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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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Lobster Fra Diavolo with Spaghetti
Look for lobsters that are alive and kicking-th...
 
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Behind the scenes in Lidia's Kitchen

 
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How to use anchovies
Anchovies add an unmistakable subtle flavor to all kinds of dishes, from hot to cold, raw to cooked, a...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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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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March 23, 2014
How to use anchovies

Anchovies add an unmistakable subtle flavor to all kinds of dishes, from hot to cold, raw to cooked, and simple to elaborate. There are 2 main types of anchovies available. Most people are probably familiar with the anchovy fillets that are packed flat in oil in little cans. If you can find anchovies packed in pure olive oil stock up- they will have a richer flavor. Anchovies are also sold packed in salt, without oil, usually from huge cans kept on the counters of Italian, Greek, Spanish specialty stores. Salt-packed anchovies have a firmer texture and a more pronounced flavor. They also will need some preparation before you can eat them or cook with them. To clean anchovies packed in salt, wash them well under cool running water and pat them dry. On a cutting board, hold the anchovies by the tail and scrape of most of the skin from both sides with a paring knife. Separate the fish from its back bone into fillets with the tip of the paring knife by prying the fillets apart through the stomach opening. Pull or scrape out the backbone, cut off the tail, and cut the anchovy fillets depending on the type of recipe you are making.