Julia Child - Cooking with Master Chefs Season 1 Episode 4 Lidia Bastianich

Julia Child - Cooking with Master Chefs season 1 episode 4 features renowned Italian chef, Lidia Bastianich. In this episode, she takes Julia and viewers on a journey through the delectable world of classic Italian cuisine.

First, Lidia demonstrates how to make a tasty appetizer of Stracciatella with Spinach and Parmigiano-Reggiano. The dish is a comfort food staple in Italy, made with a simple egg-drop soup and fresh spinach. Lidia's version adds the richness of grated Parmigiano-Reggiano, creating a flavorful and hearty start to any meal.

Next, she shows Julia how to make a traditional Italian pasta dish, Pappardelle with Wild Mushroom Ragu. Lidia explains how she sources the freshest seasonal ingredients and teaches viewers how to clean and prepare wild mushrooms. She then adds garlic, parsley, and white wine to the mushrooms to create a rich, earthy sauce that pairs perfectly with homemade pappardelle.

For the main course, Lidia prepares a succulent Roasted Pork Leg with Rosemary. She demonstrates how to create a simple marinade with garlic, rosemary, and olive oil and how to properly tie the pork leg for even cooking. As the pork roasts, Lidia prepares a side dish of Roasted Potatoes with Lemon and Rosemary, creating a beautiful and fragrant meal.

Finally, the episode concludes with a dessert that is sure to impress: Peach Crostata with Almond Cream. Lidia walks viewers through the process of making crostata dough and almond cream, and shares her secret to selecting the perfect peaches. The result is a delicious and beautiful dessert that showcases the sweet flavors of summer.

Throughout the episode, Lidia shares her passion for Italian cuisine while Julia provides her signature commentary and humor. The two chefs work together seamlessly, creating a show that is both educational and entertaining for viewers. The episode is a must-watch for anyone who loves Italian food or wants to learn more about classic Italian cooking techniques.