home or Register


Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




follow on twitter ›



Mussels with Farro, Cannellini, and Chickpeas
As much as Puglia is about the land, it is also...
 
see all
lidia's recipes ›


Lidia's Tips: Homemade Salad Dressing

 
see all lidia's videos ›

()->title()->title()->title()->title()->title

see all of lidia's photos ›


Octopus
Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Em...
 
see previous tips ›
see next tips ›


see all latest news ›

Food Books and Dvds Tableware

Lidia's Favorite Recipes
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!


 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
February 18, 2013
Octopus

Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Emilio, when they returned from fishing and had caught some octopus, they would beat the octopus with a wooden mallet or against the sea rocks to render them tender. The defrosted octopus you buy at the fishmonger most likely has been tenderized, and will also be tenderized by the freezing process. Some of the best octopus I have found in the market comes from Puglia and Mexico and I like it when it is large and weighs about 2 pounds each. At this size, they are meaty and tender. And always make sure not to overcook the octopus.