Lidia Bastianich?
11 years ago
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11 years ago
11 years agolast modified: 11 years agoRelated Discussions
Lidia Bastianich & bread crumbs
Comments (10)That really does sound like a great dinner, Laurie, LOL, and all leftovers from the frig! Haven't made the torte yet, I have quite a few recipes bookmarked in this book that I'd like to make. Haven't gotten to any yet. She's a little wordy on a lot of the recipes, and I've made recipes from her other books that all turned out really well. Here's the apple torte recipe, let me know how it turns out! Looks good! Apple Torte with Bread Crumb and Hazelnut Crust (Torta Di Mele Di Carnia) Lidia Bastianich (Lidias Italy) Apples grow well in the Carnic Mountains, in the northern part of Friuli, and are used in many desserts. This delicious double-crusted tart reflects the deep-rooted frugality of cooks in this tough mountainous terrain. The crust is made with bread crumbs taken from stale bread, probably because of the scarcity of white flour and the time it takes to make a refined pastry dough. But the results, in the Carnic spirit, are delicious. Makes a 9-inch tart, serving 8 or more For the bread crumb crust: 1/2 cup hazelnuts, toasted 1 1/2 cups fine dry bread crumbs 6 tablespoons sugar 2 teaspoons freshly grated lemon zest 3/4 cup milk 6 tablespoons butter, plus a bit for the tart pan flour for rolling out the dough For the apple filling: 2 pounds (or a bit more) tart, firm apples such as Granny Smith 1/2 cup sugar, or more to taste 1 cup hard (fermented) apple cider or dry white wine Whipped cream or sour cream or ice cream or powdered sugar (optional) Recommended Equipment: A wide, heavy-bottomed 3- or 4-quart saucepan, with a cover A 9-inch tart pan with a removable bottom A pizza stone or oven tiles, if available To make the pastry dough, chop the toasted hazelnuts into small bits, about the size of barley or rice grains, using a chef's knife, or pulse in a food processor, in short bursts to avoid pulverizing. Mix the chopped nuts with the bread crumbs, sugar, and grated lemon zest in a big bowl. Heat the milk and butter in a small saucepan just until the butter melts. Pour over the dry mixture, and stir until evenly moistened. Let the very sticky dough sit in the bowl for about 15 minutes, so the liquids are absorbed by the crumbs. Scrape dough onto a large piece of plastic wrap, enclose it, and press into a disk. Refrigerate the dough for an hour or more, until it is quite firm. To make the filling, peel, core, and slice the apples; you should have 6 to 7 cups of slices. Spread them in the saucepan; pour the sugar and the cider or wine on top; cover the pan, and set it over medium heat. Cook covered for about 10 minutes, gently turning the apples every few minutes, as they wilt and release their juices. Uncover the pan; adjust the heat to keep the liquid perking and slowly reducing. Turn the slices over frequently but carefully, so they stay intact. When the liquid has all evaporated and the apples are soft and nicely glazed, turn off the heat and let the apples cool. When you're ready to form the pastry and bake, arrange a rack in the middle of the oven (covered with a baking stone or tiles, preferably) and heat it to 375°. Lightly butter the tart ring and removable metal bottom. Cut off a third of the chilled disk of dough for the top crust, and set it aside. On a well-floured surface, roll the remaining two-thirds of the dough to a 12-inch-diameter circle, almost 1/4 inch thick, more like a cookie dough than a pie crust. Flour the rolling pin and work surface as needed to prevent sticking. Lift the round and lay it, centered, on the tart pan. Press the dough down so it lines the pan bottom and sides, and trim the edges so there's an even 1/2 inch of dough over the rim of the tart ring, all around. Spread the cooled apple slices on the bottom crust, in an even layer. Roll out the smaller piece of dough into a 9-inch round, the same thickness as the first. Lay it loosely over the filling, and trim the outside edges to fit snugly inside the bottom crust, covering the apples like a lid. Fold the overlapping bottom crust over the top piece, and pinch and smooth the dough layers together, sealing the apples inside. Place the torta in the oven, and bake for an hour or longer, until the top crust is deep golden brown and the outer crust has separated slightly from the side ring. The top crust may crack open, and you should be able to see the apple filling bubbling inside. Set the pan on a wire rack to cool. When the torta has cooled and the crust has firmed up, remove the side ring. If you wish, use a long metal spatula to separate the bottom crust from the metal disk, and slide the torta onto a board or cake plate. Serve cut in wedges, warm with ice cream, or completely cool with powdered sugar and some kind of cream....See MoreBread crumb pasta?
Comments (5)Oh, so you saw the episide too Linda! I love her cooking, I often take notes and make something she did on the show. After it was over I realized that this would be a good meal to make while my folks are here. I wrote down the list of ingredients for the chicken, I'm going to try it in my crockpot. No way would my dad eat that salsa verde with those peppers and all the onions, but I have another recipe from my "La Cucina Ebraica" cookbook that calls for primarily parsley and a couple of anchovies. I think I could also sub pesto. Anyway, I didn't get the ingredients for the passatelli, or even the name! You are so lucky to have that cookbook! Being vegetarian I can't justify buying it, but I often make something I see her do on the show, or something inspired by it. There are a lot of good recipes on her Web site, but not for the passatelli. I'll give you a shout out if I need more help when the time comes. I wonder if you can store these noodles in the fridge? I get home late from work and usually don't have much time to cook. Cooking gets done here mostly on weekends. Here is a link that might be useful: LidiasItaly.com - recipes...See MoreWho's your favorite T.V. chef?
Comments (38)Oh, how could I forget Sara Moulton, Alton Brown and the 2 Fat Ladies! Sara comes across as sincere, down to earth and neighbor-like. I like her cooking style but not a lot of her recipes. Alton Brown and the Two Fat Ladies have very few recipes I'd want to try, but find the shows very entertaining and often informative. Dotmom, Justin Wilson was at one of the sports shows many many years back and a friend and I went to wander around and of course see his show. Well, as it turned out he had JUST left the show as we got in there and wouldn't be back for about quite a few hours. I thought he'd at least be out signing autographs or something but that wasn't the case. We wandered around and waited. Debated about how long to stay but finally gave up. That close. About the only person I've really wanted to see in person. Thought it would be interesting to talk to him a few minutes if it was allowed. Sadly he's gone, but a few of his shows are on YouTube. The ones I saw on there I remember watching. Justin's measuring salt in his hand, throw in a little extra - just shows it's not a science. I got to the point I could smell something and tell if it needed salt. Some friends laughed at me when I measured with my hand and I said If Justin can do it, so can I and they said yeah right, so I took a measuring spoon and poured it in. 1 teaspoon exactly. He also got me using fresh ground pepper on garlic bread. And it are good, I garontee! I have a couple of his cookbooks. Received them as gifts. Not that I really needed them because I copied down a lot of his recipes that interested me. I still use them as a base for others. I just modify to suit my tastes. As a cook should. And I enjoyed his speech. Sort of a Cajun Norm Crosby. And unlike so many, he poked fun at himself rather than feigning offense at every opportunity. Refreshing. And the Two Fat Ladies were fun to watch. It was so obvious they didn't get along. Not sure how they got paired up. They'd snip at each other occasionally and was entertaining. I also like the way ALton Brown interjects some humor and, like America's Test Kitchen, include some of the science and why, for example, some cookies are soft and some are crunchy. One other I forgot is Nathalie Dupree. Again, the older shows were so far superior to those of today (and Alton & 2FL are old shows IMO)...See MoreThose who watch Lidia Bastianich
Comments (10)I follow Lydia on FB so saw this. I have always enjoyed Lydia's show and recipes. She's done some great stuff during the lockdown. I will really miss her mother, one of those "Greatest Generation" people who are leaving us with some big holes to fill. I'm starting to feel increasingly puny . . . but anyway, this is about Erminia and her inspiration. At least she got to know she was an inspiration to many and had a good run with her family. May her memory be for a continued blessing....See More
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