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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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Fish Soup
In the coastal areas of Basilicata, the varied ...
 
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Behind the scenes in Lidia's Kitchen

 
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The basics of braising vegetables the Italian way
In Italy, another word for braising vegetables is "strascinare," or to drag in the pan. Set some olive...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
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...
 
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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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December 17, 2014
The basics of braising vegetables the Italian way

In Italy, another word for braising vegetables is "strascinare," or to drag in the pan. Set some olive oil in a pan, add crushed or sliced garlic. Once the garlic is golden, add the cleaned and washed vegetables (not overly drained) to the pan, and begin to toss the vegetables in the pan. Sprinkle with some crushed red pepper and set a lid on top. The vegetables will sweat and steam in their own water. Toss it around a few more times, and presto!