Felidia: Recipes from My Flagship Restaurant: A Cookbook

by Lidia Matticchio Bastianich, Tanya Bastianich Manuali

The first restaurant cookbook from the best-selling author, beloved and award-winning TV chef, and hugely successful restaurateur--115 recipes from her acclaimed and much-loved New York eatery.Ever since it first opened its doors on Manhattan's Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York City's most beloved restaurants. Now, in her first restaurant cookbook, the revered chef, author, and television personality--along with the restaurant's longtime Executive Chef, Fortunato Nicotra--shares the recipes that have made Felidia a dining destination. Here are dishes from across the restaurant's forty-year Eggplant Flan with Tomato Coulis; Linguini with White Clams and Broccoli; Short Ribs Braised in Barolo; delectable desserts such as Almond and Chocolate Tart Caprese and Open Cannoli; and cocktails such as Passion Fruit Spritz and Frozen Peach Bellini. Here too are Chef Fortunato's personal favorite recipes, advice on setting up a home bar, a fascinating look at Felidia's history, and much more. Filled with the same warmth and wisdom that are the hallmark of all of Lidia's cookbooks, Felidia is the next-best thing to a table at the restaurant.

Genres: Cookbooks, Cooking, Food, Nonfiction

288 pages, Hardcover

Published October 29, 2019

About the author

Lidia Matticchio Bastianich is an American chef, businesswoman and restaurateur.

Specializing in Italian and Croatian cuisine, she has been a regular contributor to the PBS cooking show lineup since 1998. In 2007, she launched her third TV series, Lidia's Italy. She also owns four Italian restaurants in the U.S. in partnership with her son, the winemaster and restaurateur, Joseph Bastianich: Felidia (founded with her ex-husband, Felice) and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh, Pennsylvania; and Lidia's Kansas City in Kansas City, Missouri.

Reviews

[Sherri · Rating 4 out of 5]

Great story/bio of Lydia Bastianich and the history of Felidia in Manhattan, New York. Also shows the great friendship that has been built between her, her family, and head chef. The history of the dishes were interesting to read about. Most of the dishes are doable for the home chef or accommodating ways to prepare them.

[Liquidlasagna · Rating 5 out of 5]

Straightforward, honest, simple but sophisticated, and utterly delicious, Felidia is my type of food. From the ossobuco to homemade ricotta to mushroom gratin, these satisfying dishes will never fail to please your family or your friends.
Jacques Pepin

I have enjoyed the creative and soulful cooking at Felidia for more than three decades. Lidia was the first to really bring us authentic regional Italian food in New York. Her recipes in this book are rustic, delicious, and perfect for the home cook.
Daniel Boulud

[Shipshapeeatworthy · Rating 5 out of 5]

Lidia Matticchio Bastianich is a powerhouse -- successful restaurateur, best-selling author, acclaimed television host -- all these things happen through hard work, dedication, and passion. I find her to be such an inspiration! When her latest book, Felidia, arrived for review I was excited because I am a big fan of her recipes (I find that she always offers recipes that are delicious and geared towards home cooking) and, I was keen to read all about Felidia -- her New York restaurant which opened in 1981.

What keeps a restaurant in business for almost 4 decades? Certainly, it's the food they serve (a regional Italian menu) but it's also the atmosphere and dining experience they create. After reading through her introduction about those early years when they began to build the restaurant I learned that part of Felidia's success is due to the many people who worked to get the restaurant going and to the inspiration Bastianich drew from her family and culinary roots.

Though I've never had the opportunity to dine at Felidia, I feel as though reading through the memoir-like introduction and cooking through the book I think that Bastianich, along with her daughter, Tanya, long-time Executive Chef Fortunato Nicotra, and a "team of very gifted individuals" have done an excellent job of translating the dining experience of the restaurant to something to be enjoyed in the comforts of your own home (no matter where in the world you live). This vicarious living through cookbooks is one of my favourite pastimes and since I won't be in NYC any time soon, this cookbook allows me to savour the best of what Felidia has to offer. As a home cook, I really appreciate how the ingredients and recipes come together in very manageable and delicious ways. The recipe head notes give insight into the ingredients and, how the recipe relates to dishes served at Felidia.

The recipes are organized into 9 chapters: Cocktails, Breads: Focaccias, Crackers, & Spreads, Appetizers, Soups, Pastas & Primi, Seafood, Meat & Poultry, Sides, and Desserts. As I've cooked and glanced through the recipes, I notice that there are recipes to suit any level of home cook. The dishes I've gravitated towards are ones that I can make and serve on a weeknight but there are some that take a bit more time. Roasted cherry tomatoes are one of my family's favourite things to eat and, when I saw the recipe for Tomato Almond Trapanese Pesto w/ Busiati I knew my family would really enjoy it. The pesto is made with oven-blistered tomatoes, along with EVOO, garlic, fresh basil, and roasted almonds. "Mom! This tastes like fancy restaurant food," is what my daughter claimed on the first bite and, it is with a dish like this that the cookbook realizes its goal -- have food that clearly and deliciously represents that NYC icon: Felidia.

When I first met my husband, I wanted to cook for him -- my mom had shown us love through her home cooking and, this is what I wanted to do. When I asked him what he'd like me to make, his answer was "Lasagna!" I think lasagna always seems time consuming as well as labour-intensive and, it's a dish that clearly makes people feel loved should they be the recipient of it. So, when I noticed the lasagna recipe in Felidia was comprised of sauce, cheese, and no-boil noodles I was very excited. To be able to serve one of my husband's favourite dishes and not to have it take me too long to make was thrilling. The recipe begins with directions to make a delicious creamy tomato sauce and it ends with many mouth-watering layers of sauce, cheese, and noodles. I looked like a hero when I served generous slices to my family -- it tastes like you've gone to so much trouble, the lasagna oozing with love, but in reality, it might be the easiest thing you can make!

Felidia is a cookbook full of beautiful Italian recipes that have already found a way into my weekly meal rotation. There's nothing more comforting (in my mind) than tucking into a luscious plate of pasta and sauce and, with this dreary winter we're having here in Halifax I find that these are the kinds of recipes I'm looking for.

Please note that this is an excerpt of a reviewed posted to www.shipshapeeatworthy.wordpress.com

I would like to take this opportunity to thank Appetite by Random House for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.

[Rebecca · Rating 2 out of 5]

I tried 3 of the recipes. The coco nano bean dip and the mushroom soup were just ok, I wouldn't make them again. The walnut focaccia was delicious! I might try the Italian flatbread and the balsamic pear risotto.

[Martha · Rating 5 out of 5]

My favorite part of this cookbook is the introduction by Lidia. I learned a small portion of her family history, their immigrations to the United States and the life she and her husband shared in America.
I truly hard working family with the dream to be restauranteurs in New York City. So successful that many restaurants have opened in other American cities. Lidia surrounds herself with professionals who share her thoughts on food. She also depends on family members to share in the work and the success. This book was intended to bring the menu of "Felidia" to the household kitchens across the country. Rigatoni Woodsman Style will be my first attempt at duplicating one of her cherished dishes.

[Stephanie · Rating 3 out of 5]

A beautiful cookbook full of Italian recipes. All look and sound scrumptious. That said, I doubt I’d make more than a few recipes out of this collection. A basil martini, lasagna of course, vinegar Brussels sprouts and biscotti. I’d rather go out for the Italian.

[Anne Allen]

Interesting book on how she obtained recipes and built her restaurant. Interesting recipes and beautiful pictures.

[Janet · Rating 3 out of 5]

Will only make a few of the pasta dishes, but the charm of the book is its connection to Lidia’s life and history.

[Lauren · Rating 5 out of 5]

Some really good recipes. I remember some from her show as well. I can't wait to try them.

[Sarah · Rating 3 out of 5]

I need more time with this book...

[Kevin Bie · Rating 5 out of 5]

Truly one of my favorite chefs. Her cookbook really encapsulates the historical beauty of recipes