This is hardly an adequate description of the venerable Mrs. Bastianich. Check out her recipes for more of an insight.
Today, we made our second trip to Lidia's Pittsburgh restaurant in as many years. I was skeptical during our first visit because:
- am suspicious of celebrity chef restaurants
- decorations seemed too $
- and we were in Pittsburgh, for pete's sake.
But it turned out to be awesome.
So we went back for brunch today, which included a mimosa or a bloody mary and unlimited trips to the antipasti table: salami, ham, Caesar salad, panzanella, risotto salad with peas and pancetta, baby potatoes with more pancetta, roasted acorn squash with balsamic, roasty parsnips with garlic & parm (my favorite), butternut squash & apple salad, prosciutto & spinach frittata, and assorted olives.
Most of us then had the pasta tasting, which included endless amounts of linguini with green beans, butternut, garlic, and butter, ravioli filled with roasted chicken, pork, and beef, and rigatoni with tomato & vodka sauce.
After that, there was the dessert table: roasted pears with grapes and vanilla syrup, an incredibly tart apple crostada, a coronary-inducing tiramisu, chocolate mousse cake, cannoli, and lots of cookies.
Alex was batting clean-up, finishing all the leftover desserts.
If you are ever in Pittsburgh (or near any of her other restaurants), you must must MUST go to Lidia's!!!
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