What a delightful afternoon we spent listening to both Lidia and Joe Bastianich share their wealth of knowledge and experience about cooking good Italian food and the good Italian wines that accompany them. The location for this fascinating mother and son duo was the Dallas Central Market Cooking School on Lover’s Lane at Greenville Avenue on Friday, May 2, 2008.
Lidia Bastianich stars on the public television show Lidia’s Family Table and is also a cook book author and restaurateur. (www.lidiasitaly.com) She opened her still successful restaurant, Felidia, in Manhattan in 1981 with her former husband.
Joe Bastianich, Lidia’s son, is also a successful restaurateur, as well as a vintner, author, and wine merchant (www.bastianich.com). Along with partner celebrity chef Mario Batali, their shop, Italian Wine Merchants, was the first strictly Italian wine store in Manhattan. This shop is based on the theory that good Italian food is best when served with good Italian wines and is designed around a kitchen in the middle of the store.
Joe and Mario also partnered in 1998, opening Babbo Ristorante Enoteca. Their efforts resulted in being awarded with The Best New Restaurant in America from the respected James Beard Foundation.
The most interesting stories from Lidia were about her recent experience cooking for Pope Benedict’s American visit. The Pope’s wish list for a meal was very simple she said. “Nothing spicy, no cinnamon and no mushrooms.”
Lidia said she researched the Pope’s background. “I wanted to touch him with his flavors of childhood. I made him chicken soup, then goulash with a scoop of sour cream on top.” The Pope told her, “This food reminded me of my mother.” Mission accomplished.
Something else Lidia shared was that “the Pope doesn’t take second servings. So, I gave him extras on the first.” Her menus for the Pope’s meals are posted on her website, if you want the details.
Her advice to home cooks is, “If you think you should be doing it, most logically you should.”
As far as olive oils go, Lidia said, “Italy has 21 regions and each produces its own olive oil.” There are over 1200 species of olives she said. “If you like it, it’s good. Trust your palate.”
As a knowledgeable wine maker, Joe shared his expertise about the balance between food and wine. He stressed that since wine bottle corks are made from tree bark, they are not an airtight seal. “I beg you to support screw caps,” Joe said.
Joe also has a unique philosophy about good wines. “If you’re not going to spend your money on what you put into your body, I don’t know what you’re going to spend it on.”
All in all, a very remarkable afternoon spent learning from these two professional and passionate Italian food and wine experts.
I’ve included my adaptation of Lidia’s recipe for Spaghettini with Oil and Garlic (Spaghettini Aglio Olio), which she prepared during this class. Her original recipe can be found on her website. The spaghettini was prefaced with an antipasto plate of delicious cheeses, Pecorino de Fossa and Behold the Old Gold, accompanied by smoked salmon crostini, olives, and fruit.
As Lidia says, “It doesn’t get any simpler than this classic Italian dish that has found a permanent spot in the cuisine of the Italian-Americans.” You can also add any of your favorite ingredients to this delicious dish. Lidia suggested that crab would be a great addition. Joe added that this recipe is great as a late breakfast or brunch for a hangover cure.
What can I tell you besides the wonderful aroma of fresh garlic sautéing in olive oil that floated out of the Dallas Central Market Cooking School. Yum. Truly delicious! Those in the market downstairs must have been salivating with that delectable aroma engulfing the building.
In my version of this delicious recipe, I added some fresh basil, oregano and thyme with the fresh parsley. I also included my favorite mushrooms at the end of the sautéing. Served with a simple spinach salad, this is a great light supper.
LIDIA BASTIANICH’S SPAGHETTINI WITH OIL AND GARLIC
(SPAGHETTINI AGLIO OLIO)
(Serves 6)
Ingredients:
1 lb spaghettini or vermicelli
Water
5 TB extra virgin olive oil
10 garlic cloves, peeled and sliced
2 TB minced shallot
6 sliced mushrooms
½ tsp (or more to taste) crushed red pepper
½ cup chopped fresh Italian parsley
4 or 5 fresh basil leaves
½ tsp fresh oregano and thyme
Salt to taste
1 cup freshly grated Parmigiano-Reggiano cheese or Pecorino Romano (optional)
Other Items Needed:
Cutting board
Chef’s knife
Measuring cups and spoons
8 quart pot
Pasta ladle
Large skillet
Wooden spoon
Pot holders
Warm serving bowls or plates
Bring 6 quarts of water to a boil in an 8 quart pot over high heat. Stir the spaghettini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until tender, but still very firm, about 6 minutes.
Meanwhile, heat 3 TB of olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring until pale golden, about 2 minutes. Remove from the heat and add ½ tsp crushed red pepper.
Ladle about 1 ½ cups of the pasta cooking water into the sauce. Add the parsley and herbs, the remaining 2 TB olive oil, and salt to taste.
If your skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet.
If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a simmer, tossing to coat with sauce.
Cook until the pasta is coated with the sauce and done, about 1 minute. Remove the pot from the heat and toss in the grated cheese, if using. Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls or plates.
I hope you’ve enjoyed your field trip today with Kathryn’s Texas Kitchen. Please keep your photos, comments, suggestions, and questions coming to me at kathrynguzman@kathrynstexaskitchen. I truly love learning from y’all and hearing about your experiences in all of your Texas and elsewhere kitchens.
In our next adventure, two of my very handsome grandsons enlist my help to make their favorite yummy warm cinnamon rolls for breakfast. A very scrumptious meal and a great way to start the day.
Until next time, bon appétit!