I watched you for yrs. On PBS. I absolutely love everything you have presented. When the world chgd. In 2020. All cable went poof. Dropped cable a d TV, but kept wifi. I had not seen any of your programs for yes. About 3+ wks ago, you popped up. Even videos of very long ago before I watched. On your own program you had more time to go through things. This was an easy one. I am 77, now, and never learned to scratch cook. But, I have tons of all kinds of tomatoes canned. In zip lock bags, every kind of spaghetti. I prefer Alfredo sauce, because of acid in tomatoes. If. In salsa, I add a little sugar to cut even mild jalapeños. Italian, I love cheese. Any kind. Well, Lydia, I cannot thank you for still being here. It is just me. Hard to get energy for 1 person. But, I am prepping with canned and glass food. A great inspiration, and a wonderful person who loves food and people. Blessings.
Lidia, Thank you so very much for inviting us in your kitchen, and sharing the most wonderful recipes for all these years. I still thumb through your first cookbooks - like visiting old friends. Blessings and love. Sherry 🥰 🙏 💞
I love your recipes! Could this be baked? This old lady has an old tummy that can’t handle greasy foods anymore. My grandpa used to put peaches from his peach trees in the backyard, in his homemade wine. It was strong for us kids but we got the peaches!!! Yummy!
Them pork chops over that rich looking sauce looks absolutely appetizing!!! And another peach & blueberry in prosecco dessert....oh yes! I have that same glass pitcher myself!
Lidia, you are amazing! And such a wonderful personality too. Your recipes always turn out so delicious and aren't too difficult to make. I can't wait to try this pork chop Milanese. Thanks!
Buongiorno Lidia❤ This was one of my father's favorite dish, he's no longer with us, but traditions are very important and my parents taught me well, my mama as well is gone 💔 but I keep all traditions the way I was taught, it is very important to me, I never forget🇮🇹❤️🌹🐎👍 3:50
Lidia, I would be very happy if you told me what brand of olive oil you use and pasta as well. My friend from Italy tells me that here in America we don’t have good olive oil and good pasta even if they are imported from Italy, they don’t taste the same bc they’re not the same quality. I think Italians look down on us and they think we can’t tell the difference, which is kind of right. I come from a Mediterranean country and my father used to go to the country and get the best olive oil in the whole world. It smelled like perfume and tasted like olives. The same with the pasta. Please let me know. Thank you in advance. ❤️😊
I question the cooking time for the chops. I believe you said 20 minutes at 400 degrees after frying. I would think they would be rock hard hockey pucks after 20 minutes. I am reluctant to question the Queen of Italian gastronomy but I had to.
I have made this several times and it is delicious! After frying I only cook them in the oven about 4-5 minutes at 400 degrees and they are perfect! I believe the written recipe says 5 minutes also. 20 minutes is way too long I agree!
