![]() ![]() Are there dishes there that you think Americans should know more about?Ī: What I would love to see more here is rabbit. You spend a lot of money on expensive Italian cheeses. Recycle bread whether it is in a salad or a bread pudding. You could make an apple and carrot salad with shoestrings of apples, shoestrings of carrots and a bit of lemon juice. We munch on them every now and then, but we don’t use them for much else. What ingredients do most Americans end up throwing away?Ī: We all have carrots. Q: You speak often about not wasting food. You want crispness with your roasts or meats or your pudding? Put it on the top rack. ![]() There is a top rack and it’s there for a reason. If you add it all in the onion, it might not get to the meat. Salt your major ingredients as you are cooking instead of putting it all in. When you salt your food, you do it intermittently. It cooks faster and it doesn’t stick together. Q: In the beginning of your book, you quoted Voltaire, who said: “Commonsense is not so common.” What is your common sense approach in the kitchen?Ī: You cook pasta. The 66-year-old, who was born in Pula, Croatia - once part of Italy - spoke to Reuters about her latest best-selling book, which she co-wrote with her daughter, Tanya, as well as her tips for home cooks. Whether in a casual or upscale atmosphere, she says each restaurant showcases the styles and flavours of Italy. The award-winning chef co-owns six Italian restaurants, including four in New York, one in Pittsburgh and one in Kansas City. REUTERS/Diana DeLucia/Handout via Reuters Knopf, a division of Random House, to Reuters on February 10, 2014. American chef Lidia Bastianich poses in a photo in 2011 provided by Alfred A.
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