash them well and salt any dishes you are preparing with them lightly at first. Another product of the caper plant is the caper berry, which is the actual fruit after the flowers have developed. They are much bigger than the caper and looks like a green berry. You can find caper berries packed in a briny vinegar solution. They are crunchy, acidic, and flavorful-much like a pickle-with some hint of the caper’s nuttiness. Caper berries are good served as a part of an antipasto or tossed into salads, or used in a buttery pan sauce.