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Lidia’s
sauce
secrets!InItaliancooking,saucesaren’tjust
forspaghetti.Queenofthecuisine
LidiaBastianichsharessix
standoutstylesthatdressupbeef,
seafood,chickenandvegetables.
(Andyou’llwanttoeatevery
oneofthemwithpasta,too.)
BY STACY ADIMANDO  /  PhOTOGRaphy By misha gravenor
“Peoplesometimesthinksauceneedstobecomplex.InItaly,it’smadewithwhatever’savailable:
fresh,localingredients,ofcourse,orthingsfromthecupboardinwintermonths.
Evenwhenyouthinkyouhavenothinginthehouse,youcanmakeagreathomemadesauce.”
page september 2012
rachaelraymag.com98
arinara may be top tomato here in America, but chef and TV host Lidia Bastianich says there
are a slew of lesser-known Italian sauces just as tasty: “Traditionally they’re made with regional
peak-season produce that has a lot of natural flavor. When you break them down with heat or in
a blender, vegetables kind of make their own sauce, releasing their liquids as they turn tender.”M
Almond Pesto Trapanese
over Seared Chicken
serves 6 Prep 20min cook 10min
6	 mediumskinless,
bonelesschickenbreasts
	 Coarsesalt
2/3	 cupEVOO
¾	 lb.cherrytomatoes
12	 largefreshbasilleaves
1/3	 cupsalted,toastedalmonds
1	 clovegarlic,peeledandcrushed
1/4	 tsp.crushedredpepper
½	 cupfreshlygratedgrana
padano
1. Cut each chicken breast in half
on the diagonal, making each piece
about the same weight. Season with
salt, then rub with 2 tbsp. EVOO.
2. Using a blender or food processor,
puree the tomatoes, basil, almonds,
garlic, ½ tsp. salt and the crushed red
pepper for about 1 minute. Scrape
down the bowl. With the machine
on, pour in the remaining EVOO in a
steady stream to emulsify.
3. Preheat a large cast-iron or
nonstick skillet. Working in batches
if necessary to avoid overcrowding,
add the chicken breasts and sear
until golden, a few minutes on each
side (make sure not to overcook).
4. Transfer the chicken pieces to
plates and top with the pesto. To
serve, sprinkle the cheese on top.
Whatto
Drink!
Bastianich
Rosatodi
Refosco2010.
ThisFriulian
roséhasafresh
strawberry
flavorthat
balancesthe
toastinessof
thenuts.
“The name of this sauce comes from the verb pestare, which means ‘to mash,’”
Lidia says. “Every region in Italy has different ingredients in its pesto, depending on what grows
nearby. This one is from Sicily, where they grow some of the best almonds around.” Serve it atop
seared chicken breasts, fish fillets or sliced pork, or try it the traditional way: tossed into hot pasta.
Creamy Garlic Sauce
with Broccoli
serves 6 prep 15 min cook 1 HR
2 	 cups milk, plus more if needed
2 	 heads garlic, cloves separated
and peeled, plus 4 tbsp. sliced
garlic (about 6 large cloves)
4 	 bay leaves, preferably fresh
	 Coarse salt
5 	 tbsp. EVOO
11/2–2 	lbs. broccoli
1/4 	 tsp. crushed red pepper
1. In a medium saucepan, bring
2 cups milk, the whole garlic cloves,
bay leaves and ¼ tsp. salt to a boil
over medium heat. Boil until the
liquid is reduced to 1 cup, about
40 minutes. Discard the bay leaves.
Pour into a sieve set over a bowl and
use a wooden spoon or spatula to
press the soft garlic through. Whisk
the sauce until smooth, then whisk in
¼ cup EVOO; season with salt.
2.Meanwhile,separatethebroccoli
into 2- to 3-inch florets on their stems;
trimthe stemstoabout 4 inches long.
Peelthe tough skin from thestems,
then halve each lengthwise.
3.In alargeskillet over medium heat,
cook thesliced garlicin theremaining
1 tbsp. EVOO, stirring, until lightly
browned, 5 minutes. Add thebroccoli;
sprinklewith thecrushed red pepper
and ¼tsp. salt. Pour in ½cup water;
cover and cook, tossing occasionally,
for 10 minutes, adding ¼cup water at
atimeas needed if thebroccoli sears
(it should betender but still bright, and
thepan should bedry). Uncover and
removethepan from theheat.
4. To serve, reheat the garlic sauce.
Thin with more milk if desired. Serve
the broccoli in a pool of the sauce.
What to
Drink!
Donnafugata
Anthilia2010.
Withplenty
offruity,floral
flavor,this
Sicilianwhite
isafriendly
finishtothe
richcream
sauce.
The same magic happens with beans and legumes, herbs and garlic, and even nuts. With her
favorite sous chefs at her side—her mother, Erminia; daughter Tanya; niece Estelle; and Estelle’s
husband, Gus—Lidia stirs up six scrumptious versions starring simple, seasonal ingredients, and
shares her sauciest tips. Take our word for it: You’re gonna want a spoon.
“Dishes in Italy don’t taste as strongly of garlic as they do in Italian-American
cooking,” Lidia says. “In this recipe, the cloves are cooked thoroughly, so the sharp enzymes are neutralized
and you get a sweet taste and velvety texture. Serve this sauce with vegetables like broccoli, or sneak a bit
into just about anything: mashed potatoes, soup or a big bowl of fresh tagliatelle.
page september 2012
rachaelraymag.com100
page
101
september 2012
rachaelraymag.com
What’s that, Lidia? “To get a good sear, cook
the chicken on medium-high heat in a cast-iron
pan, then lower the heat and cover the pan to
keep in the steam and tenderize the meat.”
foodstylingbyalisonattenborough;propstylingbypaigehicks;
fashionstylingbycatesheehy;hairandmakeupbyanandakhan.
page
103
september 2012
rachaelraymag.com
Olive & Caper Sauce
with Fusilli
serves 6 Prep 10min cook 25min
6	 tbsp.EVOO
6	 clovesgarlic,sliced
1/4	 tsp.crushedredpepper
1	 can(28oz.)italianplum
tomatoes,preferably
sanmarzano,crushed
2	 largeribscelery,thinlysliced
(1cup)
	 Coarsesalt
1	 cuppittedolives,preferably
amixofblackoil-curedand
green,halved
1/3	 cupdrainednonpareilcapers
inbrine
1/4	 cupchoppedflat-leafparsley
1	 lb.fusilli
1/2	 cupgratedgranapadanoor
parmigiano-reggiano
1. Bring a large pot of salted water to
a boil. In a large skillet, heat 1/4 cup
EVOO over medium heat. Add the
garlic and cook until sizzling and
golden around the edges, about
2 minutes. Add the crushed red
pepper; toast for 1 minute. Add
the tomatoes, celery and 1/2 tsp.
salt. Fill the tomato can with 1 cup
pasta water and swish to collect any
remaining tomato juices; add to the
skillet. Bring the sauce to a boil. Stir in
the olives, lower the heat and simmer
until thickened, about 10 minutes.
Add the capers and parsley and
simmer for a few minutes.
2. When the sauce is about halfway
done, add the pasta to the boiling
water. Cook until al dente; drain and
add the pasta to the sauce, tossing
to coat. Continue cooking and
tossing the pasta in the sauce
until well coated. Drizzle with the
remaining 2 tbsp. EVOO; toss again.
Remove from the heat, then toss
with the cheese.
Whatto
Drink!
SantiSolane
Valpolicella
Classico
Superiore
Ripasso2009.
Thespicy
notesinthis
northern
Italianred
standupto
thesaltyolives
andcapers.
Chickpea Puree with
Poached Shrimp
serves 6 Prep 25min(plussoaking) 
cook 1hr45min
½	 lb.driedchickpeas
6	 clovesgarlic,peeled
4	 bayleaves
1	 cupfreshbasilleaves,
tightlypacked
½	 cupplus3tbsp.EVOO

¼	 cuppinenuts,toasted
	 Coarsesaltandpepper
(preferablywhite)
1	 smallcarrot,sliced
1	 smallribcelery,cutinto
1-inchchunks
½	 smallonion
1	 lb.largeshrimp(about14to
20count),peeledexceptfor
tails,deveined
1.Soakthechickpeasovernight
inwater;drain.(Alternatively,use
thequick-soakmethod:Placethe
chickpeasinalargepotwithwaterto
coverby2inches.Boilfor2minutes.
Removefromtheheatandletsitfor
1hour,thendrain.)
2.Inalargesaucepan,bring3qt.water
andthesoakedchickpeastoaboil.Add
4clovesgarlicand2bayleavesand
cookuntilthechickpeasaretender,
about45minutes.Drain,reserving
1cupofthecookingwater.Discardthe
bayleavesandletthechickpeascool.
3. Using a food processor, puree the
cooked chickpeas and garlic and
reserved cooking water. Remove
with a spatula and press through a
mesh sieve.
4.Meanwhile,placethebasiland
remaining2clovesgarlicinthefood
processor.Withthemachineon,
drizzlein½cupEVOOandpureeuntil
wellcombined.Addthepinenutsand
pulseuntilsmooth.Addthechickpea
puree,1tsp.saltand½tsp.pepperand
blendalltogether.
5. In a medium saucepan, bring
6 cups water, the carrot, celery,
onion and remaining 2 bay leaves to
a boil; cook for 20 minutes. Add the
shrimp and cook just until opaque,
1 to 2 minutes. Drain, discard the
vegetables and let the shrimp cool.
In a bowl, toss the shrimp with the
remaining 3 tbsp. EVOO; season with
salt and pepper.
6. To serve, spoon the chickpea puree
onto a platter or individual plates and
set the shrimp on top. Drizzle with the
remaining oil from the tossed shrimp.
“Up and down the Italian peninsula, dried legumes are used as a platform
for other foods and flavors,” Lidia says. This hearty puree is made with chickpeas, fresh basil and
pine nuts, which are classic to the Liguria region, but you can go nutty with whichever swap-ins you
like. Almonds and walnuts work well, too. “Toast them to release their flavors,” Lidia adds.
“TherearemanyvariationsofcupboardsaucesinItaly,”Lidiasays.“Thisone’s
madewithjarredcapersandolives,butyoucanusewhateveryouhave:curedartichokes,sun-driedtomatoes,
anchoviesoracanofbeans.It’sidealforthecoldmonths,whenyoudon’thaveasmanyfreshvegetables.”
Serveitwithanypastathathasnooksandcrannies(likezitiorrigatoni),orspoonitonasapizzatopping.
What to
Drink!
Argiolas
Costamolino
Vermentino
diSardegna
2010.Bright
hintsofcitrus,
freshpear
andherbsin
thisSardinian
whitearea
greatmatch
forthesweet
shrimpand
thecreamy
chickpeas. What’s that, Lidia? “You must taste sauces as you go.
The vegetables vary, so you may need different amounts
of salt each time you make a recipe. The more you can
develop your taste apparatus, the better off you are as a cook.”
“AllcountriesintheMediterraneanseemtohavearenditionofthissauce,acondiment
madewitholiveoil,herbsandlemon(orotheracid)that’straditionallyservedwithseafood,”Lidiasays.Inthe
Italianversion,theoilisfirstinfusedwithgarlicandherbs.“Thebettertheoliveoilquality,thebetterthedish.”
“Everythingcookstogetherinharmonywhenyoumakeabraise,”Lidia
says.“Inthisvealshankversion,themeat,carrots,andabeautifulsaucemadewithclovesandorangepeel
exchangeflavorsastheysimmer.”Pushthevegetablesthroughastrainerattheendtothickenthesauce.
Salmoriglio Sauce
with Striped Bass
serves 6 
Prep 20 min (Plus Steeping) 
cook 15 min
1½ 	 cups EVOO
8 	 cloves garlic, sliced
	 Coarse salt and freshly
ground pepper
5 	 tbsp. fresh lemon juice
3 	 tbsp. finely chopped
flat-leaf parsley
1 	 tbsp. finely chopped
fresh mint leaves
6 	 skin-on striped bass fillets
(about 2 lbs.)
1. In a bowl, combine the EVOO, garlic
and a pinch each salt and pepper;
let steep for 30 minutes. Strain the
oil; discard the garlic. In a small bowl,
whisk together 1 cup of the garlic oil,
the lemon juice, parsley and mint;
season with salt and pepper.
2.Preheata large cast-iron or nonstick
skilletover medium-high heat. Place
the fish filletsin a shallow dish in a
single layer.Sprinklewith 2tsp. salt and
drizzle with the remaining ½cup garlic
oil,turningthe filletsgently to coat.
3. Workingin batches if necessary
to avoidovercrowding, add thefish,
flesh side down,to thehot skillet.
Cook, turning once, until thefish is just
opaquein thecenter, 6 to 8 minutes,
depending on thethickness of thefish.
Transfer to aplate.
4. Spoon a little of the sauce over
each fillet. Set the rest of the sauce
on the table for passing.
What to
Drink!
Bastianich
Adriatico
Friulano
2010. Bring
an earthiness
to the bright,
lemony fish with
this medium-
bodied white
from Friuli.
Braised Vegetable
Sauce with Osso Buco
serves 6 Prep 25min cook 2HR
4 	 bay leaves, preferably fresh
1 	 large sprig fresh rosemary
1/4 	 cup EVOO
6 	 pieces osso buco (veal shank),
cut 2 to 3 inches thick and tied
around the circumference
	 Coarse salt
4 	 carrots, cut into 1-inch chunks
4	 ribs celery, cut into 1-inch
chunks
2	 large onions, cut into 1-inch
chunks
3 	 tbsp. tomato paste
1 	 cup dry white wine
6 	 whole cloves
2 	 small oranges, 1 peeled with a
vegetable peeler, 1 zested in thin
strips
3 	 cups chicken broth, plus more if
needed, warmed over low heat
1. Tie the bay leaves and rosemary
together with kitchen twine. In a dutch
oven, heat the EVOO over medium
heat. Season the osso buco with
1 tsp. salt; add to the pot and brown
on all sides, 6 to 7 minutes. Transfer
to a plate.
2.Addthecarrots,celeryandonions
tothedrippingsinthedutchoven.
Cook untilslightly softenedand
browned,about5minutes.Pushthe
vegetablestothesideof thepanand
stirthetomatopasteintothecenter
of thepan.Cook for1 minute,thenstir
intothevegetables.Addthewineand
theherbbundleandboiluntilthewine
isreducedbyhalf,about3minutes.
Addtheclovesandorangepeelstrips.
3.Returnthevealtothepotinasingle
layerandpourinthewarmedbroth
untilitalmost,butnotfully,coversthe
meat.Adjusttheheatsotheliquidis
simmering,thencoverandcookuntil
themeatistender,about11/2hours.
4.Uncoverandtransferabouthalfof
thevegetablestoaplatter.Placethe
meatontopandtenttheplatterwith
foil.Withaslottedspoon,remove
theherbbundle,clovesandorange
strips;discard.Bringthesaucetoa
boilandcook untilthickened,about
10minutes.Meanwhile,cutthestrings
fromthemeatanddiscard.
5.Strainthesaucedirectlyoverthe
meatontheplatter,pressingthe
remainingvegetablesthroughthe
strainerwithaspoon.Sprinklethe
orangezeststripsontopandserve.
What to
Drink!
LaMozza
Morellinodi
Scansano
iPerazzi
2009.This
spicyred
fromTuscany
isatasty
contrastto
themellow
vealand
sweet
carrots.
page september 2012
rachaelraymag.com104
page
105
september 2012
rachaelraymag.com
Lidia’s latest cookbook,
Lidia’s Favorite Recipes,
hits stores in October.
Learn more of Lidia’s
sauce secrets online! Go to
rachaelraymag.com/lidia.
What
is osso
buco?
see p. 127

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EveryDaywithRachaelRay_Lidia Bastianich

  • 1. Lidia’s sauce secrets!InItaliancooking,saucesaren’tjust forspaghetti.Queenofthecuisine LidiaBastianichsharessix standoutstylesthatdressupbeef, seafood,chickenandvegetables. (Andyou’llwanttoeatevery oneofthemwithpasta,too.) BY STACY ADIMANDO  /  PhOTOGRaphy By misha gravenor “Peoplesometimesthinksauceneedstobecomplex.InItaly,it’smadewithwhatever’savailable: fresh,localingredients,ofcourse,orthingsfromthecupboardinwintermonths. Evenwhenyouthinkyouhavenothinginthehouse,youcanmakeagreathomemadesauce.” page september 2012 rachaelraymag.com98
  • 2. arinara may be top tomato here in America, but chef and TV host Lidia Bastianich says there are a slew of lesser-known Italian sauces just as tasty: “Traditionally they’re made with regional peak-season produce that has a lot of natural flavor. When you break them down with heat or in a blender, vegetables kind of make their own sauce, releasing their liquids as they turn tender.”M Almond Pesto Trapanese over Seared Chicken serves 6 Prep 20min cook 10min 6 mediumskinless, bonelesschickenbreasts Coarsesalt 2/3 cupEVOO ¾ lb.cherrytomatoes 12 largefreshbasilleaves 1/3 cupsalted,toastedalmonds 1 clovegarlic,peeledandcrushed 1/4 tsp.crushedredpepper ½ cupfreshlygratedgrana padano 1. Cut each chicken breast in half on the diagonal, making each piece about the same weight. Season with salt, then rub with 2 tbsp. EVOO. 2. Using a blender or food processor, puree the tomatoes, basil, almonds, garlic, ½ tsp. salt and the crushed red pepper for about 1 minute. Scrape down the bowl. With the machine on, pour in the remaining EVOO in a steady stream to emulsify. 3. Preheat a large cast-iron or nonstick skillet. Working in batches if necessary to avoid overcrowding, add the chicken breasts and sear until golden, a few minutes on each side (make sure not to overcook). 4. Transfer the chicken pieces to plates and top with the pesto. To serve, sprinkle the cheese on top. Whatto Drink! Bastianich Rosatodi Refosco2010. ThisFriulian roséhasafresh strawberry flavorthat balancesthe toastinessof thenuts. “The name of this sauce comes from the verb pestare, which means ‘to mash,’” Lidia says. “Every region in Italy has different ingredients in its pesto, depending on what grows nearby. This one is from Sicily, where they grow some of the best almonds around.” Serve it atop seared chicken breasts, fish fillets or sliced pork, or try it the traditional way: tossed into hot pasta. Creamy Garlic Sauce with Broccoli serves 6 prep 15 min cook 1 HR 2 cups milk, plus more if needed 2 heads garlic, cloves separated and peeled, plus 4 tbsp. sliced garlic (about 6 large cloves) 4 bay leaves, preferably fresh Coarse salt 5 tbsp. EVOO 11/2–2 lbs. broccoli 1/4 tsp. crushed red pepper 1. In a medium saucepan, bring 2 cups milk, the whole garlic cloves, bay leaves and ¼ tsp. salt to a boil over medium heat. Boil until the liquid is reduced to 1 cup, about 40 minutes. Discard the bay leaves. Pour into a sieve set over a bowl and use a wooden spoon or spatula to press the soft garlic through. Whisk the sauce until smooth, then whisk in ¼ cup EVOO; season with salt. 2.Meanwhile,separatethebroccoli into 2- to 3-inch florets on their stems; trimthe stemstoabout 4 inches long. Peelthe tough skin from thestems, then halve each lengthwise. 3.In alargeskillet over medium heat, cook thesliced garlicin theremaining 1 tbsp. EVOO, stirring, until lightly browned, 5 minutes. Add thebroccoli; sprinklewith thecrushed red pepper and ¼tsp. salt. Pour in ½cup water; cover and cook, tossing occasionally, for 10 minutes, adding ¼cup water at atimeas needed if thebroccoli sears (it should betender but still bright, and thepan should bedry). Uncover and removethepan from theheat. 4. To serve, reheat the garlic sauce. Thin with more milk if desired. Serve the broccoli in a pool of the sauce. What to Drink! Donnafugata Anthilia2010. Withplenty offruity,floral flavor,this Sicilianwhite isafriendly finishtothe richcream sauce. The same magic happens with beans and legumes, herbs and garlic, and even nuts. With her favorite sous chefs at her side—her mother, Erminia; daughter Tanya; niece Estelle; and Estelle’s husband, Gus—Lidia stirs up six scrumptious versions starring simple, seasonal ingredients, and shares her sauciest tips. Take our word for it: You’re gonna want a spoon. “Dishes in Italy don’t taste as strongly of garlic as they do in Italian-American cooking,” Lidia says. “In this recipe, the cloves are cooked thoroughly, so the sharp enzymes are neutralized and you get a sweet taste and velvety texture. Serve this sauce with vegetables like broccoli, or sneak a bit into just about anything: mashed potatoes, soup or a big bowl of fresh tagliatelle. page september 2012 rachaelraymag.com100 page 101 september 2012 rachaelraymag.com What’s that, Lidia? “To get a good sear, cook the chicken on medium-high heat in a cast-iron pan, then lower the heat and cover the pan to keep in the steam and tenderize the meat.” foodstylingbyalisonattenborough;propstylingbypaigehicks; fashionstylingbycatesheehy;hairandmakeupbyanandakhan.
  • 3. page 103 september 2012 rachaelraymag.com Olive & Caper Sauce with Fusilli serves 6 Prep 10min cook 25min 6 tbsp.EVOO 6 clovesgarlic,sliced 1/4 tsp.crushedredpepper 1 can(28oz.)italianplum tomatoes,preferably sanmarzano,crushed 2 largeribscelery,thinlysliced (1cup) Coarsesalt 1 cuppittedolives,preferably amixofblackoil-curedand green,halved 1/3 cupdrainednonpareilcapers inbrine 1/4 cupchoppedflat-leafparsley 1 lb.fusilli 1/2 cupgratedgranapadanoor parmigiano-reggiano 1. Bring a large pot of salted water to a boil. In a large skillet, heat 1/4 cup EVOO over medium heat. Add the garlic and cook until sizzling and golden around the edges, about 2 minutes. Add the crushed red pepper; toast for 1 minute. Add the tomatoes, celery and 1/2 tsp. salt. Fill the tomato can with 1 cup pasta water and swish to collect any remaining tomato juices; add to the skillet. Bring the sauce to a boil. Stir in the olives, lower the heat and simmer until thickened, about 10 minutes. Add the capers and parsley and simmer for a few minutes. 2. When the sauce is about halfway done, add the pasta to the boiling water. Cook until al dente; drain and add the pasta to the sauce, tossing to coat. Continue cooking and tossing the pasta in the sauce until well coated. Drizzle with the remaining 2 tbsp. EVOO; toss again. Remove from the heat, then toss with the cheese. Whatto Drink! SantiSolane Valpolicella Classico Superiore Ripasso2009. Thespicy notesinthis northern Italianred standupto thesaltyolives andcapers. Chickpea Puree with Poached Shrimp serves 6 Prep 25min(plussoaking)  cook 1hr45min ½ lb.driedchickpeas 6 clovesgarlic,peeled 4 bayleaves 1 cupfreshbasilleaves, tightlypacked ½ cupplus3tbsp.EVOO
 ¼ cuppinenuts,toasted Coarsesaltandpepper (preferablywhite) 1 smallcarrot,sliced 1 smallribcelery,cutinto 1-inchchunks ½ smallonion 1 lb.largeshrimp(about14to 20count),peeledexceptfor tails,deveined 1.Soakthechickpeasovernight inwater;drain.(Alternatively,use thequick-soakmethod:Placethe chickpeasinalargepotwithwaterto coverby2inches.Boilfor2minutes. Removefromtheheatandletsitfor 1hour,thendrain.) 2.Inalargesaucepan,bring3qt.water andthesoakedchickpeastoaboil.Add 4clovesgarlicand2bayleavesand cookuntilthechickpeasaretender, about45minutes.Drain,reserving 1cupofthecookingwater.Discardthe bayleavesandletthechickpeascool. 3. Using a food processor, puree the cooked chickpeas and garlic and reserved cooking water. Remove with a spatula and press through a mesh sieve. 4.Meanwhile,placethebasiland remaining2clovesgarlicinthefood processor.Withthemachineon, drizzlein½cupEVOOandpureeuntil wellcombined.Addthepinenutsand pulseuntilsmooth.Addthechickpea puree,1tsp.saltand½tsp.pepperand blendalltogether. 5. In a medium saucepan, bring 6 cups water, the carrot, celery, onion and remaining 2 bay leaves to a boil; cook for 20 minutes. Add the shrimp and cook just until opaque, 1 to 2 minutes. Drain, discard the vegetables and let the shrimp cool. In a bowl, toss the shrimp with the remaining 3 tbsp. EVOO; season with salt and pepper. 6. To serve, spoon the chickpea puree onto a platter or individual plates and set the shrimp on top. Drizzle with the remaining oil from the tossed shrimp. “Up and down the Italian peninsula, dried legumes are used as a platform for other foods and flavors,” Lidia says. This hearty puree is made with chickpeas, fresh basil and pine nuts, which are classic to the Liguria region, but you can go nutty with whichever swap-ins you like. Almonds and walnuts work well, too. “Toast them to release their flavors,” Lidia adds. “TherearemanyvariationsofcupboardsaucesinItaly,”Lidiasays.“Thisone’s madewithjarredcapersandolives,butyoucanusewhateveryouhave:curedartichokes,sun-driedtomatoes, anchoviesoracanofbeans.It’sidealforthecoldmonths,whenyoudon’thaveasmanyfreshvegetables.” Serveitwithanypastathathasnooksandcrannies(likezitiorrigatoni),orspoonitonasapizzatopping. What to Drink! Argiolas Costamolino Vermentino diSardegna 2010.Bright hintsofcitrus, freshpear andherbsin thisSardinian whitearea greatmatch forthesweet shrimpand thecreamy chickpeas. What’s that, Lidia? “You must taste sauces as you go. The vegetables vary, so you may need different amounts of salt each time you make a recipe. The more you can develop your taste apparatus, the better off you are as a cook.”
  • 4. “AllcountriesintheMediterraneanseemtohavearenditionofthissauce,acondiment madewitholiveoil,herbsandlemon(orotheracid)that’straditionallyservedwithseafood,”Lidiasays.Inthe Italianversion,theoilisfirstinfusedwithgarlicandherbs.“Thebettertheoliveoilquality,thebetterthedish.” “Everythingcookstogetherinharmonywhenyoumakeabraise,”Lidia says.“Inthisvealshankversion,themeat,carrots,andabeautifulsaucemadewithclovesandorangepeel exchangeflavorsastheysimmer.”Pushthevegetablesthroughastrainerattheendtothickenthesauce. Salmoriglio Sauce with Striped Bass serves 6  Prep 20 min (Plus Steeping)  cook 15 min 1½ cups EVOO 8 cloves garlic, sliced Coarse salt and freshly ground pepper 5 tbsp. fresh lemon juice 3 tbsp. finely chopped flat-leaf parsley 1 tbsp. finely chopped fresh mint leaves 6 skin-on striped bass fillets (about 2 lbs.) 1. In a bowl, combine the EVOO, garlic and a pinch each salt and pepper; let steep for 30 minutes. Strain the oil; discard the garlic. In a small bowl, whisk together 1 cup of the garlic oil, the lemon juice, parsley and mint; season with salt and pepper. 2.Preheata large cast-iron or nonstick skilletover medium-high heat. Place the fish filletsin a shallow dish in a single layer.Sprinklewith 2tsp. salt and drizzle with the remaining ½cup garlic oil,turningthe filletsgently to coat. 3. Workingin batches if necessary to avoidovercrowding, add thefish, flesh side down,to thehot skillet. Cook, turning once, until thefish is just opaquein thecenter, 6 to 8 minutes, depending on thethickness of thefish. Transfer to aplate. 4. Spoon a little of the sauce over each fillet. Set the rest of the sauce on the table for passing. What to Drink! Bastianich Adriatico Friulano 2010. Bring an earthiness to the bright, lemony fish with this medium- bodied white from Friuli. Braised Vegetable Sauce with Osso Buco serves 6 Prep 25min cook 2HR 4 bay leaves, preferably fresh 1 large sprig fresh rosemary 1/4 cup EVOO 6 pieces osso buco (veal shank), cut 2 to 3 inches thick and tied around the circumference Coarse salt 4 carrots, cut into 1-inch chunks 4 ribs celery, cut into 1-inch chunks 2 large onions, cut into 1-inch chunks 3 tbsp. tomato paste 1 cup dry white wine 6 whole cloves 2 small oranges, 1 peeled with a vegetable peeler, 1 zested in thin strips 3 cups chicken broth, plus more if needed, warmed over low heat 1. Tie the bay leaves and rosemary together with kitchen twine. In a dutch oven, heat the EVOO over medium heat. Season the osso buco with 1 tsp. salt; add to the pot and brown on all sides, 6 to 7 minutes. Transfer to a plate. 2.Addthecarrots,celeryandonions tothedrippingsinthedutchoven. Cook untilslightly softenedand browned,about5minutes.Pushthe vegetablestothesideof thepanand stirthetomatopasteintothecenter of thepan.Cook for1 minute,thenstir intothevegetables.Addthewineand theherbbundleandboiluntilthewine isreducedbyhalf,about3minutes. Addtheclovesandorangepeelstrips. 3.Returnthevealtothepotinasingle layerandpourinthewarmedbroth untilitalmost,butnotfully,coversthe meat.Adjusttheheatsotheliquidis simmering,thencoverandcookuntil themeatistender,about11/2hours. 4.Uncoverandtransferabouthalfof thevegetablestoaplatter.Placethe meatontopandtenttheplatterwith foil.Withaslottedspoon,remove theherbbundle,clovesandorange strips;discard.Bringthesaucetoa boilandcook untilthickened,about 10minutes.Meanwhile,cutthestrings fromthemeatanddiscard. 5.Strainthesaucedirectlyoverthe meatontheplatter,pressingthe remainingvegetablesthroughthe strainerwithaspoon.Sprinklethe orangezeststripsontopandserve. What to Drink! LaMozza Morellinodi Scansano iPerazzi 2009.This spicyred fromTuscany isatasty contrastto themellow vealand sweet carrots. page september 2012 rachaelraymag.com104 page 105 september 2012 rachaelraymag.com Lidia’s latest cookbook, Lidia’s Favorite Recipes, hits stores in October. Learn more of Lidia’s sauce secrets online! Go to rachaelraymag.com/lidia. What is osso buco? see p. 127