Lidia's Kitchen - Season 3
Season 3
Episodes
Crespelle
Celery, artichoke and mortadella salad stuffed with ricotta and mozzarella; strawberries topped with balsamic vinegar.
Eggs
Egg-battered zucchini roll-ups; fennel, red onion and celery salad topped with Italian salami; frittata filled with ricotta, tomatoes, onion and basil.
Braising
Italian-style quiche; tender beef braised in Barolo wine; braised broccoli rabe with garlic and extra virgin olive oil.
Pizza
Margherita-style pizza; pizza topped with prosciutto; salad made with cucumbers, string beans and potatoes; peaches and blueberries in prosecco.
Braising Smaller Cuts
A salad of radicchio and oranges; braised chicken thigh with potatoes and olives; braised cauliflower.
Quick and Delicious Braises
Lettuce soup in a fontina gratin; pork tenderloin with balsamic onions; string beans and rocky mashed potatoes with garlic and olive oil.
More Pasta
Linguine with Swiss chard; farfalle with swordfish; spaghetti and meatballs.
Seared Steak
Montasio cheese frico stuffed with potatoes and onions; seared steak with rosemary, shallot and mixed mushrooms; braised escarole.
Gnocchi
Butternut squash gnocchi; marinated breast of chicken seared with shiitake mushrooms, rosemary and sage; sauteed Brussels sprouts.
Brodetto
Baked Pasta
Vegetables
Dough and Crusts
Zucchini and rice crostata; zeppole, a fried dough stuffed with ricotta; steamed mussel dish with white wine, onions, bay leaves and peperoncino.
Antipasti
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