Pasta (US: / ˈ p ɑː s t ə /, UK: / ˈ p æ s t ə /; Italian pronunciation: ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Together with Tanya and son-in-law Corrado, Lidia also has developed a line of artisanal pastas and all-natural sauces, LIDIA’S, which are sold at fine food stores nationwide. In this special, Lidia shows you how to mix and balance seasonal flavors from your own garden, in order to create new recipes based on what’s available. For past Lidia specials, extra video and recipes, and more about acclaimed chef and food ambassador Lidia Bastianich, visit Lidia Celebrates America. Among the numerous awards and accolades Lidia has earned are seven James Beard Awards (Outstanding Chef, Television Food Show, Best Chefs in America, Who’s Who of Food & Beverage in America, Specials 2016, Special 2017 and 2018), and two Emmy Awards for Outstanding Culinary Host (2013 and 2018). New York, NY 10007 (212) 897-2895 A true family affair, Eating In with Lidia is filmed by Lidia's grandson, Lorenzo, and Lidia’s beloved 99 year old mother makes a cameo appearance as they share some intimate family stories along with a few very touching songs. Lidia’s recently published her memoir: Lidia’s most recent books are her memoir: My American Dream: A Life of Love, Family, and Food, as well as her cookbook, Felidia, released on October 29, 2019. Lidia shares the stories behind the great pantry inspired recipes that her family has been eating for years – in both good times, and challenging ones. Copyright © 1995 - 2021 Public Broadcasting Service (PBS). Lidia is a celebrated chef and restaurateur and a partner in Eataly NYC, Chicago, Boston, Los Angeles, Dallas, Las Vegas, Toronto, and Sao Paolo, Brazil. Watch with PBS Passport. Cut the prosciutto into small pieces. Watch with PBS Passport. All rights reserved. Our partner in public broadcasting: Green Beans with Mint Pesto (Fagiolini con Pesto Alla Menta), Pizza Rolls with Broccoli Rabe and Sausage or Ricotta and Leeks, Pasta Salad with Tomato, Mozzarella and Green Beans (Insalata di Cavatappi, Mozzarella, Pomodori e Fagiolini). 4 World Trade Center, 101 Liberty Street, Floor 3. Lidia is an Emmy award-winning public television host, a best‐selling cookbook author, a successful restaurateur, and owner of a flourishing food and entertainment business. Lidia is an Emmy award-winning public television host, a best‐selling cookbook author, a successful restaurateur, and owner of a flourishing food and entertainment business. Together with Tanya and son-in-law Corrado, Lidia also has developed a line of artisanal pastas and all-natural sauces, called LIDIA’S. Melt the butter in a saucepan and cook the prosciutto bits until they start to crisp. Along with her daughter Tanya, she owns Lidia’s Kansas City, as well as Felidia. All rights reserved. Cook the pasta in ample salted water and drain, but save about a cup of the pasta water. PBS is a 501(c)(3) not-for-profit organization. She is also a champion for the United Nations Association of the United States of America’s Adopt-A-Future program, in support of refugee education. Make the sauce while the pasta is cooking. Lidia has published 13 cookbooks, co-authored with her daughter Tanya, and companion books to her Emmy winning television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. PBS is a 501(c)(3) not-for-profit organization. Most importantly, Lidia has accomplished all of this by marrying her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia is the chef/owner of three acclaimed New York City restaurants ‐ Felidia, Becco and Del Posto. She is also a partner in Eataly NYC, Chicago, Boston, Los Angeles, Las Vegas and Sao Paolo, Brazil. Lidia is a member of Les Dames D’Escoffier and founding member of Women Chefs and Restaurateurs, two non-profit organizations of women leaders in the food and hospitality industries. Lidia Bastianich. Lidia Bastianich, the Emmy- and James Beard Award-winning public television host, best-selling cookbook author, restaurateur, and co-owner of the Italian marketplace Eataly, recommends her own pasta line because it's made with high-protein semolina flour. Each of the two half-hour specials will feature a combination of original interviews with Lidia, in which she shares childhood memories and how they relate to today’s challenges, together with beautiful footage from the places, moments, and recipes from her younger years. Follow Lidia's adventures by reading Lidia's Blog. Copyright © 1995 - 2021 Public Broadcasting Service (PBS). Our partner in public broadcasting: Green Beans with Mint Pesto (Fagiolini con Pesto Alla Menta), Pizza Rolls with Broccoli Rabe and Sausage or Ricotta and Leeks, Pasta Salad with Tomato, Mozzarella and Green Beans (Insalata di Cavatappi, Mozzarella, Pomodori e Fagiolini), Potato and Egg Frico (with Asiago Cheese). Add the cream and the frozen peas and cook a couple of minutes. For past Lidia specials, extra video and recipes, and more about acclaimed chef and food ambassador Lidia Bastianich, visit Lidia Celebrates America. A saucepan and cook a couple of minutes is also a partner Eataly... 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