I've been a fan of Lidia Bastianich's ever since I first started watching her cook on PBS years ago. When my husband was gifted her "Lidia's Italy in America" cookbook, my admiration only grew (try the Chicken Scarpariello recipe, and thank me later!). Whether in her cookbooks or on her TV series, Bastianich has always presented Italy and Italian cuisine in a realistic light, and I really appreciate that. Italian fare is more than just pizza, pasta, and gelato (though those ARE important and delicious components); Bastianich knows that and embraces Italy's culinary diversity. Needless to say, I was excited to have the chance to interview her for our Autumn 2013 Voicings.
On this week’s installment of the Foraging Fairy (uhhh..) I’m running with my pasta making video debut and adding wild nettles for a robust, textural and, of course, healthy green pasta dish that can be accompanied with cheese and various other garden/ foraged treats.
Stinging nettles grow in the wild starting in early spring into the summer. (When you cook them the skin-irritating stingers dissipate so there’s no need to worry of indigestion). Although nettles aren’t as flavorful as ramps or asparagus they offer a lovely green color and texture similar to baby spinach or chard.
We do an internal culture Friday news email because we’re scattered to the 4 winds. We tell what’s on our minds. This week I included a NYTimes article about OpenTable