Lidia's Kitchen

Celery Stalks Stuffed with Gorgonzola and Apples; Lamb Ragu with peppers and potatoes and a Gianduia Cake.

Celery, Artichoke and Mortadella Salad, “Crespelle Manicotti” stuffed with ricotta and mozzarella and Strawberries Topped with Balsamic Vinegar

Bake Crostini with Mixed Mushrooms and Cheese; Hearty Polenta Dish with Bacon and Broccoli, Sweet Skillet Sausage with Mixed Grapes.

Savory Egg Battered Zucchini Roll Ups;  a Fennel, Red Onion and Celery Salad with Italian Salami and Frittata Filled with Ricotta, Tomatoes, Onion and Basil.

A crunchy, cheese Caesar Salad. Lemon Roasted Chicken with onions, rosemary and lemons. Crostata with Juicy Plums.

A crispy golden Italian Style Quiche; a fork tender Beef Braised in Barolo. A Braised Broccoli Rabe with garlic and extra virgin olive oil.

A simple margherita style pizza and topped with prosciutto. Cucumbers, string beans and potatoes Salad. Peaches and Blueberries Soaked in Prosecco.

A velvety Lettuce Soup in a Fontina Gratin; Pork Tenderloin with Balsamic Onions. String Beans with Mashed Potatoes with garlic and olive oil.

Pan Seared Shrimp with Arugula Pesto; Butterflied Trout with Bacon and Basil served with a Zucchini Dish made with Anchovies and Capers.

An Orecchiette with Clams and Zucchini, Spaghetti Caruso with mixed healty sauce; Rigatoni with Cauliflower, Saffron and Golden Raisins.

Sesame and Fava Bean Dip, a Baked Eggplant Stuffed with Meat and Vegetables, Baked Potatoes with Pancetta and Oregano.

Cheese Roasted Asparagus dish. Baked Eggplant with Tomatoes, cheese, herbs and baked egg. An Almond Torte with Chocolate Chips served with whipped cream.

Linguine with Swisschard made with walnuts and creamy ricotta; Farfalle with Swordfish, prepared with tomatoes, fresh herbs and capers; Spaghetti and Meatballs.

Pappardelle pasta with walnut, basil and parsley pesto. Tortelloni stuffed with spinach and ricotta, with a classic marinara sauce.

A Montasio Cheese Frico stuffed with potatoes and onions; Seared Steak with rosemary sauce, shallots and mushrooms; Braised Escarole with olive oil, pepperoncino and garlic.

A Creamy Risotto alla Milanese with Saffron and Marrow bone; a Succulent Quail Stuffed with Italian Sausage and Mushrooms. Panna Cotta with Seasonal Berries.

Chicken stock made into “Stracciatella”, laced with eggs and spinach. Stuffed Veal Chop with oozing Fontina. A Braised Kale with Bacon

A Classic Rosemary and Lemon Focaccia; A Filled Focaccia with Smoky Speck and Fontina Cheese; Salad of Shrimp, Fava and Cranberry Beans.

Baked Fennel with Tomatoes and oozing Cheese. a Rollatini baked wih fresh herbs, lemon and white wine's sauce. Chicken Drumsticks with peppers, onions and paprika.

A Butternut Squash Gnocchi with sage and butter sauce. Chicken with Shiitake Mushrooms, Rosemary and Sage. Brussels Sprouts with pepperoncino, garlic, and walnuts.

Brodetto with onion, scallion, clams and mussels and parsley and pepperoncino; Walnut Cake

Baked Penne Dish with pork ragu and zucchini topped with cheese. Salad of Asparagus, Scallions and Boiled Egg and Chocolate Zucchini Cake.

Roasted Peppers Stuffed with Tuna.; Savory Onions Stuffed with Lamb and Sweet Raisins; The Cauliflower and Tomato Soup

A savory Zucchini and Rice Crostata. Zeppole, a fried delicious dough stuffed with creamy ricotta. Steamed Mussel dish with white wine, onions, bay leaves and pepperoncino.

A selection of varies cheese, cured meat and Giardiniera Style Vegetables; Sweet and Sour Zucchini and Stuffed Mushrooms with scallions, a poached seafood salad.