It goes without saying that Lidia Bastianich is a bonafide living legend. With numerous cookbooks, years of restaurant experience, endless television appearances and awards, plus a stunning personal story, Bastianich is a matriarch within the Italian-American culinary landscape — and at large.
When I spoke with Bastianich earlier this year, she spoke about the deep importance of immigrant communities, the ways in which her upbringing impacted her outlook and her cooking and the vast importance of varying cultures coming together, both at the table and in general.
Bastianich’s recipes also happen to often be quite budget-friendly. Many Italian and Italian-American foods actually automatically fall into that genre, if you will.
“Cucina povera” , which translates to “kitchen of the poor,” is a style of cooking that was developed by Italians who didn’t have the means or the money to feed themselves extravagant meals, so they worked with the humblest of ingredients and tools in order to craft dishes that were filling, nutritious and economical.
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As food insecurity levels continue to rise, cooking with budget in mind is a smart move for everyone. Lidia’s tried-and-true recipes offer some of the best that cucina povera has to offer.
It’s impossible to go wrong with any baked pasta dish, but baked ziti might in a category of itself own.
You’ll be amazed by the simplicity of this one — and then reach for seconds.
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