LIDIA: Buongiorno.

I'm Lidia Bastianich, and teaching you about Italian food has always been my passion.

It has always been about cooking together and ultimately building your confidence in the kitchen.

So what does that mean?

You got to cook it yourselves.

For me, food is about delicious flavors... Che bellezza!

...comforting memories, and most of all, family.

Tutti a tavola a mangiare!

ANNOUNCER: Funding provided by... ANNOUNCER: At Cento Fine Foods, we're dedicated to preserving the culinary heritage of authentic Italian foods by offering over 100 specialty Italian products for the American kitchen.

Cento -- Trust your family with our family.

♪ ♪ ♪ ANNOUNCER: Grana Padano -- authentic, Italian, rich in tradition, yet contemporary.

ANNOUNCER: Locatelli Pecorino Romano cheese from Italy -- handcrafted from 100% sheep's milk.

ANNOUNCER: Authentic Italian cured meats.

Paolo Rovagnati -- The true Italian tradition.

ANNOUNCER: And by... LIDIA: I am in the highlands of the Dolomites with these wonderful animals in back of me and these beautiful pastures yields beautiful milk for the local cheese.

And we are going to cook with it.

Caramelized fennel is topped with slices of delicate pears and raw fennel.

The result is an elegant salad that bursts with flavor.

Go ahead and treat yourself to these veal chops stuffed with Piave cheese served over a bed of cabbage.

♪ The hills are alive with the sound of cowbells ♪ ♪ Ever since I was a little girl, I was aware of the table.

So the importance of having a presentation, a respectable table kind of signified, "This is our special time.

This is for you.

This is for the family."

And that remained in my mind.

A simple tablecloth, centerpieces with vegetables and fruit, a little vase, even with herbs, and the whole thing looks different.

Setting up a table, give it some importance and make your guests and your family feel very special.

I'm in my garden, and I'm making fennel and Asian pear salad.

You can use regular pear.

Usually an Italian would.

But I like the crunchiness of Asian pear, so I'm using that today.

Let's work with the fennel.

The fennel -- I mean, I talk to you a lot of time about cleaning up fennel, and you pull out the bigger leaves that might be tough like that.

I see.

Let's cut this fronds.

I'll save a little bit of the fronds for the salad.

And then this is a kind of a... a long fel-- Oh, this is good.

It's good for stocks.

So don't throw it away.

I want to get them like this.

And you cut the core, and you shave it on the mandolin to get this.

This is beautiful.

And next, the pear with the mandolin.

So let's cut the pear in quarters.

Let's just... core it a little bit.

I love the crunchiness of Asian pear, and also, it's not overly sweet and it's juicy.

You know, this mandolin is -- It's a little dangerous, so kind of turn the pear.

Or whatever you're shaving, you hold the farthest part of it away from your finger.

So we're pretty close here.

And I'm gonna cut the rest with a knife.

Don't be afraid to play it safe.

Use the knife.

And that's okay, too.

So you can do it thin with the knife.

You know?

There you go.

See?

Just as thin.

Just about as thin.

So here we are.

I'm gonna add the pear to the fennel just like that.

You can just already imagine, I'm sure, the texture of these ingredients together and the crunch and the sweetness and the tartness.

You're in for a treat.

And I'm gonna make the dressing.

So let's use the lemon -- lemon juice.

Let's see.

This is fresh lemon.

Let me put the oil in here.

Salt.

Okay.

Let's whisk this dressing.

♪ Okay.

And let's add some pepper.

♪ Let's dress it a little bit now.

You know, I always tell you, don't over-dress your salad.

So you always have time to put the dressing on.

Let's leave a little bit behind.

Well, maybe I'll put a little bit of cheese.

You know, cheese and pears go together so well.

Us Italians love our cheese and pears.

So a nice mild cheese.

I like some nice Grana.

Now let's plate these out.

We're making a real show of it.

♪ What I have done here, I've taken a bulb of funnel, sliced it thin, and just sautéed it in some olive oil with salt, caramelized it nicely, and I let it cool right in the pan.

So I'm gonna put this on the bottom.

So there's different textures here in this salad... of cooked fennel, raw fennel, Asian pear.

A lot of good things going on here.

Let me add the salad to this.

So I want it to fall nice and light.

I don't want it to be kind of... ...clustered.

♪ Hmm.

Just like that.

Lidia's plate.

Just like that.

And then... snowfall of cheese right on top.

Just like that.

♪ So this is a beautiful setting, beautiful presentation, a great antipasto, a first course.

You can make it your antipasto for your guest or it could be a main course.

So let me -- let me taste this.

Mm, mm.

♪ Delicious.

Nice.

It's acidic, sweet, crunchy.

Fennel, pears, and, of course, the cheese.

We are ready to serve this, to serve it to our guests.

Let's go.

So the table is ready, ready to eat.

But you know what?

I forgot the pistachio.

Just a little sprinkle of toasted pistachio on top of it will add another dimension to this wonderful salad.

And now that we're all set, why don't you come over?

Venite!

Venite!

Salute!

♪ Some of my favorite time in the kitchen has been teaching my grandchildren to grow into confident cooks.

And these days, even though they are living on their own, that doesn't mean they stop asking for my advice.

Hi, Olivia.

OLIVIA: Hi, how are you doing?

LIDIA: You look good in your kitchen.

Your kitchen looks nice and clean.

OLIVIA: Yes, feels really good.

We love it so far.

LIDIA: Yeah.

You cooking for yourself?

OLIVIA: Yes, we do a good amount of cooking.

We definitely try a few nights a week to cook ourselves a good, healthy meal.

LIDIA: I know you like legumes and do you have lentils in your cupboard?

OLIVIA: We have a lot of lentils in our pantry, but don't always know how to use them or how to cook them.

Do you have any ideas?

LIDIA: Do I have ideas?

I will tell you.

Grandma to the rescue.

You know, lentils are so versatile.

You can make a whole meal from pasta to crostini to soups.

Once I give you the basic recipe, you can make any of those dishes.

The lentils -- you rinse them first.

You chop up some celery, some onion.

And if you have a bay leaf, that's good.

Crush a garlic clove or two.

You put it in a pot the lentils and water, just enough to cover them.

You cover it, and you let it simmer.

In the meantime, you take some plum tomatoes.

You know I like my San Marzano.

I always tell you, buy the whole ones in a can, then you can crush them.

When the lentils are just about halfway cooked, you put in the crushed tomatoes, a little peperoncino, salt, and you let it simmer until the lentils cook.

And it really kind of gets dense.

You don't want it soupy.

So here it is.

You have your lentils.

The lentils are ready.

You can eat them just like that with a spoon and the toast.

But when you have people over, you grill some bread and then you put the lentils that you cooked on top of it.

You spread it.

Maybe a few slices of prosciutto, a nice glass of wine, and you have a great meal.

OLIVIA: That sounds good.

Could we also just make the lentils to kind of put with a salad type of thing because we love making salads?

LIDIA: Absolutely.

When they're chilled, you toss them in the salad.

OLIVIA: Okay, we'll definitely be trying those soon.

Maybe even this weekend.

LIDIA: Okay.

And so when you feel really good and comfortable, I wouldn't mind an invitation.

OLIVIA: You know you're welcome any time, but we will definitely make those for one time when you come over.

LIDIA: Love you.

Thank you.

OLIVIA: Love you, too.

LIDIA: Thank you for calling.

Bye-bye.

[ Smooching ] Bye, Coca.

Ciao.

OLIVIA: Bye.

LIDIA: This is an elegant dinner for friends that you really love or people that really deserve in your life or a special occasion.

So we are gonna make... stuffed veal chops.

Look at these beauties.

Even the bees know what's good.

But could you substitute?

Of course.

You can do chicken breast.

You can do pork chops.

Just be mindful of the cooking time, but you can replace a meat of your choice.

What will we stuff it with?

Well, some cheese that melts, and I have some Piave here.

Piave is a semi soft cheese, in a sense.

It's actually a firm cheese, but it melts quite nicely.

Just you buy a piece like this and it's good to eat just as is, but certainly it's great for stuffing and cooking, and you just shave it like this on the box grater.

Just like that.

As simple as that.

We'll add to this some grated cheese so it doesn't stick together.

So whenever you have a sort of a semi soft cheese that will stick together, if you throw in some grated cheese, that will keep it separated and flowy.

And I'm gonna put some of it aside, because at the end, after I made the stuffing, the last step is top them with this cheese and put them back in the oven and have the cheese really melt and be delicious.

So the stuffing -- scallions -- the white and the green part.

Okay.

I think that's enough.

I don't think it needs any salt because the cheese is very savory.

I just want to mix it together just like that.

And then ultimately, I'll make it in little bundles of stuffing and put it in the veal chop.

So let's work on the veal chops now.

This is indeed a beautiful veal chop.

Here, there's a little bit too much fat.

I'm gonna clean a little bit of that out.

This is the membrane that sort of holds everything together, so you don't want to take it all out.

And I am going to just kind of saw my way through the meat.

And, you know, under my finger, I feel how deep I'm going.

So take your time and get the feel of it, you know?

Okay.

And... Mallet.

In this case, I'm gonna use the flat.

And you don't want to bang the heck out of it.

You just want to open it up a little bit.

For time's sake, I opened these up before.

And I'm going to need some toothpicks because I'm gonna tie it in with the toothpick.

Oh, my, the bees have found us.

They have good taste, too.

So I'm making like a little... Just like that, just like a little...

There we go.

♪ And you close it in.

Two, three toothpicks will do because then we'll put it in a little bit of flour, we'll fry it, and it will tighten up into position.

One is done.

Let's do the next one.

♪ I am sealing everything good.

So let me clean up, and let's get this dish finished.

Yes.

I'm in Italy.

I'm in Lago di Garda.

But, you know wherever I am, I always check in with you and see what questions you have and what you want to know.

So here I have an e-mail from Jolene, and she is asking if there is Italian champagne.

Champagne is a region in France, and that's where champagne comes from.

But Italy has its own source of sparkling wine made in the method of champagne wine.

And here in Lago di Garda, they have been making for centuries.

From chardonnay, they make their regular sparkling wine, but they also make their rosé with their pinot noir and, of course, the natural varietals that each winemaker decides to add to this mix.

And, of course, the terroir here is very much reflecting of the lake, so it's a good base to get all those good flavors.

And then, of course, the passion of the winemaker and of the local producer that goes in with all their hearts in making a great wine.

So thank you for your question.

And all of you out there, keep on writing, and I will take you around Italy with me.

Oh, ready.

We are ready to go.

A little bit of salt, and we begin to just flour.

Now, you know, you have to handle them gently because they have the stuffing.

They're not cooked yet.

Not too much flour, just a little bit.

So... they are lightly floured.

You need a nice wide pan, and we're gonna use one pan.

Everything in here.

We're gonna fry the chops.

The oil -- You want it nice and hot.

So let's do it.

♪ One.

Let's see.

I'm trying to fit them all in nicely.

Two.

Nestle them in there.

Four.

Let's see.

No, this way.

Makes more sense.

And that will take some time because you want them nice and caramelized.

Let's get the Savoy cabbage ready.

Let's cut it in half.

Core -- let's get the core out.

That's one.

♪ Okay.

And let's cut it in shreds.

Just in shreds... like that.

Hmm.

♪ Mm-hmm.

Let's loosen it up a little bit.

And, you know, it looks, "Gee, that's a lot of cabbage," but cabbage goes down to half of its volume, even less.

So let's see, it's coming along.

And the chops and the whole pan is gonna go in the oven.

So it's gonna finish cooking, but you want to give that kind of seal of flavor before you move on with it.

Here is one.

Here is two.

And here we are.

So we're gonna go right and continue cooking right in here.

I'll put a little bit of oil.

So when you're frying those -- those chops, you got to be careful not to burn because you want to continue right in this pan and cook.

I want to put a little bit of butter in there.

Okay.

Just a little bit of sage.

Let the flavors come out.

And now we'll put the cabbage right in there.

Some salt, some wine.

Let's put a bit of wine.

And that's gonna deglaze the bottom.

Little bit of stock -- chicken stock, vegetable stock, whatever you have.

Just keep in mind also that the cabbage has its own water, and it will release some.

And we're looking here for enough water for the Savoy cabbage to cook, for the veal chops to cook through and still remain with a little bit of juice of the bottom.

That's where we want it.

So the cabbage is wilting.

And when it's halfway there, this is where you add the chops right on top of it.

So let's nestle the chops right on top of the cabbage.

Just like that.

Let's see, maybe -- I'm trying to fit them in nicely, not snug them in.

Just like that.

So let's see.

And... this one right here.

Everybody is in.

And now cover it with foil paper and put it in an oven -- 375 degrees.

We leave it there for 20 minutes.

You uncover it.

Add the cheese on top of it that we have sort of stashed on the side and you put it back in the oven.

So it forms that nice crusty top from the cheese and it's a delicious dish.

Here is an e-mail question from Steve.

"What is the difference between crostini and bruschetta?"

Well, Steve, crostini and bruschetta are very similar.

Crostini might be a little bit more delicate.

The bread used is a finer bread, maybe a baguette, whereas the bruschetta -- Bruscar means "to grill."

It's a nice slice of rustic bread.

Grilled bruschetta and then topped with whatever you have -- tomato and onion, mozzarella and tomato, fig and prosciutto.

So there's not a big difference.

Crostini, maybe a little bit more elegant.

Bruschetta, a more really country feel.

Thank you for your question, Steve.

Does this look delicious or what?

So let's plate.

I am going to do it both ways for you so you can see.

I'm gonna individually plate them and then I'm gonna family-style plate them, so...

The cabbage is full of flavor of cheese, of the chop.

I think that's enough for one person.

And then let me take the chop and just put it like that, and you don't need to do anything.

You want the crust in this on top of that chop.

Just like that.

Maybe I have here some sage.

Just like that.

Now let's do it family style.

But, you know, I am family, so I'm looking at a little piece for me.

Where could I get a little piece?

Oh, here, this piece.

Nobody will ever miss it.

And that's my little piece.

Little chop for Lidia.

Okay.

Now... ♪ ♪ One... two... and three.

Okay.

Here we are.

Family style.

Does this look nice?

Do you want to come over?

I'm inviting you.

Absolutely.

Let me taste this first.

Okay.

This, a little bit of cabbage.

Mmm.

It is so delicious.

Us Italians work with our hands.

The hands say a thousand words.

[ Speaks Italian ] What deliciousness.

And what kind of wine would I like with this?

Maybe a nice Spumante Rosé.

And let me invite you.

Tutti a tavola a mangiare.

I'm serious about it in my backyard and salute.

Cooking a meal is about nourishment, but it's way beyond nourishment.

It's telling the ones you're cooking for that you love them.

That doesn't mean that you can't cook for yourself alone.

Actually, you should cook for yourself alone.

I remember my editor, Judith Jones.

She was wonderful.

She edited most of my books.

And she said, "When I was by myself, I always treated myself to dinner.

I had my table set.

I had my glass of wine."

So don't you forget it.

You're very special.

Cook for yourself.

Enjoy.

And as always, I know Grandma's with us.

Let her take us to the table with a song.

♪ ERMINIA: [ Singing in Italian ] ♪ ♪ ANNOUNCER: The food from this series makes Italian cooking easy for everyone and showcases simple-to-prepare recipes that require fewer steps, fewer ingredients, and less cleanup, without sacrificing flavor.

The recipes can be found in Lidia's latest cookbook "Lidia's a Pot, a Pan, and a Bowl," available for $29.95.

To purchase this cookbook and any of her additional products, call 1-800-PLAY-PBS or visit shop.pbs.org/lidia.

ANNOUNCER: To learn more about Lidia, access to videos, and to get recipes, tips, techniques and much more, visit us online at lidiasitaly.com.

Follow Lidia on Facebook, Twitter, or Instagram @lidiabastianich.

♪ ♪ ♪ ♪ ANNOUNCER: Funding provided by... ANNOUNCER: At Cento Fine Foods, we're dedicated to preserving the culinary heritage of authentic Italian foods by offering over 100 specialty Italian products for the American kitchen.

Cento -- Trust your family with our family.

ANNOUNCER: Grana Padano -- authentic, Italian, rich in tradition, yet contemporary.

And by... ANNOUNCER: Olitalia, "From chef to chef."

ANNOUNCER: "Lidia's Kitchen" studio provided by Clarke, New England's official Sub-Zero and Wolf showroom and test kitchen.