Lidia's Kitchen - Season 3

Celery, artichoke and mortadella salad stuffed with ricotta and mozzarella; strawberries topped with balsamic vinegar.

Egg-battered zucchini roll-ups; fennel, red onion and celery salad topped with Italian salami; frittata filled with ricotta, tomatoes, onion and basil.

Italian-style quiche; tender beef braised in Barolo wine; braised broccoli rabe with garlic and extra virgin olive oil.

Margherita-style pizza; pizza topped with prosciutto; salad made with cucumbers, string beans and potatoes; peaches and blueberries in prosecco.

A salad of radicchio and oranges; braised chicken thigh with potatoes and olives; braised cauliflower.

Lettuce soup in a fontina gratin; pork tenderloin with balsamic onions; string beans and rocky mashed potatoes with garlic and olive oil.

Linguine with Swiss chard; farfalle with swordfish; spaghetti and meatballs.

Montasio cheese frico stuffed with potatoes and onions; seared steak with rosemary, shallot and mixed mushrooms; braised escarole.

Butternut squash gnocchi; marinated breast of chicken seared with shiitake mushrooms, rosemary and sage; sauteed Brussels sprouts.

Zucchini and rice crostata; zeppole, a fried dough stuffed with ricotta; steamed mussel dish with white wine, onions, bay leaves and peperoncino.