6 vegetable lidia Recipes

two 35-oz cans italian plum tomato (preferably san marzano), extra virgin olive oil, onion, chopped (about 1 cup), crushed red pepper flakes, bay leaves, salt, fresh ground black pepper, ground pork, ground beef, fine dry white bread crumbs, freshly grated parmigiano-reggiano cheese, chopped fresh italian parsley, garlic cloves, peeled and chopped fine, egg, salt, fresh ground black pepper, all-purpose flour, olive oil, vegetable oil, spaghetti, parmigiano-reggiano cheese (grated , and i want to add that it s important to use freshly grated)

stuffing mushroom caps , about 1 1/2 inches in diameter, extra virgin olive oil, plus more for the tops of the mushrooms if you like, chopped scallion, chopped red bell pepper, coarse breadcrumbs, grated parmigiano-reggiano cheese, chopped fresh italian parsley, salt, fresh ground black pepper, unsalted butter, chicken stock or 1/2 cup vegetable stock or 1/2 cup canned reduced-sodium chicken broth, dry white wine (optional)

potato , preferably yukon gold, unsalted butter, salt, fresh ground white pepper, freshly grated nutmeg, eggs, chopped italian prosciutto, chopped fresh italian parsley, fine dry breadcrumbs (fresh , more if needed), all-purpose flour, vegetable oil

all-purpose flour, granulated sugar, table salt, whole milk, egg yolks, vanilla extract, all-purpose flour, eggs, table salt, toasted plain breadcrumbs, canola oil or vegetable oil, for frying, granulated sugar, cinnamon