The Met Partners with Lidia Bastianich and Eataly
During intermission of the February 10 Live in HD broadcast of Donizetti’s L’Elisir d’Amore, audiences in more than 2,200 cinemas worldwide were treated to a special interview with famed chef Lidia Bastianich. Lidia showcased a new creation, “Pasta d’Amore: Lidia’s Tagliatelle con Funghi,” a dish that bass-baritone Ildebrando D’Arcangelo had the pleasure of tasting on stage as part of the wedding banquet in Act II.
Lidia’s visit launched a new partnership between the Met and Eataly, a global marketplace that offers a wide selection of artisanal Italian culinary products. This collaboration includes a variety of initiatives by both institutions, including cooking classes with Met artists at Eataly’s Flatiron location, regular opera-related features in Eataly’s digital magazine, and gourmet catering for three of the Met’s upcoming Friday Under 40 events later this season. It’s all part of Lidia’s and the Met’s commitment to sharing Italian musical and culinary traditions as widely as possible. Additionally, the Met and Eataly are excited to offer special discounts, including ticket promotions exclusively for Eataly customers and a complimentary glass of wine for Met audience members at select Eataly restaurants.
Check out Lidia’s recipe below, and stay tuned for more details of this exciting partnership.
Pasta d’Amore: Lidia’s Tagliatelle con Funghi
Serves 4 to 6
- 1 pound fresh or dried tagliatelle
- 1 teaspoon kosher salt, plus more for the cooking pot and to taste
- ¼ cup extra-virgin olive oil
- 1 pound fresh mixed mushrooms, including porcini, all trimmed and sliced
- 4 cloves garlic, crushed and peeled
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh Italian parsley
- ¾ cup chicken stock
- ½ cup grated Grana Padano
Bring a large pot of salted water to boil for the pasta.
Add the olive oil and garlic to a large skillet over medium-high heat. When the garlic is golden, add the mushrooms, and season with ½ teaspoon salt and some pepper. Cook until the mushrooms are lightly browned, turning them gently with a spatula.
Discard any excess oil from the skillet, and, over medium heat, add the butter and parsley. Adjust the seasoning, add the stock, and simmer until the mushrooms are tender, about five minutes. Meanwhile, add the pasta to the boiling water. As soon as the pasta is done, gently remove with tongs and mix into the sauce. Sprinkle with the grated cheese, toss, and serve.