Fresh wild Alaskan halibut fillet with braised fennel, sautéed celery, Yukon gold potatoes and grape tomatoes.
Chef, author, television host and restauranteur, Lidia Bastianich visited Luce Ristorante e Enoteca (11255 Huebner) for lunch sponsored by the KLRN Chef Series. Chef Joe Buonincontri of Luce prepared a four-course meal of recipes from Bastianich's book Lidia's Commonsense Italian Cooking.
On the menu was creamy tomato and ricotta atop a crispy crostini, deviled eggs, a refreshing and crunchy endive and walnut salad with sliced apples, wild Alaskan halibut with braised fennel and Yukon gold potatoes and fried half moons filled with fruit jam and a cinnamon ice cream.
Bastianich took questions during the entree and talked about cooking pasta al dente, the perfect meatball and cooking with her daughter in college. Bastianich says cooking is like race car driving, knowing when to accelerate and when to pump the brakes.
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