Make Lidia Bastianich's pork tenderloin with balsamic onions
4:09
TODAY.comLidia Bastianich
Make Lidia Bastianich's pork tenderloin with balsamic onions
Celebrity chef Lidia Bastianich, whose special "Lidia Celebrates America: Holiday for Heroes" airs Friday on PBS, shows Hoda Kotb and co-host Jane Krakowski how to make a special holiday meal everyone will enjoy: Pork tenderloin with balsamic onions.
Dec 16, 2016
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This is a typical Italian-American weekend meal if ever there was one! Serve the braciole as they are, or fish them out of the sauce, arrange them on a platter, and serve the sauce with rigatoni or gnocchi. Sausages and meatballs may also be added to the pot for an even more bountiful dinner. Tutti a Tavola a Mangiare! https://lidiasitaly.com/recipes/braised-beef-rolls-2/. #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasSoundtrack #LidiasOl
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This is a typical Italian-American weekend meal if ever there was one! Serve the braciole as they are, or fish them out of the sauce, arrange them on a platter, and serve the sauce with rigatoni or gnocchi. Sausages and meatballs may also be added to the pot for an even more bountiful dinner. Tutti a Tavola a Mangiare! https://lidiasitaly.com/recipes/braised-beef-rolls-2/. #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #FromLidiasTableToYours #LidiasSoundtrack #LidiasOl
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This is a great recipe for family gatherings; it can be doubled easily. Just make sure you have a wide enough Dutch oven so the ingredients are not overcrowded and the potatoes break. The dish is also welcome on a buffet table, and any leftovers freeze well. For casual affairs, I like to put the pot in the middle of the table on a trivet and let people help themselves. Tutti a Tavola a Mangiare! https://lidiasitaly.com/recipes/beef-potato-goulash/ #LidiasRecipes #LidiasItaly #LidiasKitchen #Lidi
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Make this dish once and you will make it over and over. Everything about it is good. It requires only one big pan, and that one will contain a complete supper of meat, potatoes, and vegetable for at least eight and likely a dozen people. Best of all, everybody loves every bit that comes out of the pan. Socca, as this is called in Valle d’Aosta, is exactly what the English recipe name says: a big casserole with layers of sliced beef, sliced potatoes, and shredded cabbage (all nicely seasoned). It
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