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8 Italian Sauces from Lidia Bastianich

In Italian cooking, sauces aren't just for pasta. Queen of the cuisine Lidia Bastianich shares eight standout styles that dress up beef, seafood, chicken and vegetables. (And you'll want to eat every one of them with pasta, too.)
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Story: Stacy Adimando Photography: Misha Gravenor

Infuse With Oil

Lidia adding the final garnishes

"All countries in the Mediterranean seem to have a rendition of this sauce, a condiment made with olive oil, herbs and lemon (or other acid) that's traditionally served with seafood," Lidia says. In the Italian version, the oil is first infused with garlic and herbs.


Salmoriglio Sauce with Striped Bass

SALMORIGLIO SAUCE WITH STRIPED BASS
"The better the olive oil quality, the better the dish," Lidia says.


What to drink! Bastianich Adriatico Friulano 2010
Bring an earthiness to the bright, lemony fish with this medium-boded white from Friuli.

Get the recipe >>  >>
 
Continued on page 7:  Let the Sauce Make Itself

 

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