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  2. Parmigiano Reggiano PDO of the Highest Quality. Parma ham PDO, Parmesan cheese PDO Balsamic vinegar. Mushrooms. Etc.

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  2. Season with 2 teaspoons salt and a liberal amount of peperoncino. Add the bay leaves. Bring to a rapid simmer, and cook until reduced by about a third, about 40 minutes. Add the chard leaves, and simmer until they’re tender, about 15 minutes. Bring the soup to a light boil, and break in the eggs, leaving space between them.

  3. This is the quintessential Italian pasta: just about everyone in Italy knows how to make it and loves it. It is one of those magical dishes that the ingredients can be pulled out of the cupboard and turned into a glorious dish in about 15 minutes.

  4. As we watch Lidia cook, sharing her taste memories at every step, we just know how great the dishes will taste: from Classic Pastas to grilled Bistecca.

  5. Tutti a tavola a mangiare! Welcome to our fifth issue of Lidia’s Italy at Home! We hope you’re finding inspiration in the recipes and stories we’ve sharing with you.

  6. Welcome to Lidia Bastianich Official YouTube Channel. Here you will find the very best of Italian and Italian-American recipes, presented by Lidia.

  7. Milan is the hub of Northern Italian cooking: Classic Veal Milanese, Lidia’s Chicken Parmigiana, and a contem... Forget about the tomato sauce in this episode.

    • 25 min
    • 105.3K
    • Hungry
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