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Lidia Bastianich is an Emmy award-winning television host, 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.
 
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Broccoli Rabe with Oil and Garlic
Sometimes you see broccoli rabe cut into little...
 
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Behind the scenes in Lidia's Kitchen

 
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Octopus
Cooking freshly caught octopus can sometimes be tough. I remember the fishermen, including my uncle Em...
 
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Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend."This international conference on food, attended by...
 
Spoleto Festival of Two Worlds !
Looking forward to visiting Spoleto's “Festival of two Worlds”, one of Italy's most famous performing arts festivals and...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 18, 2014
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.