Exsquisito este plato hecho y preparado por la chefs madame Lidia , toda una delicia ..........ect Very nice......ect Saludos y felicitaciones para usted y su programa desde Montreal en la provincia de Quebec en Canada. 🛸🌎🤩💫💫💫💫💯👏
My mother always used the soaked bread for her meatballs instead of bread crumbs. Kept them very moist and tender. Can I be on your dishwashing crew? Just pay me with food.
I’ve been a professional Chef trained at Johnson & Wales, and did a 2 year internship at the annex of Le Cordon Bleu and I have always love you Lidia! Your just like my biggest inspiration! My grandmother from Avellino, Naples! She ( just like you) inspired my career! God bless you! Che Bellisima!
Lydia you have a beautiful voice and your family is beautiful l really would love to meet you all l live in the United States a city called Decatur Illinois l really enjoy watching your family and cooking videos on TH-cam channel God bless you all l am part ltailan from my dad's side of the family most of my friends and family are gone and moved away can I ask you a question can I call you my family please 😢😢 this would mean alot to me from your fan and friend always Sharon Curry from the United States 🙏🙏🙏🙏❤❤❤❤❤😊😊😊😢😢😢
Thank you Lydia. Wonderful food. Sunday was just like you described. Miss mom and all our gatherings on Sunday. Mom was born in Italy too Province of Aquila. I make everything you made and do the traditional dishes for the family holiday too. Grateful for my upbringing and blessed with a dear family. Best ciao Maria
You sing beautifully!!! Please sing more :) Wow! Have loved your recipes for years...basics, simplicity, combinations, tips, everything. Love how you teach people to use what they have...no need to waste! Ancient wisdom but you show how its meaningful and works today.
I lived “too close” to a family that cooked Indian food all the time. No disrespect, but the smell was overwhelming. Nice weather, windows open, permeated my house. Ugh! Just saying. We moved on!!
A sugo for the ages. I love the whole immigrant vs. the traditional contrast. All food changes when a culture takes it to a new land and adapts. Sometimes not for the better but in this case... definitely for the better.
❤❤ 20:22 hi Lydia. I love your video's. Reminds me of my Nonna and her recipes. There are just a few differences in the meatballs and Ragu that my nonna made and taught me. For the meatballs, we used Romano instead of Parmesan and we never saute'd or fried the meatballs. Once firmed, we put directly into the sauce. Also, we always added neck bones to the sauce and occassionally added ground beef at the start of making the ragu. We browned the ground beef, then browned the neck bones. Eventually added the sausage and sometimes we did braciolla. Keep the recipes coming and continue to ignight our creativity. I have forgotten dome of the family recipes and you helped me bring them back - including gnocchi that we made from left over mashed potatoes. Or raviolli or cannelloni or manicotti (cheese or beef , spinach, ricotta).❤❤❤❤
Also, my family is from Reggio Calabria and we always had vino on the table and added vino to many a meal, including our cacciatore as well as sauces. We usually added peperoncino to our red sauces as we enjoy spucy foods
This dish looks absolutely amazing the ragu and the broccoli rab! Did anybody catch exactly what wine that she paired this with? She said it was a good hearty red, But I didn't hear the name
what is your opinion of making this a day ahead and heating it up the next day? Will the braciola hold up in the sauce or should it be taken out and kept on the side? Grazie Mille!
There's a science and art to cooking. This along with keeping cultural heritage alive and preserving it for the next generation makes this a timeless teaching episode. Plus, who doesn't like a tasty meal shared with loved ones? Buonissimo!
My mom makes Lydia's recipe with the sausage, braciole, and meatballs. It's one of my all-time favorites! I'm going to try making it myself this weekend. 🤞
Not only she cooks divinely, but she has a poetry way to make this dish alive ! Beautiful ... Francesco Brussels Belgium.
I didn't know Lidia had such a good singing voice!
Exsquisito este plato hecho y preparado por la chefs madame Lidia , toda una delicia ..........ect Very nice......ect Saludos y felicitaciones para usted y su programa desde Montreal en la provincia de Quebec en Canada. 🛸🌎🤩💫💫💫💫💯👏
You can hear the love Lidia has for America in her voice when she speaks about this country!♥️♥️♥️♥️♥️
The Italian culture really grabs your attention when learning about their recipes.
My mother always used the soaked bread for her meatballs instead of bread crumbs. Kept them very moist and tender. Can I be on your dishwashing crew? Just pay me with food.
This is how cooking show should be! You really cooked all of the food you put on the dining table! More power to you!
I’ve been a professional Chef trained at Johnson & Wales, and did a 2 year internship at the annex of Le Cordon Bleu and I have always love you Lidia! Your just like my biggest inspiration! My grandmother from Avellino, Naples!
She ( just like you) inspired my career! God bless you! Che Bellisima!
Brings back memories of my mom, RIP. Sundays were always my favorite
At the End of Each Show : U always say something in in itlaian I don’t know, What is U-RSaying.
Yuk her Sauce looks like red water... I would never.... Ciao!!
superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr starrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
Great singing voice.
Lydia you have a beautiful voice and your family is beautiful l really would love to meet you all l live in the United States a city called Decatur Illinois l really enjoy watching your family and cooking videos on TH-cam channel God bless you all l am part ltailan from my dad's side of the family most of my friends and family are gone and moved away can I ask you a question can I call you my family please 😢😢 this would mean alot to me from your fan and friend always Sharon Curry from the United States 🙏🙏🙏🙏❤❤❤❤❤😊😊😊😢😢😢
Your the best god bless you
Lydia you are awesome and amazing you are my inspiration 😊😊😊😢😢😢❤❤❤ from your fan and friend always Sharon Curry 🙏🙏🙏
Thank you Lydia. Wonderful food. Sunday was just like you described. Miss mom and all our gatherings on Sunday. Mom was born in Italy too Province of Aquila. I make everything you made and do the traditional dishes for the family holiday too. Grateful for my upbringing and blessed with a dear family. Best ciao Maria
She's a great teacher.
May the lord bless you abundantly.❤I love your recipe it’s so delicious ❤
Chef Bobby flay
You sing beautifully!!! Please sing more :) Wow! Have loved your recipes for years...basics, simplicity, combinations, tips, everything. Love how you teach people to use what they have...no need to waste! Ancient wisdom but you show how its meaningful and works today.
I lived “too close” to a family that cooked Indian food all the time. No disrespect, but the smell was overwhelming. Nice weather, windows open, permeated my house. Ugh! Just saying. We moved on!!
Thank you
I feel so invited in to your kitchen and to your table on your Sunday!
Dear Lidia I to am from Istria. Love your show. I live in Australia. ❤❤🎉
Omg - that looks so good! We love Lidia at our house. We always make sure that we have Lidia’s tomato basil or marinara in the fridge at all times.
What time is dinner? Looks DELICIOUS!!😊😘
Ms Lidia is very pretty. I love your cooking. Pamela in Detroit Michigan USA
This looks so inviting. Looks so delicious. Wish I could do this.
A sugo for the ages. I love the whole immigrant vs. the traditional contrast. All food changes when a culture takes it to a new land and adapts. Sometimes not for the better but in this case... definitely for the better.
Flouring the meatballs is a disaster.
Very very yummy.
As I like pasta and the sauce you made it.
It is YUMMY 😋
I think the main reason for adding sausages is that they were cheap.
❤❤ 20:22 hi Lydia. I love your video's. Reminds me of my Nonna and her recipes. There are just a few differences in the meatballs and Ragu that my nonna made and taught me. For the meatballs, we used Romano instead of Parmesan and we never saute'd or fried the meatballs. Once firmed, we put directly into the sauce. Also, we always added neck bones to the sauce and occassionally added ground beef at the start of making the ragu. We browned the ground beef, then browned the neck bones. Eventually added the sausage and sometimes we did braciolla.
Keep the recipes coming and continue to ignight our creativity. I have forgotten dome of the family recipes and you helped me bring them back - including gnocchi that we made from left over mashed potatoes. Or raviolli or cannelloni or manicotti (cheese or beef , spinach, ricotta).❤❤❤❤
Also, my family is from Reggio Calabria and we always had vino on the table and added vino to many a meal, including our cacciatore as well as sauces. We usually added peperoncino to our red sauces as we enjoy spucy foods
Heya Lidia do you have your own utube channel please?
Wow that looked incredible 🍝
She ruins everything with red pepper flakes.
You are still cook the noodles in the sauce
Wish I was there enjoying this wonderful meal
UR so sympathetic ❤️❤️😘
Wish I could be there for dinner
This dish looks absolutely amazing the ragu and the broccoli rab! Did anybody catch exactly what wine that she paired this with? She said it was a good hearty red, But I didn't hear the name
You needed more cans of tomatoes
Pasta and sausage are amazing❤❤
Beautiful DISH
In Swiss, Austrian and German culture, the cheese would be replaced with a piece of pickle.
yummy
O.M.G. CIAO FRANCO
on my way over Lidia, looks fantastic and brings back great memories of Familia
Bellissimo, Lidia!!! Io ho fame’ da lupo!!! Mangiamo!!
Lidia you are the best....u bring me back to my childhood oxox
what is your opinion of making this a day ahead and heating it up the next day? Will the braciola hold up in the sauce or should it be taken out and kept on the side? Grazie Mille!
Braciole will hold together.
I love your cooking because you enjoy it. 😉
There's a science and art to cooking. This along with keeping cultural heritage alive and preserving it for the next generation makes this a timeless teaching episode. Plus, who doesn't like a tasty meal shared with loved ones? Buonissimo!
So so very happy to see you on TH-cam !!!!!!
Bravo you know how to put a meal together
Salivating and drooling….❤❤❤❤
Where’s grandma?
Where’s grandma?
Masterpiece
Yummy!
My mom makes Lydia's recipe with the sausage, braciole, and meatballs. It's one of my all-time favorites! I'm going to try making it myself this weekend. 🤞
It's so good!
@Hungry haha. It is! I made it Saturday. One of my favorite meals 🤌🤌🤌💥💥💥