BRUNCH WITH BINGO: LIDIA'S ITALY IN AMERICA - A DELICIOUS GIVEAWAY

 WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   BINGO BRUNCH BOOK CHOICE IS....

GIVEAWAY ENDED
LIDIA'S ITALY IN AMERICA

150 Fun, Flavorful Recipes from All Parts of America

BY LIDIA MATTICCHIO BASTIANICH

ABOUT THE BOOK:

Shifting the spotlight from Italy to the United States, Lidia brings viewers on a road trip into the heart of Italian-American cooking. Join Lidia as she crosses the country to talk with fishermen, chefs, farmers, butchers, families, and entrepreneurs to learn more about the rich and diverse development of Italian American culture. This new series explores the enduring role food has played in the creation of the Italian-American identity by celebrating the ways in which Italian immigrants adapted the traditional cuisine of their old homeland to fit the new.

ABOUT THE AUTHOR:

Lidia Matticchio Bastianich was born in Pola, Istria on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and one of the best-loved chefs on television. Cookbooks include her latest, Lidia's Italy--a companion book to her new television series, Lidia's Family Table, Lidia's Italian-American Kitchen, Lidia's Italian Table, and La Cucina di Lidia. She is also founder and president of Tavola Productions, which produces quality broadcast shows, like Lidia's Italy.

Lidia is the chef/owner of acclaimed New York City restaurants Felidia, Becco, Esca and Del Posto as well as Lidia's in Pittsburgh and Kansas City. Along with her son Joseph, Lidia produces award-winning wines at the Bastianich and La Mozza wineries in Friuli and Maremma. With her daughter, Tanya Bastianich Manuali, and Shelly Burgess Nicotra, she heads an exclusive travel company that implements excursions to Italy that combine gastronomy with art history.
Lidia stays active in community service on behalf of the James Beard Foundation and Public Television. More information can be found on her website: www.lidiasitaly.com. Her signature line is 'Tutti a tavola a mangiare!' meaning, 'Everybody to the table to eat!' This simple phrase epitomizes Lidia's true recipe for success.

To read more about this fascinating lady's life, visit her "bio" on her website HERE! 

A RECIPE FROM LIDIA'S ITALY IN AMERICA:

 

ITALIAN AMERICAN MEATLOAF
Polpettone 

"One would think that meatloaf is very American, but its origins are actually in a German colonial dish of minced pork mixed with cornmeal. Italians serve it a lot as well, and in this rendition the cultures blend deliciously with the addition of a pestata, a paste of carrots, celery, and onions. Not only does the meatloaf taste delicious, but it is foolproof, moist every time. The leftovers reheat as if just cooked, and Italians love to serve it with roasted potato wedges."

INGREDIENTS:

2 cups cubes of country bread with crust
1 cup milk
2 medium carrots, cut into chunks
1 medium onion, cut into chunks
2 medium stalks celery, cut into chunks
1½ pounds ground beef
1½ pounds ground pork
1 bunch scallions, trimmed and chopped
1 cup grated Grana Padano or Parmigiano-Reggiano
1 cup marinara sauce or pureed canned tomatoes,
½ cup chopped fresh Italian parsley
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil 

DIRECTIONS:

Preheat the oven to 375 degrees F.

Put the bread cubes in a medium bowl, and pour the milk over them. Let the bread soak until it is soft. Meanwhile, combine the carrots, celery, and onion in a food processor, and pulse to make a fine- textured paste or pestata.

When the bread is soft, squeeze out the excess milk and put the bread in a large mixing bowl. Mix the pestata, ground meats, scallions, grated cheese, marinara sauce, parsley, salt, and oregano with the bread, using your hands to distribute all of the ingredients evenly. Oil a 10- by- 15- inch Pyrex or ceramic baking dish with the olive oil. Form the meat mixture into a loaf in the oiled pan.

Place in the oven, and bake until browned and cooked through (the center of the meatloaf should read 165 degrees F on an instant- read thermometer), about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.

GIVEAWAY

I AM THRILLED TO FINALLY HAVE A

LIDIA BASTIANICH COOKBOOK TO GIVE

AWAY TO A LUCKY FOLLOWER

 
--U.S. RESIDENTS ONLY
--NO P. O. BOXES
---INCLUDE YOUR EMAIL ADDRESS
IN CASE YOU WIN!
--ALL COMMENTS MUST BE SEPARATE TO 
COUNT AS MORE THAN ONE!

HOW TO ENTER:

+1 ENTRY: COMMENT ON WHY YOU WOULD WANT TO WIN LIDIA'S ITALY IN AMERICA COOKBOOK FROM WHAT YOU LEARNED ABOVE,  AND DON'T FORGET YOUR EMAIL ADDRESS

+1 MORE ENTRY: COMMENT ON SOMETHING INTERESTING YOU FIND AT LIDIA BASTIANICH'S WEBSITE HERE

+1 MORE ENTRY: BLOG AND/OR TWEET ABOUT THIS GIVEAWAY AND COME BACK HERE AND LEAVE ME YOUR LINK

+1 MORE ENTRY: COMMENT ON ONE CURRENT GIVEAWAY YOU HAVE ENTERED ON MY BLOG. IF YOU ENTERED MORE THAN ONE, YOU MAY COMMENT SEPARATELY ON EACH IN ORDER TO RECEIVE EXTRA ENTRIES 

GIVEAWAY ENDS AT

6 PM, EST, DECEMBER 29

GOOD LUCK!