Lidia's Ziti
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 13 April 2013
⏱️ 51 minutes
🧾️ Download transcript
Summary
This week, it's another installment of our series The Key 3, conversations with good cooks about the three recipes they think are essential. Lidia Bastianich takes us into the kitchen of Felidia in NYC to teach us her key pasta recipes. Also, Jane and Michael Stern are at The Red Truck Bakery in Warrenton, Va., and Hank Shaw teaches us to harvest spring trees.
Broadcast dates for this episode:
- April 14, 2012 (originally aired)
- April 13, 2013 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:32.0 | It's the splendid table from APM American Public Media. |
| 0:44.5 | Thank you. table from APM American Public Media. I'm Lynne Rosetta Casper. |
| 0:46.5 | Today, it's tricks with boiled eggs. |
| 0:49.3 | Chefs riff on them all the time. |
| 0:51.2 | We home cooks, well, we generally stick to soft-boiled or hard-boiled. |
| 0:55.3 | What lies between those two is where the magic happens. Silky eggs, cream-like eggs, |
| 1:01.2 | Play-Doh eggs. Our guest, Dave Arnold, is the tech advisor to many of those clever chefs. |
| 1:06.9 | He'll unveil what a difference a degree of heat can make. |
| 1:13.2 | So stay with us for eggs like you never knew them and Lydia Bustionich's key three recipes, |
| 1:17.7 | this hour on the splendid table. This is the Splendid table from APM American Public Media, the show for people who love to eat. |
| 1:44.3 | I'm Lynne Roicito-Casper. |
| 1:53.5 | We're starting out today with another in our Key Three series, conversations with Star Cooks about the three recipes they feel are key to know to become a good |
| 2:05.3 | cook. Well, this week, it's Lydia Bustianage, maybe the most beloved cook on PBS. Think Italian |
| 2:11.4 | eating, you think Lydia. But when she started out in New York in the 1970s, she had an uphill |
| 2:16.9 | battle. At her restaurant for Lydia, she had an uphill battle. |
| 2:24.3 | At her restaurant for Lydia, she cooked her home food from the island of Istria, which is east of Venice. |
| 2:27.1 | Selling that to New Yorkers was a challenge. |
| 2:28.9 | But she made it fly. |
| 2:33.7 | She started TV in the 90s, writing books, and began opening new restaurants. And she hasn't stopped. |
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