Sharing Bread and Giving Thanks Lidia Bastianich
CREATIVE VOICE Sharing Bread and Giving Thanks with Lidia Bastianich
Education for Justice, a project of Center of Concern
1 / 5 Copyright © 2016, Education for Justice, a project of Center of Concern. CREATIVE VOICE Lidia and the Education for Justice Team join together and . . .
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Lidia Matticchio Bastianich is an Emmy award-winning public television host, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. She is the chef/owner of four acclaimed New York City restaurants – Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia’s Kansas City – along with her daughter Tanya. She is also founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions. Lidia also has a line of pastas and all natural sauces called LIDIA’S. Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly, the largest artisanal Italian food and wine marketplace in New York City, Chicago, and Sao Paolo, Brazil.
Lidia’s first children’s book,Nonna Tell Me a Story: Lidia’s Christmas Kitchen, was inspired by her five grandchildren. The second installation in the series,Lidia’s Family Kitchen: Nonna’s Birthday Surprise, was released in the Spring of 2013, and her third was released in January 2015.
Lidia gives freely of her time and knowledge and is an active member of society who participates in community service activities and special events on behalf of several foundations and Public Television. Visit Lidia’s website: http://www.lidiasitaly.com.
From Refugee to World-Renowned Chef
As a child, Lidia was a political refugee fleeing Yugoslavian communist rule. Along with her mother and brother, Lidia fled to Italy and spent two years in a refugee camp. Recalling her time as a refugee, Lidia said, “It was very painful being thrown out of your land.... My story is like so many other immigrants who left their homelands in search of a better life.” Watch a clip of Lidia reflecting on her refugee experience from the PBS documentary, Finding Your Roots: http://to.pbs.org/2dNWZz1.
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Litany of Gratitude
Reader: In gratitude for all those who radically live out Jesus’s teachings of nonviolence, compassion, and mercy.
All: God of Mercy, may we embrace others’ suffering and act on their behalf.
Reader: In gratitude for the voices of Native American leaders and allies who work tirelessly to protect their Native lands and the environment that is entrusted to all of us.
All: God of Mercy, may we embrace others’ suffering and act on their behalf.
Reader: In gratitude for Pope Francis who, in his recent remarks on gay and transgender people, demonstrates love, openness, and willingness to meet people where they are.
All: God of Mercy, may we embrace others’ suffering and act on their behalf.
Reader: In gratitude for individuals, communities, and organizations that provide aid and comfort to those affected by natural disasters.
All: God of Mercy, may we embrace others’ suffering and act on their behalf.
Reader: In gratitude for the Colombian people who have suffered for so long, yet continue to seek and negotiate peace.
All: God of Mercy, may we embrace others’ suffering and act on their behalf.
Reader: In gratitude for all those who extend a welcome to refugees and immigrants.
All: God of Mercy, may we embrace others’ suffering and act on their behalf.
4 / 5 Copyright © 2016, Education for Justice, a project of Center of Concern. CREATIVE VOICE
TURKEY ROLLS Involtini di Tacchino
Serves 6
Ingredients 1 teaspoon kosher salt, plus more for the pot 12 turkey breast cutlets (about 2 pounds total), pounded to an even ½ inch thickness 12 thin slices prosciutto 1 cup grated Grana Padano or Parmigiano Reggiano 4 tablespoons chopped fresh Italian Photo Credit: Tanya Bastianich Manuali parsley 3 tablespoons extra virgin olive oil All-purpose flour, for dredging ½ cup chopped onion 3 garlic cloves, peeled and sliced 1 cup white wine One 28 ounce can whole San Marzano tomatoes, crushed by hand Pinch crushed red pepper flakes Preparation Lay the turkey cutlets out on a cutting board, and season with ½ teaspoon of salt. Fit a slice of prosciutto on each cutlet, folding it in if the prosciutto slice is larger than the turkey cutlet. Sprinkle each cutlet with ½ tablespoon of grated cheese and 1 teaspoon of chopped parsley. Roll the cutlets up, starting on the short side, and secure closed with toothpicks. Heat a large Dutch oven over medium-high heat. Add 3 tablespoons of the olive oil. Dredge the rolls in flour, and tap off the excess. When the oil is hot, add the rolls, and brown lightly on all sides, about 3 to 4 minutes in all. Remove to a plate. Add the onion and garlic, and cook until the onion is softened, about 5 minutes. Increase the heat, add the wine, and boil until the liquid is reduced by half, about 2 minutes. Add the tomatoes, slosh out the can with 1 cup of water, and add that as well. Adjust the heat so the sauce is simmering, and season with remaining ½ teaspoon of salt and the crushed red pepper. Slide the turkey rolls back into the sauce, and simmer until the rolls are tender and the sauce is flavorful, about 25 minutes.
5 / 5 Copyright © 2016, Education for Justice, a project of Center of Concern.