Lidia Bastianich Cooks for the Pope; Make Her Dishes at Home

PBS star Lidia Bastianich and chef Angelo Vivolo were in the kitchen for the papal visit to New York City. The chefs, and their teams, prepared and served Thursday evening’s dinner, all of Friday’s meals and an early breakfast on Saturday to Pope Francis. “What an extraordinary honor this is,” said Lidia Bastianich. “For me, cooking for the Pope is special because, not only am I Catholic, but I came to this country in 1958 as a refugee from communist Yugoslavia and was cared for by Catholic Relief Services. They did so much to give me a start in America, so I am very proud to give back through what is most dear to me on this Earth: food and my family.” “I considered it a great blessing to have served Pope Benedict, but now I have been blessed a second time by serving Pope Francis,” said Angelo Vivolo. “It is also such a pleasure and an honor to work with Lidia, Fortunato and the rest of the Bastianich team, who put their hearts into everything they do.” The papal menu was created at Lidia’s flagship restaurant, Felidia, and includes several of its signature dishes such as Cacio e Pere, the famous pear and pecorino ravioli, along with simple appetizers using local produce and herbs from Lidia’s home garden and a main course featuring striped bass caught by a local fisherman off of Long Island. Wines are from the Bastianich winery in Friuli, Italy. Here is the complete menu: Caprese di Astice e Burrata (Heirloom tomato, house-made Burrata, steamed Maine lobster) Vespa Bianco Bastianich 2013 Brodo di Cappone con Anolini (Capon soup with Grana Padano raviolini) Medaglioni di Vitello alla Boscaiola (Veal medallions ‘Boscaiola’, porcini, corn, fresh tomato Vespa Rosso Bastianich 2010 Sorbetto di Uva Fragola con “Torta degli Angeli” (Concord grape sorbetto with angel food cake) Prosecco Flor Insalata Cotta e Cruda con la Nostra Ricotta (Cooked and raw vegetable salad with Felidia’s ricotta)? Sauvignon Bastianich 2014 Risotto con Porcini e Tartufi (Risotto with porcini, summer truffles and Grana Padano Riserva) Morellino La Mozza 2013 Pere ed uva al forno con Gelato alla Vaniglia (Roasted Pears and Grapes with Vanilla Gelato) Tutto Tonno (Tuna: tartare, semi carpaccio preserve, Tonnato sauce) Friulano Bastianich 2012 Cacio e Pere (Pear and pecorino filled ravioli, aged pecorino, crushed black pepper) Vespa Bianco Bastianich?2013 Spigola Striata al forno con Olio d’oliva e Limone (Whole roasted striped bass, late summer vegetables, extra virgin olive oil, lemon) Vespa Bianco Bastianich?2013 Crostata di Mele con Gelato al Miele (Apple crostata with local honey ice cream) Prosecco Flor