Chef Biography
Born February 21, 1947, Lidia Bastianich is wedded nun-like to her calling. As she talks of food and its preparation, it soon becomes obvious that for her, the service of a meal is an act of love.
Perhaps that is because the meals that she prepares are reminiscent of those cooked by her grandmother, who was her first cooking teacher. Or perhaps because her food pays tribute to her first home, Istria, a peninsula in the Adriatic Sea. Istria was once part of Italy, and today is part of Croatia.
Her restaurant, Felidia, which Lidia started in 1981 with her late husband, Felice, (hence the name) is part of an enclave of excellent Italian restaurants in New York City. Great Chefs Television caught up with Lidia in 1993, and taped her in the restaurant’s kitchen for their “Great Chefs – Great Cities” series, and later again for their one hour television special ” Great Chefs Cook Italian”.
Once she caught the TV bug (thanks to Great Chefs), she became the founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions including Lidia’s Italy, an Emmy-nominated television series. Lidia has become one of the best loved chefs on television, has written a line of cookbooks, and is now chef/owner of four acclaimed New York City restaurants, Felidia, Becco, Esca & Del Posto, as well as Lidia’s Pittsburgh, & Lidia’s Kansas City. Together with her son Joseph, she produces award-winning wines at their Bastianich Vineyards in Friuli.
The single most important quality that Lidia shares is her belief that it’s not only the food on the table that makes the meal; it’s the people who join around the table who bring the meal to life. Her signature line: “Tutti a tavola a mangiare!” means, “Everybody to the table to eat!”
Recipes
Creamy Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti
Print Creamy Risotto with Wild Mushrooms (Wild Rice Risotto) Risotto con Funghi Misti By Great Chefs November 18, 2015 There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish […]
Risotto with Wild Mushrooms (Risotto con Funghi Misti)
Serving: 8 Print Risotto with Wild Mushrooms (Risotto con Funghi Misti) By Great Chefs November 10, 2015 There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish is flavored […]
Brutti Ma Buoni (Ugly but Good Cookies)
Serving: 18-20 Print Brutti Ma Buoni (Ugly but Good Cookies) By Great Chefs February 1, 2014 Brutti ma buoni — “ugly but good” — describes these unevenly shaped but marvelously chewy hazelnut cookies. Ingredients Egg Whites – 4 Hazelnuts – 1 cup (5 ounces), toasted, peeled, and finely chopped Confectioner’s Sugar – 1 cup, plus […]
Gamberoni alla Griglia
Serving: 6 Print Gamberoni alla Griglia By Great Chefs February 1, 2014 Shrimp baked and grilled with bread crumbs are paired with a delightfully different sauce and “smothered spinach” with an unexpected touch of Worcestershire. Ingredients Shrimp Jumbo Shrimp – 2 pounds, shrimp in the shell Olive Oil – 2 tablespoons Salt and freshly ground […]
Creamy Risotto with Wild Mushrooms (Wild Rice Risotto)
Print Creamy Risotto with Wild Mushrooms (Wild Rice Risotto) By Great Chefs February 1, 2014 There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish is flavored with earthy […]
Restaurant Information
Phone : 212-758-1479
Address : 243 E 58th StNew York, NY 10022