5 chicken and lidia bastianich Recipes

boneless skinless chicken breasts, pounded, eggplants, oil (for frying ), butter, tomato sauce (preferably homemade ), grated romano cheese, leaves fresh basil (we used parsley, we don tsp do basil), white wine, butter

golden raisins, onion, peeled, extra virgin olive oil, butter, salt (or more ), fresh bay leaves (remove when finished cooking, never serve bay leaves), red wine vinegar, chicken liver, fresh ground black pepper , to taste, broad egg noodles , with parslied butter or fluffy white rice, with almonds

hot chicken stock (or canned low sodium chicken broth), dried porcini mushrooms, extra virgin olive oil, yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups), leeks, white parts only, trimmed, cleaned, and chopped (about 2 cups), carrots, peeled and coarsely shredded (about 1 cup), salt, fresh bay leaves or 2 dried bay leaves, fresh ground black pepper, zucchini, cut into 1/2 inch cubes (about 3 cups), arborio rice (or other short-grain italian rice), chopped fresh italian parsley, grated parmigiano-reggiano cheese

salt, thick slab bacon, in 1 piece, extra virgin olive oil, yellow onions, sliced 1/2-inch (about 3 cups), hot chicken stock (or as needed), linguine, egg yolks, freshly grated parmigiano-reggiano cheese, fresh coarse ground black pepper