Direct access to meals created by Lidia Bastianich, one of the most incredible chefs I have had the pleasure of working for, has left me spoiled. As much as I attempt to prepare myself, I am certain a case of ambrosial Italian food withdrawal is heading in my direction. Below is a small sample of the dishes Lidia prepared throughout the past week:
Farro with pork
Chunky apple and apricot bread pudding
Braised leg of lamb atop grilled polenta squares
Almond pudding with poached pears
Abruzzese chestnut and lentil soup
Pasta with pork ragu
Maccheroni with zucchini
Fruit strudel
Fresh cavatelli with favas
Stuffed figs
Spaghetti with calamari, shrimp and scallops
Rice and chestnuts
Baked penne and mushrooms
A sampling of the mushrooms used in the baked penne with mushrooms
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