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Quick & Easy Super Bowl Party Recipes from Lidia!


Lidia Matticchio Bastianich is an Emmy award-winning public television host, best-selling cookbook author, successful restaurateur, and owner of a flourishing food and entertainment business.

This Super Bowl Sunday, Lidia's got you covered! Here are some quick and easy recipes to make any party a success!



Pasta al Forno ai Quattro Formaggi | Serves 8


  • 6 tbsp. unsalted butter, plus more for the baking dish Kosher salt
  • 2-3 oz. chunk of day-old country bread, crust removed
  • 1/4 cup all-purpose flour
  • 3 ½ cups whole milk
  • 2 fresh bay leaves
  • 8 oz. Italian Fontina, grated
  • 8 oz. mild provola, grated
  • 4 oz. Taleggio, rind removed, cut into pieces
  • 1 lb. penne
  • 1 small bunch thick asparagus spears, tough ends removed, lower stalks peeled, stalks cut into 1-inch segments
  • 1 cup frozen peas


Preheat the oven to 400 degrees. Butter a 9-by-13-inch baking dish, and set it aside. Bring a large pot of salted water to a boil for the pasta.

Grate (on the large holes of a box grater) the bread into small crumbs; you should have about 1 cup. Melt 2 tbsp. of the butter in a small skillet over medium-low heat. Scatter in the crumbs, and cook, tossing frequently, until they’re light golden and crisp, about 3 min. Set them aside, and when they’re cool, stir in the Grana Padano.

To make the sauce: Melt the remaining 4 tbsp. butter in a large Dutch oven over medium heat. Once the butter is melted, whisk in the flour, and cook to toast it a bit, 1-2 minutes. Gradually whisk in the milk until the mixture is smooth. Add the bay leaves and 1 tsp. salt. Bring to a simmer, and cook, stirring occasionally, until it’s thickened, 6-8 minutes. Reduce the heat to low, and stir in the Fontina, provola, and Taleggio, a few handfuls at a time, stirring until it’s smooth.

Meanwhile, add the pasta to the boiling water. Once the pasta is halfway cooked and still quite al dente, add the asparagus and peas, and cook until the pasta is al dente. Drain the pasta and vegetables, and add them directly to the sauce. Stir to coat the pasta thoroughly, and transfer the entire mixture to the prepared baking dish. Sprinkle with the crumbs. Bake until the edges are bubbly and the top is golden brown, 40-45 min.


skillet sausage and peppers


Salsicce e Peperoni in Padella | Serves 4


  • 8 links hot Italian sausage (about 1½ pounds)
  • 3 tbsp. extra-virgin virgin olive oil
  • 2 large sweet onions, thickly sliced
  • 1 red bell pepper, thickly sliced
  • 1 yellow bell pepper, thickly sliced
  • 1 orange bell pepper, thickly sliced
  • 6 garlic cloves, crushed and peeled
  • Kosher salt
  • 1 tablespoon tomato paste
  • ¾ cup dry white wine
  • ¼ cup chopped fresh basil


Prick the sausages all over with a fork. Heat the olive oil in a large skillet over medium-high heat. Brown the sausages all over for 5-6 minutes, and remove them to a plate. Add the onions, peppers, and garlic to the skillet; season lightly with salt. Cover, reduce the heat to medium, and cook until the peppers are wilted, about 8 minutes.

Make a space in the pan, and add the tomato paste there. Toast the tomato paste in that spot for a minute; then stir it into the vegetables. Add the white wine, and bring it to a simmer.

Add back the sausages, and adjust the heat to a gentle simmer. Simmer, turning the sausages occasionally, until they are cooked through, about 8-10 minutes. Increase the heat to reduce any juices in the pan and glaze the sausages.

Stir in the basil, and serve.

baked chicken wings



Alette di Pollo al Formaggio al Forno | Serves 4




  • 2 lb. chicken wing segments Kosher salt
  • 4 tbsp. unsalted butter, melted, cooled slightly
  • ½ cup fine dried bread crumbs
  • ½ cup freshly grated Grana Padano
  • 1 tsp. dried oregano, preferably Sicilian oregano on the branch
  • ½ tsp. garlic powder
  • Marinara, warmed, for dipping



Preheat the oven to 425 degrees. Line a baking sheet with parchment.

Put the wings in a large bowl, and season them with 1 tsp. salt. Drizzle them with the melted butter, and toss to coat them evenly.

In another large bowl, combine the bread crumbs, Grana Padano, oregano, garlic powder, and ½ teaspoon salt. Add half of the wings, and toss to coat them well in the crumbs. Arrange them on the baking sheet, making sure the wings don’t touch. Repeat with the remaining wings.

If there are any crumbs left in the bowl, sprinkle them on top of the wings. Roast until the wings are crispy, golden, and tender, 35-40 minutes.

Serve with warm marinara for dipping.

chocolate chip cookies



Biscotti di Ricotta con Chips di Cioccolate | Makes about 2 1/2 dozen




  • 1 stick unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 8 oz. fresh ricotta
  • 1 tsp. pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tsp. baking powder
  • Kosher salt
  • 1 cup mini-chocolate chips
  • Confectioners' sugar, for dusting, if desired


Preheat the oven to 350 degrees. Line two baking sheets with parchment.

Cream the butter and granulated sugar in a large bowl with a handheld mixer on high speed until light and fluffy, about 2 min. Reduce the speed to medium, and add the eggs. Beat until smooth. Add the ricotta and vanilla, and beat to combine.

Sift the flour and baking powder right into the bowl, and add a pinch of salt. Mix on low speed until just combined. Stir in the chocolate chips by hand.

Drop the cookies in heaping tablespoons onto the baking sheets, leaving about 2 inches between cookies, in three rows of five. Bake, rotating the trays from top to bottom halfway through, until the cookies are puffed and golden at the edges, about 16-18 min. Remove to a wire rack to cool.

Dust the cookies with confectioners' sugar before serving, if desired.