South Philly Review

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Lidia Bastianich is America’s first lady of Italian cuisine. Her success story is the American dream. She and her family arrived in New York from their native Istria, worked hard, sent their children to school and created a unique culinary empire that employs hundreds of people.

I’ve known Lidia for more than 10 years. She is fun to be with and always gracious to share stories, memories and recipes with me.

Her new book, “Lidia’s Italy in America” has just been published. It is the companion to her new PBS series. Lidia traveled throughout the country tasting and writing about America’s numerous Italian-American neighborhoods.

Philadelphia is prominently featured, specifically the Italian Market where she broke bread at Sarcone’s, toured Di Bruno’s and Claudio’s. She went to Hammonton, N.J. — the blueberry capital of America — for first-rate blueberry recipes.

I have been fortunate to eat in numerous and diverse Italian-American restaurants in Boston, Hartford, New York’s Little Italy, Baltimore, Cleveland, Chicago and San Francisco. There are similarities, especially among the markets and stores, but each city has its own special dishes. I tasted my first cioppino on Fisherman’s Wharf in San Francisco when I was a student at UCLA. I did not care for Chicago’s famous deep dish pizza but was enthralled with my dinner at Spiaggia — President and Mrs. Obama’s favorite Chicago restaurant.

I have all Lidia’s cookbooks in my home library. Each and every recipe is easy to follow. Lidia instinctively knows which recipes must appear in her books. She never uses difficult-to-find, exotic ingredients.

This new, full color, photograph book is a must for all of us who appreciate authentic Italian fare. The holidays are upon us. It is the perfect gift for everyone on your list. Just remember to purchase a copy for yourself.

Chicken Trombino (Pollo alla Trombino)

on the menu at Ralph’s in the Italian Market

Ingredients:

4 6 to 8-ounce boneless skinless chicken breasts, each cut on the bias with a sharp knife
1-1/2 teaspoons of kosher salt
All-purpose flour for dredging
2 tablespoons of unsalted butter
2 tablespoons of extra-virgin olive oil
4 plum tomatoes, seeded and diced
1 8-ounce jar of roasted red peppers, drained and sliced
1 teaspoon of dried oregano
1 cup of grated provola
2 tablespoons of fresh basil, shredded

Directions:

Season the chicken with one-half teaspoon of the salt. Spread the flour on a rimmed plate and dredge the chicken in it, tapping off the excess.

Melt the butter and oil in a large skillet over medium heat. Add the chicken and cook until browned on one side, for about two minutes. Flip the chicken and brown the other side, for about two minutes more.

Place the tomatoes, red peppers, oregano and remaining salt in the skillet. Bring to a simmer and cook until the separate ingredients come together as a sauce, for about five minutes.

Sprinkle the dish with the provola and basil. Cover the skillet and simmer just until the cheese melts and the chicken is cooked through, for about two minutes more.

Serves four to six.