Bartlett Pears, Pecorino and Mascarpone for Ravioli

© Liz Collet

© Liz Collet

Lidia Bastianich is one of the best- loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia is the chef/owner of four acclaimed New York City restaurants — Felidia, Becco, Esca and Del Posto (recently awarded four stars by the New York Times), as well as Lidia‟s in Pittsburgh and Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high-quality broadcast productions including Lidia’s Italy.

At the Manhattan restaurant Felidia, chef-owner Lidia Bastianich mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make the filling for this rich ravioli, which first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Cacio e Pere. See the recipe here:


About Liz Collet

Photographer, Author, Foodstylist, Jurist
This entry was posted in Gastronomie und Hotellerie, Handel, Media & Magazine, Pasta of The Week, Produktfotografie & Bildagenturen, Rezept and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

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