Lidia’s Menu for the Pope

From “ What The Chef Grows ” feature in the March / April 2016 Issue of Fine Gardening Magazine ( page 44 ) .

Exerpt : “ Most citizenry would n’t reason that I sleep together my way around a kitchen . What many do n’t know , though , is that I know my way around a garden , too . I learned how to garden — and subsequently cook — from my grandmother . Nonna Rosa , who lived in Italy , develop much of the nutrient that was brought into our kitchen . It was during this sentence in my childhood that I came to a realization : To get the best ingredient , sometimes you had to plant them . There is nothing better than knowing an all important part of a formula was grown by you and freshly picked by you . Years later , when I bribe a plate and started my own family in Queens , New York , I knew a garden was something that I could n’t be without . For over 30 yr now , I — along with my mother , Erminia — have set off scores of veggies from seed and implant them in my chef ’s garden . apart from ‘ Genoese ’ sweet basil and ‘ Roma ’ tomatoes , you ’ll find several lesser - known veggies that I consider all-important dearie , including the ones featured here . ”

The papal menu was make at Lidia ’s flagship eatery , Felidia , and includes several of its signature dishes such as Cacio e Pere , the famous Pyrus communis and pecorino ravioli , along with simple appetizers using local green goods and herbs from Lidia ’s home garden . Below are the recipes for :

Caprese di Astice e BurrataHeirloom Tomato, Housemade Burrata, Steamed Maine lobster

Serves six as an starter salad

component :

Directions

Cacio e PerePear and Pecorino filled Ravioli

This delicate and quite elementary cappelletti is a lovely agency to enjoy the chemical attraction of pear and cheese . The pick is a lively blend of shredded advanced pear , shredded 3 to 6 months aged Pecorino Romano , Grana Padano and mascarpone — just stirred together at the last second . Makes one pound sterling of pasta for 20 to 24 cappelletti .

element for the dough :

Directions for the dough in the food processor :

element for the fill :

Makes 2 cup of filling

focusing for the filling :

Making the Ravioli :

Filling and imprint the Ravioli :

Ingredients for the sauce :

Saucing in the Skillet and Finishing :

Sorbetto di Uva Fragola con “Torta degli angeli”Concord grape sorbetto with Angel food Cake

This is a simple and light dessert that you will make over and over again in many different ways . It is great by itself , with some burnt umber or fruit syrup poured over it , or top with ice cream and berries . In the winter , I care it with poached or baked winter fruit , such as pears , apples , or Cydonia oblonga . Serves eight .

direction :

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A.M. Leonard Deluxe Soil Knife & Leather Sheath Combo

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