This delicious Linguine with Ricotta, Walnuts and Swiss Chard is creamy, simple, and so incredibly satisfying any day of the week. Watch me make it here and you can find the recipe here - lidiasitaly.co....
You make me so inspired by Italian cooking I love watching you and my tummy just growls with taste buds over the food that you make you're an inspiring lady!!😋💕
I am so impressed that Lydia can cook when so beautifully dressed in these videos. I would spill sauce all over my shirt in the first two minutes of cooking!
I didn’t know what my nagging craving was until I watched this! Lidia, you’re such a treasure! So much of what you do reminds me of the food I grew up eating with Nonna. Sending much love and gratitude! 🥰. I’m headed to the kitchen. . .
Thanks for watching! You can also see full length episodes at www.amazon.com/Lidias-Kitchen/dp/B08BYZN919 or tubitv.com/series/300005035/lidias-kitchen.
I'm sorry! All of these years I thought I had subscribed to this channel! I love your videos and have been a fan for decades. Thank you for sharing all of your videos and talents ( and Nona! ) with all of us. PS I have finally subscribed! ( embarrassed )
What a delicious looking dish of pasta. I grew up eating Swiss chard and I still love it to this day. This is definitely a dish I will be making soon. Thank you Lydia for sharing.
I so desperately need a gas range and oven......we have so many electricity cuts here in SOUTH AFRICA that we sit for days without electricity....the government do not maintain our electrical plant or our substations .🤬😩🇿🇦
Mi sono iscritta da poco , ti ho trovata grazie a Lucie Medici , ma conoscevo ( dalla TV italiana ) sia te che tuo figlio Jo , sei bravissima , volevo capire che verdura hai inserito nella ricetta? 😅 non capisco molto bene l'inglese
Oh, Lidia. You, your beautiful mother, your food, your warmth are just wonderful. I watch and enjoy several cooking shows. Yours is by far the best. Thank you.
It is an really satisfying and pasta which can be cooked easily. I think if we add a little bit of vinegar in it it might bring a little more delicious taste to it. Still even watching this my mouth is full of water and i can feel its arouma.😋😋😊😊
I grow a lot of chard and will be making this. We also have goats and I make loads f fresh chèvre cheese which I will use in place of ricotta. Quick question: Do you toast your walnuts?
I planted swiss chard seeds in containers this year and they are surprisingly easy to grow, they keep growing after cutting within 2 weeks, I can taste the difference also, store bought ones are tougher, mine are tender and delicious raw, they are insect and bug resistant and looks pretty in my yard. I don't have green thumbs but seeing my chards grow makes me proud, I hope I have encouraged others to try growing chards soon!
Lidia reminds me of my grandmother. I'm 59 and she always would have something on the stove for the grandkids. She never stressed out and just threw things in the pot with no measurements. It was always delicious!!
Lidia , are you sure there isn’t a bit of Mexican in you , because you love your perocochino (?) pepper ? Now I use it in all the dishes I cooking . This one is my next recipe.
