Lidia Bastianich
Lidia Bastianich was born in Istria, on the Adriatic
Sea, in 1947. She discovered her passion for
cooking at the knee of her grandmother, who
taught her the traditions of Italian cuisine.
Today, Bastianich is a popular chef on public TV,
a world-famous restaurateur and a renowned
cookbook author. Her latest cookbook is Lidia’s
Italy (available at costco.com). She has earned
honors and accolades from the James Beard
Foundation, IACP, Food & Wine and more.
Sausages with Potatoes
and Hot Peppers
TARANTINO3
Recipe developed by Lidia Bastianich
2 pounds red potatoes or new 1 cup Tuscan-style peperoncini
potatoes ( 4 medium-sized (small whole peppers) in
is best) vinegar, drained, seeded and
1/2 cup extra-virgin olive oil thinly sliced (12-ounce jar)
6 plump garlic cloves, crushed 3/4 teaspoon coarse sea salt or
and peeled kosher salt, or to taste
1/2 teaspoon peperoncino flakes, 6 Tarantino* Italian sausages
or to taste (about 11/4 pounds)
1. Scrub and dry the potatoes, but don’t peel them. Slice lengthwise
into sticks and wedges about 1/2 inch wide.
2. Pour olive oil into a large heavy-bottomed skillet or sauté pan and set
over medium-high heat. Scatter garlic and peperoncino flakes in the oil.
Stir and toss garlic for a minute until lightly colored; with a slotted spoon
or skimmer, scoop all the garlic cloves from the pan and reserve.
3. Strew the sliced pickled peperoncini in the oil and toast, stirring, for
about a minute, just to get them sizzling. Then scoop them out, letting the
oil drain back into the pan.
4. Scatter the potatoes in the skillet and toss in the flavored oil. Season
with 1/2 teaspoon salt and cook for 6 minutes over moderate heat. Toss
and turn frequently until lightly crisped on all sides.
5. Push the potatoes to the side of the skillet and lay the sausages in the
pan. Cook for 5-6 minutes, rotating and shifting the sausages until they’re
sizzling and lightly browned on all sides, and turning the potatoes as
needed so they don’t burn. Remove potatoes from the pan.
6. Cover the pan, lower the heat and keep the sausages sizzling and
caramelizing slowly for about 15 minutes, turning occasionally. Remove
the cover, return the potatoes to the pan, and scatter the reserved garlic
and peperoncini all over. Add more salt if you like.
7. Cook uncovered for another 8-10 minutes over low to moderate heat,
until the potatoes and sausages are crisp on the outside and fully cooked
inside. Serve hot (and spicy). Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Breakfast Tacos
TARANTINO5
12 Tarantino* breakfast
sausage links
8-12 eggs
1 cup sour cream
1/4 cup finely chopped
fresh cilantro
2 tablespoons lime juice
1 tablespoon grated lime peel
6 6-inch flour tortillas
2 cups shredded Cheddar cheese
2 avocados, peeled and
thinly sliced
1 cup salsa
1 cup diced white onions
1 cup diced tomatoes
1. Cook sausages in a skillet over medium heat until well done; keep warm.
2. Scramble eggs; keep warm.
3. In a small bowl, combine sour cream, cilantro, lime juice and lime peel.
Stir to blend and set aside.
4. To assemble the tacos, place a tortilla on each plate. Top with eggs,
sausages and cheese. Add avocado, salsa, onions and tomatoes as desired.
5. Serve the sour cream mixture on the side. Makes 6 servings.
Recipe developed by Linda Carey, culinary specialist.
* Brands may vary by region; substitute a similar product.
