You have inspired me, Lidia, since your very first episode aired. I have made your recipes because they are practical and your instructions are clear and precise. The dishes are so delicious. You have also inspired me to create recipes of my own. Mille grazie!
I recently bought your cookbook. I loved how simply and delicious your dishes are. It helped a lot for someone likes me who is learning to cook Italian food.
Making this tonight as a trial for one of many dishes for Christmas Eve. The link to the recipe did not work, but it's easy to figure out from watching Lidia!
Thanks for watching Donna. Try Lidia's recipe for Stuffed Sardines from La Cucina di Lidia, posted below. Enjoy! Stuffed Sardines Yield: 4 servings On days when my grandmother brought the produce of her garden to the market in Pula, we’d usually pick up some fresh sardines before starting home, because I loved them and they made a quick lunch after a long morning. Every region has its own version of sarde ripene. This is ours. 16 fresh sardines (about 2 pounds) 1/3 cup bread crumbs ¼ cup plus 1 tablespoon olive oil ¼ cup plus 2 tablespoons chopped Italian parsley 2 tablespoons fresh thyme 1 tablespoon grated lemon zest Flour for dredging ¼ cup fresh lemon juice Salt and freshly ground pepper to taste 2 cups vegetable oil 2 eggs, beaten and seasoned Lemon wedges for garnish Cut the heads and tails from the sardines, eviscerate, butterfly, and pull out the bones. In a bowl, combine the bread crumbs, 1 tablespoon live oil, 2 tablespoons parsley, the thyme, and lemon zest. Spoon 1 tablespoon of the mixture into the center of each sardine, and then re-form the fish. Dredge the flour, shaking off the excess. In a second bowl, whisk together the ¼ cup olive oil, the lemon juice, and salt and pepper to taste. Stir in the ¼ cup parsley and set sauce aside. Heat the vegetable oil in a medium-large skillet. Dip the sardines in the beaten egg to coat and fry them in batches of four, turning once, until golden, about 2 minutes per side. Drain on paper towels, sprinkle lightly with salt, arrange on serving plates, and drizzle the reserved sauce over the fish. Garnish with lemon wedges. Show less
You have inspired me, Lidia, since your very first episode aired. I have made your recipes because they are practical and your instructions are clear and precise. The dishes are so delicious. You have also inspired me to create recipes of my own. Mille grazie!
This lady is simply amazing. Thanks for posting.
I'm with you, Lidia. I adore dried oregano. It outflavors its natural self in its dried herb form.
Hello and thank you for sharing. It came out delicious!!
I recently bought your cookbook. I loved how simply and delicious your dishes are. It helped a lot for someone likes me who is learning to cook Italian food.
I loved the recipe Chef Lidia.I have a large piece of Salmon and I will prepare it this way.Thank you so much.
I just love fish! This looked so delicious.
❤ I love her (way of cooking) 🙏
Oh,yeah.It' s really amazing the way she cooks!!!
Well, hot darn! I'm going to make that recipe for sure! Thank you young lady! 😊
Looks amazing..ty..you showed me a new way to bake fish!! (The garlic didn't look cooked enough)
Simply elegant, thank you. Be safe and happy.
My ancestors come from Umbria and we make this fish all the time, especially for lent and Christmas
Making this tonight as a trial for one of many dishes for Christmas Eve. The link to the recipe did not work, but it's easy to figure out from watching Lidia!
7 Fishes?
Lidia all of your dishes are amazing. One thing I have never cooked but would love to try is fresh sardines. Could you help?
Thank you
Thanks for watching Donna. Try Lidia's recipe for Stuffed Sardines from La Cucina di Lidia, posted below. Enjoy!
Stuffed
Sardines
Yield:
4 servings
On days when my grandmother brought the produce of her garden to the market in
Pula, we’d usually pick up some fresh sardines before starting home, because I
loved them and they made a quick lunch after a long morning. Every region has
its own version of sarde ripene. This is ours.
16 fresh sardines (about 2 pounds)
1/3 cup bread crumbs
¼ cup plus 1 tablespoon olive oil
¼ cup plus 2 tablespoons chopped Italian parsley
2 tablespoons fresh thyme
1 tablespoon grated lemon zest
Flour for dredging
¼ cup fresh lemon juice
Salt and freshly ground pepper to taste
2 cups vegetable oil
2 eggs, beaten and seasoned
Lemon wedges for garnish
Cut the heads and tails from the sardines, eviscerate, butterfly, and pull out the
bones. In a bowl, combine the bread crumbs, 1 tablespoon live oil, 2
tablespoons parsley, the thyme, and lemon zest. Spoon 1 tablespoon of the
mixture into the center of each sardine, and then re-form the fish. Dredge the
flour, shaking off the excess.
In a second bowl, whisk together the ¼ cup olive oil, the lemon juice, and salt
and pepper to taste. Stir in the ¼ cup parsley and set sauce aside. Heat the
vegetable oil in a medium-large skillet. Dip the sardines in the beaten egg to
coat and fry them in batches of four, turning once, until golden, about 2
minutes per side. Drain on paper towels, sprinkle lightly with salt, arrange on
serving plates, and drizzle the reserved sauce over the fish. Garnish with
lemon wedges.
Show less
@@LidiaBastianich ,how can you tell if you are buying a good O L ,thank you can't wait to get an answer. Not to expensive have a good day
Looks good!
very good, thank you!! will do it again!
Thank you.I will try this.❤
There's always a lot to learn here.
Delizioso!
Lovely!
This a recipe is just like I cook my version of baked scrod ♥️😋😋😘😘
CIN CIN 🥂🥂
Miss Lydia, ever tried garlic and ginger together with pepper? Very flavorful🤗
Amazing
Very nice
That looks good yum 😋
Beautiful kitchen
Délicieuse ⚘😘
your webcite does not have the page for this recipe- WHY?
I like to use fish for everyday tasks.
Queen
Lip smacking good!
🙏❤
🐐
making for holiday
Do you put cheese on this?
Thanks for watching Andrew. This recipe does not call for cheese. Happy cooking!
mmaimimmmmmmm sooooo delicious, congrats! come and watch my recipe i'm sure you like!
Mama!
The giant dream karyologically call because south africa longitudinally dance since a adorable cooking. zonked, sulky romanian
Fish looks old
Why not whole wheat high fiber bread white bread is like white pasta garbage and very UNHEALTHY
Are you referring to the white breadcrumbs?