Culinary icon, cookbook author and host Lidia Bastianich chef He will be onstage helping to judge auditions alongside his son, Joe. This season is focusing on chefs representing different generations, and Bastianich will be judging the Baby Boomer generation in tonight’s episode, which airs on FOX.
Ahead of tonight, we had the amazing opportunity to interview Bastianich about this season and the advice she wants amateur cooks to know. Plus, she shared the recipe for the first dish she learned to perfect: a five-ingredient dinner you’ll want to make ASAP. Read on for our exclusive interview.
eat well: Can you tell us a bit more about this season? chef What was it like serving as a judge for Boomer’s auditions with your son?
Bastianich: I thought it was very interesting. The concept of targeting four different generations is a great approach. I specialize in analyzing new chefs coming from different generations and see new trends for all of them. But it’s interesting to see how they approach cooking, or how their cooking reflects their generation, their culture, and the culture of their homeland. Especially the Baby Boomer generation…I came to the United States when I was 19, and it was interesting to see the tastes of the contestants when they first came to the United States reflected in their cooking. One of the contestants, Rebecca, made fried pork chops with sour cream and mashed potatoes. It doesn’t get more American than that! [The Boomers] Their cooking is more reflective of their grandparents’ and parents’ cooking, they don’t waste food and the flavors are classic.
eat well: What’s the best advice you can give to a newbie home cook?
Bastianich: I think it’s important for everyone, especially young chefs, to go back to your culture and remember the flavors of your culture because that’s your foundation. Remember what you have stored inside of you and build on that. Find a mentor or someone you respect and work with them or follow them on TV. Gen Z is going back to respecting food and not wasting it, and cooking with the seasons. This was a Baby Boomer mentality, and back then it was respecting not wasting food. To begin with, there wasn’t enough food in the first place.
eat well: For beginners, what are some dishes you would recommend that are easy for anyone to make and will impress guests?
Bastianich: I always choose pasta. I think it’s because I’m Italian. It’s economical and I can balance it however I like. The more simple the dish, the more important the technique is. So it’s about choosing a good pasta or making it yourself. And I make a simple sauce, whether it’s a vegetable sauce or a great pesto. I have a Sicilian pesto with almonds, tomatoes, basil and rosemary. I cook ziti, I have good olive oil and good cheese, I make this pesto and I mix it up. People are really surprised that it’s so delicious and so easy. Keep it simple. Pasta is a good way to go.
eat well: What was the first dish that you learned to perfect, and how have you tweaked or improved it over the years?
Bastianich: The basic recipe is my “Spaghetti with Oil and Garlic” recipe. Boil the pasta and fry the olive oil and sliced garlic until golden brown. Then take some of the pasta water (2 ladles) and put it in the pan with the garlic and oil. It will bubble up, add some parsley and you have the base of the garlic and oil sauce. It’s very tasty. Simmer it while the pasta is boiling, add some pasta and cheese and you’re done. You can add more garlic, anchovies, shrimp, vegetables, asparagus, etc. This is a good base and you can make the sauce however you like.
See below for the full recipe.
eat well: What spice do you think is underrated but should be in every spice cabinet?
Bastianich: Bay leaves. I love them. You can plant a tree and put a small one on your windowsill. Fresh bay leaves have a stronger flavor, but you can also buy dried bay leaves and enjoy the same flavor. Since bay leaves are leaves, they are hard to powder, so I add the leaves to my cooking and pick them when the flavor comes out.
eat well: What words of encouragement would you give to people who want to start learning to cook but are worried they’re “too old” or “it’s too late”?
Bastianich: I can’t tell you how many emails I get from people like that. Don’t be afraid, be confident in yourself, start simple, and follow the instructions. Pick a recipe that has few ingredients to start with, like a simple spaghetti with garlic and oil, and build around that. Be confident. Anyone can make something. That’s what I keep telling people.
Lidia Bastianich’s Spaghetti with Oil and Garlic
This recipe was created by Lidia Bastianich and can be found in her cookbook. Lidia’s Italian American Kitchen and Lydia’s favourite recipe.“This is the quintessential Italian pasta; almost everyone in Italy knows how to make it and loves it,” Bastianich writes. “It’s one of those magical dishes that you can take ingredients from the cupboard and turn into a fantastic meal in about 15 minutes. Because of its simplicity, or perhaps because of it, it has become a favorite of many and makes a regular appearance on my table.”
What we offer: 6
material
- Pasta pot salt, to taste
- 1 pound spaghettini or vermicelli
- 5 tablespoons extra virgin olive oil
- 10 garlic cloves (peeled and sliced)
- 1/2 teaspoon cayenne pepper, or more to taste
- 1/2 cup fresh chopped Italian parsley
- 1 cup grated Grana Padano cheese (optional)
direction
step 1
Bring a pot of salted water to a boil over high heat. Add the spaghettini to the boiling water. Return to a boil, stirring frequently, and cook, with the lid half-open, until the pasta is tender but still very firm, about 6 minutes.
Step 2
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the pan, until pale golden, about 2 minutes. Remove from heat and add the crushed red pepper. Pour about 1 1/2 cups of the pasta cooking water into the sauce. Then add the parsley, remaining olive oil, and salt to taste and bring to a boil.
Step 3
Scoop up the pasta with a large wire skimmer and drop it directly into the sauce in the skillet. Bring the sauce and pasta to a simmer over low heat, stirring to coat the pasta in the sauce. Cook for about 1 minute. Remove the pan from the heat and add the grated cheese, if using. Check for seasoning and add salt and crushed red pepper, if needed. Serve immediately in warm bowls.
