Lidia talks capers

Lidia Bastianich is coming to Toronto and Montreal next week and in honor of this special occassion we have been having a Lidia giveaway frenzy over the last few weeks! Congratulations to last weeks winners of tickets, Margaret, Denise & Johhny, passes Silvia & Anne, and cookbooks Joanne, Rose & Anna. Check your inbox or twitter to confirm your winnings!

This week the last of 3 signed cookbooks “Lidia’s Favorite Recipes” are up for grabs! If you want to win,  watch what Lidia has to say about capers here. Do you know what capers are and where they come from?

We have 3 fabulous recipes for you to try.We shared the most famous recipe using capers Pasta alla Puttanesca a little while back but this week we have a special surprise for you and if you’d like to have a final chance to win tickets to see Lidia live in Toronto on Feb 10th keep reading!

We are super excited to share 2 guest recipe posts with you from 2 of our very favorite Canadian food bloggers. Firstly, check out Kim’s guest recipe post for a tasty Caper & Chorizo Pizza from Cravings of a Lunatic. But after you stop smacking your lips  make sure to head over to her blog for even more recipes and her exciting giveaway and how to win those tickets!!

But we also have an elegant Spaghetti al Limone with Fried Capers & Seared Scallops from our 2nd guest recipe blogger, from Crumbblog. Isabelle will be joining us mid week to provide you even more chances to win so check out her beautiful recipe here and keep an eye on her this week for more!

Here is Aurora’s full line of capers from smallest to largest! Nonpareil, Surfines, Capote, and Caper Berries. They are available in brine or in vinegar with the Allessia brand available in coarse salt just like you find when travelling on the island of Sicily! What would be your choice?

So do you use capers in your cooking? Will you try any of these great recipes, can you pick a favorite, or do you have something of your own you could share with us??? If so , here is how to win 1 of 3 signed copies of Lidia’s newest cookbook “Lidia’s Favorite Recipes”. We want to hear from you, we really do, so answer any or all of our questions above and make your comments below. There are 4 ways to enter so here’s the deal:

1. Get 1 entry by simply answering our questions above and by leaving a comment below.

2. Get 1 entry for liking us on Facebook! Let us know that you’ve liked us in the comments below with your Facebook handle so we can verify your entry (but if you already like us on Facebook, like and share any Lidia revelant post and tell us about it in the comments below)

3. Get 1 entry for following us on Twitter!  Let us know that you’ve followed us on Twitter in the comments below with your Twitter handle so we can verify your entry ( but if you already follow us on twitter , retweet any Lidia relevant tweet and tell us about it in the comments below)

4. Get 1 entry for subscribing to our Recipideo YouTube channel! Again please let us know in the comments below with your YouTube name so we can verify your entry (and if you are already subscribed to the Recipideo channel, make a comment on any 1 recipideo episode on the channel and tell us about it in the comments below)

-> Note that each entry has to be notified in a new comment. We will be drawing the comment number with Random.org to choose the winners.

Good luck everyone!

Entries will be accepted until Sunday February 10th 23:59 EST. 
Winners will be announced on Monday February 11th and contacted by email. 
Winners must provide a postal address in Canada.

About the Author:

I am a little of a great many things. Every experience and every blessing. And even though the whole may be greater than the sum of it's parts, welcome to this little part of me I call "Ita-liana." Raised in an Italian grocery store/food importing company (which explains why wine and olive oil runs through my veins) this is the part of me that is the very best of my Sicilian and Calabrian roots. Watching my Calabrese mother and grandmother cook for the entire family, with not only expertise and ease, but with an over abundance of love, left it's mark. Travelling back to Italy and learning about family history did the rest, while my Sicilian side kicks in almost intuitively. * © All recipes, photography, illustrations on posts by "ita-liana" and "Recipideo" video content copyright Liana Tumino ©

Website: http://www.ita-liana.com